Chili with Bite
     
22 oz. non-hoppy beer (a chili pepper beer, chocolate porter, or stout will do nicely)   2 Tbsp minced garlic
1/4 cup extra virgin olive oil   1 tsp salt
2 lbs ground beef (or pork or turkey)   1 Tbsp chili powder
1 large onion, diced   1 tsp ground cumin
1 large green and red bell pepper, cut into chunks   1 tsp cayenne pepper
1 package sliced fresh mushrooms (8 oz.)   1/2 tsp pepper
1 can tomato sauce (15 oz.)   1 tsp pepper flakes
1 small can tomato paste   sour cream
2 cans chili or red kidney beans   fresh sliced jalapeno peppers
     

In large stock pot or Dutch Oven, over med-high heat, caramelize onions in olive oil. Add green and red peppers, mushrooms, tomato sauce, paste, beer, and spices. Bring to a boil then reduce heat to low.

Meanwhile, cook beef in a skillet over medium heat, stirring to break up large chunks until no pink remains. Drain and add to stock pot with beer mixture. Drain beans and add to stock pot as well. Simmer until vegetables are tender. (During this time a cold glass of beer and a few chips with salsa are just reward for the tired chef)

Garnish each serving with a dollop of sour cream and sliced jalapeno peppers.

     

This recipe is courtesy of :

Horseheads Brewing, Inc.