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Beer Can Chili

Beer Can Chili
Tailgating season means you’re spending plenty of time outdoors in crisp weather. The best way to stay warm and toasty is to have a hearty, filling array of food for everyone to munch on. Cook ahead of time and bring in a thermos to keep it warm or bring along a slow cooker and keep it on the Warm setting.
  • Serves: 6–8
  • Prep Time: 10 minutes
  • Cook Time: 1 1/2 hours

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat
  • 1 red bell pepper, seeded and diced
  • 1 poblano pepper, seeded and diced
  • 1 onion, diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 (12-ounce) can pale ale
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • Kosher salt and freshly ground black pepper
  • Sour cream, for garnish

Directions

  1. In a large pot, heat the olive oil over high heat. Working in batches, quickly brown the stew meat, transferring each batch to a bowl. Once all the meat is browned, set the bowl aside.
  2. Add the bell pepper, poblano, and onion to the pot and cook for 5 minutes, until the vegetables are softened.
  3. Return the meat to the pot, along with any juices from the bowl, and add the chili powder, cumin, paprika, pale ale, tomatoes, tomato sauce, salt, and black pepper.
  4. Bring to a boil, then reduce the heat to low and simmer, covered, for at least 1 hour. The longer you cook the chili, the more tender the meat will be.
  5. Ladle into bowls, top with sour cream, and serve.
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