Availability varies by market
Granville Island Brewing Lions Winter Ale
Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The chocolaty spiciness of the Granville Island Lions Winter Ale is a wonderful complement to the smoky spiciness of the chili.
- 1 tbsp. (15ml) vegetable oil
- 1 kg ground chuck
- 1 large onion, diced
- 3 to 4 garlic cloves, finely minced
- Kosher salt and freshly ground black pepper
- 2 tbsp. (30g) chili powder
- 2 tsp. (10g) ground cumin
- 2 tsp. (10g) smoked paprika
- 1 tsp. (5g) crushed red chili flakes
- 1 (170g) can tomato paste
- 1 bottle (355ml) Granville Island Lions Winter Ale (or apple juice)
- 2 (850g) cans pinto beans, rinsed and drained
- 1-825ml can crushed tomatoes
- 2 cups (500ml) beef stock
- 1 tbsp. (15ml) Worcestershire sauce
- 1 tsp. (5ml) hot sauce
- 1 jalapeño
- 2 tbsp. (30ml) sour cream
- 4 tbsp. (60g) cilantro (rough chopped)
- 4 tbsp. (60g) grated cheddar cheese
- In a large Dutch oven over high heat, add the vegetable oil and sear the ground beef until browned, about 5-10 minutes.
- Add the onions and garlic and cook until the onions are translucent and soft, season with salt and pepper.
- Sprinkle the mixture with the chili powder, cumin, paprika and chili flakes and cook, stirring often, for 5-10 minutes.
- Add the tomato paste to the mixture and cook for 5 minutes until the tomato paste begins to brown slightly.
- Add the beer (or apple juice) to the pot and reduce, stirring often while scraping the bottom of the pot.
- Lower the heat, add the beans, tomatoes, stock, Worcestershire and hot sauce and simmer for 3 hours until thickened.
- Garnish with sour cream, sliced jalapenos, fresh cilantro and grated cheddar cheese.