Beefy beer chili
Beef second courses
While making this chili isn’t complicated, it does take some time. But it’s incredibly worth it! It has a rich, smokey undertone with a spicy bite. The layers are complex with a depth that surprises you. This is the first time I ever used beer in a chili recipe! I’m pleased that I did and you will be, too. The beer adds another dimension to the taste. I used the same beer in the chili and in the bread. I’m more of a wine girl, but in this case, beer is the only option. What flavor beer is up to you, but I prefer a smooth, caramelly lager. Sam Adams Boston Lager is one of my favorites. <br /> <br />Slice up some scallions to sprinkle on the chili. Drop a dollop of sour cream on it. Throw a handful of cheddar cheese in the mix. Add that crumbled bacon you have leftover from rendering the bacon drippings. Pretty much anything you like on top of a chili! Stir it all together, let the cheese melt, and the sour cream liquefy and you have such beefy, creamy goodness it’s like eating heaven in a bowl…if your heaven is made up of beans, beef, tomato, and beer. It’s okay if you lick the bowl when you’re done. I won’t tell. <br /> <br />*Recipe adapted from Food Network Magazine
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