Following Fyre’s lead, here’s my favorite non-drinking use for beer. This is a very good basic chili and can be customized to your heart’s content. Some of my past experiments have included adding other types of meat (the sausage didn’t go over too well, but I snuck some ground turkey in once and nobody noticed), different kinds of beans (currently I’m using one can each light red kidney, dark red kidney, and black), and of course, different peppers. Here goes:
- 1 bottle of decent beer (your choice)
First, and most important, open the beer, inhale its aroma, and take a sip. You gotta have some fun when you cook, no? If it’s a really good beer, maybe you should open a second to keep you company while you work. Pour remaining beer into bottom of your chili pot (you do have a pot, right?) Now that you have the important part out of the way, the rest of the recipe follows:
- 2 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cans tomato sauce (or 1 large can)
- 1 can tomato paste
- 1 (15 oz) can diced tomatoes (I use the one with jalapeños in it)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 bay leaves
- 1 teaspoon worcestershire sauce
- 2-3 cans chili beans (see note above), drained and rinsed
- 5-15 mixed hot peppers, diced (to taste, with or without seeds)
Now, saute the meat, onions, and garlic in a skillet until meat is browned, stirring to crumble. Drain well (I usually drain twice, and add the onions and garlic after the first draining–when the meat is about half-way cooked).
While the meat is browning, add all of your other ingredients to the chili pot. Add meat when it’s done. Once everything is in the pot, simmer over low for 2-3 hours, stirring occasionally.
About 30 minutes before you want to serve the chili, remove the bay leaves and add 1-2 tablespoons of corn starch. I usually make a slurry of corn starch and cold water in a bowl and whisk that together, then pour it into the pot. Adding dry corn starch to the chili can create lumps. Stir well and then let it simmer again until you’re ready to eat. It thickens the chili nicely.
Spoon chili into generous bowls, open a few beers, and enjoy. I like mine with some shredded cheddar cheese and corn chips. A bread bowl is a nice touch too.
My (Shameless) Rating:
