The other day, he said "How come you never make chili?" I explained to him that chili was a fall/winter food, and it's still in the high 80s here (even though it's officially fall). He said he didn't care about that, and he wanted chili soon. So last night, I made some chili! I didn't follow a recipe, just came up with a new one, so I'm sharing it in this post.
I made a beer chili, using a full can of Sam Adams Oktoberfest beer for a super-fall flavor. Beer adds such complexity to chili. I also used a full bag of Beyond Meat Beefy Crumbles because protein is awesome. Plus mushrooms because I try to eat some every day. I topped my bowl with a little Daiya because why not?
Paul requested cornbread on the side so I made the Jalapeno Corn-Cornbread from Cookin' Crunk, which has corn kernels inside and chopped, pickled jalapenos on top!
Three-Bean Beer Chili
Yields 4 servings
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
8 oz. mushrooms, sliced
1 package Beyond Meat Beefy Crumble
1 12-oz. can or bottle of Oktoberfest beer
1 24-oz. can crushed tomato
2 14-oz cans mixed beans (I used Simple Truth Organic Tri-Bean Blend), drained & rinsed
2 Tbsp. tomato paste
2 Tbsp. chili powder
1 tsp. salt
1 tsp. maple syrup
1 Tbsp. apple cider vineger
Heat the oil in a large soup pot and add the onion. Saute 3-5 minutes or until soft. Add the garlic and saute one more minute. Add the mushrooms, and saute 3-5 minutes. Add the crumbles and saute until thawed and lightly browned.
Add in the beer, crushed tomato, beans, tomato paste, chili powder, salt, and maple syrup. Bring to a boil and then lower heat to a simmer. Simmer for 30 minutes.
Turn off heat and stir in the apple cider vinegar.