Archive for November, 2011

Spicy Stout Beef Chili

November 1st, 2011

A couple of weeks ago, I attended a cooking class at Great News called, Cooking With Beer. Last night I attempted to make one of the items in my own kitchen. I made some slight adjustments to the recipe noted in parenthesis. The recipe said that it should serve 6. We had four people eating, each had seconds, and there is still 2 tupperwares full of leftovers. {I had some leftovers last night, their reheat value is not high. It was not as good, still edible, but not as good}

  • 2 tablespoons grapeseed oil
  • 1 1/2 pounds yellow onions, peeled and diced small (I couldn’t find yellow onions, so I used brown onions. I had 3 onions and they measured about 2 pounds)
  • 2 garlic cloves, minced (I wasn’t exactly sure if I had 2 cloves or not. I think I might have had slightly more than 2)
  • 2 red bell peppers, washed, cored, and diced small (I used 3 red bell peppers)
  • 2 canned chipotle chiles in adobo sauce, minced, or to taste (I used 3 chilies)
  • 1 1/2 tablespoons ground cumin (I spilled the cumin as I was doing this step, so i think I had a bit more)
  • 1 tablespoon ground coriander (I think I had slightly more than this amount)
  • 4 tablespoons chile powder
  • 2 pounds ground beef chuck (I ended up with 2.5 pounds)
  • 2, 28 ounce cans crushed tomatoes
  • 1, 12 ounce bottle stout beer, I recommend Irondale Double Chocolate Stout (I couldn’t find double chocolate stout at the grocery store. I used a 22oz bottle of Rouge Chocolate Stout as well as a 12oz bottle of Samuel Adams Imperial Stout. Needless to say, that was a lot more beer than the recipe called for. I think it made the chili a little too “liquidy.” )
  • 2, 15 ounce cans black beans, rinsed and drained
  • salt and pepper, to taste
  • 1. In a large pot over medium high heat, heat the oil and saute the onions, garlic, and peppers until tender; about 5 minutes
    2. Add the cumin, coriander, and chile powder; combine
    3. Add the chipotle peppers
    4. Add the meat and brown, breaking it up as it cooks
    5. Add the tomatoes and beer. Bring to a simmer and cook for 20 minutes
    6. Add the black beans; cook for 10 minutes more
    7. Adjust the seasoning
    8. Served garnished with options such as sour cream, green onions, cilantro, cheddar cheese, and lime wedges.

This Week I'm Thinking About: Jonathan Wilt