mbritojr
05-25-2003, 01:37 AM
Ahhh, you have choosen to view the Iron Chef Mike BEER CHALLENGE! Can you handle it? I hope so.
An Iron Chef fan and amature culinary artist, I am looking to combine my favorite beverage (beer, DUH!) and food to create the ultimate in gastronomic delight!
I wanna hear the best beer-included recipes you got. Here is one to start, simple enough that even a drunken home-brewer could do it!;)
DRUNK MIKES IRISH STOUT CHILI
3 lbs. lean ground beef
1 can of irish stout (I use Murphy's, 16 oz. can)
2 cloves garlic minced
6 tablespoons ancho chili powder
5 tablespoons flour
1 tablespoon dried oregano
1 teaspoon freshly ground cumin seeds
2 cans (14.5 oz each) beef broth
2 small cans drained red beans (optional)
Garnishes: sour cream or cheese
Unsweetend chocolate is an ingredient in many chili recipes in Mexico, and the taste of stout takes that theme to the next level in a dish like this.
Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Toss in the beer and one can of broth. Slowly add the last can of broth. Stir well.
Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency (should be thick but not clumpy).
Season with salt and pepper to taste. If using the beans in the chili, add now. Partially cover and simmer 45 minutes more. Beans are kinda a northern thing in chili so if you don't like 'em, ditch the cans. If you like your chili ass-searingly hot, now is also when you add a few teaspoons of your favorite hot sauce. I like it flaming. I toss in a tablespoon of a teriffic goat pepper / white vinegar blend I pick up in the Bahamas, the mecca of hot food IMHO.
This is best served re-heated the next day after a night of refrigeration (it lets all the flavors have some time to blend and the chili to thicken).
Add the cheese or sour cream on top just before service. Done!
Now all you guys get posting and gimme some good ideas!
An Iron Chef fan and amature culinary artist, I am looking to combine my favorite beverage (beer, DUH!) and food to create the ultimate in gastronomic delight!
I wanna hear the best beer-included recipes you got. Here is one to start, simple enough that even a drunken home-brewer could do it!;)
DRUNK MIKES IRISH STOUT CHILI
3 lbs. lean ground beef
1 can of irish stout (I use Murphy's, 16 oz. can)
2 cloves garlic minced
6 tablespoons ancho chili powder
5 tablespoons flour
1 tablespoon dried oregano
1 teaspoon freshly ground cumin seeds
2 cans (14.5 oz each) beef broth
2 small cans drained red beans (optional)
Garnishes: sour cream or cheese
Unsweetend chocolate is an ingredient in many chili recipes in Mexico, and the taste of stout takes that theme to the next level in a dish like this.
Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Toss in the beer and one can of broth. Slowly add the last can of broth. Stir well.
Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency (should be thick but not clumpy).
Season with salt and pepper to taste. If using the beans in the chili, add now. Partially cover and simmer 45 minutes more. Beans are kinda a northern thing in chili so if you don't like 'em, ditch the cans. If you like your chili ass-searingly hot, now is also when you add a few teaspoons of your favorite hot sauce. I like it flaming. I toss in a tablespoon of a teriffic goat pepper / white vinegar blend I pick up in the Bahamas, the mecca of hot food IMHO.
This is best served re-heated the next day after a night of refrigeration (it lets all the flavors have some time to blend and the chili to thicken).
Add the cheese or sour cream on top just before service. Done!
Now all you guys get posting and gimme some good ideas!