Wednesday, October 24, 2007

Dark Beer and Beef Chili

Dark Beer and Beef Chili

I once had a friend refer to chili as the modern day goulash. You could add all kinds of things and it will still be good. Beer, chocolate, corn — it all pretty much works. Well, not always. I have made a couple of really bad batches of chili. I don't have a favorite chili yet. One that I make so often and serve to others so many times it becomes "my" chili.

The Dark Beer and Beef Chili is the next attempt at finding "my" chili. To make it healthier, I used half ground sirloin and half extra lean ground turkey. The turkey took on the flavors of the sirloin, and I honestly don't think anyone would be able to tell the difference between the two. All mixed in, they even looked like they were the same shade.

It looks like a really good chili. But it wasn't quite great. I don't know if I don't like the beer part or the chipotle chili that was added to it that I didn't love. Maybe it was just that it was the darkness of the beer. I just can't put my finger on it.

I guess I'll keep trying.


emiglia said...

I made this chili too, but we loved it! We made a few changes... Used double the jalapeno and no chipotle, double the tomatoes, some extra tomato paste, a lot more beer... about double, and I ended up draining most of the beef fat and using what was left to saute the veggies instead of oil. In the end, it was a lot saucier than the recipe called for, but it was amazing! If you decide to try it again... highly recommended.

Jen said...

Hmmm. I'll have to try that. Maybe it really is the chipotle is what I really don't like. It's certainly worth a shot.

SighsofmyLife said...

Here's the chili recipe that has become "mine". Like you, I tried a lot of chili before I found the one. And when I need an easier day, I throw it all in the crockpot without all the sauteing and stirring and bother.

2 lb ground beef
2 Tbs olive oil
2 garlic cloves, minced
2 onions, chopped
1 1/2 tsp salt
2 Tbs chili powder
1/8 tsp cayenne
1 tsp ground cumin
1 tsp dried oregano
2 can (16 oz each) tomatoes with liquid, chopped
3 beef bouillon cubes
1 cup boiling water
1 can (16 oz) kidney beans

In a large kettle, brown ground beef. Drain and set aside. In the same kettle, heat oil; saute garlic and onions over low heat until onions are tender. Stir in green pepper, salt, chili powder, cayenne, cumin, and oregano. Cook for 2 minutes, stirring until well mixed.

Add beef and tomatoes with liquid. Dissolve bouillon in water and add to soup. Simmer covered fo about 1 hour. Add kidney beans; simmer 30 minutes longer.

Yield: 8-10 servings (about 2.5 qts)