Once this is all cooked together add in the beer, diced tomatoes, and tomato paste. Lager works best here, but a pilsner or an IPA will work in a pinch. The only caveat here is that a stout like Guinness or a fruity Belgian ale will probably change the flavor of the chili a bit too much.
For a thicker chili add 12 ounces of beer and for a thinner chili (the kind that goes well with some saltines) add 24 ounces of beer.
There are some other secret ingredients in this chili besides the spices and the beer. The addition of honey and Tabasco sauce adds heat and depth to the chili. My mother used to say that no chili recipe was complete without some honey or sugar to bring all the flavors together. And she was right!
This recipe also calls for 1 can of kidney beans which to me are an essential ingredient in any chili. You can use black beans if you prefer or make it without any beans at all. This can be a controversial topic since in some regions chili with beans is considered an abomination. With or without the beans this recipe is simply one of the best chilis I’ve made so far.
The last cooking step is to let this chili simmer for 45 minutes. It might seem like a long time, but good things are worth waiting for! As a final touch add some sour cream, shredded cheddar, and/or some chopped chives on top for a chili that is intensely satisfying and full of flavor.
