Blackstrap Stout Chili Food

EASY STOUT BEER CHILI RECIPE BY TASTY

Steps:

• In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
• Once browned, remove the beef and set aside.
• In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
• Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
• Serve with shredded cheddar, sour cream and chives.
• Nutrition Calories: 4377 Fat: 226 grams Carbs: 306 grams Fiber: 79 grams Sugars: 55 grams Protein: 254 grams
• Enjoy!

TEXAS-STYLE CHOCOLATE STOUT CHILI

Steps:

• Remove the stems and seeds from the ancho, guajillo and pasilla chiles.
• Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
• Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.)
• Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
• Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns.
• Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes.
• Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chile puree. Cook until slightly thickened, 2 to 3 minutes.
• Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved chile soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
• Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro.

BLACKSTRAP STOUT CHILI

Steps:

• Fry Bacon.
• Reserve the grease.
• Eat the bacon!
• Sauté the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic.
• Grill the meat to rare/ medium rare and cut into bite-size chunks.
• Pour the beer and whiskey into the LARGE pot and turn heat to medium high.
• Dump in the onions and peppers that you sautéed, tomato sauce, Jalapeno, 3/4 of the cumin, the Worcestershire sauce, the Kidney Beans, crushed red pepper,& the Tabasco sauce.
• When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tbs of cumin.
• Cook on med low to low heat for 1 hour, stirring frequently.
• Add the last of the cumin now and cook for another 10- 15 minutes on medium high.
• Stir constantly during this last cooking period.
• Let simmer until served.

MEXICAN BLACK BEAN CHILI

Steps:

• Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.

STOUT TURKEY CHILI

Steps:

• In pot, heat vegetable oil over medium heat.
• Add bell pepper, onion, garlic and saute for about 5 minutes until onion is translucent.
• Add turkey and cook, do not drain fat.
• Add tomato puree, beans and corn.
• Stir in broth and 6 oz. beer.
• Stir in chili, cumin, salt, pepper, and cayenne.
• Bring to a simmer, then reduce heat, cover and cook for 30 minutes.
• Stir in molasses.
• If the chili is too thick, add 1/4 cup masa flour into equal amounts of water then stir into chili.
• Cook 5 minutes.
• If desired, top off with the cheese.
• Oh, and for the pint of stout -- drink it while cooking dummy!