My parents discovered the wonders of beer chili on a recent trip to the Spaghetti Warehouse. They both ordered plates of spaghetti topped with tangy beer chili and melted cheese, and now they can't get enough. My mom decided to recreate the dish at home, and while searching for a meat recipe, she came across this vegan recipe for Oh Billy! Beer Chili.
She printed it off Veg Web and gave it to me. I made it last night and served it over whole wheat spaghetti:
This stuff is so awesome! It's got a whole tube of Gimme Lean sausage, two kinds of beans, and a can of Papst Blue Ribbon Light (my favorite cheap beer!). I love the way the beer gives the chili a tangy taste, and it was even more delicious for leftovers today.
The only change I made to the recipe was halving the hot sauce (it calls for 1/4 cup!) and omitting the cup of water, which it calls for in addition to the can of beer. It seemed like water would lessen the beer's intense flavor and really water down the chili. I like mine thick!
Later this week, I'll definitely be using this chili as a topping for homemade oven-baked French fries.
Note to the testers: I have FINALLY posted a couple new recipes on the tester site!