Well, I am going to show our cards here. We had left over beer after game day. Your like, What?! Some of you would say, “BORING!” but we are pretty low key around here. That’s okay, it’s the way we like to keep things and to each their own. In actuality, my husband likes to make his own small batches of beer at home.
During the holidays, I gifted him some supplies to make a darker ale, so he has been looking forward to trying his hands at that. Anyway the other night, my husband whipped up this recipe for us and I have to say, the beer is quite a nice compliment to this chili. In other words, if you like the flavor of beer or if you find yourself with extra beer that maybe isn’t your favorite, this would be an excellent recipe to make.
Black Bean and Beer Chili
3 Tbsp olive oil or vegetable oil
1 small onion, coarsely chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 lb ground beef
2 tbsp Paprika
1 tsp Oregano
3 tbsp Cumin
3 Tbsp chili powder
1 tbsp Garlic powder
1 can (28 oz) plum roma tomatoes, chopped (reserve liquid)
1 cup beer, can be substituted for stock
1 can (15 oz) Black Beans
salt to taste
1 chipotle chili en adobo, chopped finely
1 cup shredded Monterrey jack cheese
1 cup sour cream
2 tbsp chopped fresh cilantro
2 tbsp chopped green onions
Squeeze of lime
In a large heavy deep sided pot pour in enough oil to form a film on the bottom; place over medium heat. When hot, add the onions and garlic and cook, stirring until the vegetables are slightly softened, about two minutes. Add the meat to the pot. Cook until meat is browned stirring often. Add the chili powder, paprika, cumin, oregano, salt, and chipotle chili. Saute for about a minute. Add beer. Bring to a simmer, then reduce the heat to low, cook for 20 minutes or until the beer reduces to half. (This concentrates the flavor and cooks out the raw beer taste.) Add tomatoes and reserved liquid. Simmer for about 20 minutes. If the chili becomes too thick, thin with stock or water as needed. At the very end, rinse and drain the beans. Add to the chili and cook for another 2-3 minutes. Taste and adjust the seasonings. Remove from heat. Garnish with Monterrey jack cheese, sour cream, a sprinkle of cilantro, a sprinkle of green onions, and a squeeze of lime.