Nacho Sharer & Beef Brisket Chilli

A Stokes recipe by our Resident Chef

  • Serves 6 to 8
  • 30 minutes
Taste without compromise

What you'll need

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Bottle 285g
Case 6x 285g
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From your local shop
  • 2 x 380 g Slow cooked Beef brisket joints.
  • 2 White onions peeled and diced.
  • 1 Tablespoon mild Chilli powder.
  • 1 Tablespoon Stokes Habanero Hot Sauce.
  • 1 tin Red Kidney beans, drained
  • 1 x 400g tin chopped tomatoes
  • 1 tin Dark Beer
  • 450ml Beef stock
  • 30g Chopped fresh coriander.
  • 1 X 480g jar White Sauce
  • 200g Red Leicester Cheese, grated.
  • 100ml Dark beer
  • Sprinkle of Cayenne pepper.
  • 2 x 200g packs Tortilla Chips
  • 500g Cooked Beef brisket Chilli
  • 2 Avocados
  • 2 large tomatoes, deseeded and diced.
  • 100ml Sour Cream
  • 15g Chopped fresh coriander
  • 50g Sliced green jalapenos in brine.

This is a fantastic sharer with all you need to know to make a tasty fiesta of flavour. Nothing beats the Euros 2024 … but this just might! Enjoy!


  1. Our recipe uses a heavy deep skillet ideal for BBQ cooking.
  2. Heat the skillet and add a little oil.
  3. Add the onions and fry until soft. Add the chilli powder and cook for 1 minute.
  4. Roughly chop the beef into 1 cm cubes and add to the pan.
  5. Add the drained kidney beans and the beer and reduce by half.
  6. Add the tomatoes and beef stock and stir well.
  7. Pull to the side of the BBQ and allow to simmer, stirring occasionally for about 20 mins until the chilli has thickened up.


  1. This uses a supermarket white sauce and is quick and simple to make.
  2. Heat the white sauce and once hot, stir in the grated cheese and mix well until the cheese has melted.
  3. Thin down with the beer and season with a pinch of salt and a sprinkle of cayenne pepper.


  1. Simply put the tortilla chips in a large bowl.
  2. Evenly spoon the heated chilli over the nachos.
  3. Peel and chop the avocado and sprinkle over the chilli.
  4. Spoon over the hot easy nacho cheese sauce and then add the diced tomato.
  5. Garnish with dollops sour cream, fresh coriander and finally the jalapenos. Enjoy!