Thursday, December 26, 2013

Cooking with Beer - Beer'ded Smoked Kielbasa Chili

Chili comes in many forms. Some purists say no beans, some say no meat. I'm no purist. I say I want it all. And, what the heck, I'll throw in a beer, too. That's what I say!

So, here is a recipe using smoked Hungarian kielbasa, good brown ale, and two different kinds of beans. If you can't find Hungarian kielbasa any good smoked sausage will do. Use the kind of beans you like and as much (or as little) spice as you like to make this recipe your own. As it is written, this recipe is only moderately spicy.

Beer'ded Smoked Kielbasa Chili

1 1/2 Lb Smoked Hungarian Kielbasa, Sliced Thin
1 12-Oz Beer
2 Can Beef Broth
2 Tbsp Olive Oil
1 Large Onion, Chopped
1 Small Green Bell Pepper, Chopped
4 Cloves Garlic, Minced
1 Tbsp Red Chili Pepper Flakes
1/2 Tsp Cayenne Pepper
2 Tbsp Hot Mexican Chili Powder
1 Tbsp Tony Chachere Creole Seasoning
12 Oz  Tomato Paste
2 Cans (15 Oz.) Dark Red Kidney Beans, Drained
1 Can (15 Oz.) Cannellini Beans

Heat olive oil in a heavy pot over medium heat. Saute the onions, peppers, and garlic until soft. Season with pepper flakes, cayenne pepper, chili powder, Tony Chachere creole seasoning.

Add the beans, broth, beer, and tomato paste. Mix well and then add the sliced kielbasi.

Bring to a boil. Reduce the heat low. Allow the chili to simmer for 30 minutes.

Taste and adjust seasoning, if necessary.

Serve with a side of corn bread and a quarter cup of shredded sharp cheddar, if desired.


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