Tuesday, January 17, 2012

Chili con Carne with Beer

Firkin Around...the kitchen.

Here's my own personal favorite take on chili. I call it Seven Pepper chili. Enjoy!

Serves/Makes: 6 to 8

  • 1 and 1/2 pounds of lean ground beef (turkey can be used as a substitute)
  • 3/4 bottle of beer (a good lager, IPA or even a porter)
  • 1 tbls. olive oil
  • 1 medium onion, chopped
  • 1 1/2 tsp. ground cumin
  • 1 tbls. chili powder
  • 2 tsp. salt
  • 2 - 28oz cans of crushed tomatoes, undrained
  • 1 - 15 oz. can kidney beans, drained and rinsed
  • 1 large green bell pepper, chopped
  • jalapeno pepper, chopped/seeds in
  • Fresh cracked black pepper, to taste
  • 1 tbls. Tabasco® brand liquid pepper
  • 1/2 tbls. cayenne pepper
  • 1 - 4.5 oz. can green chilies
  • 1 small Scotch Bonnet pepper diced...if you dare! (WARNING-You may want to wear gloves!!!)

How to cook the chile:
  • Heat olive oil in a large pot.
  • Throw in meat and onions. Brown meat and sweat onions.
  • Add the two cans of tomatoes and turn up the heat. 
  • When bubbling, back off heat and add the cumin, chili powder, salt, black pepper and beer. Stir well. 
  • Add all other pepper ingredients at 30 minutes. Stir often at a simmer. 
  • Add kidney beans at one hour and continue to simmer for one more hour, or until most of liquid is absorbed. 
  • If too dry, use the reserved 1/4 bottle of beer. If not.....Cheers!
I like to serve mine on top of a scoop of mashed potatoes and finish with a dollop of sour cream and sprinkle of cheddar cheese.

Pair it with a refreshing beer, of course!  What's up with the tissues? Oh yeah....you're going to need them!  Cheers to a great meal.

Firkin hot and spicy!