Sweet, imperial, oatmeal or dry, the gloriously versatile stout has been charming us since the 1700s. This famed dark beer is enjoyed all over the globe from the Emerald to the Caribbean Isles and while the stout is fantastic on its own it is sometimes even better with — or in — food. Our Beer Sommelier Maggie Cubbler has designed an amazing chilli that uses stout to really lift the flavour. It'll be the best one you've ever made.

Serves 6-8

½ lb. smoked streaky bacon, diced
1 ½ lb. minced beef
2 large onions, chopped
5-10 garlic cloves, chopped
1tb tomato purée
6tb chilli powder
2tb ground cumin
1tsp cayenne pepper
2 bottles of stout (like Ilkley
Hanging Stone)
1 tin each of pinto, kidney and great northern beans, juice included
1 tin diced tomatoes
Salt and fresh ground pepper,
to taste

1. In a large stock pot or Dutch oven, cook the diced bacon over medium-high heat until the cracklings are golden. Remove with a slotted spoon and drain on kitchen roll.
2. Sauté the mince, chopped onions, and garlic cloves in the bacon grease until the onions are translucent and the meat is mostly browned.
3. Stir in the tomato purée and cook for one minute.
4. Add the chilli powder, cumin, and cayenne pepper and cook for one minute more.
5. De-glaze the pan with one of the bottles of stout scraping up the browned bits. Stir in the bacon, beans, diced tomatoes and the other bottle of stout (you may also substitute 1 ½ cups of water, if desired). Add the chilli powder, cumin, and cayenne pepper.
6. Cover and simmer for 2-3 hours over low heat. Adjust seasoning before serving, adding salt and pepper to taste.
7. Garnish with shredded cheddar cheese, soured cream or other desired toppings.