Beer Chili and Honey Cornbread
Jul 11, 2006 by tonedef131 | 1 Comments| Share it:
This recipe make a MOTHER LOAD of beer chili, so if you don’t want a mother load of chili half it…or do what I do and freeze about half of it.
This is my favorite recipe for chili. I found somewhat of a basic chili recipe that I have changed a bit every time I make it and this is what I have found to be my favorite. However, usually during the summer I delete the chocolate and add in some corn.
- 3 lbs ground beef (Get as lean as available, I used my local butchers special grind that is 96% lean)
- 3 Onions, coarsely chopped
- 1 Head of garlic, should be about 12 cloves
- 2 28oz cans of Diced Tomatoes (you can use whole or crushed depending on the texture you like, but leave the juice in)
- 2 15oz cans of black beans, drained
- 2 15oz cans of kidney beans, drained
- 1 can chipolte peppers, sliced, with the adobo sauce from can
- 1 12oz bottle of Sierra Nevada Pale Ale (I bought a 24 oz bottle knowing full well that I only needed 50% of it, the other half was consumed during this very preperation!)
- 1 can of beef broth
- 5 Tbsp oregano
- 1/4 cup chili powder
- 1 Tbsp Black Pepper
- 1/2 Tbsp salt
- 1 Tbsp Cumin
- 1 Tbsp Liquid Smoke (entirely optional, the odobo sauce is already sort of smokey, so if you don't love a lot of smokey flavor, don't add this.)
- 2.5 oz Hershey's Special Dark Chocolate (I bought this because it was on sale, you can use any dark chocolate, but I wouldn't recommend using some expensive stuff since all of the complexity would be lost in the chili.)
(Honey cornbread ingredients are listed below in recipe steps).
To begin peel you onions and garlic and pour the beer into a big ol pot and get it warming up.
Now chop the onions and garlic and get a pan warmed with just a bit of olive oil in the bottom.
Toss the onion/garlic mixture into that pan and saute it. Don't be a fool and put this on high heat and burn them. Use a medium heat and only keep them on long enough to turn them translucent, this should take about 10 minuets.
Meanwhile you should melt your chocolate in the now warmed beer, make sure you continue to stir so it doesn't melt onto the bottom of that pan.
Once the chocolate is melted toss in all of your canned goods and spices, stir that around and dump in your onions/garlic as soon as it is ready.
Now brown your beef in the same pan that you did your onions, I used worcestershire on my beef because it rules. Then dump that in and bring it all to a boil, then reduce the heat and let it simmer for at least a half hour. You may want to taste this after it simmers a bit and add more peppers if you want it hotter.
While that gets delicious we can make the honey cornbread. Preheat to 350. Ingredients: 1 cup milk 1 cup flour 1 tsp baking soda 2 tsp baking powder 1 egg 1/4 cup honey 1 tsp salt 2 Tbsp oil 1 cup yellow cornmeal
Mix you dry ingredients, then whisk you wet ingredients in a separate bowl. Mix the two together and pour into a greased pan or muffin pan. Bake for about 30 min.
About now is where I stick half of it in the freezer and the other half in a crock pot to sit for about 10 hours. Beer chili is always better the next day.
Now that you have learned how to make beer chili and honey cornbread, please be sure to view these other chili recipes. Also, you will love these American recipes.
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