Recipe: Boxcarr Chili
This classic chili recipe comes to us courtesy of Allie Hochman, our Marketing Analyst. She calls this her "Mom's Very Hot Chili," updated with our Boxcarr Pumpkin Porter to give the chili a bit more depth and roasted flavor. It tastes even better the second day!
Ingredients
- 2 Tbsp neutral oil, like vegetable
- 3 onions, chopped
- 3 bell peppers, chopped
- 2 cloves garlic, chopped
- 2 lb ground meat of your choice (ex: beef, turkey)
- 1 lb hot Italian sausage, removed from casings
- 2 bottles of Starr Hill Boxcarr Pumpkin Porter, divided
- 3 Tbsp chili powder
- 3 tsp cumin
- 1 Tbsp paprika
- 1 tsp crushed red pepper
- 1 tsp cayenne
- 1 Tbsp oregano
- 2 bay leaves
- 1 28-oz. can diced tomatoes
- 1½ cups tomato sauce
- 2 15-oz. cans kidney beans
- 2 Tbsp all purpose flour
- Toppings: cheddar cheese, sour cream, scallions, tortilla chips, corn bread, etc.
Preparation
- Crack open a Boxcarr Pumpkin Porter, pour into a glass, sip and set aside.
- Heat oil over medium-high heat in a large skillet or Dutch oven that can accommodate all of the ingredients later.
- Sautee onions and peppers until onions are soft and translucent, 6-10 minutes. Add the garlic for the last two minutes. Transfer vegetables to a bowl and set aside.
- In the same skillet or Dutch oven, brown the meat, about 10 minutes. After the meat is browned, use ½ cup of the Boxcarr to deglaze the pan, scraping up all the browned bits from the bottom.
- Add the spices to the meat and stir. Add back the vegetables that were set aside.
- Add the tomatoes, tomato sauce, the rest of the bottle of Boxcarr, and the liquid only from the kidney beans.
- Cover and simmer for 1.5-2 hours, stirring occasionally.
- Add the flour and beans, bring to a boil, lower the heat, and simmer for at least 15 minutes.
- Serve hot with your favorite toppings, and don't forget the Boxcarr to wash it down!
