Indeed and Northbound Smokehouse. Northbound smoked the malts and peppers. Indeed brewed the beer. The result was a rich smoking imperial porter with a slight burn on the back end. I'm not a huge fan of Indeed's other beers, but this beer was stellar. And perfect for this chili.
Thank you again Jackie.
adapted from the beeroness
3 Tbsp olive oil
1 onion, diced
1 red bell pepper, diced
8 oz mushrooms, finely diced
2 cloves garlic, minced
2 cups vegetable broth
1/4 cup tomato paste
1 - 15 oz can of black beans, drained and rinsed
1 - 15 oz can of kidney beans, drained and rinsed
1 - 15 oz can stewed diced tomatoes
1 or 2 large chipotle peppers in adoboe, minced
1/2 cup quinoa
1/3 cup bulgur wheat
1 tsp cumin
1/4 tsp smoked paprika
1 tsp salt
1 tsp garlic powder
2 cups smoked porter
Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the onion, garlic, mushrooms and red pepper. Saute until the garlic is fragrant and the veggies are tender, about 3-4 minutes.
Stir in the broth, tomato paste, beans, diced tomatoes, and chipotle peppers. Bring to a simmer and cook for 10 minutes or until beans have heated through. Stir in the quinoa, bulgur and spices. Cover and simmer for 15-20 minutes . The quinoa should be tender and the chili should begin to thicken. Stir in the porter, and heat through, but do not bring to a boil.
Serve warm with garnishes as desired.