There should be an award given to whoever first discovered that chili is better when it’s cooked with beer because it’s truly a glorious pairing. We know you’ll agree after trying out these recipes. In honor of National Chili Day, here are some mouth-watering beer chili recipes that are sure to make your dinner guests’ go back for multiple helpings!
Shiner Bock Dutch-Oven Chili Serves 6
This hearty dish takes the flavors of a Texas-favorite beer, Shiner Bock, and simmers it into a spicy/sweet chili that your hungry guests will love to devour!
1 1/2 tablespoons extra virgin olive oil
2 cups onions, chopped
5 cloves garlic, minced
1 teaspoon sea salt
2 heaping teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, finely chopped, plus 1 tablespoon of the sauce
1 lb ground beef
1 12-oz can Shiner Bock
1 28-oz can whole peeled tomatoes with their juices
1 cup low-sodium chicken stock
1 15-oz can kidney beans, rinsed and drained
1: Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, garlic, salt, chili powder and oregano and cook, stirring until soft and the delicious smell hits your nose.
2: Stir in the tomato paste and the chipotle chile with its sauce. Cook ingredients for 5 minutes.
3: Add the beef, breaking it up with a wooden spoon (or a rubber spatula), and cook until the meat is browned.
4: Add the beer and simmer until reduced by half. Chop the tomatoes, then add them and their juices to the Dutch oven.
5: Add the broth and the beans, and bring the mixture to a boil. Cook uncovered until thickened.
6: Serve warm, with whichever garnish you want, and enjoy!
Ranch Hand Boston Lager Chili Makes 8 Servings
A Southern classic, this hearty meal is packed with flavor. Works great with Sam Adams Boston Lager.
4 lbs ground beef
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 yellow onion, diced
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cayenne
1 1/2 teaspoons ground cumin
1 1/2 teaspoons toasted ground coriander
1 teaspoon dried thyme
12 ounces (1 1/2 cups) Samuel Adams Boston Lager
1 cup whole, peeled, canned tomatoes and their juices
1/2 cup tomato paste
3/4 cup drained red kidney beans
1/2 cup bottled chili sauce
1 teaspoon hot red pepper sauce, such as Tabasco
2 cups shredded cheddar cheese
1 cup chopped scallions, white and light green parts
1: In a large, deep pot, brown the meat over medium heat, stirring, until no pink remains. Lift from the pot with a slotted spoon and set aside. Discard fat in the pot.
2: Add the oil and when hot, add the peppers, onion, chili powder, paprika, cayenne, cumin, coriander, and thyme. Cook, stirring for 4 to 5 minutes or until the spices are fragrant and the onions and peppers begin to soften.
3: Add the lager, tomatoes and their juices, and tomato paste and bring to a simmer. Return the meat to the pot and add the kidney beans and chili sauce. Stir in the hot pepper sauce and season to taste with salt. Let the chili simmer for 45 minutes to 1 hour until thoroughly cooked and the flavors come together. Stir several times during cooking and adjust the heat to maintain the simmer.
4: Serve the chili in bowls, with shredded cheese, sour cream, and scallions for garnish. And viola!
*Note: Want a great beer to serve along side this dish? Go for a hoppy choice like a Double IPA or an Imperial Lager. A favorite is Cobra Brewing’s Dawn of the Dank Double IPA.
And that’s it for now! (After writing all that deliciousness, our stomach is now growling too much to keep writing any more).
Don’t forget, if you want the best deals and selection of domestic and craft beers, pop into your local Spec’s and let our brew experts be your guide.
Happy National Chili Day!