Here’s one more chili recipe for the season, this time inspired by flavors of Mexico and just in time to celebrate Cinco de Mayo. After slow cooking for hours, and filling the house with an amazing aroma, this chili is infused with smoky Mexican spices and the deep, slow roasted caramel malt notes from the beer. The addition of the sweet potatoes adds a healthy dose of vitamins B and C, plus their inherent sweetness balances the heat from the poblano peppers.
The chili itself is very hearty and filling; however, if you have a noodle-head at home as I do, the addition of the pasta works great here. Either way of serving, it’s sure to be a family favorite.