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Jett Rink Texas Stout Chili

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Brewtopia

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Jett Rink Texas Stout Chili

Ingredients:
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
chili 001.jpg

chili 004.jpg
 

Kai

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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.
 
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