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Spicy chipotle beef

Preparation time
Cooking time


  • 2 tbsp vegetable oil
  • 800g beef mince
  • 2 white onions, halved and sliced
  • 6 cloves garlic, finely chopped
  • 1 tsp chilli powder (optional)
  • 2 cups beef stock
  • ½ cup dark beer e.g. stout
  • 2 tbsp worcestershire sauce
  • 2 x 400g can chopped tomatoes
  • 1 x 340g can chipotle chilli peppers in adobo sauce, chopped
  • 2 tbsp polenta
  • 1 can black beans, drained and rinsed
  • 1 tsp salt
  • 1½ cups crème fraîche or sour cream
  • 2 tbsp fresh lime juice
  • 1 tbsp grated lime zest


  1. Heat a heavy-based casserole dish over high heat. Add beef and sauté until brown and cooked through. Breaking up meat with a fork, cook for 8–10 minutes. Transfer to a large bowl. Add onions and garlic to the same pot. Sauté until onions are tender, approximately 5–8 minutes. Add chilli powder. Sauté until fragrant, 1–2 minutes. Add beef, stock, beer, worcestershire sauce, tomatoes and chilli peppers. Cover partially; simmer until thick, stirring often, about 1 hour.
  2. Gradually stir in polenta, then black beans. Simmer until heated through. Season generously with salt and pepper.
  3. Whisk crème fraîche with lime juice and zest. Season with salt.
  4. Spoon chilli into bowls and serve with lime crème fraîche and tortilla chips.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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