Welcome visitor can you Log In or Create an Account

Call us toll free: 1-800-830-3976

  • 0
  • 0 $0
    Your shopping cart is empty.

Rye Beer Chili

January 20, 2016, 0 comments, on

Rate this item

Average: 1.5 (2 votes)

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!

Necessary ingredients:

  • 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!

Share this:

More in this category:

Add Comment