I don’t know if you’ve ever cooked with beer, but if you haven’t you probably should. I am not a beer drinker myself in the slightest – an occasional hard cider at best – but I love what beer does to dishes. Somehow, it brings a new depth of rustic flavor to recipes that I absolutely adore. Though it was the last thing I expected, I am very much in love with this chili.
Of course, you can add meat to this dish if you’d like. I’ve tried it both ways and like them about the same. To do so, simply add a half pound of ground beef or turkey in place of the black (or kidney) beans for an equally delectable result.
When I make this chili I love having it for two meals in one week for the sake of convenience and cost. One night, we’ll have it as is with a side of cornbread, and another we’ll have it atop baked sweet or regular potatoes. I can’t decide which way I like it better – I’ll have to get back to you on that.
- 1 Tbsp olive oil
- 1 large white onion, chopped
- ½ green pepper, diced
- 4 cloves garlic, minced
- salt and black pepper
- 1 Tbsp chili powder
- 2 tsp hot sauce (optional)
- 1 12 oz. bottle dark Mexican beer (I prefer Negra Modelo)
- 1 28 oz. can diced tomatoes
- 1 15.5 oz. can kidney beans, slightly drained
- 1 15.5 oz. can black beans, slightly drained
- hot sauce, crackers and cornbread for serving
- Heat the oil in a large saucepan or pot over medium-high heat.
- Add the onion, garlic, green pepper and ½ teaspoon each salt and pepper.
- Cook, stirring often, until softened – about 6 to 8 minutes.
- Add the chili powder and hot sauce, stir and cook for another minute.
- Add the beer and cook until reduced by half – about 6 to 8 minutes.
- Add the tomatoes (with their juices), beans (slightly drained), and ¼ teaspoon each salt and pepper.
- Bring to a simmer while breaking up the tomatoes slightly with a spoon. Cook until thickened – about 25 to 30 minutes.
- Serve with hot sauce, crackers and cornbread, or whatever toppings you prefer. If you’re not vegan, cheese is a nice addition.