Whenever I visit a new restaurant or see a dish that is absolutely too inspiring to pass, I scribble a note of its essence and the ideas I imagine playing together and toss it in a stack of “to do” dishes I’ll eventually get into when I’m home. That stack has evolved into a confetti of half torn napkins, envelopes, post-its and a few candy bar wrappers–all expressing the same sentiment of writing that clearly I am the only intended recipient of such messy half legible broken instructions. There is now a nest fit for any critter forming in my desk drawer as room for anything else on top of my desk has now been compromised. Top of the pile, a note to self to make a dark beer chili with some macaroni to hearty it up for the cold that is just around the corner. This chili calls for a dark beer which is a pain to have to go out specifically to get but the sort that pays off in the end. The flavor is well worth the purchase and I’m considering a few more dishes calling for the bubbly brown stuff like beer cheese soup and beer bread. So, follow my lead and go ahead and buy a few extra bottles. They store well in the refrigerator.
My kitchen looks like fall exploded in it and I am especially proud of the itty bitty pumpkins I purchased to do my one and only tribute to the fall-ish feeling I’m having. I plan to do a small bit of carving–only the centers and placing a tea light in the hole to use it in a photo of something even more fitting of fall like a pie. But for now I threw them in this shot to color up the scene of what I consider the essence of the changing weather and seasons–hot bubbly chili, the kind that makes everything in the house seem warm, comforting and homey. This is a different take, kinda spicy and flavorful but perfectly fitting for a weekend curled up by a fire.
Beer Chili
By Published: October 18, 2011
- Yield: 6 Servings
- Prep: 10 mins
This is a different take, kinda spicy and flavorful but perfectly fitting for a weekend curled up by a fire.
Ingredients
- 1 lb. ground chuck
- 1 14 oz. can diced tomatoes
- 1 can chili hot bush beans
- 1 12 oz. bottle of dark beer
- 2 cloves garlic chopped
- 1 red onion chopped
- 8 oz. elbow macaroni
- 2 bay leaves
- 10 jalepenos optional
- 1/2 tsp. red pepper flakes
- 1/4 tsp. dried oregano
- 1 tsp. chili powder
- 1/8 tsp. cumin seeds optional this gave it a strong flavor
- 1/2 lb. sour cream
- 1/2 lime juiced
- 1/2 tsp. lime zest
- 1 cup cheddar cheese shredded for garnish
- cilantro for garnish
Instructions
- Mix the sour cream with the lime juice. Stir til mixed thoroughly and top with a little grated lime zest.
In a small pan cook the pasta according to the package. In a large stock pan over medium high heat drizzle the bottom with olive oil and saute the onions for a minute then add the hamburger, spices, garlic and bay leaf. Brown til almost cooked. Add the beer. Allow to reduce for about a minute, then add the canned tomatoes and beans.
Heat through until bubbly. Add the macaroni. Top with sour cream and cheese. Garnish with cilantro.
