Looking for good recipe for chili with beer?!
Looking for good recipe for chili with beer?
A long time ago I had this great recipe for chili with good beer in it and lots of different spices. I lost it (sigh). When I served it everyone would sort of sink into comfortable chairs and the floor after awhile in sleepy contentment. Does anyone have a good beer, spicy, chili recipe?
Additional Details1 month ago
Thanks Diane,
This one looks great.
4 weeks ago
These are all great recipes. Thanks. I can't choose the best one because I like them all. I'm leaving it to the voters.
Answers:
1 month ago
Thanks Diane,
This one looks great.
4 weeks ago
These are all great recipes. Thanks. I can't choose the best one because I like them all. I'm leaving it to the voters.
Beer Chili
1 (12 ounce) can beer, of your choice
1 (46 ounce) can V8 vegetable juice
1 (8 ounce) can kidney beans (mild or hot)
1 (8 ounce) can chili beans (mild or hot)
1 (8 ounce) can diced tomatoes
1 lb ground beef (browned and drained)
1 medium chopped onion
1 chopped green pepper (optional or desired amount)
1 (8 ounce) package chili seasoning mix (I'm not sure if it's actually
8oz or not. It's a little brown sack with red on front of package)
Brown and drain 1 lb. of hamburger.
While browning hamburger, empty V-8 Juice and Beer into a large stock pot, bring to a boil.
Reduce heat to a simmer, Add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES (add beef, beans, onion, green pepper, tomatoes etc).
Open chili spice package. You will find 4 packets of different spices.
Add larger package of chili spices, first, and stir.
Add salt packet to taste (I usually end up adding this entire one), stir.
Add small cayenne pepper packet to taste (optional). Will be extremely hot & spicy if all is added. I usually add 1/4 to 1/2 of packet.).
If you like thick chili follow directions on package for use of masa flour to thicken.
Continue to simmer and stir. It's ready to eat when heated all the through. The longer it simmers the spicier it will get. My mom used to let it simmer for an hour or more when I was younger. If you decide to simmer longer than 20 minutes, after last ingredient is added, turn the heat down to low.
We like to garnish with sour cream, crackers, shredded cheese and/ or Fritos. I also noticed at the chili party that some people added spaghetti noodles to their chili.
ANOTHER Recipe
BEEF AND DARK BEER CHILI
Bon Appétit, February 2007
Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
Sam Adams Cream Stout has a malty sweetness that's just right.
serving size-Makes 10 to 12 servings.
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalape?o chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese
*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalape?os. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
This was a good recipe but benefited from a few changes. I doubled the amount of beans, doubled the amount of chipotle, added more chili powder and cooked it for a total of 2 hours. Then it was great!
Enjoy! ~-~
here is one,
maybe also at recipes.com
Recipe: Beer Chili
1.00 lb Beef or beef/pork combo or
-game (deer etc.); chili
-grind
0.25 c Chili powder
2.00 ts Ground cumin
1.00 ts Powdered garlic
1.00 ts Oregano
1.00 ts Cayenne or to taste
1.00 cn (8-oz) tomato sauce
1.00 cn Beer
0.50 Onion; diced
Cook onion in a little bit of of oil till translucent on medium heat,
add meat and turn heat to high and brown for about two minutes, lower
heat to medium and add spices all at once and toss to bring out
flavors of dried spices, now add tomato sauce and cook for a few
minutes bringing out flavors of tomato sauce by cooking for a few
minutes. Now add beer bring to a boil and let simmer for about 1 hour
or more. Serve with diced fresh onions, cheese and I like to make
Bisquick biscuit.