Jubelale tastes great "in" and "with" the chili.
Jubelale – a festive winter ale
So, so true.
I’ve waited impatiently all year to find Deschutes Brewery’s Jubelale at the stores. I’m so happy to report that it’s here, it’s here, it’s here!
I started searching after having a fresh-off-the-tap pint at the Deschutes Brewery restaurant in Portland before a Timbers game. Couldn’t believe just days later that I found cases of Jubelale at the Tigard Costco…oh, happy day.
While Jubelale is definitely my favorite beer to enjoy by the fire this time of year, it is also my favorite beer to use in my chili. So now is the perfect time to share this fantastic chili recipe.
A big shout out of “Thanks” to my good friend Theresa for sharing some chili recipes she found with fun and different ingredients.
Cocoa powder, coffee and beer? Love them all, but together? In my chili? You bet!
Ingredients List
- Spray oil
- 3/4 lb lean ground beef
- 3/4 lb lean ground pork
- 5 garlic cloves, minced
- 2 onions, diced
- 1 (15oz) can tomato sauce
- 1 (6oz) can tomato paste
- 1 (15oz) can diced tomatoes
- 1 bottle of Jubelale (or your favorite dark beer)
- 1 cup strong coffee
- 1 can beef stock
- 1/4 cup brown sugar
- 1 Tbsp unsweetened cocoa powder
- 4 cans kidney beans, drained
- 2 Tbsp chili powder
- 1 Tbsp hot chili powder (if you can’t find “hot” then use regular and add 1 tsp of cayenne)
- 2 Tbsp ground cumin
- 2 tsp paprika
- 2 tsp oregano
- Salt and pepper to taste.
Method
In a large, lightly oiled skillet over medium heat brown ground beef and pork along with onions and garlic.
Drain off fat and add meat mixture to the crockpot.
Stir in all remaining ingredients.
Turn crockpot to low and heat for at least 6 hours.
Serve warm with a little grated cheese, a dollop of sour cream, a shake of hot sauce or just a nice crumbly piece of cornbread.