Jens Beer Chili Recipes

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, BEAN, AND BEER CHILI

Steps:

• Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
• Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
• Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

JEN'S HEARTY THREE MEAT CHILI

Steps:

• Cook and stir sausage in a large skillet over medium heat until browned. Drain; place sausage in a pot large enough to hold all ingredients. In same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot.
• In same skillet, cook and stir stew beef over medium heat until browned. Without draining, pour stew beef into the large pot.
• Pour tomatoes, beer, and water into the pot with meats. Stir in chili powder, red pepper, white pepper, sugar, and cinnamon. Season to taste with salt and black pepper. Simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chili, thicken as needed with tomato paste. If using kidney beans, add them 10 minutes before serving, just in time to heat through.

BEER CHILI

Steps:

• Brown and drain 1 lb.of hamburger.
• While browning hamburger, empty V-8 Juice and Beer into a large stock pot, bring to a boil.
• Reduce heat to a simmer; add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES (add beef, beans, onion, green pepper, tomatoes etc.).
• Open chili spice package. You will find 4 packets of different spices.
• Add larger package of chili spices first and stir.
• Add salt packet to taste (I usually end up adding all of this one); stir.
• Add small cayenne pepper packet to taste (optional). Will be extremely hot & spicy if all is added. I usually add 1/4 to 1/2 of packet).
• If you like thick chili, follow directions on package for use of masa flour to thicken.
• Continue to simmer and stir. It's ready to eat when heated all the through. The longer it simmers the spicier it will get. My mom used to let it simmer for an hour or more when I was younger. If you decide to simmer longer than 20 minutes, after last ingredient is added, turn the heat down to low.
• We like to garnish with sour cream, crackers, shredded cheese and/ or Fritos. I also noticed at the chili party that some people added spaghetti noodles to their chili.

JEN'S CHILI

Steps:

• Brown ground beef in large pan or pot; remove and drain grease if necessary.
• Add sirloin and onion and saute until lightly browned. Return ground beef to pot. Add remaining ingredients and mix well.
• Heat over medium-high heat until boiling. Reduce heat and simmer 2-3 hours, covered, stirring occasionally.

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.

JEN'S BEER CHILI

Steps:

• 1. Cook the ground beef and pork. Drain and discard the fat.
• 2. Add precooked meat to a large pot with all the other ingredients.
• 3. Cook on Low heat for at least an hour. A longer cook time is better. Stir frequently so it doesn't burn!
• 4. Serve with cheese and tortilla chips or crackers.
• Note: This can also be cooked in the crock pot. Less chance of burning it. It also freezes well!