Chili with Beer

Ingredients

• 2 lb dried kidney beans
• 2 tbsp salt
• 2 lb ground beef
• 4 medium onions, chopped
• ¼ cup sugar
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp dry mustard
• 3 cup beer
• 2 can 6 oz each tomato paste
• 2 medium green peppers, chopped

Method

1. Soak the beans in water to cover, adding more water as needed. In the same water, simmer the beans with 1 tablespoon salt, covered, for 1 hour or until tender. Add more water as needed to keep the beans covered.
2. Brown the beef and onions in a skillet, using a little oil if the meat is very lean; pour off the drippings. Add the sugar, garlic, chili powder, dry mustard and 1 tablespoon salt; stir. Add 1 1/2 cups beer. Cover and simmer 30 minutes.
3. Stir the tomato paste into the beans; add the green pepper and meat mixture. Cover and simmer 30 minutes (leave uncovered if the mixture is too thin), adding the remaining 1 1/2 cups beer during the last 5 minutes. Adjust the seasonings, if desired.

Notes

Makes 5 quarts.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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