2-Bean 4-Alarm Vegetarian Beer-Base Chili

• 2 tablespoons olive oil
• 1 cup beer
• 2 tablespoons onion powder
• 2 tablespoons chopped garlic
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can pink beans
• 1 (16 ounce) can pinto beans
• 1 (16 ounce) canvegetarian refried pinto beans (preferably with chiles or chipotles)
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 12 teaspoon paprika
• 12 teaspoon cayenne powder
• 1 teaspoon salt

1. Rinse the two cans of beans and put them aside.
2. In a large pot, slowly heat the olive oil and beer.
3. When the beer starts bubbling, add the garlic and onion powder and mix for a few minutes.
4. Add the rinsed beans and stir well to absorb all the garlic.
5. Add the tomato paste and meld it well with the beans.
6. Add cumin, chili powder, paprika, cayenne, and salt.
7. Meld the spices with the mixture.
8. Stir in the refried beans to thicken the chili to a nice pasty consistency devoid of icky tomato chunks.
9. Be sure to really stir thoroughly.
10. Reduce to low heat and let simmer for 5-10 minutes.

olive oil, beer, onion powder, garlic, tomato paste, pink beans, pinto beans, canvegetarian refried pinto beans, cumin, chili powder, paprika, cayenne powder, salt

Taken from www.food.com/recipe/2-bean-4-alarm-vegetarian-beer-base-chili-389501 (may not work)