DaJudge
September 14th, 2007, 11:15 AM
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beef and dark beer chili (http://www.epicurious.com/recipes/food/237096)
Bon App?tit |
February 2007
Stout makes the beef taste beefier in this chili. For best results, pick out a
five-pound boneless chuck roast and have the butcher grind it for you.
WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's
just right.
Makes 10 to 12 servings.
David Burke
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1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalape?o chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese
*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.
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Toast cumin and coriander in skillet over medium heat until darker and
beginning to smoke, about 4 minutes. Cool.
Saut? beef in heavy large pot over medium-high heat until no longer pink,
breaking up with spoon, about 8 minutes. Heat oil in large skillet over
medium-high heat. Add onions, all bell peppers, and jalape?os. Saut? until
vegetables begin to soften, about 15 minutes. Add mixture to pot with
meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed
tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce
heat and simmer 20 minutes, stirring often. Season with salt and pepper.
DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until
cold, then cover and keep refrigerated up to 2 days (or freeze up to 1
month). Rewarm over medium-low heat.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
Epicurious.com ? Cond?Net, Inc. All rights reserved.
http://www.epicurious.com/images/recipesmenus/2007/2007_february/237096.jpg
beef and dark beer chili (http://www.epicurious.com/recipes/food/237096)
Bon App?tit |
February 2007
Stout makes the beef taste beefier in this chili. For best results, pick out a
five-pound boneless chuck roast and have the butcher grind it for you.
WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's
just right.
Makes 10 to 12 servings.
David Burke
http://www.epicurious.com/rd_images/primaryContent/recipe_detail/headings/ingredients.gif
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalape?o chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese
*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.
http://www.epicurious.com/rd_images/primaryContent/recipe_detail/headings/preparation.gif
Toast cumin and coriander in skillet over medium heat until darker and
beginning to smoke, about 4 minutes. Cool.
Saut? beef in heavy large pot over medium-high heat until no longer pink,
breaking up with spoon, about 8 minutes. Heat oil in large skillet over
medium-high heat. Add onions, all bell peppers, and jalape?os. Saut? until
vegetables begin to soften, about 15 minutes. Add mixture to pot with
meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed
tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce
heat and simmer 20 minutes, stirring often. Season with salt and pepper.
DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until
cold, then cover and keep refrigerated up to 2 days (or freeze up to 1
month). Rewarm over medium-low heat.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
Epicurious.com ? Cond?Net, Inc. All rights reserved.