A Use For Stout Beer

Bad vegetarian, bad!

About once a year I have a huge meat-fest and get it out of the way, this would be it. Laurel (Freebird), Andrew (I make lamb) and Galina (Single is good) participated in this evening's tasting of Stout Chili and Chai Cheesecake (details to follow).

It was approved in a 3-0 vote, therefore passed on to you. (Laurel could not participate in the Chili tasting due to her unfortunate allergy to onions and peppers. She refers to chili as 'death in a bowl')

Stout Chili

• 2 T Cumin
  
• 1 T Coriander
  
• 1 lb Ground Beef
  
• 1 lb Ground Turkey
  
• 1 lb Hot Italian Sausage, cooked and sliced
  
• 2 Purple Onions, diced
  
• 1 Yellow Onion, diced
  
• 2 Green Bell Peppers, diced
  
• 1 Red Bell Pepper, diced
  
• 1 Orange Bell Pepper, diced
  
• 1 Yellow Bell Pepper, diced
  
• 3 Jalapenos, diced
  
• 3 T Regular Chili Powder
  
• 3 T Ancho Chili Powder
  
• 1 T Chipotle (optional)
  
• 2 t Chipotle in Adobo (minced)
  
• 2 28-ounce Cans of chopped tomatoes
  
• 2 15-ounce Cans of kidney beans, drained
  
• 1 12-ounce Bottle of Stout Beer
  
• 3 T Canola oil
  

1) Add half the oil to a heavy pot then sautee beef in a over medium high heat until no longer pink, add turkey, cook through, about 7 minutes for both. Remove. In same pot heat the remaining oil then add onion, bell peppers and jalapenos. Sautee to soften, about 10 minutes. Add meat to veggies then add all spices, tomatoes, cooked sausage, beans, chipotle in adobo and stout beer. Bring to a boil, stirring occassionally. Reduce to simmer and cook uncovered for 2 hours, stirring occassionally.

2) Taste, adjust with salt and black pepper if necessary. If too acidic add 1 T of sugar to cut.

3) Serve with Frito Scoops, sour cream, shredded sharp cheddar and chopped green onions.