Honey Chili con Carne with Beer

The chili recipe that wins the cookoff. The honey is the secret nobody guesses.

Prep: 15 min | Cook: 45–60 min | Yield: 8 servings

INGREDIENTS

• 2 lbs ground beef (or turkey)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 bottle (12 oz) dark beer (stout or porter)
• 3 tablespoons Buckwheat Honey (or Barista/Bakers)
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne
• Salt and pepper to taste
• Optional finish: a squeeze of our Hot Honey on each bowl

INSTRUCTIONS

1. Brown the beef in a heavy pot over medium-high heat. Drain excess fat.
2. Add onion and garlic. Cook 3 minutes until soft.
3. Add all spices. Stir 1 minute until fragrant.
4. Pour in crushed tomatoes, beer, and honey. Stir well.
5. Add beans. Bring to a boil, then reduce to a low simmer.
6. Cook uncovered 45 minutes to 1 hour, stirring occasionally, until thick.
7. Taste and adjust salt. The honey rounds out the acidity of the tomatoes and beer – you want balance, not sweetness.
8. Serve with sour cream, cheddar, and a squeeze of Hot Honey on top.

Why Buckwheat: The molasses-like depth of Buckwheat honey mirrors the dark beer. Together they create a bass note under the chili spices that sugar or light honey can't touch. This is the chili that makes people ask what your secret is.