This stew combines some of my favorite things – beef stew, crock pots, and beer – not just any beer, but Jubelale from my favorite brewery, Deschutes. Besides being an awesome brewery with an awesome tour with awesome beer in an awesome location (Bend, OR), Jubelale is particularly unique, as the label changes every year and is selected from fan-submitted art.
On a side note – when I first made this recipe, found on the Deschutes Brewery webpage, it was listed as “Julbelale Stew”, but now it’s listed as “Jubelale Chili”… my guess is that the beans make the difference. It’s good with either ground meat or stew meat, but the ground meat reduces the cooking time.
A word to the wise: this makes a LOT of “soup”!
Deschutes Jubelale Chili
- 1 lb. ground beef, pork, or stew beef
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 poblano or pasilla pepper, chopped
- 2 jalapenos, seeds removed, diced small
- 1 can black beans, drained and rinsed
- 1 can chili beans with juice
- 1 can red kidney beans, drained and rinsed
- 1 zucchini, chopped
- 1 bay leaf
- 1 Tbsp dried thyme
- 4-5 cloves garlic, crushed or minced (depending on your level of lethargy at the moment)
- 2 Tbsp tomato paste
- 1 Tbsp white sugar
- 8 oz chicken broth
- 1 12 oz. bottle Deschutes Jubelale (really the only one that will do… but, if you must, another, less delicious winter ale will work just fine… I’ve found that Big Sky Brewing’s Powder Hound is an okay substitute)
Brown beef in oil in hot saute pan, add onion and garlic (don’t mind my picture where the garlic is mysteriously crushed in the crock pot) and cook a couple more minutes until fragrant and starting to soften. Season with salt and black pepper.
Deglaze with a small amount of the beer.
Add beef mixture to crock pot, followed by tomato paste, chicken stock and sugar, then vegetables and beans. I love colorful food!
Pour rest of beer over the top. Do not stir. Cook on low for 6-7 hours or until beef is tender.
Serve with sour cream, green onions and the works!