Spicy Chili Beer Bread Food

CHEDDAR AND CHILE BEER BREAD

Steps:

• Preheat oven to 350F.
• Grease lightly a 9x5 loaf pan.
• In a large bowl, stir flour,sugar,beer,cheese and chilies together.
• Spread into greased pan evenly.
• Pour melted butter over top Bake for 50 to 60 minutes or until lightly browned.
• NOTE: Check to see if a fork,knife or toothpick comes out clean when inserted to see if bread is done.

SPICY CHILI BEER BREAD

Steps:

• Place ingredients into bread maker according to manufacturers directions.
• Select dough setting.
• Take the dough out and shape it into a ball shape, stretch the sides under until the top is taut and it is in the desired shape.
• Slash the top and cover with an oiled plastic wrap or a damp kitchen towel Let rise until doubled in size.
• Bake in a oven preheated to 355 for 30 minutes.

SPICY BEEF CHILI

Steps:

• In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

SPICY TOUCHDOWN CHILI

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage., Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.

FRANK'S SPICY ALABAMA ONION BEER CHILI

Steps:

• Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using.
• Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.

CHILI I

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.