Created by ImPat on July 2, 2018
Step 1: Heat half the oil in a large deep saucepan over medium heat and add the beef and cook stirring for 5 minutes or until browned and then transfer to a heatproof bowl.
Step 2: Heat remaining oil in the same pan and add the onion and cook, stirring for 5 minutes or until softened and then add the chilli, garlic, parika, cumin, coriander and oregano and cook, stirring for 1 minute or until fragrant.
Step 3: Add the tomato, stock and 1 1/2 cups (375ml) water and bring to a simmer and then return the beer to the pan and reduce heat to low and cook, covered for 1 hour and 20 minutes.
Step 4: Add the capsicum and potato, and cook covered, for 20 minutes or until vegetables and beef are tender.
Step 5: Top the soup with sour cream and sprinkle with extra oregano and serve with lime wedges.