10828 Smoked Chili 2 hrs 30 mins 20 mins 8 servings Mon Oct 22 07:14:00 -0700 2007 Fri Mar 14 14:54:45 -0700 2008 Easy American CHOW http://www.chow.com/recipes/10828 Fri, 14 Mar 2008 21:54:45 GMT Smoked beer adds fiery depth Smoked beer adds fiery depth to a classic. Smoked beer is the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agents. It has ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili.

What to buy: Look for smoked chicken and apple sausage at better grocery stores. We used Aidells brand.

Chili powder is available in the spice section of grocery stores or you can make your own with this recipe.

Smoked beer is available at many gourmet markets and liquor stores. We used Schlenkerla Smokebeer.

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  • Heat the olive oil in a large Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat. Once oil shimmers, add beef, pork, and sausage and cook, stirring to break up the meat with a wooden spoon, until meat is browned and no bits of pink remain, about 5 to 6 minutes.
  • Stir in onion, fennel, chiles, garlic, chili powder, cumin, fennel seed, cayenne pepper, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Stir in the sugar, crushed tomatoes and juice, smoked beer, and soaked kidney beans.
  • Bring the chili to a boil, cover the pot, reduce heat to low, and simmer until beans are tender, about 1 1/2 hours. Just before serving, stir in the salt. Taste and adjust seasoning as needed.
  • Serve the chili garnished with sour cream and sliced scallions, and, of course, with a glass of smoked beer.
    • ]]>     http://www.chow.com Adapted from Stephanie V.W. Lucianovic 49 Soup/Salad/Sandwich 1 tablespoon olive oil

    ]]>     217 3/4 pound ground beef

    ]]>     181 3/4 pound ground pork

    ]]>     1/3 cup diced smoked apple and chicken sausage (about 1 link)**

    ]]>     54 1 large yellow onion, coarsely chopped

    ]]>     71 1 small fennel bulb, coarsely chopped

    ]]>     2 tablespoons chopped red chile peppers, such as Fresno peppers**

    ]]>     74 4 to 5 medium garlic cloves, minced

    ]]>     277 2 tablespoons chili powder

    ]]>     283 2 teaspoons ground cumin

    ]]>     285 1 teaspoon whole fennel seed, toasted

    ]]>     277 1/4 teaspoon ground cayenne pepper

    ]]>     109 1 tablespoon tomato paste

    ]]>     298 2 teaspoons sugar

    ]]>     1 (32-ounce) can crushed tomatoes in juice **

    ]]>     1 (25-ounce) bottle smoked beer**

    ]]>     1/2 cup dried kidney beans, soaked overnight in water and drained**

    ]]>     301 2 teaspoons kosher salt

    ]]>     Sour cream, for garnish

    ]]>     54 6 scallions, white and pale green parts only, thinly sliced

    ]]>     400 stew 345 braise 137 meat 232 soup 1021 comfort 768 manly 578 spice 390 spicy 1047 warming 770 satisfying 933 winter 782 autumn 1046 cold weather 4261 feed a crowd 4070 carnivore 1619 omnivore 755 travels well 2747 make ahead 1 chow 13949 stephanie lucianovic