Blackstrap Stout Chili Recipes

BLACKSTRAP STOUT CHILI

Steps:

• Fry Bacon.
• Reserve the grease.
• Eat the bacon!
• Sauté the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic.
• Grill the meat to rare/ medium rare and cut into bite-size chunks.
• Pour the beer and whiskey into the LARGE pot and turn heat to medium high.
• Dump in the onions and peppers that you sautéed, tomato sauce, Jalapeno, 3/4 of the cumin, the Worcestershire sauce, the Kidney Beans, crushed red pepper,& the Tabasco sauce.
• When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tbs of cumin.
• Cook on med low to low heat for 1 hour, stirring frequently.
• Add the last of the cumin now and cook for another 10- 15 minutes on medium high.
• Stir constantly during this last cooking period.
• Let simmer until served.

STOUT TURKEY CHILI

Steps:

• In pot, heat vegetable oil over medium heat.
• Add bell pepper, onion, garlic and saute for about 5 minutes until onion is translucent.
• Add turkey and cook, do not drain fat.
• Add tomato puree, beans and corn.
• Stir in broth and 6 oz. beer.
• Stir in chili, cumin, salt, pepper, and cayenne.
• Bring to a simmer, then reduce heat, cover and cook for 30 minutes.
• Stir in molasses.
• If the chili is too thick, add 1/4 cup masa flour into equal amounts of water then stir into chili.
• Cook 5 minutes.
• If desired, top off with the cheese.
• Oh, and for the pint of stout -- drink it while cooking dummy!

EASY STOUT BEER CHILI RECIPE BY TASTY

Steps:

• In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
• Once browned, remove the beef and set aside.
• In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
• Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
• Serve with shredded cheddar, sour cream and chives.
• Nutrition Calories: 4377 Fat: 226 grams Carbs: 306 grams Fiber: 79 grams Sugars: 55 grams Protein: 254 grams
• Enjoy!

BEEF AND DARK BEER CHILI

Steps:

• Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
• Sauté 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 jalapeños. Sauté 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.