I’m back today with the recipes from our chili and beer tasting party! This is a wonderful idea for a gathering the hosts can enjoy since everything is prepared in advance.
To see the full table setting and sources, read this post:
Beer Cheese Fondue
Going with my beer theme, I made a beer cheese fondue for an appetizer. This was served with bread, tomatoes, apples and carrots.
- 2 1/2 cups shredded sharp Cheddar
- 4 to 6 ounces shredded Gruyere
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer (I used Heineken)
- 2 tablespoons spicy brown mustard
- A few drops hot sauce
- A few drops Worcestershire sauce
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
Beef & Bean Chili
- 1 onion, coarsely chopped
- 1 1/2 lb ground beef
- 3 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (10.75-oz) can condensed tomato soup
- 1 (14.5-oz) can diced tomatoes/sweet onions (undrained)
- 1 (10-oz) can milder diced tomatoes/green chiles (undrained)
- 1 (16-oz) can chili beans in mild sauce (undrained)
- 1 (15-oz) can black beans (drained)
- desired toppings (oyster crackers, sour cream, cheese, green onions)
- Preheat large saucepan on medium-high 2–3 minutes. Place beef, chili powder, seasoned salt, pepper, and onions in pan; cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
- Stir in remaining ingredients. Bring to a boil, stirring often. Reduce heat to low; cook and stir 10 more minutes to blend flavors.
- 1 pound ground beef
- 1 cup coarsely chopped onion
- 2 garlic cloves, minced
- 2 (16-oz.) cans light red kidney beans, rinsed and drained
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
- 1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
- 1 (14-oz.) can beef broth
- 2 cups frozen yellow and white whole kernel corn
- 1 (1-oz.) envelope taco seasoning mix
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh cilantro
- Toppings: sour cream, cheese, tortilla chips, avocado and chopped fresh cilantro
- Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
- Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat.
- Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated.
White Chicken Chili
- 1 large sweet onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups shredded cooked chicken
- 2 (14 1/2-oz.) cans chicken broth
- 2 (4.5-oz.) cans chopped green chiles
- 1 (1.25-oz.) package white chicken chili seasoning mix
- 3 (16-oz.) cans navy beans
- Toppings: sour cream, shredded Monterey Jack cheese, cilantro, avocado
- Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender.
- Stir in chicken, next 3 ingredients, and navy beans.
- Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
Baked Brownie Pudding
Barefoot Contessa: Back to Basics (affiliate)
For dessert, I went with one of our FAVORITES and it was a huge hit… baked brownie pudding!
- 1/2 pound (2 sticks) unsalted butter plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean (I used a tsp of vanilla as a substitute)
- 1 tablespoon framboise liqueur (optional, but I did use this)
- Vanilla ice cream, for serving
1. Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 x 12 x 2 inch) oval baking dish. Melt the butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
3. When the egg and sugar mixture is ready, lower the speed to low and add the vanilla / vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
5. Allow to cool and serve with vanilla ice cream.
As far as quantities for everything, we had 12 guests and one recipe of each chili and the fondue is plenty. Now, because we also have two ravenous boys at home, I doubled everything. I froze everything for us to have on hand. For the brownie pudding, I only made one recipe and should have done two pans. It was a huge hit!
We made it to the weekend, y’all!
DIXIE DELIGHTS DELIVERED