Sierra Nevada Celebration Ale Chili

13 November, 2013 / by Hank Watson

Christmas carols are ringing in your ears. The scent of pine trees, baked holiday treats and burning wood fill the air. And, finally, a little chill in the air!  Which brings me to chili; the wondrous food tailor made for cold weather.  Why not literally spice it up with an deliciously spicy beer?  Take a sip of Sierra Nevada Celebration Ale. There’s a reason is comes out during the holiday season! It boldly tickles your taste buds with pine (yes, pine!) and citrus flavors, which are perfect for jazzing up any chili. Try this easy and delightful taste bud treat this season to add some spice to your holiday season!


2 Tbs grapeseed oil
3 lbs boneless chuck roast, fat trimmed and cubed
Salt & Pepper
1 1/2 cups chopped onions
1/2 cup chopped shallots
1 bottle Sierra Nevada Celebration Ale
1 1/2 cups beef broth
3/4 cup tomato paste (I prefer to use paste in tubes)
2 Tbs cayenne pepper
2 tsp granulated garlic
1 1/2 tsp oregano
3/4 tsp ground cumin
1 tsp salt
30 oz black beans (canned or frozen – be sure to drain and rinse if canned)
Sour cream for garnish


Sprinkle meat with salt and pepper. Heat oil in dutch oven over medium to medium-high heat.  Add meat. Cook until browned. Add onions and shallots and cook until onions are translucent. Add all remaining ingredients except the black beans. Bring to a boil, and cover and simmer for 1 1/2 hours. Be sure to stir regularly. Add black beans, simmer an additional 30 minutes.  Dollop sour cream on top of each bowl of chili. Be sure to serve with an ice cold Sierra Nevada Celebration Ale and enjoy!

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