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Steamin' Chile Chili Recipe


The Beer Fox says, “Although chili is claimed as the official dish of the state of Texas, it is actually a dish, made with peppers and meat, with its etymology derived from the Spanish "chile con carne."  The actual derivation of the dish may have sprung from Mexico or Baja, California, with wide variation between flavors, spiciness and heat.  Some are characteristically yellow, while others glow a reddish-orange.    This bold and spirited chili ought to be outlawed!”

Recommended Beer: Cerveza De Santa Rosa Chile Ale – Third Street Aleworks, Santa Rosa, California, USA

Style: Chile Beer – Golden Amber Yellow – A chile beer with mild malt flavors and a smooth wash of pepper on the tongue. Dry finish.

1 lb. ground beef
1 lb. ground pork
1 lb. steak, grilled and cut into small pieces
2 cans (29 oz.) kidney beans
1-2 cans (15 oz.) tomatoes
1 medium onion, chopped
2 green peppers, chopped
2 red habernero peppers
2 tablespoons butter
8 oz. Cerveza De Santa Rosa Chile Ale
1 can (16 oz.) tomato sauce
1 can (12 oz.) tomato paste
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon chipotle powder
2 teaspoons oregano
1-2 teaspoons Tabasco sauce
1 teaspoon habernero chili powder
1-2 teaspoons Worcestershire sauce, soy sauce,
or A-1 Steak Sauce

Brown onions and peppers in butter until tender and clear. Add ground beef. Brown until crumby. Add remaining ingredients, including Cerveza De Santa Rosa Chile Ale, and simmer at least 1 hour, longer if desired.

Grate cheddar cheese on top.

* Health Benefit: Rich in protein, fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, phosphorus, magnesium, zinc, copper, pantothenic acid

Cheers!

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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