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
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)