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Dice: 1 onion and 1 bell pepper and sauté in 2 Tablespoons of olive oil with 4 cloves minced garlic. When onions are translucent and peppers are soft add beans (washed and drained), 1 large can of dark beer, enough water to cover and simmer slowly. I usually let the chili cook all day. Refrigerate it overnight and serve it the following evening (or afternoon, if people can’t wait)!
The next day, I add more beer if the chili is too thick and squeeze the juice of a lemon into the mix. Stir, check seasonings. Add salt, pepper and chili powder to taste. Top with cilantro. This is great served side by side in the same bowl with pumpkin soup! Enjoy!
For the complementary pumpkin soup recipe, click here.