Wednesday, February 10, 2016

Stout Chili

This is my version of a chili recipe from Nick Kindelsperger over at Serious Eats.  It's originally from Bon Appetit.  After going to a local restaurant called Silver Gulch for years now, my husband and I finally tried their chili a couple of weeks ago, and were blown away.  It was so good!  It had stout in it, so of course I immediately planned to try making it myself.  My version is probably not as rich, uses ground beef instead of steak, has a lot more beans, and smaller pieces of veggies, which is just how I like it.  The flavor of this chili is awesome, especially for one that's simmered such a short period of time.  Honestly, I think this chili would be good without the beer, but the beer deepens the flavor in an indescribably good way.  I'm pretty sure this recipe will supplant the favorite red chili recipe I've been making for the past 5 years.  Next time I may even make a double batch because chili freezes so well.  Yum!  (Update: I actually never made my old red chili recipe again because we love this one so much, and I do always make a double batch of this one!)
This chili lasted for several meals, but for dinner the first night, I served the chili in corn bread bowls.  A couple of weeks ago, we impulse purchased a waffle bowl maker and I had the idea to cook corn bread batter in it.  Turned out awesome, and that's what's pictured below.
Quick Note:  I'm not fond of big pieces of onion in chili, so I chopped my onions in the food processor.  I also minced the jalapeno and garlic in it.  For the tomatoes, you can either drain them (reserve the juice!) and chop them, or blend them with a food processor.  I am weird and don't like chunks of canned tomato (fresh are fine), so I blended mine.
Stout Chili
1 1/2 lbs ground beef
2 onions, diced
1 bell pepper, diced
1 jalapeno, minced
5 cloves garlic, minced
4 Tbsp chili powder
3/4 Tbsp ground cumin
1/2 Tbsp ground coriander
4 tsp salt (or to taste)
12 oz bottle stout beer (I used Alaskan Stout)
28 oz can whole tomatoes (chopped with a knife/kitchen shears or blended smooth)
2 28 oz cans pinto beans, drained (or 1 lb dried pinto beans, soaked, simmered until soft, and drained)
In a large pot over medium-high heat, cook ground beef until it's cooked through.  Scoop out beef into a bowl and drain any excess fat.  Reduce heat to medium or medium-low.  Add onions, peppers, and jalapenos, and cook, stirring frequently, until the vegetables get tender and the onions begin to turn clear, about 10 minutes.  Add garlic, plus the chili powder, cumin, and coriander, and stir constantly for another minute or two, being careful not to let it burn.  Stir in beer and remaining ingredients, including the cooked, ground beef.  Bring to a boil, stir, then reduce heat to low and simmer chili for 30 minutes.
Serve topped with grated cheese, sour cream, or whatever else you'd like.
Yield:  About 8 main dish servings

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