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One Beer Chili

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Back in college, Streeter McClure’s dad gave his broke, starving son a Crock Pot, and this chili—a beery twist on his mom’s recipe—was one of his first successful slow-cooker dishes. Today, the author of “The Single Man’s Guide to Cooking with Beer” sometimes adds a bit of chocolate to the pot, or swaps a pilsner for a local Wynkoop Railyard IPA. “This chili makes itself, lasts a week and feeds a ton of people,” he says. “And the beer makes the recipe stretch; add a beer, and you add two bowls of chili.”

Makes: 4 to 6

Ingredients:
  • 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

Instructions:

• 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.


 

Choose a American Pilsner for this recipe

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