Saturday, December 31, 2011

The Clueless Chick’s Black Bean Chili

There is nothing better than a hot bowl of delicious chili made with Sweet Josie Brown Ale.  Throw in some Sweet Cornbread Muffins, a dollop of sour cream, and sprinkle with shredded cheese – YUM!

Black Bean Chili

3 Tbsp Vegetable oil, divided
1 lb. Chorizo or Kielbasa, halved and cut into ½” slices
2 lbs. Ground beef
1 ¼ lbs. Mild Italian pork sausage
3 cups onions, chopped
2 large green peppers, chopped
6 cloves garlic, minced
5 Jalapeno peppers, seeded and chopped
28 oz. can crushed tomatoes
15 oz. can tomato sauce
6 oz can tomato paste
2 Tbsp Worcestershire sauce
1 cup vegetable stock
1 bottle Sweet Josie Brown Ale (LoneRider’s 2010 Great American Beer Festival Gold Medal Winner)
2 Tbsp chili powder
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
15 oz. can black beans, drained and rinsed
(2) 15 oz. cans corn kernels

Heat 1 Tbsp of oil in a large pan over medium heat.  Add chorizo/kielbasa and cook about 10 min, stirring frequently, until browned.  Transfer with slotted spoon to a paper towel to drain.

Heat 1 Tbsp of oil in the same pan over medium heat.  Add ground beef and sausage, cook 5 to 7 minutes, stirring frequently until meat is no longer pink.  Transfer meat to a large pot.

Heat remaining 1 Tbsp of oil in the same pan over medium heat.  Add onions, green peppers, garlic and jalapeno peppers, cook about 5 minutes, stirring frequently until onions and peppers are softened.

Add onion and pepper mixture and chorizo/kielbasa to the beef and sausage.  Add tomatoes, tomato sauce, tomato paste, Worcestershire sauce, vegetable stock, Sweet Josie Brown Ale, chili powder, cumin, salt and pepper. Stir until well combined.  Cover and cook over medium heat about 1 hour or until flavors develop.  Stir in black beans and corn, cook 15 minutes longer.  Serve garnished with sour cream, cheese, and Sweet Cornbread Muffins.

Note: Cooled leftovers freeze very well.

No comments:

Post a Comment