Fresh From Nancy's Garden

A Fun Place For Gardening Tips and Great Recipes

Beefy, Hearty India Pale Ale "Italian" Chili

It was a chilly fall day and I was hungry for chili–a rich, flavorful, beefy, hearty chili so thick a spoon can stand up in it. You know what I mean?

I went to the market and things headed south quickly. They didn’t have any coarsely ground beef and I couldn’t buy just one bottle of Mexican beer to add to the chili.

It was time to improvise! I used 1 lb. ground beef and 1 lb. spicy Italian sausage and I found I could buy 1 big bottle of India Pale Ale. 

I decided to give it a try and wow, it’s a really good chili. Just the kind I was hungry for.

  • 1 lb. coarsely ground beef (or just regular)
  • 1 lb. spicy Italian sausage (not in the casing)
  • 1 TBS. olive oil, or a little more if needed
  • 1 large white onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 3 cloves garlic, chopped
  • 28 oz. crushed tomatoes
  • 1 jalapeño, chopped, (with seeds if you like it hot)
  • 14 oz. diced fire-roasted tomatoes with green chiles
  • 10 oz. Rotel tomatoes with green chiles
  • 1 cup chicken broth
  • 30 oz. kidney beans, rinsed and drained
  • 40 oz. pinto beans, rinsed and drained
  • 1 cup India Pale Ale
  • 1 packet Carroll Shelby’s chili season kit
  • ADDITIONAL SEASONINGS: cumin, S & P, Slap Ya Mama, chili powder

In a large stock pot brown both the sausage and ground beef separately over medium high heat. Add salt and pepper and 1/2 tsp. cumin as it cooks. Drain and remove to a bowl.

Heat olive oil in the same pot and add the onion, red pepper, green pepper, jalapeño and garlic. 

Season with salt, pepper and 1/2 tsp. cumin and cook until tender, about 5-8 minutes.

Now for the easy part. Add all the cans of tomatoes, chicken broth, India Pale Ale, and the Carroll Shelby seasonings. Cook over medium-low heat for at least an hour. Longer is better.

Add the pinto and kidney beans and cook for at least 2 more hours. Taste and adjust seasonings. 

This is really better the next day, so if you have time, refrigerate it and re-heat.

Ladle into large bowls and enjoy. You could top it with cheddar cheese, chives, sour cream or your other favorite topping, but I like it just like this–with Hav’a Chips on the side.

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