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Brown Ale Beef Chili

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A bottle of nutty brown ale deepens this beef chili that’s hearty enough for a tailgate and easy enough for a weeknight dinner. Bake up a batch of cornbread to serve on the side, or pile some crushed tortilla chips on top; either way, you’ll want to serve it with your favorite hot sauce, diced red onion and shredded cheddar.

Makes: makes 8 1-cup servings

  • 2 pounds ground beef
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, chopped
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 12 ounces brown ale
  • 2 15-ounce cans diced fire-roasted tomatoes
  • 1 cup dried black beans
  • 1 teaspoon salt


1. Brown the beef, onion and pepper in a large skillet over medium-high heat until the meat is no longer pink, about 15 minutes. Add the garlic and spices and cook, stirring, 30 seconds. Scrape into a slow cooker.
2. Add the beer, tomatoes and beans. Cover and cook on low 8 hours or high 4 hours. Stir in salt.

PAIR IT WITH: a low-key, malty-sweet brown ale, or a brash IPA that’ll cut through each hearty bite


Choose a American Brown Ale for this recipe

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