Another great winter warming recipe for you to try at home. This is a good recipe to batch cook and store in the freezer. The stout and dark chocolate make the sauce really rich, whilst complimenting the hot chilli flavours. This recipe can be done using minced beef or a vegetarian substitute.


To begin you want to soak your chillies in a small amount of boiling water for about 15minutes. Once soft drain most of the water leaving about 1/3 behind. Blend with the chillies (minus the stems and seeds), tomato paste and garlic. If you don’t have a blender you can finely chop all of the components and add the chilli water to the mix.

Whilst your chillies are soaking, use a small pan toast chilli powder, paprika and cumin over low heat. Toast for a few minutes until it is aromatic. Set this aside and we will use this later.


In a casserole dish, cook the minced beef/veggie with a teaspoon of steak seasoning over medium to high heat until the beef is no longer pink. Remove the minced meat from the dish and set aside. Using the casserole dish, fry the onion for about 5 minutes until lightly browned. Stir in the toasted spices, oregano and red pepper flakes. Add the mince back in along with stock cube, a can of Love Lane Imperial Stout, tomatoes, kidney beans, dark chocolate, tomato-chilli paste and salt and pepper to taste.

Cook together over medium heat for about 20 minutes. Add in the cornflour to thicken and put on a low heat to simmer 30-45 minutes longer. Serve with desired toppings.


  • 500g ground beef / mince / veggie mince
  • A 440ml can of Love Lane Imperial Stout
  • 1 large onion
  • 1 can kidney beans
  • 3 chillies chilles
  • 1 tsp steak seasoning
  • 2 cans tinned tomatoes
  • Stock cube
  • 20g dark chocolate
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 3 garlic cloves
  • 1 1/2 tsp smoked paprika
  • 2 tsp ground cumin
  • 3 tbsp chilli powder
  • 1 tsp red pepper flakes
  • 3 tbsp cornflour