Beef n’ Beer Chili Tex Mex Recipe — A Game Day Triumph!

It’s no secret that this winter had has been beyond terrible. The record cold, constant cloud cover and unending snowfall had many of us gathered indoors with only our friends, our national sport and our food to comfort us. If there were a Stanley Cup for worst weather, this year would win hands down.

But after months of suffering, the Polar Vortex is slowly releasing its icy, frigid, unwelcome grip on our frozen little lives. And to celebrate the transition from winter to not winter, I’ve created a truly Canadian recipe. A blend of beer, fresh summer eats and spicy warm winter food, I give you: Beef’n’Beer Tex Mex Super Chili—A Game Day triumph!

Why beer? Well, because you love it. Also beer gives chili an extra kick and enhances its already savoury flavor. For this recipe, I picked up some Samuel Adams Boston Lager at the LCBO but stouts are great in chili as well. This lager infused recipe is also designed to meet your needs for a spicy, hearty food-hug with just a side a summer.

Why game day? Like spring the NHL playoffs are just around the corner (April 16th to be exact). And like many Canadians, I intend have my friends over to watch hockey, drink a pint, eat Beef’n’Beer Tex Mex Super Chili and yell at the TV. So call your friends, crack a beer and whip up this dish for a game day triumph of legendary proportions.

How much time do I need?

Prep time: 45 minutes
Simmer time: 1 hour

How many friends should I invite?

This recipe will feed 10 or 12 of your closest hockey loving friends.

Ingredients

Basics
•    10 ounces of Samuel Adams Boston Lager (lager or stout are best)
•    1.5 lbs. of lean ground beef (turkey or tofu ground works too)
•    2 tablespoons of olive oil

Veggies
•    4 Peppers (various colours)
•    1 Jalapeno Pepper
•    1 Spanish Onion
•    2 Garlic Cloves
•    2 Cups of Mushrooms, Sliced

Canned Goods
•    1 19oz can of Kidney Beans
•    1 19 once can of Black Beans
•    1 small can of Sweet Corn
•    2 28oz cans of Crushed Tomatoes

Spices and Sauces
•    1 tablespoon of Hot Sauce
•    ½ teaspoon of Sea Salt
•    ½ of Cayenne Pepper
•    Ground pepper to taste
•    2 tablespoons of canned chipotles

Toppings and Garnishes
•    4 Avocados
•    One brick of Cheddar or Monterey Jack cheese
•    2-4 Hot House Tomatoes
•    2 bunches of Green Onions
•    Two or three bags of Tortilla Chips

Instructions

In a large Dutch oven add 1 tablespoon of olive oil at medium heat. Add ground beef and break into small pieces as it cooks. Meanwhile, chop up all the peppers, onions and mushrooms and garlic.

In a separate large frying pan, add 1 tablespoon of olive oil, onions, jalapeno and garlic. Cook at medium heat until the onions are translucent—about 5 minutes. (Are you keeping an eye on the beef in the Dutch oven? Keep stirring that stuff!) Stir the mushrooms and all peppers into the onion mixture and cook until softened—about 5 more minutes.

Once the beef is cooked (you can strain the juice and fat or leave it), transfer the vegetables to the Dutch oven and mix it all together. Add salt, pepper, cayenne, and hot sauce and chipotles and stir for another minute. If you like it hot and spicy add extra cayenne, chipotle sauce and hot sauce to suit your taste.

Add the two cans of tomatoes and Samuel Adams Boston Lager and stir for one minute. You’ll have a couple swigs leftover in the bottle—you should drink that. Now it’s time to mix in all the beans and corn. Stir and reduce heat to simmer. Let sit for one hour—this is where flavor magic happens.

Serving it up

Prior to serving chop up avocados, tomatoes and green onions to serve as garnishes. Grate the cheese and open the tortillas. Transfer chili into serving bowls and dress with fresh ingredients and add tortillas for dipping.

Did you know?

In April of 1985, Samuel Adams Boston Lager made its debut in about 25 bars and restaurants around Boston. Since then, Samuel Adams brews have gone on to win more awards than any other brewery in the world.

This post was sponsored by Branding & Buzzing.