Texan chilli is a beef stew served with kidney beans and grated cheese.
Peel and dice the onion.
Peel and chop the garlic.
Slice the jalapeno pepper.
Heat a large thick based pan to a high heat.
Drain and wash the tinned beans.
Add the sunflower oil and then the mince beef.
Stir constantly to break the mince up.
Cook until the meat is browned and crumbly,drain and discard the grease.
Add the onions to the pan, stir over a medium heat until they begin to sweat, then add te garlic and chilli.
Continue to cook until the onions become glassy.
Transfer the beef back to the pan ,add the cayenne pepper,chilli powder,cumin,salt and pepper cook for 2min.
Add the beer and reduce buy half.
Add the tin tomatoes, Worcestershire sauce and bring to the boil.
Reduce the heat to a simmer and cook for 40 min.
Add the kidney beans and cook for a other 30min.
Grate you cheddar and set aside.
transfer the chilli in to a clean bowl and top with your grated cheese
«You can use sour cream for your chilli to cut down the heat. We have used Dark beer to bring out the earthy richness. Try to use a sweet dark beer like a Porter or a Dark Modello, as ale may add bitterness.»