It’s Super Bowl Time! You know that wonderful day of the year when both football fans and non football fans alike have an excuse to eat somewhat unhealthy foods and drink a bit too much. This year we will be serving “Scott’s Super Bowl Chili.” So what beer or better yet beers should go with chili? For this years game I have chosen three different brews that pair excellently with a hearty slightly spicy homemade chili.
First up Victory Prim Pils, a wonderful refreshing American take on a German Pilsner. Light and easy drinking with full flavor, Prima Pils is an easy crowd pleaser and refreshing brew perfect for drinking with a hearty bowl of chili. Prima Pils pours a nice golden hue leaving an attractive white fluffy head. A beautiful hoppy floral aroma comes with every sniff. Light bodied and easy drinking, very crisp and clean with the perfect touch of hoppy bitterness. This is the perfect Lager to pair with a spicy dish. The added hops give it a nice dry finish and the beer won’t fill you up.
Second we have a beer for the hop heads. Green Flash Soul Style IPA. Soul Style is a nice light bodied golden IPA. It has a very pleasant citrus and piney aroma. Hoppy beers and spicy food are a match made in heaven. Soul Style fits the bill perfectly with its wonderful citrus and tropical fruit and a good bitter hop bit. This beer is dry and refreshing and the bitterness pairs perfectly with this big spicy dish.
Lastly,we have chosen Founder’s Porter. This is a rich dark full flavored porter perfect to hold up with a big rib sticking chili. Founder’s Porter pours a dark ink black leaving a nice tan head. The aroma is of dark roasted malt and coffee. The taste follows suit with dark roasted malt followed by coffee fading into some nice chocolate notes. This beer finishes with a very slight hoppy bitterness and dry. A perfect dark beer to enjoy with this super chili or give it a try in the chili.
Scott’s Super Bowl Chili
- 3 tablespoons ground cumin
- 6 pounds ground beef (Can use ground turkey or half turkey and half beef)
- 3 pounds onions chopped
- 4 pounds bell peppers seeds removed and chopped
- 4 tablespoons paprika
- 3 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 2 28-ounce cans crushed tomatoes
- 2 12-ounce bottle dark beer (I like using a good Porter like the Founders or a good Stout)
- 1 teaspoon smoked chipotle powder (optional)
- 1 cup jalapeno finely chopped (optional)
- 1 tablespoon fresh cayenne finely chopped (optional)
- 1 to 2 teaspoon finely chopped habanero (optional)
- Corn (optional)
- Salt to taste
- Brown the ground beef and chili in a large pot and drain about 90% of the fat leaving a little.
- Add in chopped onions and bell peppers heat until they soften slightly on a medium heat.
- Add in seasonings and mix for a few minutes.
- Add beer let sit for about 30 minutes.
- Add crushed tomatoes.
- If using any of the optional ingredients of finely chopped hot peppers you enjoy now would be the time to add them.
- Set temp to med-low or low and let simmer and reduce to a consistency you like I like a very thick chili with a lot of flavor so I cook it down for up to 6 hours some times.
- Seasonings are a base line I often times add more while it reduces. This is a recipe that is very much adjusted by taste and is always slightly different. I love adding variations so consider this a base recipe. Optional ingredients are endless, but the ones listed I use in every batch.
- You can add in beans or even rice if you would like to change things up.
- This chili is great with some cheese on top and served with tortilla chips.
- You can also use this chili to make some fantastic and quick nachos by adding cheese and jalapenos on chips and bake for about 30 min.
- This will make a lot of chili and it freezes well. I sometimes double the recipe and use several pots so I can have chili for a long time then I can pull it out defrost and add to chips or eat by itself.
Filled Under: Beer Posted on: February 5, 2016