End of the World Ale Soup

Maggie May Schill


So, does everyone remember how the entire world was suppose to come to a cataclysmic ending back in December? Some molasses about a Mayan calendar with a ton of voids of leap years and the like. Well, any-who, Shock Top was making this awesome ale out of chocolate notes and chilli in honor of the end of the world last year. I stocked up on a few cases, because it was frankly amazing. I'm not much of a drinker, but I'm a cooker and cooking with booze is one of my specialties! This ale, if you can still find it, make for some amazing culinary creations.

pinch tips: How to Knead Dough




15 Min


45 Min


Stove Top


1 lb
thick cut bacon, chopped
2 lb
kielbasa sausage sliced
1 bottle
(12oz) of end of the world midnight wheat ale, (or any dark ale you prefer.)
2 large
green bell peppers sliced
4 clove
garlic, minced
1 large
yellow onion, sliced
3 c
black beans, cooked (or canned and rinsed to save time.)
2 c
beef stock
1 tsp
smoked paprika
2 tsp
garlic powder
1 tsp
onion powder
1 tsp
marjoram, ground
1 tsp
red pepper flakes (more or less to your taste.)
1 c
fresh cilantro, chopped
salt and pepper to taste

Directions Step-By-Step

Heat a large Dutch oven over medium heat. Once pan is heated through add bacon directly to pan and fry the bacon until just slightly crispy and the majority of the bacon fat has rendered out.
Add onions to the pan and saute onion in the bacon fat until translucent.
Add green pepper and garlic to the pan and toss. Cook for 4 minutes until peppers become fragrant.
Add spices to the pan. Stir for 2-3 minutes until spices become fragrant.
Add ale to the pan. Mix and scrap the bottom of the pan to degalze any burnt on bits up and into the stew. Will make it very yummy.
Add kielbasa and toss in pan.
Pour in beef stock. Simmer for 10-15 minutes uncovered to allow the stew to reduce down some.
Stir in black beans, heat through for a few moments. Stir in cilantro and salt and pepper pot to taste.

About this Recipe

Main Ingredient: Pork
Regional Style: Hungarian