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.

This past week we had one chili dinner with a side of Jalapeno Butternut Cornbread. So delicious! Other ways we've enjoyed this chili in the past: in a bowl topped with grilled polenta, in a salad with polenta croutons and in another salad topped with crispy, baked tortilla strips.

Recipes:

Red Bean and Lager Chili
Jalapeno Butternut Cornbread

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.

Comments (2)

Kristine said:

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!

February 02, 2008 | website

CassieYoung said:

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!

February 03, 2008 | website

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