Every respectable sports viewing party needs an equally respectable tray of chili-cheese nachos. And there’s no better way to earn that respect than with homemade beer chili and some tequila guacamole. Luckily, we have recipes for both.

When we can, we buy local, so for the chili, we used bison raised nearby and a microbrew from Free State Brewing Company, just a few miles west of us in Lawrence, KS. We chose Free State’s Ad Astra Amber Ale because it’s a beer we love to drink and would happily use it to wash down chili. No need to overthink your beer choice, though; just pour about a cup of whatever beer you happen to be drinking into the pot. Try to get local ingredients that you know you love, and you’ll end up with a plate of nachos that you love — and plenty of leftover chili for the rest of the week.

For our chili, we used 16 ounces of fancy beans (not local) that we soaked overnight and rinsed, but two cans of pinto or black beans (drained and rinsed) are an easy and suitable substitute.

Kyle’s Beer Bison Chili

4 slices of bacon, sliced into lardons
2 yellow onions, diced
3 bell peppers, assorted colors, diced
2 pounds ground bison
5 cloves garlic, diced
1 14.5-ounce can diced fire-roasted tomatoes
2 15-ounce cans pinto beans, drained and rinsed
½ cup of your favorite salsa
1 cup of the beer you plan to drink with the chili
2 cups chicken broth
1 ½ tablespoons chili powder + ½ tablespoon + ½ tablespoon
2 teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon paprika

In a large Dutch oven over medium heat, cook the bacon until it’s browned, about 10 minutes. Add the onion, peppers, and ½ tablespoon of chili powder and a liberal amount of salt and pepper. Cook until the onion becomes transparent, about 10 minutes.

Add the bison, garlic and the remaining ½ teaspoon of chili powder, along with a liberal amount of salt and pepper. Brown the meat while breaking it up for 5-10 minutes.

Add the tomatoes, beans, salsa, beer, chicken broth, and all of the remaining seasoning (including 1 ½ tablespoons chili powder). Reduce the heat to low, and simmer for one hour, stirring occasionally. Remove from the heat and set aside.



Emily’s Tequila Guacamole

Fresh guacamole with a shot of tequila is an easy way to incorporate even more booze into your Super Bowl spread.

3 ripe Hass avocados
¼ cup finely diced white onion
1 roma (or whatever looks good this time of year) tomato, seeded and finely chopped
1 jalapeño pepper, seeded and minced
1 lime, juiced
1 tablespoon tequila
Kosher salt

Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the onion, jalapeño, tomato, lime juice, tequila, and salt. (The guacamole can be made ahead, covered and refrigerated overnight.)

Nacho Toppings

Tortilla chips
Kyle’s Bison Beer Chili
Shredded cheese
Jalapeño slices (fresh or pickled)
Sour cream

Nacho Assembly

Preheat the oven to 475º. Line a tray with tin foil. Put down a layer of chips. Ladle about a cup of the chili over the chips. Sprinkle generous handfuls of shredded cheese all over. Top with some jalapeño slices. Bake for 3 to 5 minutes or until all of the cheese has melted. Serve with toppings, good beer, and lots of napkins.