Beers To Boost Your Chili

Smoky and savory, sweet or spicy, chili is a dish best served hot with an ice cold beer. As Taste of DC‘s annual DC Chili Cook Off draws near, instead of knocking back a brew after the dish is done, why not share a few pours with your chili to add an extra, flavorful kick? Whatever your brew of choice may be, we’ve got three chili + beer recipe pairings to satisfy your buds. Master these, and you just might find yourself giving Ben’s Chili Bowl a run for their money…

IPA CHILI

2 pounds ground beef
1 pound ground turkey
2 bell peppers seeded and diced
2 garlic cloves finely minced
1 yellow onion diced
1 jalapeño seeded and diced
1 poblano pepper seeded and diced
3 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon onion powder
2 teaspoons paprika powder
12 ounces IPA beer (the hoppier the better!)
14.5 ounces diced tomatoes
15 ounces tomato sauce
1 tablespoons olive oil

Directions: Brown the beef and turkey over medium heat in a large pot. Drain and set aside. Add olive oil, onions, garlic, bell peppers, jalapeno, and poblano pepper to the large pot and cook for 5 mins. Add drained meat, pale ale, tomatoes, tomato sauce, cumin, chili powder, onion powder, paprika to the pot and cover. Bring to a boil, then cover, reduce heat, and simmer for an hour minimum. Stir occasionally. Top with cheddar cheese, sour cream and green onions. If you’re feeling dangerous, throw it on a dog to let everyone know you just don’t give a damn.

BUDWEISER CHILI

3 pounds of beef
1 pound of boneless pork chops cut into 1-inch cubes
2 large purple sweet onions, finely chopped
2 large green bell peppers finely chopped
6 jalapeños, diced
1 4 oz can chopped green chilies
2 16 oz cans red kidney beans
2 16 oz can whole tomatoes
2 16 oz can crushed tomatoes
4 13 oz cans beef broth
1 cup chili sauce
3 tablespoons vegetable oil
3 tablespoons chili powder
3 tablespoons ground cayenne pepper
2 tablespoons minced garlic
1 tablespoon cumin powder
3 teaspoons salt
4 bottles of Budweiser beer (make it 5, save one for yourself!)
1 large can tomato paste

Directions: In a large skillet, brown and drain your beef and pork. Add onions, jalapeños, peppers, and chiles. Cook until your onions and peppers are tender. Transfer from the skillet to a large stock pot and add in all the other ingredients except beans and tomato paste. Cook over low to medium heat, keeping the chili just below a boil for 6-8 hours. In the last hour, add in your beans and your tomato paste, and then pull up a chair for a feast.

STOUT CHILI

1 tbsp olive oil
½ large onion chopped
4 minced garlic gloves
1 lb ground beef
1 28 oz can diced tomatoes
1 15.5 oz can kidney beans
2 diced chipotle peppers
12 oz stout beer
1 tsp adobo sauce from chipotle peppers
1 tbsp brown sugar
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1 tsp kosher salt

Directions: Add the olive oil to a large skillet over medium heat. Add the onion, saute 4-5 minutes, then add the garlic. Saute 1 minute, then add the ground beef and cook through. Add the diced tomatoes, kidney beans, chipotle peppers and ground beef to a slow cooker set to low. Drown the chili in stout beer. (Well, don’t get it too drunk.) Add the adobo sauce, brown sugar, black pepper, paprika, cumin and kosher salt. Stir everything together, cover, and simmer for 6-8 hours. Invite a few friends over and you’re fixin’ to be their fave — at least until the chili runs out.



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