Chili and beer have been longtime teammates, working hand in hand to buld a winning team. Beer not only enhances and enriches recipes featuring meats, vegetables, spices and sometimes beans, it pairs perfectly, cooling off the often spicy concoction. Chili competitions have become very popular nationwide with regions claiming theirs to be the best. I have devised three killer chilis, leaving you to judge the winner. Although the classic is prepared with beef and beans the following recipes include chicken and beef. I hope you enjoying preparing as well as devouring your renditions. As usual feel free to experiment with different meats and of course different brews and may the best chili win.

Chili con Carne, Frijoles y Queso Blanco

In English: meat chili with beans and cheese. This recipe represents the classic Mexican chili. In Mexico just about any meat can be used —typically all the pork or beef trimmings, ground up and simmered with tomato, vegetable and spices. Beans are optional but I think they add body and texture. Beans make a neat filler and also add complex carbohydrates to the diet. As far as what beer to use, I prefer a smokey beer such as Rogue Mexicali or a German Rauchbier, yet any full bodied dark beer will work. The main spice we are using is chipotle, smoked and dried, which adds a pleasant smokiness, and jalapenos which add heat.  We are going to top it off with Queso Blanco a mild white cheese; you can substitute shredded Monterey Jack or even Provolone for that matter. Be sure to have a cold one near by because this chili has a bite. It takes about one and a half hours to complete this recipe and will fill up at least 8-10 hungry guests.

Ingredients:
3 pounds ground beef, preferably chuck
1 white onion, diced
4 cloves garlic, minced
1 tablespoon chili spice
1 teaspoon chipotle powder
½ cup chipotle in adobo sauce, pureed
12 ounces Rauch or dark beer
12 ounces crushed tomato, canned
2 cups cooked kidney beans
1 small green pepper, seeded and diced
1 small red pepper, seeded and diced
1 small jalapeno, seeded and diced
2 tablespoons kosher salt
½ teaspoon cracked black pepper
1 ounce Tabasco sauce
1 ounce Worcestershire sauce
1 small bunch scallions, thinly sliced on a bias
3 cups shredded Queso Blanco or Monterey Jack cheese 

Method:
In a heavy bottom 4 quart soup pot brown the beef over medium high heat for 15 minutes, stirring to break up the meat. Place the cooked beef in a strainer to remove any fat and return it to the pot. Reheat for 1 minute then add the onion and garlic. Stir and cook for three minutes. Add the chili and chipotle powder to the onion and garlic and cook for two minutes. Return meat to the pot stir in the chipotle and adobo sauce, beer and tomato simmer over low heat for 1 hour stirring occasionally. Then add the remaining ingredients except the cheese continue to simmer for 30 minutes. Serve hot topped with a pile of cheese and a sprinkle of chipotle powder.

Texas Style Chili

Texans prefer to use a dice of beef rather then ground meat. Chunky style chili has more texture and therefore a beefier flavor. Typically no beans are used, but plenty of spice and cheese can usually be found. I am also using a Texas beer in this recipe, Shinerbock. The beer adds a mild sweetness which pairs well with the heat of my spicy chilis. The blend of sharp cheddar and Monterey Jack topped this chili perfectly. This batch will take about three hours to prep and cook and will have enough to serve at least ten hungry friends.

Ingredients:
3 ounces vegetable oil
3 pounds sirloin, diced in half inch chunks
1 white onion, diced
4 cloves garlic, minced
12 ounces Shinerbock
12 ounces beef broth
12 ounces tomato puree
2 tablespoons chili powder
1 large jalapeno, seeded and chopped
1 habanera chili, seeded and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 tablespoon kosher salt
½ teaspoon black pepper
1 tablespoon of Tabasco sauce
1 tablespoon Worcestershire sauce
10 ounces shredded sharp cheddar and Monterey Jack blend

Method:
In a heavy bottom soup pot heat the oil until just smoking. Season the beef with salt, pepper and chili powder. Place the beef in the hot oil and brown the meat on all sides. Add the onion and garlic, cook stirring for three minutes. Pour in the beer, stir and simmer for two to three minutes until most of the beer has evaporated. Stir in the broth and tomato puree, cover and simmer for ten minutes, stirring occasionally. Add remaining ingredients except cheese and continue to simmer for thirty minutes until the beef is tender, adjust seasoning if necessary. Serve hot with a generous amount of cheese.

The Brew Chefs Award Winning Pulled Chicken and Chick Pea Chili Simmered with Brown Ale and Topped with Sharp Cheddar Cheese and Cilantro Lime Sour Cream.

Ground chicken makes a fine chili, but the extra effort put into cooking the chicken until it falls off the bone is well worth it. Chick peas or Garbanzo beans are flavorful and creamy and add a wonderful texture. The addition of nut brown ale adds complexity and leaves behind a sweet nuance which works perfectly with the spices and chile peppers.

Ingredients:
3 tablespoons vegetable oil
2 pounds skinless, boneless chicken thighs
12 ounces brown ale
12 ounces chicken broth
1 small white onion, dices
2 tablespoons chili powder
2 ounces crushed tomato
1 small green peppers, seeded and diced
1 small red pepper, seeded and diced
1 jalapeno, seeded and diced
16 ounces cooked chick peas
2 tablespoons kosher salt
1 teaspoon cracked black pepper
2 cups shredded sharp cheddar cheese
1 cup sour cream blend with 2 tablespoons chopped cilantro and 2 ounces fresh lime juice 

Method:
In a large heavy bottom pot, heat the oil until just smoking. Season the chicken with salt and pepper and place in the hot oil. Brown on all sides then add the beer and broth. Cover and cook over medium heat for 1 hour. Chicken will be tender, set aside to cool, and then shred the chicken. In the same pot cook the onion for two minutes with the chili powder, add the remaining ingredients except the cheese and sour cream mixture. Simmer for 45 minutes. Serve hot topped with cheese and cilantro lime sour cream.