From Lake Hockey to Beer Chili with Corn Chips
The weather outside is never frightful when it comes to youth hockey season in the Midwest, especially when one of our teams has a two-week lull in their game schedule. And luckily for these guys (and their little sisters), their parents are as passionate about hockey and having fun as they are. So the First Annual Lake Campbell Winter Classic was established this January. And don’t be surprised if, after these kids are off to college, you’ll find us parents keeping the icy tradition alive.
What does hockey have to do with chili? (Because I know you aren’t asking yourself what this has to do with beer.) Ann, our hostess, shared a scrumptious pot of chili at the party and even though I had to eat and run my daughter to her hockey game in Watertown, I kept thinking about how good it was to have a steamy bowl of chili topped with cheese, sour cream, and crunchy chips.
Recipe Snapshot
EASE: You can cook this all in one pot.
PROS: Hearty comfort food.
CONS: Make sure you have the seasonings and beer on hand.
WOULD I MAKE THIS AGAIN? You betcha!
So when I made a batch of Once a Month Beer Chili Spaghetti the next week, I eyed that meat mixture with beans and corn chips on my mind. So the next time I made chili, I made it with beer. Sure, I could have made my old staple, Make-it-your-way Rainy Day Chili but there’s just something about this addicting meat sauce. If you are more in the mood for BBQs, make BeerBQ Joes and put corn chips on top.
Icy & spicy wishes,
Beer Chili
Ingredients
- 2 lb ground sirloin or beef
- 1½ teaspoons salt
- 1¾ teaspoons paprika
- 1¼ teaspoon cayenne pepper
- 1½ teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 tablespoon onion powder
- 1½ teaspoon garlic powder
- ½ cup chili powder
- 8 oz tomato sauce
- 12 oz dark beer, like Shiner Bock
- 92 oz tomato juice , 2 (46oz each) bottles
- 45 oz red beans, 3 (15oz each) cans, drained
- 3O oz chili beans in chili sauce, 2 (15oz each) cans
- optional toppings such as sour cream, corn chips, cheddar cheese, diced red onion
Instructions
- In a large pot, heat ground beef with first 8 spices (up until the tomato sauce) until no longer pink.
- Stir in tomato sauce and cook on medium 2-3 minutes. Add bottle of beer and stir until combined. Cover, simmer on low 10 minutes.
- Add beans and tomato juice. Cover, simmer on low 15 minutes. Serve with sour cream, corn chips, and shredded cheese. Store leftover chili in airtight container in the refrigerator.
Nutrition
All text and images © Staci Mergenthal • Random Sweets
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