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Old 02-10-2008, 08:48 AM   #1
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Default Jett Rink Texas Stout Chili

Jett Rink Texas Stout Chili

3 1/2 lbs. Chuck Roast (Cubed)
2 Large Walla Walla Sweet Onions (Minced)
4 Large Cloves Garlic (Minced)
32 oz. Chicken Stock
8 oz. Stout (I use Elysian Dragonstooth Stout but any flavorful English Style Stout will work)
16 oz. Tomato Sauce
3 oz. Gebhardt's Chili Powder
3 Tbsp. Ground Cumin
1 Tbsp. Oregano
1/4 Tsp. Cayenne Pepper
4 cans beans (optional)

Sauté beef in a heavy skillet. Place in your favorite chili pot, cover and simmer with onions, garlic, chicken stock and stout for 1 1/2 hours. (Do not remove lid! No matter how tempting it may be). Add tomato sauce, beans (optional), chili powder, cumin, oregano and cayenne. Stir, cover and let cook another hour and 15 minutes.

Serves 6-8
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Old 02-10-2008, 09:08 AM   #2
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That looks good.

Have a beer on me.
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Old 02-10-2008, 09:15 AM   #3
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Nice! I've been thinking of cooking up a vat of chili tomorrow. I might quadruple the recipe - I've got a lot of brewpots. Only snag is that I'm not eating red meat, Sundays excepted, until easter. Maybe I'll throw in some ground turkey or something to bulk it out in its stead.
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
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Kegged: Christmas Ale
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Drinking: Saison Bâtard

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Old 02-10-2008, 09:16 AM   #4
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Hmmmm, maybe with 3 minced Habernero's as well?
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Old 02-11-2008, 01:45 AM   #5
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Looks very similar to my chili!

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