Crock of Beer Chili

Rise early, fire up that cooktop + start chopping. Those flavors will come together deliciously for the weekend. This recipe has one bottle IPA beer, by all means use your favorite  micro-brew. I always advise, only use what you would drink! 

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This basic chili recipe combines several flavors of the Southwest.  Turkey and pork can be substituted for beef. Make it vegetarian by using eggplant, squash, and extra onion in place of the meat.

IPA Chili  

Makes 6- 8 servings

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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 good 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

Pre heat a large soup pot over medium high heat.

Add bacon and allow bacon to get a light golden color. Add garlic, onion, olive oil, scallions, jalapenos, 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 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. 

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In honor of National Chili Day - Feb. 25th, here's my Chili Cornbread Recipe as a side dish for your big pot of Chili in Beer Sauce. BTW - my cornbread has got a little kick. Enjoy!

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Chili Cornbread

Makes 1 loaf

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6 ounces cornmeal, fine grind maize

5 ounces all-purpose flour

4 teaspoons baking powder

2 Tablespoons sugar

1 Tablespoon honey

1/2 teaspoon salt

1 cup plain low fat yogurt

2 ounces milk

1 whole egg, beaten slightly

4 Tablespoons olive oil

2 jalapeno chilies, split de seeded & chopped

4 cloves caramelized garlic, crushed

1 green onion or scallion, chopped

1/2red pepper, roasted and chopped

1 Tablespoon sesame or poppy seeds, toasted

1 Tablespoon fresh cilantro leaves, rough chopped

Pre heat oven to 400 degrees. Grease a10 inch cake pan or iron skillet.

Mix the cornmeal, flour, baking powder, sugar, salt, and honey. Add the yogurt, milk, egg, and olive oil. Combine the jalapenos, garlic, green onion, or scallion, red pepper, cilantro, and half the sesame seeds, then stir in. 

Mix all the ingredients until the dough comes together, use caution to not over mix.

Place the cornbread into a greased cake pan or iron skillet. Sprinkle the remaining sesame seeds on top. Bake for 25 to 30 minutes. 

Cool slightly before removing the bread from the pan.