We teamed up with Vanessa Boucher of @caffeinated.kitchen to bring you this epic Chili con Carne recipe made with our very own Octoberfest beer. When the temps started to drop we quickly realized that while it’s fun to be able to down a couple beers on the patio and watch the leaves fall with friends, it’s even more fun to show those friends you’re not just someone who can drink beer - you can also make Chili….with beer. This recipe is finger-licking-good and highlights our crowd-pleasing Octoberfest beer for all those tailgating parties where you need to feed a big crowd.
1 lb ground beef
1 lb ground pork
4 tablespoons olive oil
2 cups chopped onion (I used one large onion)
2 cups chopped bell pepper (I used one red, one green and one very small yellow)
1 ½ tsp salt
½ tsp black pepper
4 cloves garlic, minced
2 tbsp ground cayenne pepper
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp garlic powder
12 ounces Harpoon Octoberfest
2 cups beef broth
28 ounces canned, stewed tomatoes
1 15 oz. can of white cannellini beans
1 15 oz. can of black beans
Optional for toppings: sharp cheddar, sour cream, lime, scallions, tortilla strips, cornbread, anything you want!
*Notes from Vanessa:
This recipe is spicy and full of good stuff, but chili is incredibly versatile. If you don’t want as much heat, remove 1 tablespoon of cayenne pepper.
If you don’t want the full tomatoes straight from the can like me, take your cleanest pair of kitchen scissors and stick them right into the can and snip them smaller. My favorite cooking hack!
If the chili is still more watery than desired at the end of the 6 - 8 hours, take 1 cup of the liquid from the slow cooker and whisk in 1 tbsp of flour thoroughly before adding the liquid back to the slow cooker.
Lime and scallions are not a traditional chili topping, but some green crunch and acid helps cut through the heat.
1. Add 2 tbsp olive oil to a large pot and heat over medium-high
2. Stir in onions and pepper and season with salt and pepper
3. Cook until onion is soft and translucent while occasionally stirring.
4. Add the garlic and continue to stir for another 2 - 3 minutes
5. Remove your onion and garlic mixture from the pot and put into your slow cooker
6. Add beef and pork to the pan you just took the onions and pepper from and break up to brown.
7. When the beef is just starting to brown, add cayenne pepper, oregano, cumin and garlic powder. Stir to combine it into the beef.
8. When the beef is completely browned, remove it to a separate bowl with a slotted spoon.
9. Add 2 tbsp flour to the drippings left behind and whisk to combine. This will help thicken your chili as it is cooking.
10. Return beef to pan and add 12 oz Harpoon Octoberfest, stirring to combine
11, Bring this mixture to a simmer and let the beef and beer reduce by about half. This will concentrate the flavor and help your chili not be too watery.
12. Pour the mixture into your slow cooker.
13. Stir in the beef broth, tomatoes, cannellini beans, and black beans.
14. Halve a lime and squeeze the juice into your slow cooker, stir to combine. Save the other half for garnish!
15. Cook on low for 6 - 8 hours
16. Top with cheese and sour cream and other desired toppings