Thanks for all the awesome comments and sharing of Monday’s post! I am really glad that it resonated with so many of you since it was something I had been feeling for awhile, but wasn’t sure exactly how I wanted to express those feelings. I’m glad to know that I’m not alone in those feelings, but at the same time it’s a shame so many of us feel that way. So what better way to follow a post about body image and food relationships than with a recipe?
I actually made this chili last week when the temperatures were tolerable, but now that they’re back below freezing, the timing is perfect. I have to note that I was able to wear shorts on two runs last week and it was pure magic. On Sunday, I was even able to wear a tank top!
I should provide a little background for why this chili is “spicy” and how you can adjust your spice level based on your own personal preference. As I’ve discussed before, I love spicy foods. Whenever I’m out and a dish can be made mild, medium, or hot, I almost always go with hot. I say almost because there is a Thai restaurant near my parents that makes their hot dishes so spicy I think they’re barely edible. So when I was in the liquor store a few weeks ago picking up some beer, I noticed a lonesome bottle. The title of the beer is what initially drew me in to take a look, and only once I let it process for a second did I realize what it was. The beer was called Ghost Face Killah. At first I thought to myself “oh, that’s a weird name for a beer.” And then a lightbulb went off. This wasn’t just a beer with funny name; it was a beer with chiles. And not just any chili – the ghost pepper chili (along with Serrano, Habanero, Jalapeño, Anaheim, and Fresno). I bought it without hesitation, and after a few fiery sips, knew it would be perfect in a chili. Yes, it’s spicy, but it also has incredible flavor. I realize this beer may not be available for everyone, so I’ve made some modifications to my own recipe so in case you can’t find the beer, you can still have a spicy beer chili of your own!
Spicy Slow Cooker Beer Chili
- Serves 4-6 –
4 (15 0z.) cans of beans, drained and rinsed [you can use any combination here. I used pinto, black, white, and kidney]
1 (28 oz.) can diced tomatoes
1 red onion, diced
1 yellow onion, diced
1 green pepper, diced
1 red pepper, diced
3 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1 tsp oregano
2 cups beer [I used the chili beer, but any beer will work]*
1 jalapeño, diced [depending on your heat preference, you can leave in or remove the seeds and flesh]*
1. Add all ingredients to slow cooker
2. Set the slow cooker on high and cook for 3 hours, or low and cook for 6-8.
3. Serve over rice, mashed potatoes, pasta, or other grains with shredded cheese, avocado, and sour cream.
Note: The spice level will depend on the type of beer you use and the jalapeño. If you can’t find the beer but want it to be spicy, add another jalapeño or two (making it 2-3). If you can find the beer but are uncertain about the spice level, you can leave out the jalapeño, or just do 1 cup of the spicy beer, and 1 cup of regular beer. The possibilities are endless!