Blackstrap Stout 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:

• Remove the stems and seeds from the dried chiles. Heat a large skillet (preferably cast-iron) over medium-high heat and toast the dried chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover. Let stand until soft, 30 minutes.
• Drain the dried chiles and transfer to a blender along with 1/2 cup of the soaking water (reserve the rest of the soaking water). Add the chipotles and adobo sauce and puree until smooth.
• Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the drippings from the pot and discard. Add the vegetable oil to the pot and increase the heat to medium high. Season the beef all over with salt and pepper. Working in batches, add the beef to the pot and cook, turning, until browned, 3 to 4 minutes; remove the beef to a plate as it browns.
• Reduce the heat to medium low and add the onions to the drippings in the pot. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes. Add the garlic and cook 2 more minutes. Add the cocoa powder, cumin, oregano and paprika and stir to coat the onions, about 1 minute. Increase the heat to high and stir in the chile puree. Cook until slightly thickened, 2 to 3 minutes.
• Add the stout, bring to a boil and cook until reduced by one-quarter, about 3 minutes. Return the beef and bacon to the pot. Add the beef broth and enough of the reserved chile soaking water or additional water (about 2 cups total) to cover the meat by 1 inch. Partially cover the pot and simmer over low heat, stirring occasionally, until the meat is tender, 31/2 to 4 hours.
• Skim off any fat from the top of the chili; season with salt and pepper. Serve the chili in bowls and top with sour cream, scallions and cilantro.

Steps:

• Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
• Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
• Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Steps:

• In small bowl, mix brown sugar, chile pepper powder, cinnamon and cumin; set aside.
• In 4-quart Dutch oven, cook beef, bell pepper, onion and garlic in oil over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked and vegetables are crisp-tender; drain. Add spice mixture; stir until blended.
• Stir in tomatoes, beans, 1 cup of the beer, the coffee and chocolate. Heat to boiling; reduce heat. Simmer 15 to 30 minutes until chili is desired thickness. Add some or all of the remaining 1/2 cup beer, if necessary. Check seasoning and heat level; adjust to taste.
• Serve chili with corn chips, cheese, sour cream and limes.

Steps:

• Remove the stems and seeds from the ancho, guajillo and pasilla chiles.
• Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
• Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.)
• Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
• Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns.
• Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes.
• Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chile puree. Cook until slightly thickened, 2 to 3 minutes.
• Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved chile soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
• Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro.