Back in college, Streeter McClureâ€™s dad gave his broke, starving son a Crock Pot, and this chiliâ€”a beery twist on his momâ€™s recipeâ€”was one of his first successful slow-cooker dishes. Today, the author of â€śThe Single Manâ€™s Guide to Cooking with Beerâ€ť sometimes adds a bit of chocolate to the pot, or swaps a pilsner for a local Wynkoop Railyard IPA. â€śThis chili makes itself, lasts a week and feeds a ton of people,â€ť he says. â€śAnd the beer makes the recipe stretch; add a beer, and you add two bowls of chili.â€ť
Makes: 4 to 6Ingredients:
- 2 pounds ground beef
- 1 large white onion, diced medium
- 1 12-ounce can diced tomatoes
- 3 7-ounce cans tomato sauce
- 1 can ranch-style beans
- 1 bottle pilsner (try Samuel Adams Noble Pils)
- 2 cups water
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 dash cayenne pepper
• In a pan over medium heat, brown the beef and onion until the meat is cooked through, about 10 minutes. Strain the meat, discarding the grease.
• Add the cooked meat and all remaining ingredients into a slow cooker, and cook on high about 2 hours.
• Season with additional salt, pepper and spices if desired, and serve with shredded cheese, sour cream, oyster crackers and other fixings.