This basic chili recipe combines several flavors of the Southwest. Make it vegetarian, using eggplant, squash, and onion in place of the meat.
George’s Chili in Beer Sauce
recipe by Chef George Hirsch | Makes 6- 8 servings
2 pounds ground beef; or sirloin, cut into 1/2 inch pieces
4 slices maple cured bacon, chopped
10 cloves garlic, chopped
1 cup sweet onion, chopped
4 scallions, chopped
2 jalapenos, seeded and chopped
1 fresh serrano chili pepper, chopped
1 Tablespoon each: cumin, oregano, basil and thyme
1 teaspoon cinnamon
12 ounces of amber beer
2 cups canned plum tomatoes with juice, chopped
1 Tablespoon cider vinegar
1 16-ounce can of red beans, rinsed and drained
2 Tablespoons cilantro
Pre heat a large soup pot over medium high heat.
Add bacon and allow bacon to get a light golden color. Add garlic, onion, olive oil, scallions, jalapenos, serrano, and cook for 2-3 minutes stirring occasionally. Add beef and cook until becomes lightly browned. Drain off any excess fat. Season with cumin, oregano, basil, hot pepper flakes, and cinnamon.
Add beer and reduce liquid for one minute, add tomatoes and vinegar.
Lower temperature to a gentle simmer. Stir, cover pot and cook for 1 1/2 hours stirring occasionally. Add beans and cook for 30 minutes or until the meat is tender.
Tip: Use a good quality amber beer.
