(Serves 7-8)


1 tbsp olive oil

1 large yellow onion, chopped

1 green pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tbsp MSP’s Perfect Chili Powder

¼ tsp of MSP’s Devil’s Dust (optional) 

1 12 oz. bottle IPA (I used Sierra Nevada)

1 15.5 oz. can diced tomatoes

1 15.5 oz. can cannellini beans, slightly drained

1 15.5 oz. can black beans, slightly drained

Sea salt and black pepper to taste


1. Heat the oil in a large saucepan or pot over medium-high heat

2. Add the onion, garlic, green & red pepper and about ½ teaspoon each salt and pepper

3. Cook, stirring often, until softened - about 6 to 8 minutes

4. Add MSP’s Perfect Chili Powder and cook for another minute

5. Add the beer and cook until reduced by half - about 6 to 8 minutes

6. Add the tomatoes (with their juices), beans (slightly drained), and ¼ teaspoon each salt and pepper

7. Bring to a simmer and cook until thickened (about 25 to 30 minutes)

8. Add MSP’s Devil’s Dust (if you dare!)

9. Garnish with sour cream, cheddar cheese, & guacamole (optional)

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