Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp olive oil
  • 1 large white onion ((chopped))
  • 1/2 green pepper ((diced))
  • 4 cloves garlic ((minced))
  • Salt and black pepper
  • 1 Tbsp chili powder
  • 2 tsp hot sauce ((optional))
  • 1 12-oz. bottle dark Mexican beer ((I prefer Negra Modelo))
  • 1 28-oz. can diced tomatoes
  • 1 15.5-oz. can kidney beans ((slightly drained))
  • 1 15.5-oz. can black beans ((slightly drained))
  • Hot sauce, crackers and cornbread ((optional // for serving))

Instruction

  • Heat the oil in a large saucepan or pot over medium-high heat.
  • Add the onion, garlic, green pepper and 1/2 teaspoon each salt and pepper (amount as original recipe is written // adjust if altering batch size).
  • Cook, stirring often, until softened - about 6 to 8 minutes.
  • Add the chili powder and hot sauce, stir and cook for another minute.
  • Add the beer and cook until reduced by half - about 6 to 8 minutes.
  • Add the tomatoes (with their juices), beans (slightly drained), and 1/4 tsp each salt and pepper (amount as original recipe is written // adjust if altering batch size).
  • Bring to a simmer while breaking up the tomatoes slightly with a spoon. Cook until thickened - about 25 to 30 minutes.
  • Serve with hot sauce, crackers and cornbread, or whatever toppings you prefer. If you're not vegan, cheese is a nice addition.