Crock of Beer Chili

Rise early, fire up that cooktop + start chopping. Those flavors will come together deliciously by Monday night football kick-off time. This recipe has one bottle IPA beer from my favorite micro-brew, The Southampton Publick House. I always advise, only use what you would drink! 

This basic chili recipe combines several flavors of the Southwest.  Turkey and pork can be substituted for beef. Make it vegetarian by using eggplant, squash, and extra onion in place of the meat.

IPA Chili  
Recipe Chef George HirscH | Makes 6- 8 servings

2 pounds sirloin or chuck - cut into 1/2 inch pieces; or a ground beef combo
4 slices maple cured bacon, chopped
10 cloves garlic, chopped
1 cup sweet onion, chopped
4 scallions, chopped
2 jalapenos, seeded and chopped
1 fresh serrano chili pepper, chopped
1 Tablespoon each: cumin, oregano, basil and thyme
1 teaspoon cinnamon
12 ounces of good IPA
2 cups canned plum tomatoes with juice, chopped
1 Tablespoon cider vinegar
1 16-ounce can of red beans, rinsed and drained
2 Tablespoons cilantro

Pre heat a large soup pot over medium high heat.

Add bacon and allow bacon to get a light golden color. Add garlic, onion, olive oil, scallions, jalapenos, serrano, and cook for 2-3 minutes stirring occasionally.  Add beef and cook until becomes lightly browned.  Drain off any excess fat. Season with cumin, oregano, basil, hot pepper flakes, and cinnamon. 

Add beer and reduce liquid for one minute, add tomatoes and vinegar. 

Lower temperature to a gentle simmer. Stir, cover pot and cook for 1 1/2 hours stirring occasionally. Add beans and cook for 30 minutes or until the meat is tender.