Thug Kitchen Bean and Beer Chili
"This recipe is from the Thug Kitchen recipe book which is a fabulous (and hilarious)!"
Serves 6 | Prep Time 30 minutes | Cook Time 30 minutesWhy I Love This Recipe
If you have an instant pot you can also throw all ingredients to together into the InstantPot and pressure cook for 25 minutes.
Ingredients You'll Need
1 medium onion
2 medium bell peppers
1 zucchini
2 carrots
4 cloves of garlic
2 teaspoons olive oil
4 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon smoked paprika
½ teaspoon salt
1 cup of beer (I like to use a stout but use whatever you got)
3 tablespoons tomato paste
28 ounce can of diced tomatoes (check the label, avoid the salt if you can)
1 cup vegetable broth or water
1 ½ cups of cooked or 1-15 ounce can of each: pinto, kidney, and black beans (you can use whatever beans you got but I like using 3 different kinds because...variety)
1 ½ cups hominy (precooked or canned) or corn kernels (optional)
juice of ½ a lemon or 1 lime
2 teaspoons of brown sugar (also optional)
Directions
Chop up the onion, bell peppers, zucchini, and carrots.
Dice the garlic.
Heat oil in large pot.
Add the onions and cook them until they start to look a little brown, about 5-8 minutes.
Add the bell peppers, zucchini, and carrots and cook for another 5 minutes.
dd the garlic, chili powder, cumin, oregano, paprika, and salt and cook for another minute.
Add the beer, tomato paste, diced tomatoes, and broth.
Let that all simmer together for 5 minutes.
Now add the beans (and the hominy if you opted in for this).
Slap on a lid and let that simmer for about 30 minutes.
Set a timer if your ass is easily distracted like me. After the 30 minutes, stir it around and if you still want a thicker chili take off the lid and let it simmer for another 10-15 minutes.
When the chili looks legit by your standards, add the lemon juice then taste.
Throw in some cayenne pepper if you like it hot. Serve warm and lay out some fresh toppings like red onion, jalapenos, and cilantro.
