EASY STOUT BEER CHILI RECIPE BY TASTY
Here's what you need: olive oil, ground beef, pepper, salt, large onion, kidney bean, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, stout beer, shredded cheddar cheese, sour cream, fresh chive
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 821 calories, Carbohydrate 78 grams, Fat 30 grams, Fiber 22 grams, Protein 55 grams, Sugar 13 grams
BOILERMAKER TAILGATE CHILI
Make and share this Boilermaker Tailgate Chili recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 28
Steps:
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
- To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Nutrition Facts : Calories 899.6, Fat 40, SaturatedFat 14.3, Cholesterol 117.4, Sodium 2173.8, Carbohydrate 88.4, Fiber 16, Sugar 11.7, Protein 50.3
BLUTO'S BEER CHILI
Source "National Lampoon's Animal House". Beer and chili--what a combination!! Originally posted on TBS Dinner and a Movie.
Provided by Chef Shadows
Categories Beans
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet.
- Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.
- Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often.
- Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.
- Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.
- Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.
- Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.
- If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.
- Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.
- Politically incorrect, somewhat humorous safety tip: No matter how great you've been told you look in one, never wear a toga when working around an open flame. (Or an open toga when around a flaming worker).
Nutrition Facts : Calories 778.2, Fat 46.2, SaturatedFat 14.8, Cholesterol 148.6, Sodium 1303.9, Carbohydrate 33.8, Fiber 11, Sugar 14.7, Protein 53.4
BEEF AND BEER CHILI
Make and share this Beef and Beer Chili recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients in a large Dutch oven over medium-high heat.
- Cook 5 minutes or until beef is browned, stirring to crumble.
- Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
- Add oregano and next 4 ingredients (through beer) to pan; bring to a boil.
- Reduce heat, and simmer 15 minutes.
- Stir in cornmeal; cook 5 minutes.
- Stir in juice.
Nutrition Facts : Calories 367.8, Fat 4.6, SaturatedFat 1.5, Cholesterol 34.7, Sodium 377.9, Carbohydrate 52.1, Fiber 13.9, Sugar 8.9, Protein 26.8
BEER CHILI
I'm not sure if this came from a published recipe or not, but it's been a family favorite. You can make it as mild or as hot as you like. I recently made this for a chili party and out of the 7 different kinds of chili recipes that were there, this was the only one that was empty at the end of the night. In order for it to be a thicker chili you must use the Carol Shelby's chili seasoning mix that come in the little brown box. If you don't use this mix, it will be more like soup than chili.
Provided by kline77
Categories Beans
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown and drain 1 lb.of hamburger.
- While browning hamburger, empty V-8 Juice and Beer into a large stock pot, bring to a boil.
- Reduce heat to a simmer; add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES (add beef, beans, onion, green pepper, tomatoes etc.).
- Open chili spice package. You will find 4 packets of different spices.
- Add larger package of chili spices first and stir.
- Add salt packet to taste (I usually end up adding all of this one); stir.
- Add small cayenne pepper packet to taste (optional). Will be extremely hot & spicy if all is added. I usually add 1/4 to 1/2 of packet).
- If you like thick chili, follow directions on package for use of masa flour to thicken.
- Continue to simmer and stir. It's ready to eat when heated all the through. The longer it simmers the spicier it will get. My mom used to let it simmer for an hour or more when I was younger. If you decide to simmer longer than 20 minutes, after last ingredient is added, turn the heat down to low.
- We like to garnish with sour cream, crackers, shredded cheese and/ or Fritos. I also noticed at the chili party that some people added spaghetti noodles to their chili.
Nutrition Facts : Calories 253.7, Fat 9, SaturatedFat 3.4, Cholesterol 38.6, Sodium 693.1, Carbohydrate 24.9, Fiber 4.9, Sugar 7.9, Protein 16.3
SIMPLE BEER CHILI
Make and share this Simple Beer Chili recipe from Food.com.
Provided by Debaylady
Categories < 4 Hours
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, brown the meat with the olive oil.
- Add the green pepper, onion, and garlic and stir for 2 minutes.
- Add the oregano, black pepper, diced tomatoes, and Chili Mix. Stir to mix well.
- .
- Add the beer, Worcestershire sauce, and kidney beans. Stir to mix well and bring to a boil.
- Reduce heat to low; cover and cook 2-3 hours; stirring occasionally.
- Mixture should not cook dry. If that happens, you could add a small can of V-8 juice.
Nutrition Facts : Calories 497.1, Fat 21.2, SaturatedFat 6.7, Cholesterol 81, Sodium 548.6, Carbohydrate 40, Fiber 11.8, Sugar 5.9, Protein 35.7
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