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Ray Calhoun's grand prize chilli


  • Heat the oil in a large heavy-bottomed pot and gently saute the beef until evenly browned. Add the onion and garlic. Mix well and gently saute until softish. Then add the chilli powder, paprika, cumin and oregano. Mix well and cook for another 3 mins, before adding 1 cup beer, the ketchup and salt. Stir and bring to the boil.
  • Then turn the heat right down and gently simmer for about 2 hours until the meat is very tender, adding more beer if needed. 
  • To serve, arrange the kidney beans in the centre of individual bowls, spoon the chilli over and top with the cheese and a dollop of sour cream.


  • ¼ cup vegetable oil
  • 1.5 kg stewing steak, cut into small cubes
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 4-5 tbsp chilli powder
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tspn dried oregano
  • 1-2 cups beer
  • 225 ml tomato ketchup
  • 1 tspn salt flakes
  • canned red kidney beans, well washed & drained
  • grated tasty cheese
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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