Pale Ale Chili
The pale ale adds a unique twist to this chili recipe. The bitterness of the hops enhances the ﬂavor of the peppers while adding a distinct bite to the dish. The more bitter the beer, the spicier the dish will become, since the hops enhance the ﬂavor of the peppers, so keep that in mind when choosing your pale ale.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 6-8 1x
- Category: Soups
- 1 tablespoon olive oil
- 2 pounds beef stew meat
- 1 red bell pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 1 onion, diced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 (12-ounce) can pale ale
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- Kosher salt and freshly ground black pepper
- Sour cream, for garnish
- In a large pot, heat the olive oil over high heat. Working in batches, quickly brown the stew meat, transferring each batch to a bowl. Once all the meat is browned, set the bowl aside.
- Add the bell pepper, poblano, and onion to the pot and cook for 5 minutes, until the vegetables are softened.
- Return the meat to the pot, along with any juices from the bowl, and add the chili powder, cumin, paprika, pale ale, tomatoes, tomato sauce, salt, and black pepper.
- Bring to a boil, then reduce the heat to low and simmer, covered, for at least 1 hour. The longer you cook the chili, the more tender the meat will be.
- Ladle into bowls, top with sour cream, and serve.
Keywords: pale ale chili, chili, soup