Black Bean Chili with Dark Ale

Black Bean Chili with Dark Ale

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Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick. There are a very few gluten-free beers. May be our new staple chili recipe. Used Guinness and three chipotle chilis...but increased can of tomatoes (used fire-roasted) to 28oz. To make it thicker (as several other folks commented it was too thin), gave it a few pulses with the immersion blender, which thickened it nicely while still haveing the 'chunkiness' of traditional chili. I think you could also replace one can of the beans with refried beans to thicken. It was bitter and the cumin was still overpowering so I took anonymous's advice and added an extra can of diced tomatoes and some more black beans. The beer "taste" is overpowering in this dish and if you don't like beer, you won't like this. I used one chipolte without seeds, put in 1 tsp. of a spicy hot mixture I use all the time, along with a tablespoon of mild chili powder and it was a little hot for my taste, but not bad, and if there had been no beer, I might have liked it. I put it over gluten free cornbread. I also added a small can of tomato paste to thicken it up. I might try it again but use tomato juice instead of beer or half as much beer. I also cut up some veggie bacon to placate the omnivores in the house-- it was very delicious! sugar and reduce the cumin to 1 tsp. tomato paste and 1 can of pinto beans. I served it over macaroni and my family loved it.

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