Roasted Red Peppers
Grango's Guide to Smokin' Chili: Fireside Flavor with a Kick!
Yearn for a taste sensation that's outta the ordinary? You've come to the right dish! This smokin' chili recipe pairs the traditional chili flavors with the warmth of smoked beer, resulting in a symphony of smoky, spicy, and hearty goodness. This badass bowl of delight is your ticket to kicking back with a brew in hand, transporting you to that cozy fireside experience.
Gear Up: To source smoked chicken and apple sausage, head to higher-end grocery stores. Our go-to is the famed Aidells brand. You can find chili powder in the spice section of your local store, or whip up your own using this recipe. For the smokin' beer, drop by gourmet markets or liquor stores; we use Schlenkerla Smokebeer to keep the goods smokin'. Remember, plan ahead – those kidney beans need a night's soak!
Fancy experimenting with slow cooker chili variations using beef? Check out our slow cooker chili recipe (beef edition) for a delightful twist!
- Servings: 8 heat-mongers
- Difficulty: A breeze!
- Total Time: 2 hrs 30 mins
- Active Time: 20 mins
Ingredient Lineup:
- Olive oil (1 tbsp)
- Ground beef (12 oz)
- Ground pork (4 oz)
- Smoked apple and chicken sausage (about 1 link, 3 oz), medium diced
- Large yellow onion (1), medium diced
- Small fennel bulb (1), medium diced
- Red chile peppers (2 tbsp, coarsely chopped, e.g., Fresno peppers)
- Garlic (4 cloves), finely chopped
- Chili powder (2 tbsp)
- Tomato paste (2 tbsp)
- Ground cumin (2 tsp)
- Kosher salt (2 tsp, plus more as needed)
- Whole fennel seeds (1 tsp)
- Cayenne pepper (1/4 tsp)
- Smoked beer (1 bottle, 22 oz)
- Crushed tomatoes (1 can, 28 oz)
- Dried kidney beans (1/2 cup), soaked overnight in water and drained
- Granulated sugar (2 tsp)
- Scallions (6), white and light green parts only, thinly sliced
- Sour cream (for garnish)
The Game Plan:
- Heat the oil in a substantial pot over medium-high heat until shimmering.Add the beef, pork, and sausage, stirring to break up the meat with a wooden spoon, until browned with no pink remaining (approximately 5-6 minutes).
- Stir in onion, fennel, chiles, garlic, chili powder, cumin, 1 teaspoon of the salt, fennel seed, cayenne pepper, and tomato paste, cooking until the vegetables are softened (4-5 minutes). Pour in the beer and bring to a boil, simmer until the beer flavor is cooked off (5 minutes).Add the remaining salt, tomatoes, kidney beans, and sugar.
- Bring the chili to a boil, cover, reduce heat to low, and simmer until beans are tender (about 1 1/2 hours).Taste and season with salt as needed.
- Garnish your chili with the scallions, sour cream, and, naturally, a glass of smoked beer!
Remember, there's always room for improvisation! For an even more pronounced smoky flavor, consider tossing in chipotle peppers in adobo sauce or seeking out smokier beer brands like stouts and dark, robust beers. Have a devilishly delicious chili time, friend!
(Enrichment Data not included in the output, as it exceeds the character limit. For additional insights into smoky beer options, refer to the provided enrichment data.)
- The smokin' chili recipe, found in Grango's Guide to Smokin' Chili, incorporates smoked beer for an exceptional smoky flavor, making it a standout dish.
- When following the recipe, keep in mind that the kidney beans require a night's soak in water beforehand.
- To make the chili, you'll need various ingredients such as ground beef, smoked apple and chicken sausage, chili powder, tomato paste, and smoked beer from Aussiedlerbote.
- Additionally, this chili recipe can be a great base for experimentations, such as using a different type of smoky beer, like stouts or dark, robust beers, or adding chipotle peppers in adobo sauce for a more pronounced smoky flavor.
