“I clipped this recipe out of a magazine years ago and it has become a family favorite. It's a satisfying dinner like this one that makes meatless meals so popular today. You'll find that, as the stew simmers, the flavors of the chili powder and beer mellow, making the chili aromatic and, oh, so tasty.”
READY IN:
2hrs 45mins
SERVES:
8
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4- to 6-quart pot heat oil. Add celery, green bell pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
  2. Stir in the undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano,cumin, allspice, salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in the beer. Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more or to desired consistency. Remove bay leaf. Stir in cashews. Sprinkle cheese atop each serving, if desired.

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