| Red Bean and Lager Chili with Jalapeno Butternut Cornbread |
| Written by Cassie Young | ||||||||
| Wednesday, January 16 2008 | ||||||||
Red Bean and Lager Chili is one of my favorite recipes and last weekend I made up a full batch and froze it all in two-serving portion sizes. Very convenient to have on hand for those nights I might not feeling like cooking or for packing in a lunch. I hadn't actually planned to make the chili when I did. But as it happened, I had just cooked a large bag of dried red beans and had a can of lager sitting in the fridge that needed to be used (plus an extra bottle or three left from a get together). The can of lager had been sitting in the fridge, partially opened, since the day before when the tab accidentally pulled after catching on something. It had gone flat but was perfectly fine for the chili and I was happy to not have it go to waste.
Recipes:Red Bean and Lager Chili This recipe is part of my personal "Getting Back On Track" Meal Plan. Follow the link to see the 5-day dinner plan and recipes.
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Comments (2)
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Kristine
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This was really great! I used a local bitter (Propeller Brewery Extra Special Bitter- Halifax, NS). I love that someone could make this recipe in 100 different places and come up with 100 different tastes just by using a different local beer! How fun! You certainly made our night. Thank you! |
Kristine, you are so right about the local beers and the different tastes one could come up with as a result. I wish I could taste them all! Thank you very much for your note. I'm happy to hear you enjoyed the chili! |
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