Plating Up Blog Banner Back Issues Sign Up For Our Free eNewsletter Subscribe to Maine Food & Lifestyle magazine Plating Up Blog Maine Food & Lifestyle magazine Maine Food & Lifestyle magazine Table of Contents Subscribe to Our Magazine About Maine Food & Lifestyle magazine Bits and Bites Press Page Send Email Plating Up Blog

October 18, 2012

Beer-Braised Chili

If you’re tired of beef-based chilies with red beans, try this equally delicious but lighter version. It makes a great potluck dish or the centerpiece for a casual evening with friends. For a special occasion, serve with hot cornbread.

BeerBraisedChiliBLT

Beer-Braised Chili
Excerpted from 250 Best Beans, Lentils & Tofu Recipes by The Editors of Robert Rose Inc. © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Large (minimum 5 quart) slow cooker
4 cups cooked black-eyed peas
2 Tablespoons olive oil, divided
4 ounces chunk bacon, diced
2 pounds trimmed pork shoulder or blade (butt), cut into 1-inch cubes and patted dry
2 onions, finely chopped
4 stalks celery, diced
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano leaves, crumbled
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 piece (2 inches) cinnamon stick
1 cup flat beer
1 can (14 ounces) crushed tomatoes
1 each red and green bell peppers, seeded and diced
1 to 2 chipotle peppers in adobo sauce, minced
Sour cream
Finely chopped red onion
Shredded Monterey Jack cheese

In a skillet, heat 1 Tablespoon of the oil over medium-high heat. Add bacon and cook, stirring, until browned and crisp, about 4 minutes. Using a slotted spoon, transfer to slow cooker stoneware. Add pork, in batches, and cook, stirring, until browned, about 4 minutes per batch. Transfer to stoneware as completed.

Reduce heat to medium. Add remaining Tablespoon of oil to pan. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, salt, peppercorns, and cinnamon and cook, stirring, for 1 minute. Add beer, bring to a boil and boil for 1 minute, scraping up brown bits. Stir in tomatoes.

Transfer to stoneware. Stir in peas. Cover and cook on low for 6 hours or on high for 3 hours. Stir in bell peppers and chipotles. Cover and cook on high for about 20 minutes, until peppers are tender. Garnish with any combination of sour cream, onion, and/or cheese.

Serves 8.

MF&L Staff at Maine Food & Lifestyle magazine.

TrackBack

TrackBack URL for this entry:
http://blog.mainefoodandlifestyle.com/2012/10/beer-braised-chili.html/trackback

Listed below are links to weblogs that reference Beer-Braised Chili:

Comments are closed.