Thursday, March 1, 2012

Smoked Porter Chili

Once a year we invite friends over for our Winter Chili Cook-Off.  Each couple brings one chili recipe to enter into a blind tasting and voting.  (For our Winter Chili Cook-Off Rules check out the Hop & Kettle YouTube Channel.) This year we created a recipe that was inspired by a recent trip I took to Long Island, NY.  I found a BBQ restaurant called Bobbique that serves an amazing smoked brisket chili.   It was Chef Eric Rifkin’s chili that inspired us to develop this recipe.  After the voting was closed we were please to discover that our chili recipe took first place.

Tools Required:
Stockpot 6 Qt

1 tbsp Beef Bouillon
½ cup Hot Water
1-2 tbsp olive oil
1 ½ lbs Cubed Beef
1 lbs Ground Pork Sausage
4 Garlic Cloves (Finely Diced)
1 cup Onion (Finely Diced)
8 – 10 oz Tomato Sauce
16 oz Stone Smoked Porter
1 tsp Hot Sauce
2 tbsp Liquid Smoke
3 tbsp Chili Powder
2 tbsp Cumin
2 tsp Paprika
2 tsp Dried Oregano
2 tsp Sugar
½ tsp Coriander
1 tsp Unsweetened Cocoa
2 cups Red Kidney Beans
2 cups Black Beans
½ cup Shredded Smoked Gouda (optional)
½ cup Chopped Green Onions (optional)
Combine the ½ cup of boiling hot water and 1 tbsp of Beef Bouillon in a small bowl or measuring cup, whisk until dissolved, and reserve.

In a large stockpot add 1-2 tbsp olive oil, brown 1 ½ pounds of cubed beef then remove and place in a bowl.  In the same pot, add 1 pound of ground pork sausage and brown.  Add finely diced garlic and onion to the sausage and stir until tender.   
Add the cubed beef back into the pot along with the tomato sauce, hot water and beef bouillon mixture, Rouge Smoked Porter, hot sauce, liquid smoke, chili powder cumin, paprika, dried oregano, sugar, coriander, and unsweetened cocoa.  Mix thoroughly.

Bring to a boil, reduce the heat to a simmer, and cover for 1 hour.  Stir occasionally.

Add 2 cups of Red Kidney beans and 2 cups of Black Beans to the chili, stir to combine, and return to a simmer.  Cover and cook for 1 hour and 20 minutes.  Check the flavoring and tenderness of the beef cubes after the second hour.

Serve Chili topped with Shredded Gouda and Chopped Green Onions. (Optional)

We suggest letting the chili rest for at least an hour after you turn off the stove.  This will give it time for the flavors to meld together.  This is optional of course because the chili tastes amazing either way.