Smoky Spicy Three Bean Chili
heavily adapted from Smitten Kitchen
Ingredients
- 2 tbsp. butter or olive oil
- 2 medium yellow onions, diced
- 2 medium green bell peppers, diced
- 4 large cloves garlic, minced
- 2 tbsp. chili powder
- 1 slightly heaping tbsp. cumin
- 1 tsp. oregano
- 1½ tsp. salt
- 12 oz. pale ale
- 1½ tsp. adobo sauce (optional)
- 3 –5 drops liquid smoke
- 2 –3 tsp. pure maple syrup
- 15 oz. black beans, drained and rinsed (1 can)
- 15 oz. can dark red kidney beans, drained and rinsed (1 can)
- 15 oz. pinto beans, drained and rinsed (1 can)
- 30 oz. petite diced tomatoes (2 15oz. cans)
- 1 tbsp. tomato paste
- 1 cup water
For serving
- lime wedges
- chopped fresh cilantro
- chopped avocado
- chopped scallions or pickled onions
- chopped tomatoes
- sour cream
- shredded cheddar
Instructions
- In a Dutch oven, melt the butter over medium heat.
- Add the onions and green peppers to the pot and cook for 5 minutes, until soft and translucent. Add the garlic and cook another 2 minutes, until the garlic is warm and fragrant.
- Add the chili powder, cumin, oregano, and salt. Cook for 1 minute, stirring, until the vegetables are glistening and dark brown.
- Add the beer, scraping up any bits that are stuck to the pot. Bring to a low boil and allow the beer to reduce by half.
- Add all the remaining ingredients and stir to combine.
- Allow to simmer another 10-30 minutes, so the flavors combine.
- Serve with toppings as desired.
