At long last I’ll wrap up the review of our Chili & Beer Tasting party with the recipes! We tried to carry the theme all the way through the meal and it really turned out splendidly.
Beer Cheese Fondue
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
We served with:
summer sausage
cauliflower
french bread
apple slices
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.
Source: Rachel Ray
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 one-half of the onions in pan; cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often.
Reduce heat to low; cook and stir 10 more minutes to blend flavors. Serve.
Source: Publix Apron’s Recipes
Southwestern Chili
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. Stir in cilantro just before serving. Serve with desired toppings.
Source: Southern Living
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 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.
Source: Southern Living, January 2012
Black & Tan Guinness Brownies
Tan Brownies:
6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4 1/2 ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
Cooking spray
Black Brownies:
3 ounces unsweetened chocolate, finely chopped
4 tablespoons butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Guinness Stout
4 1/2 ounces all-purpose flour (about 1 cup)
1/4 teaspoon salt
Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.
To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.
To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.
Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.
Source: Cooking Light
Happy eats, y’all!
Read more:
Chili & Beer Tasting Party {The Party}
Chili & Beer Tasting Party {The Party}
DIXIE DELIGHTS DELIVERED