Ever so slowly, we’re creeping our way toward Spring over here. I’ve downgraded from my DEFCON 1 parka to a lighter coat, and have shoved my winter boots to the back of the closet. I still wanted to get a couple more cold weather dishes in, so I busted out this chili last weekend.
Five years ago I wrote about the first chili recipe I ever made, and that’s still the one I make every Fall. I mixed it up a little this time and used one of Carole‘s chili recipes, which includes a bottle of beer and a couple of links of chorizo. I used Mill Street Organic, but you can use whatever you have, and Carole says a dark beer is really nice in this. For the chorizo I went to Whole Foods, because you can just buy exactly what you need at the butcher counter.
To go along with the beer theme, I made this cheesy beer bread from Koko Likes. It’s not a yeast bread, but uses baking powder and the fizziness from the beer to rise. I was all over this meal; as always, leftovers are amazing on top of oven-roasted potato wedges for homemade chili fries!
Source: The Yum Yum Factor
1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, grated with a microplane
1lb ground beef
2 links chorizo sausage, removed from casing
5 tbsp chili powder
2 tbsp cumin
3 cups crushed tomatoes
1 can red kidney beans, drained and rinsed
1 bottle (341 mL) beer
1 cup chicken stock
1 tsp salt (+ more to taste)
+ grated cheddar, sour cream, hot sauce, green onions for topping
- Heat the olive oil over medium heat in a large dutch oven or saucepan. Add the onion and garlic and cook until softened, 2-3 minutes.
- Add the ground beef and sausage, breaking up with a spoon. Cook until browned through. Add the chili powder and cumin and stir until combined.
- Add the tomatoes, beans, beer and stock and stir again. Let it come to a simmer, then turn heat to low and cover partially. Simmer for about an hour, stirring occasionally.
- Add 1 tsp of salt, stir and taste. I think I added a dash or two more.
Cheese Beer Bread
Source: Koko Likes
2 1/2 cups flour
3 tbsp sugar
4 tsp baking powder
1 tsp salt
1/2 tsp freshly ground pepper
4 oz cheddar, grated
1 1/4 cups beer (I used Mill Street Organic)
4 tbsp (1/2 stick) butter, melted
- Preheat the oven to 375° and spray a loaf pan with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt and pepper. Add the cheddar and toss with your hands to mix it in.
- Pour in the beer and melted butter, and stir gently with a spatula until evenly mixed, being careful not to overmix.
- Add batter to pan, and bake for 40-45 minutes until golden brown on top. Let cool for 10 minutes in pan, then turn out onto a cooling rack.