This Pale Ale Chili recipe is easy, includes two types of meat, and calls for beer and beer rules.
Beer! Is there anything it can’t do?!? Here’s a better question — is there anything a person can’t do while drinking beer?!?
Besides giving yourself a homemade tattoo.
Besides parenting effectively.
There are several things a person shouldn’t do while drinking beer but drinking and cooking are absolutely allowed. Especially when the recipe calls for beer, like this Pale Ale Chili.
Chili is my go-to cold weather meal (after soup) and this chili recipe is perfect for footballs Sunday, tailgating Saturday, camping or any other occasion where hot meat is on the menu. Mmm hot meat. That’s a great name for a restaurant.
“Where did you go to dinner last night?” “HOT MEAT!” “I want to go to there!”
Pale Ale Chili Recipe
Chili Recipe Ingredients
- 2 lbs ground beef
- 1 lb ground sausage (out of casing)
- 2 bell peppers
- 2 cloves of garlic chopped
- 1 diced yellow onion
- 1 jalapeno pepper seeded
- 3 tablespoons chili powder
- 1 tbs cumin
- 1 tbs onion powder
- 2 tbs paprika
- 12 oz. of pale ale beer
- 14 oz. can of diced tomatoes
- 15 oz. can of tomato sauce
- 1 tablespoon of olive oil
Pale Ale Chili Instructions
- Brown beef and sausage.
- Drain grease and set aside.
- Add oil, onions, garlic and peppers to pot and cook for five minutes.
- Add beef and sausage and all remaining ingredients into a pot and bring to a boil.
- Turn heat down to low and simmer covered for an hour.
Just A Few Notes About This Pale Ale Chili Recipe
- Experiment with many different the pale ales for this pale ale chili recipe. All of them. Just not at the same time.
- Test out with different pale ales but be sure to taste the beer first. Some pale ales don’t lend well to recipes. In this recipe, I used Coastal Evacuation from the Cape May Brewing Company. Good for cooking or just drinking.
- To save time, buy sausage meat that’s already out of the casing. Ask your butcher. But taking it out of the casing is fun, especially if you like to imagine they’re not sausages but giant worms that need dissecting. Again, I drank many beers during the making of this chili.
- Garnish and toppings are key. Shredded cheese, sour cream, and ABSOLUTELY chives. In the photo above you’ll notice I’ve topped my chili with Fritos. I picked up that idea from an episode of Downton Abbey.
- Serve over a baked potato for a hearty meal or just eat it right out of the pot because you’re too drunk to find a bowl.