Homemade Beer Chili
Photo: Kristy Gardner, She Eats
- 2 tablespoons olive oil
- 1 cup chopped onion 1/2-inch pieces
- 1 cup chopped carrots 1/2-inch pieces
- 1 cup chopped celery 1/2-inch pieces
- 1 cup chopped bell pepper 1/2-inch pieces
- 1-1/2 tablespoons dried oregano
- 1 teaspoon cumin
- 2 large bay leaves
- 3 garlic cloves peeled and finely chopped
- 1 lb ground meat (your choice)
- 1 14 oz. can canned diced tomatoes
- 1 cup dark beer (porter, pale ale or stout)
- 2 tablespoons Tabasco® Chipotle sauce
- 1 7 oz. can kidney beans drained and rinsed
- 1 7 oz. can black beans drained and rinsed
- 1 7 oz. can garbanzo beans drained and rinsed
- 1 7 oz. can whole kernel corn drained
- coarse sea salt
- fresh cracked black pepper
- Drizzle olive oil into a large stockpot placed over medium heat. When oil is shimmering but not smoking, add the onion, carrots, celery, bell pepper, oregano, cumin, bay leaves, and a healthy dose of salt and pepper. Stir well. Cook for approximately 5 min to soften.
- Add garlic. Stir constantly for 1 minute.
- Add ground meat and stir occasionally until cooked through.
- Turn the heat to high and pour in the diced tomatoes, beer, Tabasco® Chipotle sauce, all the beans, and season generously with salt and pepper. Stir well. Bring to a boil.
- Reduce the heat to low, cover, and let simmer for 45 minutes, stirring occasionally.
- Add the whole kernel corn to the mixture, stir, and simmer 5 more minutes.
- Serve with a dollop of sour cream or plain Greek yogurt, diced red onion, sliced avocado, grated cheddar cheese, green onion, additional Tabasco® sauce, and more beer.
You can use the leftover chili to make slow beer braised chili & broccoli or deconstructed Mexican hummus dip.