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Chef Kevin Belton's Beer Chili recipe

In honor of National IPA Beer Day, chef whipped up a bowl of Beer Chili.

NEW ORLEANS —

National IPA day Beer Chili recipe

Preheat the oven to broil (500 degrees) Set an oven rack at the top, under the broiler. 

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Spread the chiles on a baking sheet and roast for 15-20 minutes, turning peppers every five minutes, until their skins are mostly blackened on all sides. 

Put the peppers into a paper bag. Roll down the top of the bag and let them rest and steam for 15-20 minutes until the skins are loosened. Peel off skins, remove seeds and membranes,and chop.

Add the bacon grease and oil to a large heavy pot or Dutch oven, over medium-high heat. 

Add the chopped chiles, bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. 

Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. 


Add chili powder, cayenne, cumin, garlic, onion, paprika, salt and black pepper. Cook and stirring for 1 minute.