Crock-pot Bad Penny Chili

This is from the Big Boss fitness guru Tony Stiller!

Adding beer to recipes is common and often a great way of adding some depth of flavor and complexity to a recipe. This is especially true with chili. When making chili, the right beer can add some slight maltiness and a little sweetness. It can also help enhance the “secondary” ingredients such as peppers, onions, and mushrooms. Bad Penny brown ale provides some roasty notes and caramel sweetness to the already solid chili recipe below. Cheers!

Crock-pot Bad Penny Chili

1 lb. Lean ground beef (93/7 or 85/15)
3 15 oz. cans of beans, drained and rinsed (black, pinto, kidney – your choice or mix)
2 15 oz cans of diced tomatoes
1 small can tomato sauce
1 small can tomato paste
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 onion, diced
2 small cloves garlic, diced (can substitute 1 tsp minced garlic or garlic powder)
Optional – several chopped mushrooms

Seasonings – amounts are approximate – adjust to taste
1 T worcestershire sauce
1 T lime juice
1 T chili powder
1 T Italian seasoning
1 tsp each – cinnamon, nutmeg

1 bottle Bad Penny brown ale

Brown ground beef and drain.
Add beef and all ingredients into crock-pot.
Add seasonings.
Pour Bad Penny over all.
Stir well.

Heat on low for 6-8 hours.

Optional toppings: cheese, sour cream, jalepenos, corn chips, fresh cilantro