Recipe: Black Bean Chili with Alaskan Smoked Porter

| January 4, 2015 | 2 Comments

Well, yesterday I worked myself into a serious jones for chili while writing about Alaskan Brewing Company.  Enjoy this standard recipe from our house for a smoky-spicy vegetarian-or-not chili.

(Can be doubled, and you’ll thank yourself if you freeze a batch for later)

2 T olive oil
1 large yellow onion, peeled and chopped
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
1/2 smallish sweet potato, peeled and cut into 1/2″ dice
4 large cloves garlic, chopped
1 cup Alaskan Smoked Porter (or use regular beer and add 1 tsp chipotle chili powder for smokiness)
1 28-oz can Muir Glen Organic roasted chopped tomatoes
1 cup water or broth
2 cups cooked black beans (or 1 can)
2 cups cooked red kidney beans (or 1 can)
1 T ground cumin
1 T Ancho chili powder, or more to taste
1/2 tsp unsweetened cocoa (optional)
1/2 tsp molasses (optional)
1/2 tsp cayenne pepper, or more to taste
1 teaspoon Kosher salt
1 can or 2 cups cooked spicy refried beans (optional)
Toppings of your choice: Cheese, green/white onion, cilantro, avocado…what sounds good?

Optional: Carnivores, you can also adapt this recipe to include beef (ground or other), some italian sausage, and/or a handful of minced bacon. Cook whatever it is first ’til no longer pink, then continue on with the rest below.

Set a deep, heavy-bottomed soup pot over medium-high heat; when hot, add the oil and swirl.  Saute onions, all peppers, and sweet potato for 3 minutes, then add garlic and saute for 3 more.

Add the beer and stir to lift up any brown bits from the bottom, and until it stops foaming like mad.  Add the tomatoes, black and red beans, water, cumin, chili powder, cocoa, molasses, cayenne, and salt, and bring up to a boil.

Reduce heat to medium-low and simmer, uncovered, for 20-30 minutes, stirring now and then so nothing sticks.  The longer you cook, the more things break down, so if you like all your veggies intact, keep an eye. And oh, if you need to add more water, feel free.  Add the refried beans if you are using them (for creaminess in the broth) and simmer 5 minutes more, or until you reach the thickness you like in chili.  Adjust the salt and heat to your taste.  We generally like ours thick and fiery, so we’re patient.

Serve topped with your choice of chopped white or green onion, shredded sharp cheddar or pepper jack cheese, chopped cilantro, diced cool avocado. Pair this with really good quality tortilla chips and a cold beer.



Category: Beer, Cooking, Food, Recipes, Spirits

Comments (2)

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  1. Stacy says:

    Yummy!!! I can’t wait to try!

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