Beer Chili

Sign up to save this recipe to your profile
6
(0)
Total:
PREVIOUS: erebus chili NEXT: Beer Buster

Ingredients (19)

  • 1 pound of ground meat
  • 2 green bell peppers, diced
  • 2 cups of onion, diced
  • 1 clove of garlic, minced
  • 1 can of pinto beans, 15.5oz, drained and rinsed
  • 1 can of black beans, 15.5 oz, drained and rinsed
  • 1 bottle of Blue Moon, 12oz
  • 1 can of stewed tomato, 28oz, drained
  • 1 cup of corn kernels
  • 1/4 cup of tomato paste
  • 2 teaspoons of oregano
  • 1 tablespoon of cumin
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon of chili powder (or more for taste)
  • 2 teaspoons of paprika
  • Salt and pepper (adjust with taste)
  • 2 tablespoons of olive oil
  • A bunch of cilantro, for garnish
  • Sour cream

Pale ale tastes the best for this chili!

Instructions

  1. 1Combine oregano, cumin, chili powder, red pepper flakes, salt, and pepper. Reserve 1 tablespoon of spice mix. Mix the remaining spice mix with meat. Allow it to rest in room temperature for 30 minutes.
  2. 2Heat oil in large soup pot. Add meat and cook until browned, about 5 minutes. Add garlic and onion and cook until onion look translucent, about 3 minutes.
  3. 3Add beer while scarping the bottom of the pot to with a wooden spatula to loosen up the bits. Let it sit for 5 minutes at medium high heat then add in the remaining ingredients.
  4. 4Cover and bring chili to boil. Turn the heat down and allow chili to simmer for 40 minutes. Serve with with cilantro and sour cream.
Load Comments

Recommended from Chowhound