When it is cold outside, I hardcore crave hot, tummy-warming soups and what’s more belly filling than a big bowl of chili? I decided that this time I wasn’t going to follow some standard recipe but make it up as I go! I also had made the decision that I wanted to make this chili with a beer base. When I went shopping for the perfect beer, I came across a local Baltimore beer by Monument City Brewing called Rye 51 as it was recommended by the beer experts at the store. This was certainly going to be an interesting chili!
I started this adventure by cutting up all the necessary veggies and cooking the meat until almost done.
Once the meat was mostly done, I strained it and added it to the crock pot.
I then topped the meat with 1 large can of crushed tomatoes, 2 smaller cans of black beans (strained), 1 can of red kidney beans (also strained), 1 can of white kidney beans (strained- noticing a pattern?), some fancy brown sugar bourbon rub, cumin, cayenne pepper, paprika, red chili flakes, and finally a hand full of fresh cilantro. I then added my chopped veggies to the very top- garlic, white onion, and jalapeño.
To finish everything off and give it some real flavor, I poured 2 bottles of Rye 51 over the entire pile of chili.
I then stirred everything together and let it cook for 4 hours on high! Voila!
- 1 large white onion
- 3 cloves of fresh garlic
- Various kinds of beans of your choosing (around 4 cans total)
- 1 large can of crushed tomatoes
- 3 teaspoons of paprika
- 1 teaspoon of cumin
- 1 fresh bushel of cilantro
Not as Necessary ingredients:
- 1 (or 2 or 6) jalapeño pepper (s) – this is depending on how spicy you want your chili
- Sour crème for topping
- Shredded cheddar cheese for topping
- Finally: beer of your choosing! Stout will make it sweeter & IPA will make it hoppier
- Other seasoning—I chose a brown sugar bourbon rub
- I also added some maple syrup to balance the level of spice
The last step is to pick a chilly day and down a few bowls of this hoppy chili!