The weather's cooling off a bit and nothing warms you up better than a nice spicy bowl of chili. Goes great with a Gansett and of course watching some football. A great spot for a bite and a Gansett in Boston is Toro, so we teamed up with their executive chef, Jamie Bissonnette for this great recipe. Enjoy!

For the Chili:

1 lb. ground Beef
1 lb. ground Pork
½ lb. chorizo
2 whole spanish onions, diced
4 garlic cloves, minced
2 carrots, peeled and diced
2 medium-sized red bell peppers, seeded and diced
1 habanera pepper, minced with seeds if you like it hot
8 c. canned tomatoes, crushed with juice
4 c. cooked pinto beans, drained
32 oz. Narragansett Lager
¼ c. chili powder
1 tbsp. cascabel pepper, ground
1 tbsp. urfa pepper, ground
1 tbsp. aleppo pepper, ground
1 cinnamon stick whole

Brown the meats together in a Dutch oven or large heavy bottom pot. Add the garlic, onions, bell pepper, and habanera. Cook until onions are tender. Drink the first Narragansett. Add the beans and the carrot, dried spices, cinnamon. Cook over medium heat for 5 minutes. Add one can of Narragansett and cook for 5 minutes then add the tomatoes. Lower heat to a very low simmer, season with salt and pepper, cook for 45 minutes to 1 hour until it’s as thick as you like your chili. Serve with a pat of butter on top.

Serves 6-10