Chili and Beer
A pair inside and outside the bowl
The spicy, earthy aroma of a big pot of chili simmering on the stove on a fall evening—this is my happy place. It reminds me of my grandmother’s kitchen and warmi...
“The hoppy bitterness of a traditional IPA comes through in every bite of this recipe. If you don’t like that flavor, this is not the chili for you,” says San Bartolome, who used Union Jack from Firestone Walker Brewing Company. She recommends serving it with a chilled lager or pilsner.
Serves 8-10
Ingredients
SERVINGS: 8 – 10 Serving(s)
- 1 ounce butter
- 1 pound ground pork (or pork tenderloin, cut into 1/4-inch pieces)
- 4 ribs celery, chopped
- 2 large white onions, chopped into 1/4-inch pieces
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (29-ounce) can hominy, drained and rinsed
- 1 quart chicken broth, preferably homemade or store-bought organic
- 2 jalapeño peppers, stemmed, seeded and finely diced
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 teaspoons chili oil, optional
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 2 cups India Pale Ale beer
- Monterey Jack cheese for garnish
Instructions
Using a large heavy pot, melt butter over a high flame and add pork, allowing it to brown. Stir meat to make sure it browns evenly. Remove pork from pot and set aside.
Using same pot, sauté celery and onions until they are tender. Add beans, hominy, broth, jalapeño, spices, garlic, salt and chili oil (if using). Bring to a boil; then reduce heat to low. Allow to simmer for 30 minutes.
Add cooked pork, parsley and beer to mixture. Simmer for 40 to 60 minutes.
Ladle into bowls and top with cheese.
About this recipe
CHILI NOTE: Freeze leftover chili to enjoy later and prevent food waste.
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