I’ve been working on a story about cooking with beer and now I’m slightly obsessed. It’s really amazing how many recipes you can add a little beer to. And how well just one tablespoon can compliment the dish. It can add richness to soups, breads and, even, desserts.
You can caramelize onions in it and put them on top of a steak or burger. Use it in sauces and gravy. Or to batter shrimp. Steam a bratwurst in it. You can even dump a couple tablespoons in your pancake mix. There’s the obviously beer breads and chocolate stout cupcakes. But you can also add a Belgian fruit lambic to a berry crisp.
And that’s just to name a few. Isn’t that awesome?!
But first, one of our favorite beer recipes: Stout Chili.
(makes 8 servings)
|2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle stout beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and choppedHeat oil in large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa, oregano, cayenne, coriander and salt. Stir in 2 cans of beans and hot chile peppers. Reduce heat to low and simmer for 1 ½ hours. Stir in 2 remaining cans of beans and simmer for another 30 minutes.