Beer Chili

Categories: Beef, Chili
Comments: No Comments
Published on: October 5, 2011

Homemade Beer Chili

Beer Chili with Cornbread
Beer Chili with Cornbread

Who doesn’t love a hot and hearty bowl of chili on a cold
day?  Hell, I eat this in the middle of summer too, who am I kidding?

If you are a chili lover, you need to try this recipe. You can adjust the
seasoning blend to your own taste. In this recipe I used some sundried hot
chili powder, that my neighbor bought from the Spice House. It adds a mellow smoky
flavor, but not too much. Good stuff.

1 lb of *lean ground beef
1 stalk celery
1 small sweet onion
2 cloves garlic
1 tbs vegetable oil
1 4oz can green chilies (sweet or hot which ever you like)
1 15 oz can of black beans
1 28 oz can of whole tomatoes (With the tomatoes pulled apart into smaller pieces)
2 Ears of sweet corn (With the corn cut off the cob or ½ – ¾  cup frozen or canned corn)
1 bottle of dark beer or ale

Seasoning blend:
2 tbs chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp sundried hot chili powder (optional)
1 tsp cayenne
2 tsp salt
1 tsp pepper
1 tbs sweet paprika
1 tsp oregano

Pour oil into a pot and heat to medium.
Add onions and celery and sauté for about 5 or 6 minutes.
Add the can of green chilies and the pressed garlic and continue to saute for another 3 minutes.
Put that mixture in a bowl to the side and add  ground beef to the pot.
Brown the meat and drain the grease.

Add the veggie mixture back into the pot, along with the tomatoes, beans, beer and spice mix.
Stir till blended and simmer for about 1 – 2 hours.
About 20 minutes before serving, add the corn into the pot.
Taste and adjust seasonings.

The longer it simmers, the more liquid will cook out and the richer and thicker it will be.

Ladle into a bowl and top with:
Sour cream (optional)
Chopped Green Onions (optional)
Shredded cheddar cheese (optional)

Serve with cornbread or garlic bread.

* You can also try this with 1lb of lean ground turkey or pork!

Hearty Beef Stock

Categories: Beef, Stock
Comments: No Comments
Published on: September 21, 2011

Hearty Beef Stock

Hearty Beef Stock
Hearty Beef Stock

I wanted to add a bit more complexity to my beef stock, so I made it the following way.
Usually I’ll do it this way, when I want more flavor, of things that aren’t in the recipe I am using it for. For instance if the recipe does not call for carrots, celery, or mushrooms. I will make the stock with them to get some of the flavor out.
If it does call for them, I will use more of a plain beef stock.

1 lb of beef (cubed)  (I used a cheaper cut of strip steak)
10 baby carrots (chopped) (or 1 large carrot)
1 stalk of celery (slicked)
8 Cremini mushrooms (sliced)
1/2 of a medium onion (sliced)
salt and pepper
1 tbs olive oil

Put oil in a pot and turn to medium high heat.
After oil is heated up, salt and pepper the meat and drop it in.
Stirring frequently so meat does not stick and it starts to brow.
Once meat is browning, add in carrots, celery, mushrooms, and onions.

Reduce heat to medium and continue to cook and stir for about 10 minutes.

Add a healthy pinch of salt and a few more grinds of pepper.

Then add about 6 cups of water. Reduce heat to low and let simmer for an hour.

Run through a strainer to remove meat and veggies.

Use right away or portion off into freezer safe containers to use at a later time.

TIP: Always let stock cool to about room temperature before freezing.

After stock cools a bit, I try to remove some of the fat with a liquid fat separator skimmer.

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