In the “before-times” I made chili for family get-togethers, not only doubling the recipe, but often adding in extra cans of beans and diced tomatoes and making rice, stretching it to feed a crowd. With no occasions to make my chili during the “quarantine-times”, I had a craving for it. My go-to recipe from @wednesdaychef uses beer (and coffee and chocolate!). I made a not-doubled pot using a bottle of @yardsbrew Philadelphia Pale Ale and we enjoyed it so much I made it again the following week with an Irish Golden Ale by @sullivansbrewco_ that simmered for hours on a cold and rainy Sunday afternoon. I pickled thinly sliced onions and cabbage in the juice from a jar of @woswit bread-&-butter pickles and dropped them in the center of my bowl of chili — the perfect accompaniment.