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
A can of Partake Brewing Red non-alcoholic craft beer is shown next to a bowl of chili topped with sour cream, green onions, and cheese, with a slice of cornbread on a cutting board in a kitchen setting.
can Made with Red Shop the beer

Ingredients

1 tbsp olive oilĀ 

1 lb / 450 g lean ground beef or turkeyĀ 

1 medium onion, dicedĀ 

1 red bell pepper, dicedĀ 

3 cloves garlic, mincedĀ 

2 tbsp chili powderĀ 

2 tsp ground cuminĀ 

1 tsp smoked paprikaĀ 

Ā½ tsp oreganoĀ 

1 tbsp tomato pasteĀ 

1 can (796 mL / 28 oz) crushed tomatoesĀ 

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

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

1 can Partake RedĀ 

1 tbsp Worcestershire sauceĀ 

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.Ā 
  2. Add onion and red pepper and cook for about 5 minutes. Add garlic and cook another minute.Ā 
  3. Stir in chili powder, cumin, smoked paprika, oregano and tomato paste. Cook for 1ā€“2 minutes.Ā 
  4. Pour in the Partake Red and scrape up any browned bits from the bottom of the pot. Let it simmer for 2ā€“3 minutes.Ā 
  5. Add crushed tomatoes, kidney beans, black beans and Worcestershire sauce. Season with salt and pepper.Ā 
  6. Reduce heat and simmer uncovered for 30ā€“40 minutes, stirring occasionally, until thick and rich.Ā 
  7. Serve with cheddar, sour cream, green onions and warm cornbread.Ā 
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