It has been a rainy few days in Philadelphia, and the transition to fall called for a hearty chili dish. I visited Yards Brewery this past weekend and was inspired to create dinner using their Brawler Ale.
Yards describes this beer as “Boasting superior taste and champion flavor, the Brawler is crafted in the style of English session ales. This malt-forward, ruby colored ale is great for when you want to go a few rounds.”
The English Dark Mild Ale provided a richness to this vegetarian chili dish, the dark malts and caramel notes complemented the cumin, chili powder, and cayenne pepper.
When I cook, I like to follow “mise en place” and have everything set up before I start cooking.
Brawler Veg Chili
- Olive Oil
- One Onion
- 4 cloves Garlic
- 4 Carrots
- 1 Green Bell Pepper
- 2 Jalapenos
- 1 can Black Beans
- 1 can Pinto Beans
- 1 can Kidney Beans
- 1 can Corn
- 1 large can Petite Diced Tomatoes
- Chili Power
- Cayenne Pepper
- Salt Pepper
- Veg Broth
- 1 bottle Yards Brawler
Start by sweating out the onions in a bit of olive oil in your soup pot over low heat until translucent. Add chopped garlic and carrots, simmer about 5 minutes. Add both peppers and season. I like it spicy, so I use a good 3-4 tablespoons of Cayenne pepper, and 2-3 of both Chili Powder and Cumin to start. You can always add more later, but don’t be afraid of the spices!
Next, add in your tomatoes, beans, corn, vegetable broth, and the whole bottle of brawler. Let simmer as long as possible!
I served this over brown rice with a bit of Cabot Seriously Sharp cheddar shredded on top. Perfect on a cool fall day.