From a friend on another forum, re-posted with permission
Thanks to mini17!
This really sounds great, especially the way the beer is blended into the recipe!
Jim
Thanks to mini17!
This really sounds great, especially the way the beer is blended into the recipe!
Jim
Ingredients:
1-1 1/2 lbs ground beef
1 sm-med onion
1/2 lb bacon
2-3 lg cloves of garlic
1 can strained & rinsed light red kidney beans*
1 can strained & rinsed pinto beans*
2 tbsp spicy or stone ground mustard
1 16oz can crushed tomatoes
1 small can tomato paste
2 bottles/cans of Guinness Stout or Extra Stout
Add the following spices to your taste:
Chili powder, salt, black pepper, hot paprika, cumin, cayanne pepper.
Don't be afraid to add some jalepenos or other hot pepper too if you like it more spicy...one of the guys at my FD grows his own & brings them for me to put in it when I cook for them.
*These are my beans of choice, but use whatever 2 types of beans you like.
Open Guinness #1 & drink. In a gallon freezer bag, put the ground meat and pour in other Guinness. Remove air, seal bag, set aside.
Cut bacon into 1" pieces & cook in large pot. While bacon is cooking, chop onions & garlic. Remove bacon from grease & add onions & garlic to pot. Cook until onions are soft.
Remove meat from bag & place in pot to brown. when meat is cooked about half way, add spices and mustard.
Once meat is cooked through, add beans, crushed tomatoes, tomato paste.
Depending on your desired consistancy of the chili, if you like it more soupy, at this time, add a little extra Guinness.
Place lid on the pot off-set so that the heat stays in, but the steam is let out. you don't want the condensation to build up, but you don't want the chili to dry out. Simmer for 1-1 1/2 hours on med-lo, stirring every 15 minutes.
I serve my chili in a bowl with shredded sharp cheddar sprinkled on top, a dollop of sour cream, and crackers to dip.