We owe a lot of culinary goodness to Scotland. This Scottish Ale and Beef Chilli by BBQ Explorers celebrates Innis & Gunn from Edinburgh. Founder and Master Brewer, Dougal Gunn Sharp, was the first Scottish brewer to win Champion Beer of Britain, and they are known for pioneering the cask-matured beer movement in Scotland.
If you’ve never considered using your bbq like this before then you should definitely check out our other BBQ Explorers recipes on our website.
BBQ Explorers say:
This Scottish beef chilli dish is delicious. An ideal summer meal to eat outdoors with family and friends. It’s also great for outdoor Halloween parties and 5th November too!The ProWare Kitchen Stainless Steel Tri-Ply Stockpot is ideal for bbq cooking and perfect for this chilli.
600ml ale (we used Innis & Gunn cask matured ale brewed in Scotland) and 400ml of beef stock or you can use 1 litre of beef stock instead.
250g smoked bacon lardons
400g tin of chopped tomatoes
400g tin of red kidney beans
1 red pepper
1 green pepper
1 large onion
1 red chilli
5 garlic cloves
1 tbs muscovado sugar
2 tbs Worcestershire Sauce (or Henderson’s Relish if you’re from Yorkshire like we are!)
1 tbs of tomato puree
25g dark chocolate
Glug of rapeseed oil
2 tsp smoked paprika
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp cumin
1 tsp dried oregano
1 tsp black pepper
1 tsp sea salt
Serve with
Rice
Grated cheddar cheese
Sour cream
Lime wedge
Top cooking tip: “This is a great meal to cook outdoors on your BBQ. Prepare your bbq for direct cooking over charcoal and leave space for indirect cooking away from the charcoal so you can cook at a lower temperature. This is a long cook and will need additional charcoal midway through the preparation.”
Place your stockpot directly over your charcoal and add a glug of rapeseed oil then let the pan heat up.
Create your spice mix. Add together the smoked paprika, coriander, cinnamon, cumin, oregano, black pepper and sea salt. Give it a good stir and keep for later.
Roughly chop the onion, red chilli, and garlic, add to the stockpot and cook for about five minutes.
Add the bacon lardons and cook for a further five minutes.
Next, add the diced beef and chopped tomatoes, give the meat a good stir.
Add the tomato puree, Worcestershire sauce, spice mix, ale, beef stock and give the pot a big stir.
Bring to the boil, put the lid on and move away from the direct heat and cook for two hours. Give the chilli a stir every 30 minutes or so.
After a couple of hours, remove the lid and add the kidney beans, peppers, sugar and dark chocolate. Give it a stir and cook for another 30 minutes.
Serve the beef chilli with rice, grated cheese, sour cream, and the juice from a lime wedge.
