Beer Chili Recipes

Steps:

• In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
• Once browned, remove the beef and set aside.
• In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
• Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
• Serve with shredded cheddar, sour cream and chives.
• Nutrition Calories: 4377 Fat: 226 grams Carbs: 306 grams Fiber: 79 grams Sugars: 55 grams Protein: 254 grams
• Enjoy!

Steps:

• Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
• Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
• Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

Steps:

• Brown and drain 1 lb.of hamburger.
• While browning hamburger, empty V-8 Juice and Beer into a large stock pot, bring to a boil.
• Reduce heat to a simmer; add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES (add beef, beans, onion, green pepper, tomatoes etc.).
• Open chili spice package. You will find 4 packets of different spices.
• Add larger package of chili spices first and stir.
• Add salt packet to taste (I usually end up adding all of this one); stir.
• Add small cayenne pepper packet to taste (optional). Will be extremely hot & spicy if all is added. I usually add 1/4 to 1/2 of packet).
• If you like thick chili, follow directions on package for use of masa flour to thicken.
• Continue to simmer and stir. It's ready to eat when heated all the through. The longer it simmers the spicier it will get. My mom used to let it simmer for an hour or more when I was younger. If you decide to simmer longer than 20 minutes, after last ingredient is added, turn the heat down to low.
• We like to garnish with sour cream, crackers, shredded cheese and/ or Fritos. I also noticed at the chili party that some people added spaghetti noodles to their 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.

Steps:

• In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet.
• Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.
• Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often.
• Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.
• Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.
• Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.
• Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.
• If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.
• Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.
• Politically incorrect, somewhat humorous safety tip: No matter how great you've been told you look in one, never wear a toga when working around an open flame. (Or an open toga when around a flaming worker).

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.
• Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.
• Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.