If you think mediocrity is sexy and you want a sweet, tomatoey sludge with beans and hamburger meat, may this blog's bounce rate be damned: GET OUT NOW!  Click that back button on your browser 'till your trigger finger aches.  If you want some ill, helter-skelter stew that AIN'T FOR THE MASSES, well then you've come to the right place.

We think chili is best enjoyed on a cold day.  It should be invigorating and comforting, but also sting.  Beer makes for a fantastic chili base and Stone Brewing Company'sArrogant Bastard Ale is only fitting for such an arrogant bowl of red.  This is how we make ours:

Arrogant Bastard Chili


  • 1 Tbsp bacon fat
  • Habanero pepper, roughly chopped
  • Fresno or Jalapeno peppers, roughly chopped
  • Serrano pepper, roughly chopped
  • Dried Chipotle peppers, grinded
  • Dried Thai peppers, grinded
  • Tomatoes, drained and roughly chopped
  • Onion roughly chopped
  • Celery ribs, roughly chopped
  • 6 Tbsp Chili powder
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Crushed red pepper
  • 28 oz. Can of crushed tomatoes
  • 2 lbs Brisket, cut in inch cubes
  • 1.5 lbs Beef short ribs
  • 22 oz Arrogant Bastard Ale
  • 1/2 cup Beef stock
  • 1 lb Chorizo (you can use hot Italian sausage in a pinch) removed from casing
  • Bunch of scallions chopped
  • Salt to taste




HOW TO MAKE IT!Take the chopped chili peppers, scallions, and chorizo and fry it in bacon fat for 5 minutes or until chorizo is brown. Set aside.In a large pot combine the cubed brisket, short ribs, onion, tomatoes, and celery. Add the chorizo mix to the large pot and cover with the beef stock, Arrogant Bastard Ale, and canned tomatoes. Mix the ingredients together in the pot and add all of the spices. Mix well.Bring chili to a boil and then simmer on low for 4-8 hours.Meat will have shredded apart naturally when done. Remember to remove bones from short ribs.You can serve immediately or let it get even more flavorful in the fridge overnight!

Enjoy with some Texas blues just as earthy and primal as this dish!