Oh hey there! Goodness I’ve been MIA lately, I swear I haven’t forgotten about this little blog of mine, but life lately and basically this entire year has been crazy and posting regularly has been a little out of my mind. But, I swear I have so many ideas up my sleeve lately I just need to make the time to make them, eat them and share them here for you all to enjoy too!
Eric has been cooking a lot lately and I swear he is a better cook than I am these days. A few weeks back he made the BEST chili I have ever had in my life, no exaggeration, and I told him he had to tell me everything he did so I could share it with you all! Normally Eric is the grill master, but living here on the Palouse we haven’t had the most perfect grilling weather, so on this particularly rainy Friday Eric “E.B.” made a big pot of this IPA Chili.
This IPA chili is everything a chili should be and more. Seriously the first bite I took was like WOW…mmmm…babe this is SO good! I knew I wouldn’t be having just one bowl. It’s hearty from the beans and ground turkey, has a richly flavored broth from the IPA beer, is full of texture with the bell peppers and sweet roasted corn and has a little kick from the jalapeño and spices. All combined with the other ingredients and simmered in a slow cooker brings together every ingredient in this comforting bowl of goodness. Topped with cheese, sour cream and served with some cornbread muffins and you’ve got yourself a meal. And just like every other soup and chili recipe out there – it gets even better the next few days, making it the perfect recipe for a couple of lazy no cook days to follow. 
This is the perfect chili recipe to chow down on for a few days or share with a large crowd! If you don’t finish it all it’s great to freeze and pull out for a night when you don’t feel like cooking. Hope you enjoy this incredible IPA Chili recipe as much as we do if you give it a try!
EB's IPA Chili
A hearty IPA chili recipe with ground turkey, IPA beer, and sweet roasted corn.
Ingredients
Heat a large skillet over medium heat, add the oil and cook the onions and peppers until the onions are translucent and the peppers are softened. Remove from the pan and set aside. Next add the ground turkey to the skillet and brown until cooked through. Once the meat is finished cooking, drain the oil. Add the browned meat, cooked vegetables, and the remaining ingredients to a slow cooker. Give it a good stir and set on high for 2 hours, stirring occasionally. At about the 2 hour mark While the chili is simmering stir in the cornstarch to thicken the chili. Turn down the heat to low for an additional 2 hours of cook time, after this it can be turned to warm until you’re ready to serve. Give it a taste test and add additional salt to taste. Serve with grated cheese, sour cream and cornbread muffins or crackers.Directions
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xo CB
CB EATS 