So, have we mentioned we like beer? Of course we have. We always cook while playing music and almost always while drinking a beer, or maybe occasionally a glass of wine…but typically a beer. Naturally, the beer makes it into the food every so often. (Hey, added flavor. Duh).
Well this time we really wanted to incorporate the beer. What better way to do that than BEER chili?! Honestly, though, what better way? You let us know if you think of one.
Anyway, as if chili wasn’t awesome already, the dark flavor of the Dos Equis Amber brings it to a whole new level.
Now, you may have noticed the recipe calls for 1 to 1 ½ bottle(s) of beer. It’s really up to you but, ya know, that other half could be for you to drink while cooking. We’re just saying.
This beer chili was adapted from L’s favorite food blogger, Minimalist Baker. We’ve made her exact recipe once before but decided to try changing it up a tad this time.
Beer pairing: Dos Equis Amber
Dos Equis is another favorite beer of ours. Usually, we go for the lager but this recipe deserved a deeper, richer flavor. The chili itself already contains this amber beer, so why not crack another cold one to drink alongside it?
For the chili:
½ green bell pepper, diced
½ orange bell pepper, diced
1 large red onion, chopped
5 garlic cloves, minced
1 jalapeno pepper, diced
½ a 12oz bottle Dos Equis Amber
1 tbsp chili powder
½ tbsp paprika
½ tbsp cumin
15oz can black beans, drained & rinsed
15oz can dark red kidney beans, drained & rinsed
½ a 15oz can white kidney beans, drained & rinsed
28oz can diced tomatoes
2 tbsp Cholula (or your favorite vinegar based hot sauce)
Sea salt & black pepper, to taste
For the spaghetti squash:
1 spaghetti squash
½ tsp garlic powder
½ tsp paprika
½ tsp black pepper
¼ tsp sea salt
Preheat the oven to 375° and lightly grease a baking sheet. Cut the spaghetti squash lengthwise and scrape out the core & all seeds. Drizzle the insides with evoo, sea salt, black pepper, paprika, and garlic powder. Place insides down on the sheet and bake for 35-40 minutes. When finished and cool enough to handle, scrape the insides with a fork to form spaghetti look.
In a large pot, heat oil over medium-high heat. Add all peppers, onion, garlic, and some s & p. After cooking about 6 to 8 minutes, while stirring frequently, add spices and hot sauce. Continue to cook for 1-2 minutes longer. Pour in the beer and cook down for 8-10 minutes. Once the beer has reduced about halfway, add all the tomatoes with their juices and the beans. Add a little extra s & p, if you’d like. Bring to a light boil and let cook for 30-35 minutes.
Once the chili goodies have had time to mingle, pile as much as you’d like in your squash boats and chow down!