LISTEN SATURDAY Feb 10th and SUNDAY Feb 11th at 10AM
Entertaining a crowd during Gameday Season?
Then, it's time to fire up that cooktop + start chopping. Those flavors will come together deliciously by gameday. This recipe has one bottle of IPA beer, my personal taste favorite from my local microbrew. I always advise you to only use what you would drink!
This basic chili recipe combines several flavors of the Southwest.
Options: Turkey and pork can be substituted for beef and used in a combination for ultimate flavor. Make it vegetarian by using eggplant, squash, and extra onion in place of the meat.
IPA Chili
Makes 6- 8 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
2 pounds sirloin or chuck - cut into 1/2 inch pieces or a ground beef combo
4 slices maple cured bacon, chopped
10 cloves garlic, chopped
1 cup sweet onion, chopped
4 scallions, chopped
2 jalapenos, seeded and chopped
1 fresh serrano chili pepper, chopped
1 Tablespoon each: cumin, oregano, basil and thyme
1 teaspoon cinnamon
12 ounces of a good microbrew IPA
2 cups canned plum tomatoes with juice, chopped
1 Tablespoon cider vinegar
1 16-ounce can of red beans, rinsed and drained
2 Tablespoons cilantro
Preheat a large soup pot over medium-high heat.
Add bacon and allow the bacon to get a light golden color. Add garlic, onion, olive oil, scallions, jalapenos, and serrano, and cook for 2-3 minutes, stirring occasionally. Add beef and cook until becomes lightly browned. Drain off any excess fat. Season with cumin, oregano, basil, hot pepper flakes, and cinnamon.
Add beer and reduce liquid for one minute; add tomatoes and vinegar.
Lower the temperature to a gentle simmer. Stir, cover pot, and cook for 1 1/2 hours, stirring occasionally. Add beans and cook for 30 minutes or until the meat is tender.
