Robey Street Blog

Vanessa's Beer Chili

• 1 lb 85% lean ground beef
• 1 onion, chopped
• 3 garlic gloves, minced
• 3 arbol peppers
• 11.5 oz can tomato sauce
• 1 can red kidney beans, drained
• 6 oz can tomato paste
• 2 tomatoes, chopped
• ½ cup red ale
• 1 tsp oregano
• 1 pinch of ground cinnamon
• 1 Tbspn Chili powder
• 1 tsp ground cumin
• 1 tsp seasoned (or regular) salt
• 1 cup of water (optional, if you like thinner consistency)

1. In a large pot, brown the ground beef. When beef is halfway cooked, add the chopped onion and minced garlic.
2. When onion begins to look transparent, dump in all the remaining ingredients. Bring to a boil and then simmer on low heat for 1-2 hours. The longer you simmer, the better the flavor.

EAT IT with sour cream, shredded cheddar cheese and some crackers!

I made up the recipe as I went along; so I didn’t really “measure” … the ones listed are approximate:

• 1 lb ground beef
• 1/2 large yellow onion, chopped
• 1/3 cup Worcestershire sauce
• 1 Tbsp soy sauce
• 4 chopped cloves of garlic
• 1 tsp Jane’s Krazy Mixed Up Salt (or plain salt)
• 1/2 tsp Colman’s dry mustard powder
• 1/2 tsp curry powder
• 1 cup of mixed frozen veggies (corn/peas/carrots)
• 1/2 chopped tomato (or 6oz tomato paste + water…. or tomato sauce…)
• 1/2 cup shredded cheddar cheese
• 1/4 cup Bass beer
• 2 giant potatoes (or 4 small ones)
• 1 Tbsp butter
• 1/3 cup of milk

1. Preheat oven to 350F
2. In a large pot, boil the potatoes (chopped into quarters) until soft
3. Mash potatoes; add butter and milk, using a hand mixer.
4. In a large pan, cook the ground beef. When cooked halfway, add chopped onion.
5. Add Worcestershire, soy, garlic, season salt, mustard powder, and curry powder. Mix.
6. Add frozen veggies, mix.
7. Add chopped tomato.
8. Rip up the slice of cheese and mix into stew.
9. Add beer. Let the beer cook into the stew for a few minutes.
10. Put the stew in a baking dish, put the mashed potatoes in a layer on top. Bake 30 mins.

Delicious.