Yummy. Filling. Healthy. Cheap. Oh… and if you like, vegan. This was a nice hearty dish to accompany our beer tasting and easily fed 6 hungry people.
Ingredients
1 large sweet potato (diced)
1 red bell pepper (diced)
1 onion (diced)
3 garlic cloves (minced)
28 oz. can crushed tomatoes
15 oz. can red beans (drained and rinsed)
1/2 cup pearled barley
1/2 cup water
14 oz. broth (vegetable or chicken)
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
Directions:
Mix all ingredients in slow cooker. Cook on low for 6-7 hours, or high for 3-31/2 hours.
Source: Better …

Bryan broke out the chili pepper porter we brewed with his brother back in August. The results, I think we all agreed, were “interesting.”
It was a little hot for my taste, but the base was solid. Just as your tongue is getting the hint of chocolate, the pepper hits the back of your throat and is kind of distracting. Val said she loved it, and would be happy with it if she bought one at the pub. Bryan dry hopped it with cocoa beans, which helped, but I agree with …

My boy, Bryan, lika tha spice.
Yesterday, we made a chili pepper porter. We based it on a recipe we saw in Zymurgy, made a few substitutions and threw in some hot peppers. It could be brilliant. Here’s the recipe:
10 lb. pale malt
.75 lb. crystal malt (60L)
.5 lb. roasted barley
1 oz. whole Perle hops (60 min.)
.25 Willamette hop pellets (60 min.)
.25 oz. Willamette hop pellets (35 min.)
1 oz. dried cayanne/marble chili peppers (35 min.)
.5 oz. Willamette hop pellets (10 min.)
American ale yeast.
Mash grains with 15 quarts of 170-degree water. Stabilize at …