Beer is a great ingredient for chili. The malty flavors complement the heat from the peppers and savoriness of the meat. For this recipe, Drew Long used Lagunitas Cappuccino Stout, which also adds hints of coffee flavor to the chili.
- To make this stout chili, in a large pot, fry the bacon over medium-high heat. Remove the bacon and add the red onions, bell pepper, poblano peppers and garlic. Cook until the onions are translucent, about five minutes. Add the lamb and beef, and cook for five minutes.
- Stir in the tomato sauce, tomato paste and stewed tomatoes. Then add the chili powder, salt, black pepper, cayenne, jalapeños, habanero, and stout (porter or brown ale). Put the lid on the pot and reduce the heat to low. Allow the chili to simmer for an hour, stirring occasionally.
- After an hour, crumble the bacon and add it, as well as the kidney and black beans to the chili. Taste and adjust the heat and seasoning to your liking. Cover the pot and allow it to simmer another two hours, stirring occasionally.
- At this point, the chili is ready, but two more hours of simmering will make it taste even better.