I love chili…not the purist’s Texas chili but the chili stuffed with meat, beans, and veggies. Since Nathan doesn’t like beans (as I believe I may have mentioned in previous postings) I haven’t made chili much since we got married. After a year and a half of marriage, however, I believe I may have solved the problem. Pureeing the beans! This way, Nathan doesn’t detect the beany goodness but the beans still give the chili a rich texture and hearty body. Remember how your mom used to camouflage veggies you didn’t like so you would eat them? Yeah, it’s kinda like that. And it totally worked! What else do you think I can sneak pureed beans into?? Salad, pizza, beer!?! The opportunities are endless.
Anyway, back to the chili…we’re no chili experts but this chili had just the right amount of heat and a great balance of spices and flavor that resulted from the slow cooking. The perfect dish for these cold October days!
This is a full bodied and rich wine that stood up really well to the bold and spicy flavors of the chili. The most prominent flavors were plum, peppers, and spices. The plum fruitiness was a nice contrast to the savory dish while the pepper notes seemed to amplify the spice of the chili in just the right ways.
I know that I have mentioned before than I don’t usually care for darker beers. However, I feel that I have been remiss in not reviewing enough for the blog so this post was the perfect opportunity to pair a darker beer with the chili (since we had to buy some to put it in the chili anyways). This stout starts with the flavors or roasted malt and coffee that would expect with added hickory smoke and bourbon flavors. The beer would benefit from a little more body and additional bourbon flavors to offset the roasted/smoked flavors.
N & K Special Sauce Chili:
¼ cup olive oil
1 large red onion, finely diced
1 cup chopped green pepper
1.5 lbs. lean ground beef
3 hot Italian sausage links
4 cloves garlic, crushed
1 jalapeno, seeded and finely diced
3 Tbs. chili powder
2 tsp. cumin
1 tsp. paprika
1 bottle dark beer
1 28 oz. can chopped tomatoes, drained. ½ of the tomatoes (14 oz.) should be pureed.
2 canned Chipotle chili peppers in Adobo sauce, de-seeded and finely diced
1 Tbs. brown sugar
2 cans black beans, drained and pureed
Salt and freshly ground black pepper
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Season the beef with salt and pepper, and, in a nonstick pan, saute the beef with the sausage until browned on all sides. Remove all but 3 tablespoons of the fat from the pan.
Heat oil in a large Dutch oven over high heat. Add the onions and green peppers to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the Chili powder, paprika, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the tomatoes, pureed beans, chipotle peppers, and brown sugar, and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 2-3 hours. Remove from the heat and adjust seasonings. Serve and garnish with cheese and green onion.
1 cup yellow cornmeal
¼ cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
1 jalapeno, finely diced
1 cup milk
⅓ cup vegetable oil
½ cup cheddar cheese, grated
Preheat oven to 375 degrees F. Spray or lightly grease a 12 muffin pan. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and chopped jalapeno. In a separate bowl, whisk together egg, milk, vegetable oil and cheddar cheese. Add wet ingredients to the dry ingredients and blend until just combined. Divide batter evenly into each cup of the muffin pan. Bake in preheated oven for 13 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool on a rack in the pan for 10 minutes. Then remove muffins and let cool to your liking. Serve warm or at room temperature.