This beer chili uses ground beef, kidney beans and a mild lager for a rounded tomato base. Original Dust adds a smoky finish; avoid very bitter beer, which can become more noticeable as the pot simmers.
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 pound (450 g) ground beef, about 85–90% lean
1 medium yellow onion (150 g), diced
1 red bell pepper (150 g), diced
2 garlic cloves, minced
2 tablespoons (30 g) tomato paste
1 can or bottle (12 fluid ounces/355 ml) mild lager
1 can (28 ounces/794 g) crushed tomatoes
2 cans (15 ounces/425 g each) kidney beans, drained and rinsed
1 teaspoon ground cumin
2 level teaspoons (10 ml) Original Desert Dust, divided
Optional: 1/2 cup (120 ml) low-sodium beef broth if needed
Optional: sliced scallions for serving
Directions
Brown the beef. Heat a heavy pot over medium-high heat. Add beef, onion and bell pepper. Break up the beef and cook 8–10 minutes until the vegetables soften and beef reaches 160°F (71°C). Drain excess fat, leaving about 1 tablespoon.
Build the base. Reduce to medium heat. Stir in garlic, tomato paste, cumin and 1 teaspoon Original Dust for about 1 minute. Pour in the lager gradually, scraping browned bits from the bottom. Let foam settle and bring to a simmer.
Add tomatoes and beans. Stir in crushed tomatoes and drained kidney beans. Return to a gentle simmer, then lower the heat. Leave the pot uncovered so excess liquid can evaporate.
Simmer gently. Cook 35–45 minutes, stirring occasionally, until thick and spoonable. Add the optional broth a little at a time if the bottom begins to catch before the flavors have blended. Avoid a rapid boil.
Finish and serve. Turn off heat and stir in the remaining teaspoon Original Dust. Taste a cooled spoonful. Ladle into six bowls and add optional scallions. This beer-containing dish should not be represented as alcohol-free.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Choose a mild lager that you enjoy drinking. Strongly hopped IPAs and very bitter dark beers can dominate after simmering. Use one 12-fluid-ounce serving rather than a larger can.
CAN I MAKE IT WITHOUT BEER?
Replace the lager with 1 1/2 cups (355 ml) low-sodium beef broth. The flavor will be different but the liquid amount stays similar. Choose this version if you need to avoid beer or alcohol.
DOES ALL THE ALCOHOL COOK OFF?
No reliable alcohol-free claim can be made from this simmering time. Some alcohol can remain after cooking. Use the broth substitution when alcohol avoidance matters.
CAN I USE DIFFERENT BEANS?
Use two cans of drained cooked pinto, black or white beans in place of the kidney beans. Do not add raw dried beans directly to this recipe; they require separate preparation.
WHY ADD SOME DUST AT THE END?
Original Dust contains dates, and the finishing portion keeps its flavor clear without prolonged exposure to the bottom of the hot pot. Stir well and taste before adding any extra seasoning.
HOW DO I STORE AND REHEAT IT?
Divide into shallow containers and refrigerate within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder for 3–4 days. Reheat to 165°F (74°C), stirring and adding broth if needed.
CAN I FREEZE BEER CHILI?
Freeze cooled portions promptly for up to three months for best quality. Thaw in the refrigerator and reheat thoroughly. Beer commonly contains barley, and Original Dust contains mustard; check labels for dietary needs.
This bean and rice burrito uses well-drained pinto beans, fluffy rice and a little Mild Taco Dust. Warm the tortillas and keep the filling compact so each burrito rolls neatly.
