Festive foods take on new meaning when made with serious beer. And who doesn’t like a spicy chile, especially when it’s made with a fiery pepper blend and the right Imperial IPA?
This tasty recipe comes from eMeals, a meal inspiration, planning and shopping platform. And it uses New Belgium’s Voodoo Ranger Imperial IPA, a massive 9% ABV India Pale Ale with a complex hop menu that creates an explosion of fresh-cut pine and citrus flavors.
And the beer (which is widely available) really adds something special to the fiery chili so definitely chase it down.
So let’s do this!
Voodoo Ranger Three-Pepper Rangerous Chili
5 lb boneless chuck roast, trimmed
2 Tbsp vegetable oil
2 cups chopped onion
2 red bell peppers, chopped
2 poblano peppers, seeded and finely chopped
4 jalapeño peppers, seeded and minced
7 cloves garlic, minced
1 (1.25-oz) envelope Tex-Mex chili seasoning
3 Tbsp tomato paste
2 (32-oz) cartons beef stock
1 (15-oz) can tomato sauce
2 Tbsp masa harina
1 (8-oz) carton sour cream
1 (8-oz) pkg shredded Cheddar cheese
Cut roast into 1-inch pieces. Brown roast in hot oil, in batches, in a large Dutch oven over medium-high heat. Remove from pot; set aside.
Cook onions, all peppers, and garlic in hot drippings in pot over medium-high heat 5 minutes, stirring occasionally, until crisp-tender.
Add chili seasoning and tomato paste; cook, stirring constantly, 2 minutes. Return beef to pot; stir in beef stock and tomato sauce. Bring to a boil, reduce heat, cover, and simmer 2 to 2 1/2 hours or until beef is very tender.
Add masa harina to chili, stirring until thickened.
Top each serving with sour cream and cheese.
Want more Cooking with Beer recipes?
We’ve got them…
(Image credits: eMeals / New Belgium)