• Servings : 10
  • Prep Time : 30m
  • Cook Time : 3:000 h
  • Ready In : 3:30 h

The chili I just made is so good
So I’m going to share the recipe with you. – Shabadu


  • 3 lbs stew beef or lamb or venison etc
  • 1 and a half cup crushed tortilla chips
  • 1 large diced onion
  • 1 diced bell pepper
  • some mushrooms if you want (I want)
  • 1 finely diced poblano pepper
  • 2-3 chopped chipotle peppers, in adobo
  • 2 tsp adobo sauce
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 2 cans kidney beans
  • 16-20ish oz whatever salsa you feel like using
  • 1 bottle decent beer
  • 1 cup apple cider
  • 12 oz vegetable stock/broth
  • 3-4 oz tomato paste


Step 1

Begin by lightly rubbing your 1-2 inch chunked stew beef with oil, liberally salting as you go. Brown the beef on medium-high heat in 2-3 batches, making sure there's plenty of room in the pot.

Step 2

Remove the beef and deglaze the pot with the beer. I've use Dogfish 120, because of the sweet flavors and serious hoppage. Any medium to full bodied ale will do; I've used Ommegang Rare Vos and Sam's Boston Ale in the past. I've come to find the perfect beer for chili making since then and it is Rogue's Chipotle Ale. Not a great session beer but definitely a killer cooking beer.

Step 3

As the beer is reducing, add your vegetables and crushed chips. Give it a few minutes to soften and then add everything else.

Step 4

Feel free to add more spice or peppers, this is my base that I serve to the wimps in my family. I've got extra chiles etc that I add to my personal leftovers.

Step 5

You may need to add water at some point to mix everything together, just keep the lid off and let it reduce out. I usually cook it for 2-3 hours on very low heat, stirring every 15-20 minutes.

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