New Mexico’s favorite meal in a bag takes on deeper dimensions by adding Beer Creek’s Rowe Mesa Red, an Irish red ale featuring New Mexico–grown hops. The beer’s hoppy bitterness and malty sweetness complement the spicy red chile, imparting a more complex flavor.

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef (or venison
  • or bison)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 cup Rowe Mesa Red (or your favorite local red ale)
  • ¾ cup beef or chicken broth
  • 1½ cups New Mexico red chile sauce 
  • 1 can (15 ounces) pinto beans, rinsed
  • 1 large bag Fritos or individual small bags
  • 1½ cups shredded cheddar
  • ½ cup diced white or red onion
  • Optional toppings: shredded lettuce, sour cream, sliced jalapeños, diced tomatoes, salsa, and chopped fresh cilantro

Serves 4–6

1. In a large saucepan or skillet, heat the oil over medium heat and add the yellow onion. Cook until softened, about 5 minutes.

2. Add garlic, ground beef, salt, and pepper; brown while crumbling the beef. Drain any excess fat.

3. Add cumin and oregano, stirring to toast the spices for 30 seconds. Slowly pour in the red ale, scraping the bottom to deglaze the pan. Simmer for 2 minutes.

4. Add the broth and bring to a simmer. Reduce heat and cook for 10 minutes, uncovered, until thickened.

5. Stir in red chile and beans, and simmer on low another 10 minutes until desired consistency. Taste and adjust salt as needed.

6. Assemble in bags or family style, in a bowl or dish, layering a generous handful of Fritos. Spoon the meat sauce over the chips. Top with cheese, white onion, and your chosen garnishes.

This recipe originally appeared in "High Hops" by Samuel Gilbert.