A hearty, healthy serving of a mildly spiced and full-flavored chili fit for a frigid winter night is made even better when loaded with the hoppy bite of your favorite India pale ale. And the best part? This simple chili recipe is even better the next day (did someone say leftovers?) You can give it a Southwest spin by adding corn and cilantro, or get in touch with your spicy side by loading it up with diced jalapenos. Vertigo Brewing, based out of Hillsboro, Ore., brews a mean selection of uniquely crafted suds, including a robust and hoppy Friar Gone Wild Imperial IPA, perfect for complementing the mildly spicy flavors found in this chili.
Ingredients:
2½ cups pinto beans (soaked and cooked)
2 yellow onions, diced
4 cloves garlic, diced
1 pound ground beef
1 can diced tomatoes
1 can sliced black olives
1 can diced green chilis
12 ounces your favorite locally brewed IPA (I used Vertigo Brewing’s Friar Gone Wild IPA)
olive oil (for sautèeing)
¼ cup chili powder
½ teaspoon cumin
½ of both salt and pepper (more to taste)
Directions:
Cook the beans ahead of time (pinto beans need to be soaked overnight before cooking, so plan ahead for that) and set aside. In a stock pot, sautè diced onions in olive oil over medium heat. After the onions begin to sweat (about three minutes), add the diced garlic and ground beef. Add chili powder, salt and pepper and continue sautèing until onions have caramelized and meat is fully cooked.
Add diced tomatoes, olives, green chilies, beans and beer. Bring to a boil, reduce heat to low, cover, and continue cooking chili at a simmer for about 30 minutes.
I recommend serving the chili in heaping amounts, accompanied by your favorite homemade cornbread. And don’t forget to top with sour cream, shredded cheddar and a generous sprinkling of diced green onion.
