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

Ingredients:   

• 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
• 1 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!

Wheat Beer Soaked Pork Shoulder Steak with Garlic & Sage

Firkin Around...the kitchen.

Wheat Beer Soaked Pork Shoulder Steak with Garlic & Sage

Serves/Makes: 4

Ingredients:   

• 2 pounds of trim, pork shoulder steaks.
• 1 bottle of wheat beer
• 1 handful of fresh sage leaves
• 2 coarsely chopped garlic cloves
• 4 to 5 red potatoes, skin on and cut into chunks
• 2 large handfuls of baby carrots
• 2 green onions or substitute with equal amount of scallions
• 3 or 4 small apples (side garnish)
• Salt and freshly ground pepper to cover

How to cook the pork shoulder steaks:

• Preheat oven to 400°F.
• Wash the pork in cold water, once removed from its packaging.
• Use a large baking dish or roasting tray. Lay the pork on the bottom of dish/tray. 
• Place potatoes between the pieces meat so they will also get covered with the beer. 
• Toss onions, carrots, garlic and whole sage leaves over the entire tray, on top of the pork steaks. 
• Sprinkle everything evenly with the salt & pepper. Add beer to the dish so it will just about cover the pork steaks. 
• If you need a little more liquid, use water, or more beer!.
• Cover the tray with aluminum foil and place in the oven. Cook for one hour. 
• Remove the foil. Cook for another 30 minutes, so the top of the pork starts to brown up in color and appears just above the beer/meat juices. 
• Turn the meat over and lay on top of the vegetables. Cook for another 30 minutes. 
• The pork should look browned but not burnt. The sauce should be moist but not too liquid when done. If necessary, add a small amount of water if everything appears to be drying out.
• Remove from oven and serve. Add a few slices of fresh apples, when plating the meal.

Pair it with a refreshing wheat beer, of course!  Cheers to a great meal.

Firkin delicious!

Tilapia in Beer Batter

Firkin Around...the kitchen.

Serves/Makes: 4 - 6


Ingredients:


     Marinade

• 4-6 Tilapia fillets (about 6 ounces each)
• Juice of 1/2 lemon
• 2 tablespoons chopped parsley
• 2 tablespoons cooking oil
• Salt and freshly ground pepper
• Oil for deep frying
  
  Beer Batter 
• 2 large egg yolks
• 1/2 cup beer (golden colored, not dark)
• 1/2 cup flour
• 1/2 tablespoon salt
• 1/2 tablespoon baking powder

How to cook Tilapia in Beer Batter:

• Cut fillets into 2 inches pieces.
• Put fish in a bowl with lemon juice, parsley, 2 tablespoons cooking oil, and salt and pepper to taste.
• Heat oil for deep frying. (Note: if cooking in batches, give the oil a chance to heat up before continuing)
• Dip pieces of fish individually into batter, and then into hot oil.
• Cook, turning and submerging pieces in the oil until golden brown all over.
• Drain on paper towels.

If you're not a fan of Tilapia, substitute with another fish of your choice, such as Cod or Haddock.  Pair it with a refreshing Pilsener, serve it up with some pomme frites, and you've got yourself a great meal.

Firkin deep-fried and good!

Sloppy Joes

Firkin Around...the kitchen.

Today it was a bit chilly, so we set about making a substantial "comfort food" supper.  It's so quick and easy.  Let's get down to the recipe:

1 lb. lean ground beef or turkey
1 can (6 oz.) tomato paste
1 ¼ cups of lager beer
1 green or red bell pepper (diced)
1 package of Sloppy Joe seasoning mix
8 hamburger buns

• Mix the beer back and forth between two measuring cups until it starts to go a bit flat.  Stir in the seasoning packet and the tomato paste until thoroughly combined .
• Brown the meat on medium-high in a 10 inch skillet.  When nearly brown, throw in the peppers and continue to cook until peppers are tender.  Drain off any liquid.
• Pour in the beer/seasoning/tomato paste liquid and bring to boil.  Reduce to simmer for 10 minutes, stirring occasionally.

When cooking this recipe, go ahead and use that can of macro lager; you know...the one that's hanging out in the door of your 'beer fridge'!  But make sure that you treat yourself to a nice pale ale or IPA when pairing with this dish.


We used ground turkey and also half a green pepper and half a red pepper just to mix things up.  Sloppy Joes are a mess to eat, so have a good napkin handy.  Yeah, there's a fork in the picture.  You'll need it! 

Firkin tasty!