Cooking with Beer: Chile con Carne Recipe
Adding beer — in this case Vienna, Märzen, or Oktoberfest, but the choices are plentiful — to your chili can make the flavors more complex and robust. Try serving this chili with garnishes of sharp cheddar, a mixture of freshly minced scallions and cilantro, and a dollop of sour cream.
Prep time: About 20 min
Cook time: About 1 hr
Yield: 10–12 servings
2-1/2 to 3 pounds super-lean ground pork, beef, or combination
2 tablespoons olive oil
2 large onions, chopped
6 large cloves garlic, minced
2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
2 teaspoons dried oregano, crushed
1/3 to 1/2 cup mild, red chile powder (ancho if you can get it)
1–2 teaspoons cayenne (optional)
2 cups Vienna/Märzen/Oktoberfest style beer mixed with 1/3 cup masa harina (or fine-ground cornmeal)
3 cups canned broth (chicken, vegetable, or beef) or water
1 16-ounce can kidney beans, drained
1 16-ounce can black beans, drained
2 16-ounce cans pinto beans, drained
Salt and freshly ground black pepper to taste
In a large skillet, cook the meat over medium heat just until all traces of pink are gone (don’t cook until browned). Remove from heat, drain off the excess fat, and set aside.
Heat oil in a large Dutch oven over medium heat. Add onions and cook until translucent, about 2 minutes.
Lower heat to medium-low and add garlic, cumin, coriander, and oregano. Continue cooking for 4 minutes.
Sprinkle in chile powder and cayenne (if using) and continue cooking for 1 minute.
Add beer, broth, cooked meat, and beans. Simmer slowly, stirring frequently, for 40 minutes. Salt and pepper to taste.
Per serving: Calories 302 (From Fat 82); Fat 9g (Saturated 2g); Cholesterol 65mg; Sodium 761mg; Carbohydrate 23g (Dietary Fiber 8g); Protein 30g.
For a marvelous Southwestern twist, stir in 1 large can of drained hominy during the last 10 minutes of cooking. For a heartier chili, cook 1/2-pound chopped bacon and add it along with the meat and beans.