At Ninkasi, we’re lucky to have not only talented employees that brew delicious beers, some of them are even known for their cooking skills. Dr. Daniel, Director of Brewing Operations, happens to be known around Ninkasi for his camp cooking chops—specifically, for chili. (He even won the employee chili cook-off one year!) Today, we’re sharing Daniel’s favorite camp chili recipe, which uses a can of Ninkasi Lager. Watch the how-to video here.
While you’re trying out Daniel’s chili recipe, don’t forget to enter our camp cooking giveaway with REI for your chance to win $2,000 camp cooking gear to outfit your camping gear!
Dr. Daniel’s Camp Chili
Pro tip: For easier camp cooking, combine spices ahead of time in bags and pre-chop your veggies in a reusable container.
- 2 TB vegetable oil
- 1 LB 85% ground beef
- 1 LB ground pork (beer brats work great!)
- 1 yellow onion
- 1 red bell pepper
- 1 jalapeño
- ¼ cup chili powder
- 1 TB ground cumin
- 1/8-½ TS cayenne pepper (depending on preferred heat level)
- 2 x 15-oz kidney beans drained/rinsed
- 28-oz can diced tomatoes
- 6 oz tomato paste
- 1 12-oz can Ninkasi Lager
- Salt and pepper to taste
- Optional: For toppings, we recommend shredded cheese, sour cream, diced green onions.
- Heat oil in a pan over medium heat, then add diced yellow onion, bell pepper, and jalapeño.
- While the veggies are sautéing, add the spices.
- Once the veggies are softened increase heat to medium high, add the ground beef and pork, and cook until meat is browned (about 8-10 min).
- After the meat is browned, increase heat to high, add one 12-oz can of Ninkasi Lager. (Feel free to take a few “test sips” before pouring it in!)
- Add the diced tomatoes and kidney beans (drained and rinsed). Bring to a simmer and reduce heat to low.
- Simmer covered for 45 minutes to two hours, then uncovered for 30-45 minutes more, then add salt and pepper to taste.
- Add your preferred toppings, and enjoy by the campfire with more Ninkasi beer!