Beer Chili

Ingredients

• 2 tablespoons olive oil
• 2 onions, thinly sliced
• 1 bell pepper
• 2 jalapeños, seeds + membrane removed, diced (Swap for another bell pepper or a poblano pepper for a less spicy chili)
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons salt
• 12 ounces stout beer (1 bottle) (Or use a Pale Ale)
• 2 teaspoons diced chipotle peppers in adobo sauce (I buy pre-diced peppers in a jar)
• 28 ounce can crushed tomatoes
• 15 ounce can kidney beans, drained + rinsed
• 15 ounce can black or pinto beans, drained + rinsed
• corn chips or cornbread, to serve (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat.

2. 2

   Add the onions, peppers, smoked paprika, chili powder, and salt to the pot. Cook until the veggies are tender and the spices are fragrant (~5 minutes).

3. 3

   Slowly pour the beer into the pot, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.

4. 4

   Add the chipotle peppers and crushed tomatoes, and bring to a simmer. Simmer for about 10 minutes.

5. 5

   Add the beans, and simmer 5 more minutes.

6. 6

   Serve hot with corn chips or cornbread (if desired).Leftovers / Make Ahead:Store in an air-tight container in the refrigerator for up to 4 days.Make Ahead / Freeze:Store in air-tight containers in the freezer for up to 3 months.