Recipe: Pumpkin Lager Chili

If you’re making chili this weekend, make it a Bent Water chili. Our Pumpkin Lager adds a touch of malt sweetness and spice that takes this game day classic to the next level; and it pairs perfectly with a pint of the same beer.

Ingredients

• 1 lb ground turkey

• 1 link linguica, sliced (or swap for chorizo if you like more heat)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) red kidney beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 small can (8 oz) corn, drained

• 1 small can (4 oz) diced green chiles

• 1 can (14 oz) stewed tomatoes

• 1 can (14 oz) diced tomatoes

• 1 large white onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 1 stalk celery, diced

• 1 can (28 oz) tomato sauce

• 7 oz Bent Water Pumpkin Lager (you can also use Festbier, or when in season, Porter; they all give a slightly different taste – but all are delicious)

• 2–3 tbsp chili powder

• 1½ tbsp cumin

• 1 tsp each: coriander, paprika, garlic powder, and onion powder

• Salt and pepper to taste

• Optional: diced jalapeños for extra spice

Instructions

1. In a skillet, brown the ground turkey over medium heat. Drain any excess fat.

2. Add the cooked turkey to a crock pot along with all remaining ingredients. Stir well to combine.

3. Cook on low for 8 hours, stirring occasionally if you can.

4. Taste and adjust seasoning before serving.

Top with shredded cheese, sour cream, or scallions, and then pair the chili with a cold Pumpkin Lager for the full effect. This gives you a lot of chili! Freeze the leftovers for an easy second meal later in the season.