Beer

Summer Shandy Beer-braised Cincinnati Chili | 0 Comments
From Beer-braised Cincinnati Chili , Aired on Wed 7/8
Chef Jeff Henderson, Chili, Beer, Brew Garden
Instructions

WHAT TO GET

chili

1 pound cooked whole wheat spaghetti

⅔ pound ground bison

2 tablespoons all purpose flour

1 yellow onion, small diced

1 green bell pepper, small diced

1 charred jalapeno, small diced

4 cloves garlic, minced

1 herb bundle

½ tablespoon chili powder

1 teaspoon smoked paprika

½ tablespoon ground cumin

1 tablespoon ground cumin

⅛ teaspoon cinnamon

1 nice pinch allspice

⅓ cup semi-sweet chocolate chips

⅓ cup tomato paste

2 teaspoons dried oregano

3 cups beef stock

⅓ bottle summer shandy beer

1 can kidney beans, drained

1 small diced tomato (for topping)

¾ sharp cheddar cheese, grated

1 can diced tomatoes

savory greek yogurt topping

½ cup greek yogurt

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

1 teaspoon minced parsley

WHAT TO DO

Chili

1.    in large dutch oven, add oil, onion, bell pepper, garlic, jalapeno, flour, and dry spices, stirring until onions caramelize

2.   add bison, stirring until browned

3.   when bison browns, add  beer and stock, tomato paste, herb bundle, chocolate chips, beans,  diced can tomatoes and allow to simmer for 45 minutes

4.   after simmer, and before serving, add cheese and fresh diced tomato

5.   top with savory greek yogurt topping before serving

greek yogurt topping

1.    whisk all ingredients together in small bowl until fully combined

 

Ingredients
  • 1 pound cooked whole wheat spaghetti
  • ⅔ pound ground bison
  • 2 tablespoons all purpose flour
  • 1 yellow onion, small diced
  • 1 green bell pepper, small diced
  • 1 charred jalapeno, small diced
  • 4 cloves garlic, minced
  • 1 herb bundle
  • ½ tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 ½ tablespoon ground cumin
  • ⅛ teaspoon cinnamon
  • 1 nice pinch allspice
  • ⅓ cup semi-sweet chocolate chips
  • ⅓ cup tomato paste
  • 2 teaspoons dried oregano
  • 3 cups beef stock
  • ⅓ bottle summer shandy beer
  • 1 can kidney beans, drained
  • 1 small diced tomato (for topping)
  • ¾ sharp cheddar cheese, grated
  • 1 can diced tomatoes
  • ½ cup greek yogurt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch creole seasoning
  • 1 teaspoon minced parsley
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