Snowdrift Chili


1 tsp olive oil

1/2 white onion, diced

1lb ground beef

1 16oz can hot chili beans, drained

1 16oz can kidney beans, drained

1 16oz can Hunt’s Fire Roasted Diced Tomatoes, drained

1/2 can Italian seasoned tomato paste

16 oz Leinenkugel’s SnowDrift Vanilla Porter

1 tsp salt

1 tsp pepper

1/2 Tbsp cocoa powder

1 tsp granulated sugar

1 tsp dried oregano

1 tsp dried basil

1 tsp chili powder

1/2 tsp paprika

1/2 tsp garlic powder

1/4 tsp cayenne



In a large Dutch oven, or heavy-bottomed pot, over medium-high heat, heat olive oil. Once hot, add the diced onion and cook until soft, approximately 3 minutes. Add the ground beef and cook until browned, approximately 4 minutes. Make sure you break up the beef as it cooks so it doesn’t form large chunks.

Add the beans, tomatoes, tomato paste, porter and spices. Simmer over medium heat for approximately 25 to 30 minutes, until thickened. Serve with any desired toppings such as shredded cheese or sour cream.