This is no ordinary chili! Of course, it's the beer that makes it stand apart from other chilis and really provides a wollop of flavor -- which can vary greatly depending which type of beer you choose. Hearty, rich, flavorful and distinct. Sorry to say I can't recall where this recipe originated, but given today's cold weather, I'm glad I found it among my old recipes.
two 14.5-ounce cans of kidney and/or pinto beans
1 tablespoon olive oil
3 tablespoons to 1 cup of vegan sausage, depending how much you have or how much you want
1 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
2 large tomatoes (or one 14.5 ounce can)
1 bottle of beer
freshly ground salt and pepper
Rinse and drain the beans; set aside. In a large saucepan, heat the oil over medium-high heat. Add the vegan sausage, onion, garlic, cumin, chili powder and oregano. Cook, stirring occasionally, until the onion is tender (about 5 to 10 minutes). Add beans, tomatoes and beer. Mix well, adding water if necessary. Season with salt and pepper. Reduce heat and simmer for 30 minutes with lid. Remove lid and simmer an additional 20 minutes or so until there is little liquid left. Season to taste; serve hot.