Honey porter chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Onions, finely chopped | |
| 6 | Cloves of garlic, crushed | |
| 4 | 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 | Bay leaves | |
| 2 | Chicken bouillon cubes | |
| 1 | cup | Corn, fresh, frozen, or canned |
| 22 | ounces | Samuel Adams Honey Porter |
| Salt and pepper to taste | ||
| ½ | pounds | Sauteed ground chuck |
Directions
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@...>