The cook over at Thug Kitchen is a genius. The food is amazing, the delivery is awesome and it makes eating healthier easy and funny.

If you like to be bored while you’re hunting for a dinner recipe look at your great aunt Agatha’s 1956 church cook book, you know the one. It hasn’t moved from under your pot holders since you moved, 5 1/2 years ago.

If you want to enjoy going to the grocery store or your parents pantry then go to thugkitchen.com and find a recipe that tickles your fancy. Seriously, while this is chili is cooking for 30 minutes distract yourself and plan the next week worth of awesome meals.

The bean and beer chili they have is spectacular. Here’s the direct link to the recipe.

I’ll go ahead and break down all of the stuff you need but I’ll leave it to the pro to tell you how to make it. 

Thug Kitchen’s Bean & Beer Chili Parts List.

Veggies
1 medium onion
2 medium bell peppers
1 zucchini
2 carrots
4 cloves of garlic

Spices/Oils
2 teaspoons olive oil
4 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon smoked paprika
½ teaspoon salt

Canned/Jarred/Maybe Fresh Stuff
3 tablespoons tomato paste
28 ounce can of diced tomatoes
1 cup vegetable broth or water
1 ½ cups of cooked or 1-15 ounce can of each: pinto, kidney, and black beans
1 ½ cups hominy (precooked or canned) or corn kernels (optional)
juice of ½ a lemon or 1 lime
2 teaspoons of brown sugar (optional)

Important Other Items
1 cup of good beer (I’ve found stouts work best)

We’ll let the chef take over from here.
Thug Kitchen:
Chop up the onion, bell peppers, zucchini, and carrots into pieces no bigger than a motherfucking bean. Dice up the garlic all small and shit. Grab a big ass pot and heat up the olive oil over a medium heat. Add the onions and cook them until they start to look a little brown, about 5-8 minutes. Add the bell peppers, zucchini, and carrots and cook for another 5 minutes. Add the garlic, chili powder, cumin, oregano, paprika, and salt and cook for another minute. By now, your whole place should start smelling good enough to make the fucking neighbors jealous. Add the beer, tomato paste, diced tomatoes, and broth then scrap any spice shit that started sticking to the bottom of the pot. Let that all simmer together for 5 minutes. There should some beer left in the can, sip that shit while you’re waiting.

Now add the beans (and the hominy if you opted for this dopeness). Stir everything and turn down the heat to medium low. Slap on a lid and let that simmer for about 30 minutes. Set a timer if your ass is easily distracted like me. After the 30 minutes, stir it around and if you still want a thicker chili take off the lid and let it simmer for another 10-15 minutes. When the chili looks legit by your standards, add the lemon juice then taste that motherfucker. Depending on the brand of tomatoes you got, you might need to add some brown sugar to balance the taste out. Taste again and see if it needs more chili powder or salt. Throw in some cayenne pepper if you like that shit hot. Serve warm and lay out some fresh toppings like red onion, jalapenos, and cilantro.

Makes one big fucking pot, enough to serve 6 people easy

Source: http://thugkitchen.com/post/60458769387/trying-to-feed-a-big-ass-crowd-for-the-football

This chili keeps really well, and tastes great cold the next day. If you have family that likes it spicy the fresh sliced jalapenos will do the trick for them (normally).

When we make this dish we always end up wishing we made a double batch. This is a vegan chili that isn’t trying to be meat-free. It simply uses the right ingredients and comes out spectacular.

This blog is making me hungry, going to have to  start doing articles while I’m cooking so I can at least get some food in my stomach afterwards.

Remember, Don’t Panic and Bring Napkins.