Beer just seems to make everything better, doesn’t it? Even food! And we don’t mean a “made in heaven” food and beer pairing (though we are very fond of those). We mean beer in food! The cold days of winter may finally be moving behind us, but chili is a southern staple year round. Adding a bit of Rentsch Weizenbock is what puts this chili over the top. Who knows, maybe this one will be a contender in a Texas chili cook-off somewhere? One thing we do know is your family and friends will love it. If you’re looking for an oh so simple recipe to impress, stew up this Rentsch Beer Can Chili and enjoy it with the rest of your six pack.
Serves: 4-6 Calories: Does it matter when it’s this delicious?
- 1 1/2 tablespoons extra virgin olive oil
- 2 cups onions , chopped
- 5 cloves garlic , minced
- 1 teaspoon sea salt
- 2 heaping teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo , finely chopped, plus 1 tablespoon of the sauce
- 1 lb . ground beef (80/20 or 85/15 works beautifully)
- 1 12- oz . can Weizenbock
- 1 28- oz . can whole peeled tomatoes with their juices
- 1 cup low-sodium chicken stock
- 1 15- oz . can kidney beans , rinsed and drained
- Cheddar cheese
- Sour cream
- Green onions
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the onion, garlic, salt, chili powder and oregano and cook, stirring until softened and fragrant.
Stir in the tomato paste and the chipotle chile with its sauce. Cook the ingredients for 5 minutes.
Add the beef, breaking it up with a wooden spoon (or a rubber spatula), and cook until the meat is browned.
Add the beer and simmer until reduced by half.
Chop the tomatoes, then add them and their juices to the Dutch oven.
Add the broth and the beans, and bring the mixture to a boil.
Cook, uncovered, until thickened.
Serve warm with the garnish of your choosing.
If you gave this recipe a try, leave a comment below and let us know how it turned out. Cheers!