One of our fans told us we should add Dead Guy Ale to chili. Curious as always, we decided to test it out. We cooked up two pots of chili for our office—one with Dead Guy Ale and one without. The results were unanimous: Dead Guy Ale makes a killer chili! The maltiness of our flagship ale adds a subtle sweetness and depth to round out the heat in this hearty chili.

Yields 8 servings

Ingredients:
1 medium red onion
2 stalks celery
2 carrots
6 cloves garlic
½ lb kidney beans
12 oz can Dead Guy Ale
6 oz can tomato paste
¼ cup chipotle peppers in adobo sauce (use more if you love spice)
2 tbsp olive oil
Water

Spice blend:
2 bay leaves
2 tbsp smoked paprika
1 tbsp salt
2 tsp cumin
2 tsp powdered garlic
2 tsp powdered onion
2 tsp black pepper
2 tsp dried oregano
2 tsp dried thyme
Dash of cayenne

Recommended Garnishes:
Salsa
Fresh cilantro, chopped
Tostadas or tortilla chips
Shredded cheese
Avocado
Sour cream
Fresh green onions
Get extra and add whatever you want

To prepare:
Rinse kidney beans and soak overnight. Add beans to pressure cooker pot. Medium dice red onion, celery, and carrots, mince garlic. Add all vegetables to pot. Add tomato paste, chipotles and sauce, spice blend, Dead Guy Ale and olive oil. Add enough water to submerge all ingredients under 1 inch of liquid. Cook for 1 hour in pressure cooker according to manufacturer’s instructions. Remove bay leaves, stir well, adjust seasonings if necessary, and ladle into a bowl. Top with salsa, fresh cilantro and serve with tostadas.

To cook on stovetop instead of a pressure cooker, follow above instructions and bring to a boil, then cover and simmer for 4 hours or until beans are soft and cooked through. To cook in a slow cooker, cook on high for 4 hours or until beans are soft and cooked through.

Enjoy with Dead Guy Ale and share with friends!