Warm up this fall with a hearty beer chili that infuses rich flavors of hops and spices. Perfect for chilly evenings, this recipe features tender beans, savory vegetables, and a robust beer that adds depth and richness to the dish.
Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 1 bottle (12 oz) amber beer
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley for garnish
Directions
In a large pot, heat olive oil over medium heat.
Add onions, garlic, and bell pepper; sauté until softened, about 5 minutes.
Increase heat to medium-high and add ground meat, cooking until browned.
Stir in chili powder, cumin, and smoked paprika, cooking for 1-2 minutes to bloom the spices.
Pour in the crushed tomatoes and beer, mixing well.
Add the drained beans and season with salt and pepper.
Bring to a simmer and reduce heat to low. Let the chili cook uncovered for 30-40 minutes, stirring occasionally.
Serve hot, garnished with fresh cilantro or parsley. Enjoy with bread or cornbread!
Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees. Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish.
Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.
Flip fish over when brown on one side and cook altogether about 6–8 minutes, depending on the thickness of filets. The fish should be all one color all the way thru or 140 degrees internal temperature. Serve with tarter sauce and French fries.
