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Southwest Beer Chili

What you need: 

2 cups vegetable stock (1 cup if not using oats)
1 16-ounce bottle of beer (your favorite variety)
1 can red kidney beans
1 can white kidney beans
1 can chickpeas
1 can black beans
4 tablespoons cumin
5 tablespoons salt
2 tablespoons cayenne
4 tablespoons chili powder
5 cloves garlic, minced
1 tablespoon oregano
1 small handful diced parsley
2 medium onions
3 tomatoes, stewed; or 1 large can stewed tomatoes
1 cup rolled oats
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 tablespoons virgin olive oil

What you do: 

In a large saucepan, combine the stock, beer, all beans, all spices, and one onion chopped to liking. Add stewed tomatoes and bring to a boil (if making stewed tomatoes at home see below), do not add peppers yet. After ingredients begin to boil, simmer for about an hour or until tomatoes have dissipated. Then add the cup of rolled oats, stirring occasionally for about 15-20 minutes or until oats have thickened chili. If the chili appears thick enough leave the oats out. Oats will make the chili into a pasty thickness and will no longer be soupy (recipe is very good either way, the oats can simulate the thickening cheese would otherwise accomplish).
When the chili is finished set aside. Slice the remaining onion and bell peppers to desired sizes. Preheat a saucer on medium/high heat for the peppers and onion. When pan sizzles from a drop of water add 2 tablespoons virgin olive oil and allow to heat for several seconds. Add peppers and onion, then let cook for about 3-4 min or until vegetables are slightly browned, or caramelized (I prefer raw onions so I leave those out). Then top the chili with caramelized peppers and onion. Best served with a slice of lime.
To Make Stewed Tomatoes:
First bring a small pot of water to a boil. In the meantime prepare a bowl of cold water. When the water has reached a boil, add the whole tomatoes for 15-20 seconds. Immediately remove and place in cold water. This process easily removes the peel. Begin with finger nails at the core and peel back the skin (should come off very easily). slice up peeled tomatoes into cubes about 1 inch each. Place the 3 tomatoes in 1 cup of boiling water and cook for about 15 minutes or until tomatoes are tender. Place tomatoes and water into chili. Continue with original recipe.
Source of recipe: This recipe is a hybrid I created that is loosely based on "Spicy Southwestern Chili" by hotveganmama, and "Vegetarian Chili" found in the Better Homes and Gardens cookbook of 2008.

Preparation Time: 
30 minutes, Cooking time: 1 1/2 hours
Cooking Time: 
1 1/2 hours
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

Horrible. The salt has got to be a typo. Even 5 teaspoons of salt would be an outrageous amount of salt for this recipe, but five TABLESPOONS? That's fifteen THOUSAND milligrams of salt designed to serve 10 people at most. Plus there's the sodium in the beans, broth, and tomatoes. While I'm on a roll....WAY too much cayenne. I don't even remotely see the point in the beer. It is not even noticeable with this much heat. I skipped ALL of the added salt, used sodium-free broth, and only used a 1/2 teaspoon of cayenne and I still had to add coconut milk to cool it down enough to make it palatable. Really, really awful recipe as written, and only average with the changes I made to make it edible.

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I meant to post again much sooner, but just didn't get around to it.  My girlfriend and I made it again the following weekend, but with some modifications, and it was absolutely delicious!  We substituted a can of diced tomatoes with green chiles for regular stewed tomatoes, and we used the following measurements of seasonings instead of what the recipe called for:

just a little sea salt to taste (probably about 1/4 to 1/3 tsp.)
1 Tbsp. cumin
1/2 Tbsp. cayenne
1 Tbsp. chili powder
1/2 Tbsp. oregano

Also, we added lime juice to the chili since it said serving it with some lime was good.  It was so good in fact that I made it again just a few days later (the same way as mentioned above) but with a little bit of cinnamon (maybe 1/8 tsp. if I had to guess) as well, and it was AMAZING!  This recipe is definitely one that we will be using a lot.  Thanks! :)

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My girlfriend and I made this recently and we both thought that it was WAY too salty.  We each took a couple bites and then ended up throwing out the entire batch.

We do plan to try making it again this weekend, though, but without any extra salt (and possibly with even lower amounts of the spices).  We feel that the chili will have plenty of sodium from all the canned beans.  Before the saltiness hit, we could tell that the chili was very flavorful, so we are optimistic that it will be very tasty with our modifications.  Just wanted to warn anyone who's not used to eating meals high in sodium.

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Yes, it does. Alcohol evaporates at a much lower temperature than water boils. Cooking it for 15-20 min means you have nothing left but the flavour of the beer.

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Does the alcohol cook out? This sounds so yummy, but I can't drink! 

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