Beer Lovers Chili

[barleypopmaker]

This is my first post here. I have been hombrewing from Extract for a little over 2 years. Here is my chili recipe using Pale Ale. I am entering this in the next chili cookoff in my area.

2LBS GROUND SIRLOIN (CAN USE GROUND CHUCK OR STEAK MEAT CUT INTO CUBES)
1 12OZ CAN TOMATO PASTE
1/3 CUP SPICY BBQ SAUCE
2 MEDIUM ONIONS CHOPPED
2 STALKS OF CELERY CUT INTO 1-2" STRIPS
3 jalapeno PEPPERS (KEEP SEEDS FOR SPICIER CHILI, OR REMOVE FOR MILD)
2 MEDIUM GREEN PEPPERS (CHOPPED)
1 SMALL RED PEPPER (CHOPPED)
3+ TABLESPOONS CHILI POWDER DEPENDING ON TASTE
1/2 TEASPOON DRY MUSTARD POWDER
4 CLOVES OF GARLIC (MINCED)
1 1/2 TABLESPOON CUMIN
1 1/2 12OZ BOTTLES OF PALE ALE (I used my own homebrew but you could get the same results with Sierra Nevada Pale Ale) Drink the other half bottle ;)
1 CAN CHILI BEANS WITH SAUCE
1 CAN DRAINED BLACK BEANS
2 BAY LEAVES
1 TABLESPOON OREGANO
about 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

IN STOCK POT HEAT OLIVE OIL OVER MEDIUM HIGH HEAT AND ADD ONIONS AND ALL THE PEPPERS. COOK IN STOCK POT UNTIL THEY START TO TENDER, THEN ADD THE GARLIC AND MEAT. BROWN THE MEAT AND DRAIN, REDUCE HEAT TO MEDIUM. ADD ALL THE REST OF THE INGREDIENTS TO THE POT ALONG WITH THE MEAT AND PEPPERS MIXTURE. BRING TO A SLOW BOIL AND REDUCE HEAT AGAIN TO SIMMER. SIMMER FOR 30-60 MIN, ADD MORE BEER OR WATER IF CHILI IS THICKER THAN YOU LIKE.

[Jeff Lockhart]

Looks great!:D
I was looking for something for dinner.


Welcome to the board.

Jeff

[rogue]

That sounds great!!!

I make a similar one, but since all my kids are vegitarians I substitute ground soy in place of the meat. It still tastes wonderful.
Oh yeah, I also substitute my own stout or a Guinness in place of the pale ale.

[chazwicke]

Welcome. Chili and beer are made for each other. We have had some good discussions on chili here on the boards. Thanks for the recipe.

[chazwicke]

Oh and did you forget the Cumin?:D

[steveh]

It's in there Chaz - look again (and no edit either).

This is very similar to mine as well, though I use the cubed and the ground beef...plus some other secret ingredients! I'm workin' on it Bruno!

S.

[chazwicke]

Ok I see it now. :o

[SoxyinMO]

What, no unsweetened chocolate? :eek:

[fretlessman71]

I agree with you, Soxy... but we actually use semi-sweet Nestle chips in ours - as well as peanut butter. Makes a big difference!

[steveh]

Originally posted by SoxyinMO
What, no unsweetened chocolate?

Ssssshhhhhh! ;)

S.

No cigar ashes either! No, really - I've seen that on a winning recipe - yikes.

[barleypopmaker]

I've never heard of using chocolate, or peanut butter in chili :confused: The funny thing about chili is that people add lots of different things, and some you would never think would taste good, but actually they are pretty good. The first time I saw coffee in beer, I thought it would be sick, but it does work well in a stout. Now I have noticed coffee in chili recipes too.

By the way, originally when I made this chili I put in roughly 1/3 cup of BBQ sauce, When I make it now, I use more like 1/2 to 3/4 cups.

[Bruno_78]

Originally posted by steveh
I'm workin' on it Bruno!

S.


Yeah, yeah, I've heard that before.

[chazwicke]

I put vinegar that has red peppers marinating in it over my chili mac. And I don't like cinnemon in chili either.

[steveh]

Originally posted by Bruno_78
Yeah, yeah, I've heard that before.

Not from me you haven't! And I ought to have it to you before you open the doors to the pub! ;)

S.

Chaz - I don't like pasta in my chili.

[chazwicke]

I get it Texas Five Way at Hard Times. Chili, Onions, Cheese, Beans and Spaghetti. Douse it with the Vinegar / Pepper sause and I'm good to go.

I'm not a fan of tomatoes in chili. That is Cinci style. I like Texas style.

And Chili 'aint chili if it does not have beans!

[steveh]

Originally posted by chazwicke
And Chili 'aint chili if it does not have beans!

But see, you're contradicting yourself - the Texans say chili shouldn't have beans. I like 'em myself, but I also use tomatoes and tomato sauce. I don't consider it one incarnation or another, just my own.

Vinegar, huh? Never heard of that, so obviously never tried it - so I won't knock it - but it just doesn't sound right.

S.

[fretlessman71]

OK, let's see...

Tomatoes
Black Beans
Ground Beef (you know what *I* use instead; do what you want)
Cumin, cayenne pepper, garlic, yadda yadda yadda...
Baby corn
Broccoli and baby carrots (steamed over pale ale)
Cauliflower
Semi-sweet choc. chips
Peanut butter
Crackermeal

...and I think that's it. You'd never believe that it was that good! :)

[chazwicke]

Originally posted by steveh
But see, you're contradicting yourself - the Texans say chili shouldn't have beans. I like 'em myself, but I also use tomatoes and tomato sauce. I don't consider it one incarnation or another, just my own.

Vinegar, huh? Never heard of that, so obviously never tried it - so I won't knock it - but it just doesn't sound right.

S.
Hard times has a vinger bottle with the red peppers like you see in the pizza joints. It is good over the top.

[fretlessman71]

Hmm... I'm picturing, from what you've typed, one of those artsy-farsty vinegar bottles that look like they're more decoration than condiment - you know, something you'd find at Bed, Bath, & Beyond or even Pier 1 Imports. The pizza joints here only have red pepper flakes in a shaker...

The only vinegar I've ever really liked is the Honduran stuff my wife's family brings back from family visits - it's called "Vinagre Rico". Pretty sure it has cumin in it - might work really well!

[mdblu1]

Originally posted by fretlessman71
OK, let's see...

Tomatoes
Black Beans
Ground Beef (you know what *I* use instead; do what you want)
Cumin, cayenne pepper, garlic, yadda yadda yadda...
Baby corn
Broccoli and baby carrots (steamed over pale ale)
Cauliflower
Semi-sweet choc. chips
Peanut butter
Crackermeal

...and I think that's it. You'd never believe that it was that good! :)

Is this for chili or veggie soup???

[chazwicke]

Originally posted by fretlessman71
Hmm... I'm picturing, from what you've typed, one of those artsy-farsty vinegar bottles that look like they're more decoration than condiment - you know, something you'd find at Bed, Bath, & Beyond or even Pier 1 Imports. The pizza joints here only have red pepper flakes in a shaker...

The only vinegar I've ever really liked is the Honduran stuff my wife's family brings back from family visits - it's called "Vinagre Rico". Pretty sure it has cumin in it - might work really well!

Nope! Comes in a Worchester sauce type bottle. Nothing fancy at all. And Hard times is far from pretentious. They make excellent chili. That is all they do really. And they usually do have good beers on tap.

[fretlessman71]

This is chili, to be sure. I don't know where people get this "purist" idea that you can't have veggies in chili - I think it adds to the flavor and makes it really interesting. It's a little heartier this way, and besides, who among us couldn't stand to eat a few more veggies each day? :)

[chazwicke]

And you still have not tried malt vinegar or mayo on your fries yet so I'm not certain I trust your tastes. Well you DO like 90 Shilling so maybe that redeems you.:D

[steveh]

Originally posted by mdblu1
Is this for chili or veggie soup???

He he he he...I wasn't gonna say anything...

S.

[chazwicke]

Originally posted by fretlessman71
This is chili, to be sure. I don't know where people get this "purist" idea that you can't have veggies in chili - I think it adds to the flavor and makes it really interesting. It's a little heartier this way, and besides, who among us couldn't stand to eat a few more veggies each day? :)

The reality is that chili has always been made with whatever ingredients were handy. The Chili houses on the roads west during the last century were concerned with stretching the chili so that more travelers could eat. It was sort of like a fast food back then. Cheap eats. Most certainly beans and extra veggies were used as well as whatever else they could toss in.

[steveh]

Originally posted by fretlessman71
I think it adds to the flavor and makes it really interesting.

Right. Then they call it soup. :D

S.

"Wadda ya want for lunch Kowalski?"

MEAT.

[mdblu1]

Originally posted by steveh
He he he he...I wasn't gonna say anything...

S.
I couldn't resist:D Sorry Fret

[steveh]

Originally posted by chazwicke
The Chili houses on the roads west during the last century...

Chili houses? I'm talkin' good ol' chuck wagon, cowboy chili!

"Wot's this col - e - flahr doin' in mah chili?!" ;)

S.

My Guide Book (http://www.amazon.com/exec/obidos/ASIN/0894801341/qid=1111164106/sr=2-1/ref=pd_bbs_b_2_1/104-5383855-3680702).

[fretlessman71]

Originally posted by chazwicke
And you still have not tried malt vinegar or mayo on your fries yet so I'm not certain I trust your tastes. Well you DO like 90 Shilling so maybe that redeems you.:D I had a very bad experience with malt vinegar about 2 years ago and haven't been able to go near it since. I have done fries with mayo, though, and it is indeed pretty good. Actually, mayo and ketchup is a REALLY good combo for fries.

[fretlessman71]

Originally posted by steveh
Right. Then they call it soup. :D
Here's betting you 4 750ml bottles of Colorado barleywine against a case of Capital that my "veggie soup" is thicker than your chili. Nothing "soupy" about this stuff - damn purists anyway!

[chazwicke]

Ketchup! You are hopeless!:rolleyes:

The Chuckwagon chilis probably had extra stuff thrown in too. I'll bet potatoes may even have once been an ingredient. But They most likely used cubed beef. I prefer a mix of ground and cubed when I make it.

[chazwicke]

Originally posted by steveh
But see, you're contradicting yourself - the Texans say chili shouldn't have beans. .

Well since you're talking chuck wagon chili I can see why they would not want beans. Remember the scene in Blazing Saddles? That might explain why.:D

[fretlessman71]

Originally posted by chazwicke
Ketchup! You are hopeless!:rolleyes:


They most likely used cubed beef. I prefer a mix of ground and cubed when I make it. Don't knock it 'til you try it, palomine...

Can't do beef period, so I make do with what I can. My wife - the carnivore - LOVES the stuff, and the owner of a store I used to teach at years ago said that my chili was the only veggie chili he'd ever had that he would actually go out of his way for. And HE'S another one of them dang carnivores!

[chazwicke]

Hard times makes 4 styles Texas, Cinci, Veggie, and a cross between Texas and Cinci called Terlingua. I always get Texas. Several of my family members get half Terlingua and Half Texas. You would probably like the Veggie chili there. I'm not a huge fan but vegetarians I know like it.

[fretlessman71]

Can you get some take out, freeze it, wait for a good cold snap before spring hits for real and ship it out? I'd send you some more good beer for it! :)

[chazwicke]

They do sell it to go I think. I'll see what I can do.

[Wilson]

Originally posted by chazwicke
Hard times makes 4 styles Texas, Cinci, Veggie, and a cross between Texas and Cinci called Terlingua. I always get Texas. Several of my family members get half Terlingua and Half Texas. You would probably like the Veggie chili there. I'm not a huge fan but vegetarians I know like it.

Terlinqua is a cool little town out in West Texas, near Big Bend National Park, in the middle of nowhere. Every year they have a big chili cook-off fest. I've never been but heard its lotsa fun. Is this where I saw the beer drinking goat? I dont remember, funny how desert and beer make everything run together! ;)

Edit - Sorry, Clay Henry the beer drinking goat was in Lajitas, TX. Had to dust off some cobwebs.

[steveh]

Originally posted by fretlessman71
Here's betting you 4 750ml bottles of Colorado barleywine against a case of Capital that my "veggie soup" is thicker than your chili.

Oh good gosh - are you ON! Though logistics will be a bit difficult...

But it's really not the consistency I'm making fun of, it's the ingredients. Maybe we should have said "stew" instead of "soup." ;)

S.

[chazwicke]

The first Annual Realbeer Chili Cookoff! I can see it now. We have a few cookoffs in our area each year. They attract a lot of folks.

[fretlessman71]

Maybe to have one in Kalamazoo? ;)

steveh - remember that I won't be able to taste yours; only that I'll have to smell it and hold it up with a spoon to see what it would do.

Maybe we ought to just trade frozen batches - I'm sure my wife would enjoy it! We can chill the beer with the frozen chili or something.......

[steveh]

Originally posted by barleypopmaker
BROWN THE MEAT AND DRAIN

Hey Barley, you don't really brown the meat, do you? I follow some of the cook-off winning cooks and just sort of "gray" the meat. This keeps it from sealing and allows the spices and flavors to penetrate and also tenderize it nicely.

I also simmer mine anywhere from 3 - 4 hours!

S.

Oh yeah Fret - no cracker meal to "help" thicken mine either! ;)

[fretlessman71]

The crackers are flavoring as well as thickening. And you can brag about it as much as you want; until I get to see and smell it and my wife gets to taste it, I'm still the chili champeen in my book. So PHTBPTHBPHTPTHBPTHPTHTTT! ;)

[chazwicke]

After the chili cook off, You two will have to arm wrestle and have a spitting contest.

[fretlessman71]

I've seen pics of steveh... he might win the spitting contest, but I dunno about the arm wrestling... ;)

[steveh]

I'm wiry. :cool:

S.

[fretlessman71]

I'm stout. :D

[steveh]

Originally posted by fretlessman71
I'm stout. :D

Just remember...

S.

[barleypopmaker]

Originally posted by steveh
Hey Barley, you don't really brown the meat, do you? I follow some of the cook-off winning cooks and just sort of "gray" the meat. This keeps it from sealing and allows the spices and flavors to penetrate and also tenderize it nicely.

I also simmer mine anywhere from 3 - 4 hours!

S.


When I make it with ground meat I cook it all the way through. I guess I don't "brown" it per say, but it's not bloody either. If I am using cubes, I cook at high heat and sear the meat and let it cook the rest of the way in the chili. For the most part I also let my Chili simmer for a long time too, not 4 hours but more like 2 or 3 tops, but it is ready to eat after an hour, or half hour if you are really hungry and don't want to wait. I prefer to use sirloin cubes, but my wife prefers ground meat, so depending on how nice she has been to me lately will determine which style I go with. In my town most people go for the ground meat.

:p

[chazwicke]

Mix in both!

[barleypopmaker]

Originally posted by chazwicke
Mix in both!

That would be one of those compromises all them other married people are talking about, wouldn’t it? I suppose I could try...........................

[steveh]

Originally posted by barleypopmaker
but it is ready to eat after an hour

Oh, I'm sampling all along for quality control! ;)

And I do use both ground and cubed beef. Makes for a nice consistency. Sometimes I'll mix up the ground variety using ground pork or even ground turkey.

S.

[zoom6zoom]

When I'm at Hard Times my choice is the Terlingua. They do indeed have some decent taps there, and sometimes they even have the appropriate glass.

At home I make it different every time. Never measure. I always use at least two different kinds of beans (even if it's just light and dark kidneys). And I grind and mix my own chili powder.

[chazwicke]

My son gets the Terlingua. Hard Times is his favorite restaurant.

[SoxyinMO]

Peanutbutter, Fret? Hmmmmmm, I think I'll have to try that.

The best chili I ever, ever had was at Palomar College in San Marcos, Ca. It was a vegetarian with sliced water chestnuts in it, and they had jalapeños to sprinkle on top. Yum.

also, Actually, mayo and ketchup is a REALLY good combo for fries.

Makes a nice, quick salad dressing, too :D

[chazwicke]

Water chestnuts. Hmmmm.... I like water chestnuts. Might be a decent addition.