Sunday, August 28, 2011

Beer Chili

Irene passed through and dropped about 10 inches of rain in this part of New York.  The sun came out around noon but the winds were still gusting up to 50 MPH.
With trees down and the roads flooded in areas, it’s a good day to stay inside and cook a good meal.  It’s not getting cool yet, but it feels like a chili day. 
This chili recipe calls for . . .  you guessed it: beer.  But remember folks, your chili is only as good as your ingredients.  Why put in top grade chopped meat, fresh peppers and a mediocre beer. So for this batch I chose an Ellie’s  Brown Ale by Avery Brewing Co.  This is a malty beer with just a hint of spice.  A perfect complement to tangy jalopenos and garlic.
2 lbs chopped meat
3 cans black beans
3 cans white beans
2 16 oz cans crushed tomatoes
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
2 Tbs Chili powder
1Tbs Cumin
1 Tsp Cinnamon
2 cloves of garlic pressed
1 onion chopped fine
1 yellow pepper
1 jalapeno pepper
1 Tbs Honey
6 oz.  craft beer
1.         Dice onion and peppers. Press garlic and let sit for 10 minutes.   After garlic is crushed it produces cancer fighting chemicals.  Letting it sit before cooking allows more of the anti-carcinogens to be released.
2.         Sautee onions, peppers and garlic in olive oil until translucent.
3.         Brown chopped meat in large skillet and drain
4.         Add meat, beans, peppers, garlic and spices to large pot and bring to a boil.    Let simmer for 1-2 hours stirring regularly.
5.         Pour half a craft beer into the pot and the other half into a chilled glass. 
6.         Add honey to cut the acidity of the tomato sauce
7.         Serve with corn bread and sour cream
8.         Open another Ellie's.  Half a beer is never enough to go with chili.

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