United Nations of Beer

Beer Chili recipe

by Lucia Novara
(Beer Delegate, CO, USA)

Beer Chili recipe

The sad, sad truth is that I can’t always afford to drink the beer that I want, and when it comes to getting a six-pack of something tasty or a case of something I can tolerate, quantity will frequently rule over quality.

If some micro-freak tells you the higher alcohol content in good beer equals it out, prove your point by having them drink a sixer of porter while you drink a case of swill. Then wastedly laugh in their face and keel over. Your point will be made.

Feel free to substitute any beer left over from your last house party when you try out this beer chili recipe. In theory, the better the beer, the tastier the resulting beer chili, but you may want to hang onto your vintage Thomas Hardy beer and use something cheaper in the recipe.

Preparation time:

10 minutes

Cooking time

One hour or more (the longer the better, like any good chili recipe)

Ingredients

2 pounds ground beef (or turkey for the beer-drinking, chili-eating ladies who are also watching their figure)
24oz of beer (two standard bottles)
2 tbsps chili powder
1 tbsp dried oregano, crushed
1 tbsp ground cumin
1/2 tsp cayenne pepper
2 tsps Worcestershire sauce
Cooked pinto beans and black beans
Corn
Diced red & green pepper Continues below

Directions

Brown meat in a frying pan. Add next six ingredients and one teaspoon of salt. Bring to the boil; reduce heat. Add beans and vegetables.

Simmer, covered, 45 minutes. Return to boiling. Reduce heat; simmer again, covered, 15 minutes.

Serve with shredded cheese, sour cream and any remaining Coors, or another beer of your choice.

Alternatively, once meat is browned, lob everything into a crock pot and cook on high for 4-5 hours.

Sombrero and cactus not included.