I love a good chili in the fall and winter seasons. Adding a can of stout makes this chili pop with flavor. I used a can of bourbon stout for this recipe, but any dark stout or porter will do. This recipe is great to make in a slow cooker or Instant Pot. It is excellent with rice or cornbread. I use all organic products.
Chili with Stout Beer
From the kitchen of Priya Hutner | Serves 6-8
1 large onion, diced
5 cloves garlic, sliced
2 T olive oil
1 small can pinto beans
1 small can white beans
1 small can kidney beans
1 small can black beans
1 lb. ground beef or ground lamb (omit for vegetarian version)
3 large fresh tomatoes, diced or 1 can of diced tomatoes
2 C water
1 can stout beer
2 dried Mexican chilis
2 t cumin
2 t chili powder
2 t Kosher salt
2 t fresh ground pepper
½ C fresh cilantro
3-5 green onions, sliced for topping
Sour cream and cheddar cheese, optional
In a large stock pot, sauté onion and garlic in oil until translucent. If using, add ground beef and brown for 2 to 3 minutes. Add the remaining ingredients, except for cilantro, green onions and sour cream, and simmer on low for 1 hour. Season with additional salt and pepper to taste. Serve with fresh cilantro, green onions, sour cream and cheese.
If using an Instant Pot, use the chili function and it’ll be ready in 15 minutes.
