I made a nice big pot of hot, hearty chili tonight while I was watching the late-starting NCAA playoff games. A friend asked me for the recipe last week, and plug whore that I am, I promised to post it on my blog when I made it. It's an adaptation of a recipe I linked a while ago off the Beer Advocate website. So without further adieu, here it is.
Beast's Bitchin' Beer and Two-Bean Chili
1 1/2 pounds lean ground beef
1 can tomato soup
1 can red beans
1 can black beans
1/2 can beer
2 tablespoons chili powder
1 tablespoon Tabasco sauce
1 tablespoon buffalo wing hot sauce
6 small Habanero chiles, optional; seeded and finely chopped
1/2 cup shredded cheddar cheese
Brown the ground beef in a large pot or Dutch oven. Drain fat. Add all remaining ingredients except cheddar cheese. Stir together and bring to a hard simmer. Once the chili starts to bubble, reduce heat to low and cover. Simmer for at least one hour--the longer the better. If the chili gets too thick, add more beer. Don't worry if it appears too thin--it will thicken when the cheese is added. A few minutes before serving, stir in the cheddar cheese. Serve with tortilla chips and sour cream.
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