I don’t mind being Erik’s sous chef if it means I don’t have to do the bulk of the dinner work (when I’m tired and not feeling like it). When I let him loose in the kitchen, something hearty and good to eat is the result. My chili is a work of impatience – thin, usually, instead of thick and rib-sticking like a good chili should be. Erik’s is busting at the seams with flavor, has a great, thick texture, and a lot of spice. All in all, chili at its finest.
Spicy Beer and Beef Chili (serves 4)
recipe adapted from Allrecipes.com
approximately 1 pound ground beef
1 medium sized white or yellow onion diced
1 large fresh tomato diced
9-10 ounces beer ( it takes about one and 3/4 beers to make this chilli, but only 9-10 ounces should end up in the pot)
1 can of prepared or 12-15 ounces cooked pinto beans
1 8 oz. can tomato sauce
1 tablespoon Worchestershire sauce
2 tablespoons Tabasco or equivalent hot sauce
3 tablespoons chili powder
1 fresh jalapeno or serano pepper seeded and finely diced
1 teaspoon garlic powder
1/2 teaspoon cumin
4 pinches of salt or to taste
1/2 teaspoon ground black pepper
In a large stock pot begin by crumbling and browning the ground beef. When the beef is about half way browned, add chopped onions and jalapeno; continue to cook until beef is thoroughly browned. At this point add tomatoes, tomato sauce, beer and beans. Season with Worchestershire sauce, hot sauce, chili powder, garlic powder, cumin, salt and pepper.
Over medium high heat bring mixture to a near boil and then turn the heat to medium low and allow to simmer and thicken for 20-30 minutes. Garnish with green onion, shredded cheese and cilantro.
We ate his chili with cornbread using a brand new recipe Emily provided and boy, when I say I’m in love you best believe I’m in love L-U-V. This cornbread is fluffy, barely sweet (not overtly so like the mix tends to be sometimes) with a really lovely honeyed edge to it. I think I’m about ready to say bye to Jiffy… Go here for the recipe.