Boston Beer Chili
When the weather is cold (and sometimes when it’s not!) my thoughts turn to warming soups and stews. And, chili has got to be one of heartiest soups around. Filled with spices, loaded with ground beef, and rounded out with beans, it’s the perfect dinner or lunch. This East Coast version has beer in it for even more flavor.
Forget adding water or stock to the pot- some lager makes this chili a truly unforgettable recipe.
To begin making this recipe you’ll need to brown the ground beef and then remove it with a slotted spoon. Then drain the fat and add in the peppers and onions, as well as the many spices that go into this savory dish. In addition to the standard chili powder this chili has paprika, red pepper flakes, cumin, thyme, and garlic powder.
Once this is all cooked together add in the beer, diced tomatoes, and tomato paste. Lager works best here, but a pilsner or an IPA will work in a pinch. The only caveat here is that a stout like Guinness or a fruity Belgian ale will probably change the flavor of the chili a bit too much.
INGREDIENTS
- 1 teaspoon vegetable oil
- 2 lbs ground beef
- salt and pepper to taste
- 1 green bell pepper, diced
- 1 onion, diced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1-2 (12 oz) bottles lager beer
- 1 (10 oz) can diced tomatoes with chilis, undrained
- 1 (6 oz) can tomato paste
- 1 tablespoon Tabasco or chili sauce
- 1 tablespoon honey
- 1 (16 oz) can kidney beans
- 2 cups shredded cheese of your choice
- 1 cup sour cream
- 1 cup chives, finely chopped
