Spicy Chili Beer Bread Recipes

Steps:

• In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

Steps:

• Sift teh flour, baking powder and salt into a mixing bowl.
• Add the beer and mix well.
• Add the cheese, scallions, and jalapenos and mix well.
• The batter will be stiff.
• Spoon evenly into a greased 9x5 loaf pan and brush the top with the melted butter.
• Bake at 300º for 45 minutes or until browned.
• Remove from oven to cool and cut into 1/4 inch slices when ready to serve.
• To serve, arrange the slices on a baking sheet and broil for 1 minute or until brown.