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3 comments:
Dragon's Breath Chili
Ingredients
* 2 tablespoons butter
* 3 tablespoons bacon grease, or canola oil
* 2 red bell peppers, diced (about 2 cups)
* 2 jalapenos, minced (about 2 tablespoons)
* 3 Anaheim chiles, roasted, peeled, chopped
* 3 poblano chiles, roasted, peeled, chopped
* 2 yellow onions, diced (about 2 cups)
* 1 head garlic, minced (about 1/4 cup)
* 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
* 2 pounds ground beef, coarse grind
* 1 pound bulk Italian sausage
* 2 teaspoons granulated onion
* 2 teaspoons granulated garlic
* 3 tablespoons chili powder
* 2 teaspoons hot paprika
* 2 teaspoons ground cumin
* 2 teaspoons ground coriander
* 2 teaspoons cayenne pepper
* 2 teaspoons kosher salt
* 2 teaspoons freshly ground black pepper
* 2 cups tomato sauce
* 1 cup tomato paste
* 12 ounces "Dragon's Breath" dark Heff ale
* 1 cup chicken stock
* 2 (15.5-ounce) cans pinto beans, with juice
* 2 (15.5-ounce) cans kidney beans, with juice
* Double-Fried French Fries, recipe follows
* Saltine crackers, for garnish
* 1 bunch green onions, thinly sliced
* 1 cup shredded Cheddar
Directions
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.
Bratwurst Savory Beer Sauce
For 10 brats:
2-14.5 ounce cans stewed tomatoes
2 bottles or cans beer
1 large onion, chopped
1 green pepper, chopped
1 tablespoon brown sugar
Mix ingredients and bring to a simmer. Hold grilled brats in sauce until ready to eat. Do not let sauce boil.
Try dressing your brat with this sauce instead of ketchup. Add a bit of brown mustard, if you wish.
Beef Stew
The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.
PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8
3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)
1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.
2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.
3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.
4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.
5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.
6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.
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