The Art of Beer Cooking: Chili

The holidays are in full force and with that comes a plethora of Christmas beers. If you are trying to find a good use for your favorite holiday brew, try this amazing chili recipe. These seasonal beers have a roasted, toasted, spicy taste which adds an interesting layer of flavor to the chili. I would suggest using Delirium Noel in this recipe to spread the holiday cheer!

  • 24 oz holiday brew
  • 2 lbs ground beef
  • 1 lb ground sausage
  • red, yellow and green peppers, seeded and diced
  • 2 jalapeno, finely minced
  • 5 garlic cloves, minced
  • 2 yellow onions, diced
  • 2 Tbs paprika
  • 1 Tbs cinnamon
  • 1 Tbs cayenne pepper
  • Salt
  • Pepper
  • 4 (8oz) cans of Diced Tomatoes
  • 1 can Tomato Paste
  • 1 can Black Beans
  • 1 can Pinto Beans
  • 2 Tbs Extra Virgin Olive Oil

Heat oil in a large soup/stew pot over medium-high heat. Sauté on medium heat garlic, jalapeno, onions and peppers until vegetables begin to soften (about 10 minutes). Add beef and sausage, breaking up with a spoon while cooking. Mix in the smoked paprika, cinnamon and cayenne pepper. Pour in 24 oz of beer and allow to simmer on medium heat and marinate for 20 minutes. Then add diced tomatoes, tomato paste and salt and pepper to taste. Depending on how thick you like your chili, feel free to add more beer or broth if needed. Bring chili to boil, stirring occasionally. Reduce heat and simmer for an hour.


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