Amber Ale Chili

I know we've talked about chili fairly recently, but I couldn't not share this one with you.  Dad ripped this recipe out of the newspaper a few weeks back, and I had promised I would give it a try.  I mean, how could I not try a chili that combines beer, cinnamon, and honey?  The flavors ended up being amazing together {who knew?!?} and this may be my favorite chili to date.  If winter is still hanging on where you are, I suggest you make this chili to warm yourself up this weekend.  And the leftovers are awesome - this one definitely keeps getting better with age :)

Amber Ale Chili

Ingredients
3 tsp olive oil, divided
2 lbs ground beef
1 tsp salt
1 yellow onion, chopped
3 garlic cloves, minced
1 tblsp chili powder
1 tblsp cumin
1 tsp dried oregano
1 tsp cinnamon
1 (12 oz) bottle amber ale {I used Fat Tire}
1 cup water
1 - 28oz can crushed tomatoes
1 pinch red pepper flakes
2 tblsp tomato paste
2 tblsp honey
1 - 15 oz can black beans, drained and rinsed

Instructions
1. Heat 1 tsp oil in Dutch oven over medium heat.  Add beef.  Saute, breaking up with wooden spoon, until browned, about 5 minutes.  Transfer meat to small bowl with slotted spoon and sprinkle with salt.  Set aside.
2. Drain liquid from pot.  Add remaining 2 tsp oil.  Add onion, and saute until soft {about 5 minutes}.  Add garlic, chili powder, cumin, oregano, and cinnamon.  Saute 1 minute.
3. Add ale, water, beef, crushed tomatoes, red pepper flakes, tomato paste, and honey.  Reduce heat to medium low, and simmer 1 hour, stirring occasionally.  Add beans; cook 5 minutes.

Suggested toppings - sour cream, chips, cheese, green onion, avocado, etc.

Serves 6

xoxo,
stephanie marie