Fall is officially here in Fort Collins. What better way to welcome fall than with a perfect pot of chili? Whether you want a traditional style chili or something a little hotter, we’ve got you covered. Grab our Fall/Winter Montage Variety Pack and get cookin’.

Cutthroat Porter Chili Recipe

Ingredients:

1 lb. ground beef
1 medium onion, chopped
1 jalapeño, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 tomato, diced
1 can Dark Red Kidney beans
1 can Garbanzo beans
1 can Great Northern beans
1 can Black beans
1 can Pinto beans
½ cup Chili powder
1 ½ tsp Cayenne Pepper
1 tbsp cumin
1 bottle of Cutthroat Porter
Salt & Pepper to taste

Directions:
1. Brown the ground beer over medium-high heat.
2. Add onion, jalapeño, bell pepper, and garlic.
3. Drain the meat/veggies and pour into a 5 quart pot.
4. Add tomato, drained cans of beans and seasonings.
5. Pour the Cutthroat Porter over the mat and beans and stir well (if you like soupier chili, you can add another ½ bottle of beer or ½ cup of water).
6. Bring to a boil then reduce heat and simmer for 30-60 minutes. Add salt and pepper to taste.

Enjoy with a refreshing bottle of Rawah Rye IPA.

Isolation Ale Pork Green Chili

Ingredients:
3 lbs. Anaheim chilies (or 36-ounce can roasted green chilies)
1 lb. tomatillos, peeled (or 16-ounce can)
2 lbs. pork shoulder
1 large onion, chopped
6 cloves garlic, diced
3 tbsp. flour
3 cups chicken stock
1 12-ounce bottle of Isolation Ale
1 serrano or jalapeño pepper, to taste
1 lb. fresh tomatoes, chopped (or 16-ounce can, diced)
1 ½ tbsp. cumin
1 tbsp. dried Mexican oregano
1 tsp. dried basil
Salt & pepper to taste

Directions:
1. Heat grill to high heat or set oven to broil and roast tomatillos on each side until soft.
2. Grill chilies until blackened on all sides, then wrap in a towel to steam. Once cooled, skin and de-seed chilies then roughly chop. Blend tomatillos in some stock to form a slightly chunky sauce.
3. Warm chicken stock and beer. Remove excess fat from pork shoulder and cube to desired size. Heat 1 tbsp. oil on high heat in a large pot, then cook pork until brown on all sides. Remove pork and set aside, leaving oil in the pan.
4. Turn heat to medium, add onion and cook about 10 minutes or until softened. Add garlic; cook for 2 minutes. Then add flour to form a paste. (If it’s too dry, add a couple tbsp.. stock to loosen it up and cook for another minute.)
5. Add pork, stock, tomatillos and chilies. Bring to a boil, then add tomatoes, cumin, oregano, basil, salt and pepper. Bring back to a boil and check the heat. (Add more serrano peppers to add heat to the chili.) Simmer 1-2 hours or until pork is tender.

Pop open a bottle of IPA and enjoy!