Red Chili

Cold-weather comfort meets big flavour in this hearty chili made with Partake Red. Its rich, malty character adds depth to a smoky blend of tomatoes, beans and warming spices, creating an easy crowd-pleaser that tastes even better the next day.

Prep time
20 minutes
Cook time
About 1 hour
Servings
6
Red Chili
can Made with Rouge Shop the beer

Ingredients

1 tbsp olive oil 

1 lb / 450 g lean ground beef or turkey 

1 medium onion, diced 

1 red bell pepper, diced 

3 cloves garlic, minced 

2 tbsp chili powder 

2 tsp ground cumin 

1 tsp smoked paprika 

½ tsp oregano 

1 tbsp tomato paste 

1 can (796 mL / 28 oz) crushed tomatoes 

1 can (540 mL / 19 oz) kidney beans, drained and rinsed 

1 can (398 mL / 14 oz) black beans, drained and rinsed 

1 can Partake Red 

1 tbsp Worcestershire sauce 

Salt and black pepper to taste

Directions

  1. Heat olive oil in a large pot over medium-high heat. Brown the meat, breaking it apart as it cooks. 
  2. Add onion and red pepper and cook for about 5 minutes. Add garlic and cook another minute. 
  3. Stir in chili powder, cumin, smoked paprika, oregano and tomato paste. Cook for 1–2 minutes. 
  4. Pour in the Partake Red and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes. 
  5. Add crushed tomatoes, kidney beans, black beans and Worcestershire sauce. Season with salt and pepper. 
  6. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thick and rich. 
  7. Serve with cheddar, sour cream, green onions and warm cornbread. 
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