3 Beer Chili on a Cold Winter Night

Nothing better than a steaming bowl of chili to warm you up on a cold winter's night- and it is cold pretty much every night here! I use 3 different beers and 3 different kinds of beans in this vegetarian chili. Delicious with rice or without.


3 Beer Chili

3 15 oz cans beans; 1 black, 1 pinto, 1 red kidney
36 oz. canned crushed or diced tomatoes
1 small carrot, diced
1 large onion, chopped
1 c. dried bulgur
1 green bell pepper, chopped
2 tsp. chili powder
2 cloves garlic, minced
1 tsp. brown sugar
2 tsp. smoked paprika
1 tsp. minced jalapeno (or more, to taste)
16 oz. beer (I use a combo of IPA or hoppy winter ale, Pale Ale, and Stout or Porter)
1 tsp. salt
1 Tbsp. olive oil
water, as needed

Can be cooked in a slow cooker (will take at least 8 hours) or in a big pot over the stove. First, saute onions in 1 tsp. olive oil for 2 minutes on med-high heat in a medium sized frying pan. Add minced garlic and saute for 2 more minutes. Remove from heat.
Drain liquid from beans and rinse. Add tomatoes, beans, carrot, green pepper, jalapeno, onions and garlic mixture and 8 oz. beer to slow cooker. Turn it slow cooker (or set heat on large pot to medium) and stir well. Let flavors meld for 2 hours (or 1 hour in large pot, stirring every 15 minutes), then add rest of ingredients. Add water as needed. Basically cook until the carrots are cooked. Add more beer, water, or spices as needed.
Tasted delish with a side of brown rice. You can try different combos of beer.






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