MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Samuel Adams Boston Lager Chilli
Categories: Beef, Beans, Chilies, Vegetables, Beer
Yield: 24 Servings
4 lb Ground beef
Salt & fresh ground pepper
2 tb Oil
1 lg Red bell pepper; diced
1 lg Yellow bell pepper; diced
1 lg Yellow onion; diced
4 tb Chilli spice mix
1 tb Paprika
1 ts Cayenne
1 1/2 ts Ground cumin
1 1/2 ts Toasted ground coriander
1 ts Dried thyme
12 oz Samuel Adams Boston Lager
1 c Whole, peeled, canned
- tomatoes; undrained
1/2 c Tomato paste
3/4 c Red kidney beans; drained
1/2 c Bottled chilli sauce
1 ts Trappey's Red Devil sauce
MMMMM--------------------------GARNISH-------------------------------
2 c Cheddar cheese; shredded
1 c Sour cream
1 c Scallions; chopped, white &
- light green only
In a large, deep pot, brown the meat over medium heat, stirring
until no pink remains. Lift from the pot with a slotted spoon, and
set aside. Discard the fat in the pot.
Add the oil and when hot, add the peppers, onion, chilli spice,
paprika, cayenne, cumin, coriander, and thyme. Cook, stirring, for
4 to 5 minutes or until the spices are fragrant and the onions and
peppers begin to soften.
Add the Samuel Adams Boston Lager, tomatoes and their juices and
tomato paste, and bring to a simmer. Return the meat to the pot,
and add the kidney beans and chilli sauce. Stir in the hot pepper
sauce, and season to taste with salt and pepper. Let the chilli
simmer for 45 minutes to an hour until thoroughly cooked and the
flavors come together. Stir several times during cooking, and
adjust the heat to maintain the simmer.
Serve the chilli in bowls, with shredded cheese, sour cream, and
scallions for garnish.
Recipe FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
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