Brew Free! Chili

Serves 8 to 10

Note: This assertive, spicy chili comes from the 21st Amendment Brewery.

3 tablespoons olive oil

1 1/2 pounds ground beef

2 large yellow onions, diced

3 large carrots, peeled, diced

4 celery stalks, diced

4 garlic cloves, chopped

2 tablespoons tomato paste

Two 12-ounce cans 21st Amendment Brew Free or Die IPA or a similar American IPA

1/3 cup chili powder, or to taste

2 bay leaves

1 tablespoon finely chopped fresh thyme

1 tablespoon Tabasco

1 tablespoon Worcestershire sauce

15-ounce can red beans, drained, rinsed

Salt, pepper

1. Heat olive oil in a large soup pot; add ground beef and cook, stirring to break up meat, until browned, 7 to 10 minutes. Add onion, carrots, celery and garlic; cook, stirring often, 5 minutes longer.

2. Stir in tomato paste. Pour in beer and enough water to cover the beef mixture. Add chili powder, bay leaves, Tabasco and Worcestershire; bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 hour.

3. Add beans to pot; simmer 15 minutes more. Season to taste.

-- John Holl, "The American Craft Beer Cookbook" (Storey, $19.95, 344 pages)



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