This was a simple recipe we hijacked in college and turned into “Beer Chili,” using long-neck bottles of Red, White and Blue Beer. Hey! Don’t laugh, we went to school in Milwaukee and there was a sale on long-necks! No doubt, there was a lot more beer poured into this chili then, than what the recipe prescribed.
1 lb. lean hamburger
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 can dark red kidney beans
1½ tbsp. chili powder, add more to taste
1 bottle pilsner-style beer
Garnish with sour cream and warp cheddar cheese to taste
Brown the hamburger, drain. Turn to a simmer and add tomato sauce, tomato paste, beer and seasonings. The longer it simmers, the better. If the chili gets too thick, add more beer.
Meanwhile, boil water in a pot and prepare spaghetti. Add the beans to the chili and serve with the spaghetti and garnishes. Serves 6.