CHILI AND BEER-BRAISED CATFISH
This is a quick, tasty and different alternative to fried catfish. Tomatoes, beer, chili powder, garlic, onion, Worcestershire sauce and a shot of Tabasco combine in a delicious simmering sauce. This makes a lot of sauce; I like to save what isn't used and add a few impromptu ingredients for a nice homemade seafood stew.
Provided by EdsGirlAngie
Categories Catfish
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a large plastic ziplock bag, combine flour, chili powder, garlic and salt.
- Add catfish pieces and coat thoroughly.
- Heat olive oil in a large skillet and brown catfish on all sides, about 3 minutes per side.
- Remove fish to a plate; set aside.
- Add onions to skillet and cook for about 5 minutes or until turning golden.
- Add beer, tomatoes with their juices, Worcestershire sauce and Tabasco sauce; simmer together about 5 minutes, then return browned catfish to skillet and simmer uncovered until done, turning occasionally, about 15 to 20 minutes.
Nutrition Facts : Calories 580.9, Fat 31.8, SaturatedFat 6, Cholesterol 106.5, Sodium 1388.2, Carbohydrate 28.9, Fiber 4.8, Sugar 11.2, Protein 38.6
BEEF AND DARK BEER CHILI
Provided by David Burke
Categories Bean Beef Onion Pepper Tomato Sauté Super Bowl High Fiber Fall Winter Jalapeño Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
- Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
- Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
TEXAS STYLE BEER BRAISED CHILI
This award winning recipe is from the Northern Spy Food Co in New York City, New York. Best made a day or two prior to when you need to serve it.
Provided by Member 610488
Categories Stew
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree F oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside.
- For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and 1/4 cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted.
- Deglaze with beer and red wine. Reduce by half and then add the tomatoes, the ground Aleppo pepper, cinnamon, cumin, cayenne and red chili flake.
- Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste.
- For spicier chili, add more ground Aleppo pepper and cayenne pepper. Garnish with scallions.
- *These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores.
Nutrition Facts : Calories 932.3, Fat 50.1, SaturatedFat 19.7, Cholesterol 195.6, Sodium 692, Carbohydrate 41.6, Fiber 11.6, Sugar 18.1, Protein 56.6
BEEF, BEAN, AND BEER CHILI
Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g
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