How to Make BOLD, BOOZY BEEF CHILLI at Home

Ready to take your chilli game to the next level? This isn’t your average beef chilli recipe! It’s bold, rich, and spiked with beer for that deep, boozy flavour that warms you from the inside out. Whether you’re cooking for a crowd, nursing a hangover, or just craving some serious comfort food, this recipe hits hard in the best way possible.

Check Out The Recipe Video Below

How to Make BOLD, BOOZY BEEF CHILLI at Home

Drunken Beef Chilli

Serves: 6–8

Prep Time: 20 mins

Cook Time: 4+ hours

Difficulty: Easy-Moderate

Comfort Level: 100%

Ingredients

1 x Large Brown Onion or 2 small (diced)

3 x Cloves of Garlic (minced)

2 x Bell Peppers

1kg x Beef Brisket

750g x Beef Mince

30 to 60ml x Olive Oil

4g x ground Cumin

4g x Paprika 

2g x Chilli Powder

2g x Dried Oregano

500ml x Beer

300ml x Beef Stock

800g x Chopped Tomatoes

400g tin x Kidney Beans

Salt & Black Pepper

Method

Prep the Veg

Dice the onion, mince the garlic, and slice the bell peppers thinly. Cut the brisket into large chunks, drizzle with a little olive oil, season generously with salt and pepper, and set aside.

Start the Base

In a large, oven-safe pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onion with a pinch of salt and cook for 4–5 minutes until soft and translucent. Add the garlic and sauté for 1 more minute.

Cook the Mince

Add the ground beef to the pot and cook until browned, breaking it apart as it cooks. Once no longer pink, stir in the cumin, paprika, chilli powder, and oregano. Let the spices toast for 30 seconds to bloom.

Build the Flavour

Pour in the beer, beef stock, and chopped tomatoes. Stir well to combine. Season with salt and pepper, then add the sliced bell peppers and kidney beans. Bring to a gentle simmer.

Sear the Brisket

Meanwhile, heat a large frying pan over high heat until smoking hot. Add a touch of oil and sear the brisket chunks on all sides until nicely browned. Don’t rush this - colour = flavour.

Slow Cook to Perfection

Nestle the seared brisket into the chilli mixture. Cover with a lid and transfer the pot to a preheated oven at 170°C (340°F). Let it braise low and slow for at least 4 hours, until the brisket is fall-apart tender.

Shred & Serve

Remove the pot from the oven. Take out the brisket pieces, shred them using tongs or forks, and return the meat to the pot. Stir everything together and let it sit for a few minutes before serving.

Serving Suggestions

Serve hot with:

Steamed rice

Baked potatoes

Cornbread

Sour cream, shredded cheese, or fresh lime on top

Tip: Like it spicy? Add a diced jalapeño or a splash of hot sauce with the spices.

Make ahead: This chilli gets even better the next day.