Apr 02 2016
A cold week-end here in Ohio so it was a good time to fix this
chili I wanted to try. I found the recipe on a food blog called cakenknife. The
long list of seasonings alone would turn me off but the inclusion of a black
porter beer got my attention so had to try it.
I had a pillsbury ritz pie crust in the freezer that needed
used so I baked a buttermilk pie for our dessert. I had a recipe from my sister
I always use. It calls for 1 ½ cups sugar; for a change I used a half cup of
brown sugar and a cup of white sugar. I thought it turned out a little better.
The recipe used some vanilla porter but I used my favorite
Deschutes Black Butte Porter. I stayed pretty true to the recipe. I used
rounded measuring spoons for all the spices, smoked insted of sweet paprika and
ground chipotle chili instead of cayene.
The recipe called for cooking the onions in a little olive oil
and then adding the meat to brown up and then adding the rest of the
ingredients. I did it my usual way for chili, after I have the meat and onions
browned I add all the dry ingredients and cook a few minutes stirring. I then
add any liquid I am using to deglaze the pan. I then add all the rest of the
ingredients. After it comes to a boil I turn down to low and like to let it
simmer 2 to 3 hours for the best flavor. If it's a thick chili I will partially
cover but for a thin watery chili I leave the lid off.
I like to serve chili with shredded cheese, sour cream and
some buttered saltines. I thought the chili had great flavor for one a little
different. My wife tasted it and said she didn't like it too well. I had the
half can of tomato paste left and told her to stir a Tbs. of that in and the
cheese and sour cream would cut it some. She tried that and liked it. Our
daughter thought it was pretty good.
For the pie
For the chili
Dry seasonings
Meat and onions browning
Dry seasoning added
All in the pot
Simmered over 2 hours ready to serve
My supper
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