Chocolate Chip Cookies

November 05, 2018

This is a very spicy, colorful chili that goes great over rice or with bread. I like to add beer to the chili, which can add interesting malty notes to the chili. If I have it, I specifically try to use a smoked or Rauchbier.

I prefer to make it in a slow cooker, but if you are pressed for time you can make it in a dutch oven or stock pot, and simmer for 30 minutes instead of slow cooking it for 2 hours.

I like to use habañero peppers and deseed them. You can find them in a variety of colors to make the chili visually exciting.

  • 8 servings
  • 5 mins
  • Ingredients

    • 1 pounds ground beef
    • 1 pounds ground lamb
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 16 oz tomato sauce tomato sauce
    • 16 oz tomato sauce black beans, drained and rinsed
    • 2 bell peppers, diced
    • 2 habañero peppers, deseeded and minced
    • 15 oz beer
    • 3 Tbsp. chili powder
    • 1 tsp. oregano
    • 1 tsp. paprika
    • 1 tsp. salt
    • cheddar
    • sour cream
    • cilantro



    1. Heat 2 tablespoons of olive oil in the liner of a slow cooker on Sauté mode and brown the garlic.
    2. Brown the meat over medium heat for about 5 minutes.
    3. Add the onions and sweat them until they're translucent, another 4 minutes.
    4. Add the tomato sauce and black beans and switch the Instant Pot to Slow Cook mode.
    5. Add the beer until the beer begins to foam, stir until the foaming subsides, about 5 minutes.
    6. Add the peppers, chili powder, oregano, cumin, cayenne, paprika, and salt and let come to a boil. Cover and let cook in the slow cooker for 2 hours.
    7. Serve with garnishes of cheddar, sour cream, cilantro. Optionally serve over rice or with cornbread.

      Written by Will Chiong who lives and works in New York building useful things.