Spicy Stout Beef Chili

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.

Tags: beer, imperial stout, rouge chocolate stout, samual adams, spicy stout beef chili

This entry was posted on Tuesday, November 1st, 2011 at 1:15 pm and is filed under Recipies, Tidbits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.