Anyone who knows me personally knows I love to enjoy a cold beer. Especially while out on the boat. Or fishing. Or while riding the lawn mower on a hot summer evening. And yes, I had a beer with my beer chili last night.
It is my strong opinion that if you are (at least 21 years of age), responsible, work hard, pay your own bills and mind your own business that you should be able to enjoy a cold beer without being demeaned for it. I really enjoy trying all of the new flavors. Wheat beers are my favorite. One of my new favorites is Terrapin Sunray Wheat I discovered while in Ocracoke last summer. This chili is prepared with Yuengling beer.
This beer chili is a little spicy, although not intolerable at all, and has TONS of flavor. I like my chili with a little “kick” but I don’t want to make faces while eating it .
You start with browning some ground beef chuck:
Then you’ll drain the beef in a colander and place it in a soup or stock pot with all the good stuff: diced tomatoes, chili beans, chili powder, crushed red pepper flakes, fresh sliced mushrooms, chopped onions, chopped bell pepper, tomato paste, water & a 12 ounce can of beer. I used Yuengling beer for this chili. It was outstanding.
- 2 lbs ground beef chuck
- 1 cup chopped green bell pepper
- 1 cup chopped yellow onion
- (1) 28 oz can diced tomatoes
- (2) 16 oz cans mild chili beans
- (1) 8 oz package fresh sliced mushrooms
- 12 oz of your favorite beer (Yuengling is good!)
- 1 tbsp chili powder
- 1 tbsp crushed red pepper flakes
- 3 tbsp tomato paste
- Black pepper, to taste
- 1 cup water
- Optional: shredded cheddar cheese
- In a skillet over medium high heat, brown ground beef; drain in colander.
- Transfer beef to soup or stock pot, along with remaining ingredients.
- Bring to a slight boil over medium high heat.
- Reduce heat to low; cover and simmer for 2 hours.