Rise early, fire up that cooktop, and start chopping. Those flavors will come together deliciously on a cold day. This recipe calls for one bottle of IPA beer; by all means, use your favorite microbrew. I always advise cooking with only what you would drink!
This hearty recipe showcases aromatic spices that blend beautifully to create a robust flavor. You can easily substitute turkey or pork for beef, depending on your preference. If you're looking for a delicious vegetarian option, simply replace the meat with eggplant, butternut squash, yams, and extra onion for a satisfying meal.
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 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
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, serrano, and cook for 2-3 minutes, stirring occasionally. Add beef and cook until it 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.
