Honey porter chili

Yield: 1 Servings

Measure Ingredient
3 \N Onions, finely chopped
6 \N Cloves of garlic, crushed
4 \N Hot chilies, finely chopped
2 larges Green peppers, chopped
2 larges Red peppers, chopped
1 can (28 ounce) diced tomatoes
1 pounds Dried black beans
¼ pounds Small dried Colorado chili beans
2 tablespoons Extra virgin olive oil
1 tablespoon Ground cumin
½ cup Fresh cilantro, chopped
6 \N Bay leaves
2 \N Chicken bouillon cubes
1 cup Corn, fresh, frozen, or canned
22 ounces Samuel Adams Honey Porter
\N \N Salt and pepper to taste
½ pounds Sauteed ground chuck

I found this recipe on the Sam Adams Beer page. Thought you chili recipe collectors might want a copy. (Courtesy of F. Paul Pacult, Editor of Wine and Spirits Journal, and Sue Woodley) Soak beans overnight. Saut‚ onions, garlic, peppers, and chilies until tender. Put all ingredients in a large Dutch oven and slow cook mixture for three hours over low heat. Serve topped with raw onions and grated cheddar cheese.

Posted to CHILE-HEADS DIGEST V3 #135 Date: Sat, 19 Oct 1996 15:19:01 -0500 From: Judy Howle <howle@...>

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