I've made a lot of chili. I love it, and I regularly rotate it weekly or bi-weekly. I'm always looking for something different in flavor, but I ALWAYS want it to be a hearty, "STICK to your RIBS" style. This time, I wanted to encompass the porky flavor of beer brats, mixed with my favorite kind of chili meat, ground chuck. I usually like beans in my chili, but I kept the ratio lower than normal so the meat could shine. The kicker here, is the blend of spices that permeate throughout, with a hint of Indian flavors, along with the ingenious idea of pureeing all the veg that I normally just dice up and cook into the meat. It really produced a deep, RICH flavored chili with a smooth and velvety finish.
Perfect to top hot dogs, fries, burgers, spaghetti... you name it. Just keep in mind that a little goes a LONG way.
- 2 Tbls chili powder
- 1 Tbls ground cumin
- 2 tsp ground corriander
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- 1 Tbls paprika
- 1 Tbls dried oregano, lightly crushed
- ¼ tsp cinnamon
- ½ tsp aleppo pepper, or ¼ red chili flake
Mix all ingredients together in a small bowl and set aside.
Getting the broth together:
- 2 white or yellow onions, diced
- 10 cloves of garlic, halved
- 2 canned chipotle peppers
- 1 pickled jalapeño, seeded and chopped
- 1 fresh jalapeño, seeded and chopped
- 2 Tbls tomato paste
- 2 tsp honey
Place in food processor and puree until smooth. Set aside.
Let's make some chili!
- 1 - 12 oz. Pale Ale beer
- 1 - 28 oz. San Marzano whole peeled tomatoes, crushed
- ½ cup chicken stock, more if needed
- 2 Tbls EV olive oil
- 2 cups minced cremini mushrooms (I used a food processor)
- 1 lb ground chuck steak
- 1 lb beer brats, casings removed
- 2 cups beans, cooked (I used black and pinto, or used canned, drained and rinsed)
- reserved spice blend
- reserved pepper-onion puree
In a large dutch oven, or deep pot, over medium-high heat, add olive oil and minced mushrooms and cook them down to release moisture, about 5 min. Season with a little salt and pepper, and reserve mushrooms to a covered dish. Add a little more olive oil, and saute the steak and the brats together, breaking them up as you brown the meat. Season with a little salt and pepper. Once the meat is cooked (about 5 min), add the reserved spice blend and mix well.
Toast the spices for about 2 min, and deglaze with the beer. Reduce the beer for about 2 - 3 min. and add the reserved pepper-onion mixture. Cook for about 2 - 3 more min. Add beans and chicken stock and mix well. If it looks a little thick, you can add some more chicken stock. Bring back to a simmer, and reduce heat to low. Cover halfway with lid, and simmer for an hour.
Add reserved mushrooms to the pot, and continue to cook for another 30 min. Keep warm until you are ready to serve.
Serve with sweet corn bread or rice and top with Toasted Cumin Crema (See below)
Toasted Cumin Crema:
- ½ tsp toasted cumin seeds
- ½ cup sour cream
- 2 Tbls mayo
- 1 Tbls heavy cream
- Salt and Pepper
Mix all ingredients together and let chill for at least 2 hours. Salt and pepper to taste.