Few secrets in this world are better kept than the list of ingredients that go into some people’s chili. Whether they discovered their winning combination of beef, beans and spice themselves, or had it passed down through the generations, they usually keep those recipes tight to their chests. At Old Yale, however, we’re all about sharing the love. So crack open a can of our Off Trail Pale Ale (and maybe a window or two) and get cooking, ‘cause we’ve got a pretty good feeling you’re going to like this one.
Ingredients:
• 1 tbsp. vegetable oil
• 600g. extra lean ground beef
• 1 medium onion, diced
• 4 cloves garlic, roughly chopped
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 2 tsp. chipotle powder
• 1 tsp. paprika
• ¼ tsp. cinnamon
• Red and green bell peppers (1 each), chopped
• 2 jalapeno peppers, halved and thinly sliced
• 1 tsp. cocoa powder
• ½ tsp. cayenne
• ¼ tsp. oregano
• 28 fl. oz. can diced tomatoes
• 14 fl. oz. can pinto beans, drained
• 14 fl. oz. can red kidney beans, drained
• 1 can Old Yale Off Trail Pale Ale
• 1 cup water
• 2 tsp. balsamic vinegar
• Salt and pepper, to taste
Step 1:
In a large pot over medium heat, warm up the oil then toss in the onions and beef. Season with a tsp. of salt. Cook for 10 minutes, breaking apart the beef and occasionally stirring.
Step 2:
Add in the garlic, along with the chili powder, chipotle powder, cumin, paprika and cinnamon. Cook for another 3-4 minutes, stirring often.
Step 3:
Toss in the peppers, tomatoes, beer, and water, along with the cocoa powder, cayenne, and oregano. Bring to a boil, then turn down to low-medium and simmer for 30 minutes.
Step 4:
Stir in the pinto and kidney beans and simmer an additional 30 minutes.
Step 5:
Add in the balsamic vinegar, then season to taste with pepper and additional salt. Continue simmering for another 15 minutes, or longer if you’d like more of the liquid to evaporate (though the chili will thicken slightly upon sitting).
Step 6:
Serve hot with warm crusty bread and enjoy.
Short-form Instructions:
Ingredients:
• 1 tbsp. vegetable oil
• 600g. extra lean ground beef
• 1 medium onion, diced
• 4 cloves garlic, roughly chopped
• 2 tbsp. chili powder
• 2 tsp. chipotle powder
• 1 tbsp. cumin
• 1 tsp. paprika
• ¼ tsp. cinnamon
• Red and green bell peppers, chopped
• 2 jalapeno peppers, halved and thinly sliced
• 1 tsp. cocoa powder
• ½ tsp. cayenne
• ¼ tsp. oregano
• 28 fl. oz. can diced tomatoes
• 14 fl. oz. can pinto beans, drained
• 1 x 14 fl. oz. can red kidney beans, drained
• 1 can Old Yale Off Trail Pale Ale
• 1 cup water
• 2 tsp. balsamic vinegar
• Salt and pepper, to taste
In a large pot over medium heat, warm up the oil then toss in the onions and beef. Season with a tsp. of salt. Cook for 10 minutes, breaking apart the beef and occasionally stirring.
Add in the garlic, along with the chili powder, chipotle powder, cumin, paprika and cinnamon. Cook for another 3-4 minutes, stirring often.
Toss in the peppers, tomatoes, beer, and water, along with the cocoa powder, cayenne, and oregano. Bring to a boil, then turn down to low-medium and simmer for 30 minutes.
Stir in the pinto and kidney beans and simmer an additional 30 minutes.
Add in the balsamic vinegar, then season to taste with pepper and additional salt. Continue simmering for another 15 minutes, or longer if you’d like more of the liquid to evaporate (though the chili will thicken slightly upon sitting).
Serve hot with warm crusty bread and enjoy.
Serves 5-6
Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes - at his blog, From James to Jamie.