Chili and Beer Bread

Serves 4-6
1 ½ lbs Meat of your choice, it can be ground, beef, turkey, chicken etc.
1 Onion (yellow), chopped 
2 cloves Garlic, chopped
2 cans kidney beans
2 cans Canned tomatoes, stewed or chopped
3 tbsp Chili powder  (you can also add cayene )
Salt & Pepper to taste
2 bottles dark beer (I use Black Butte Porter beer)
1 tbsp Cumin 
Scallions (green onion), chopped
Cheddar Cheese

Brown the meat, add onions and garlic, then spices, beer, tomatoes and beans.  Simmer for approx 2 hours or all day in a slow cooker (on low).
Top with cheddar cheese and chopped green onions.

Beer Bread
Serves 4-6
3 cups Bisquick
2 Tbs Sugar
1 (12 ounce) can beer (Iuse the same kind I used in the Chili)

Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Sprinkle kosher salt over top.
Bake 50 minutes to 1 hour, remove from pan and cool for at least 15 minutes.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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