Cooking with Beer: A Winter Warmer Recipe
With the cold winter months on the horizon, there’s nothing quite like a hot dish to warm your soul and satisfy your appetite. It’s the comfort in the food we eat and share, that brings us together and let’s us appreciate the nourishment and joy that comes from a tasty meal. When we think of winter and all the delicious dishes that are associated with the season, one recipe in particular comes to our mind, and that’s Beer Chili!
Chili is a hearty, appetizing and tasty dish that is easy to make and is also a great dish to share with large groups. When you’re in charge of bringing food to your next gathering, impress your friends and family with this “Winter Warmer” recipe, that just so happens to have Samuel Adams beer added to it.
Here is what you’ll need to make it all happen:
- 4 pounds of ground beef (substitute ground turkey, or omit the meat all together and enjoy it vegetarian)
- A dash of Kosher salt and fresh ground pepper
- 2 tablespoons of canola or olive oil
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 yellow onion, diced
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 ½ cups (12oz.) Samuel Adams Boston Lager
- 3-4 ripe tomatoes
- 12oz. can of tomato paste
- 1 can of kidney beans (drained and rinsed)
- 1 teaspoon of hot sauce (we recommend a dab of Sriracha for some kick)
- 2 cups shredded cheddar cheese (Cabot Extra Sharp is our suggestion)
- 1 cup sour cream
- 1 cup chopped green onions
Now that you’ve got all your ingredients, let’s start cooking!
In a large, heavy deep pot, brown the meat over medium heat, stirring until completely cooked through. Drain the excess juices from the meat, set aside. Add the oil to the pot your meat was in. When your oil has heated up, add in diced peppers, onion, chili powder, cayenne, cumin and thyme. Cook over a medium heat until the peppers and onions become soft and start to brown.
Next you’ll want to add the Boston lager, diced tomatoes and tomato paste and bring to a simmer. Return the meat to the pot and stir in kidney beans and hot sauce. Add salt and pepper to taste. Bring your chili to a medium-low heat and simmer on the stove for 45 minutes to an hour. Be sure to stir your chili frequently! When you are ready to serve, don’t forget to add the shredded cheese, sour cream and green onions for garnish.
Lastly, pair your meal with a tasty, cold Samuel Adam’s brew.
Bon Appetite! What are your favorite beer recipes? Please share on our Facebook Page.