Apr 16, 2014 Updated: 1:36 PM
By Susie Middleton | Thursday, December 1, 2011
Just say the name of this incredible recipe -- Texas Beef Chili with Poblanos and Beer – and you know that it’s going to be good. This is a classic Texas-style chili because contains meat and chiles, but no beans (although they do make a tasty garnish, if you like). It’s got a great spicy kick, and its flavor gets even better if you make it a day or two before, so plan ahead. We promise it'll be worth it!
Tip: Try it with chipotle and New Mexico chile powders, available from McCormick in your grocery store.
3 Tbs. olive oil; more as needed
2 large sweet onions, diced (about 4 cups)
2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
5 cloves garlic, minced
1 tsp. kosher salt; more to taste
4-1/2 lb. boneless beef chuck, cut into 1-inch cubes
2 bay leaves
2 cinnamon sticks, 3 to 4 inches long
3 Tbs. New Mexico chile powder (or 2 tablespoons ancho chile powder)
1 Tbs. chipotle chile powder
1 Tbs. ground cumin
1/8 tsp. ground cloves
12-oz. bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
1-1/2 qt. homemade or low-salt beef broth
For the Garnish
2 14-oz. cans kidney beans, rinsed and drained
1 medium red onion, chopped
3 medium tomatoes, cored, seeded, and chopped
1/3 cup coarsely chopped fresh cilantro
12 oz. sour cream or whole-milk plain yogurt
In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and sauté until softened, translucent, and starting to brown, 8 to 10 min. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 min. If the pan seems dry, add a little more olive oil. Add the garlic and 1 tsp. salt and sauté for another 5 min. Set aside.
Meanwhile, heat the remaining 1 Tbs. olive oil in an 8-quart or larger Dutch oven (preferably enameled cast iron) over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With tongs or a slotted spoon, transfer the browned beef to a bowl. During searing, it’s fine if the pan bottom gets quite dark, but if it smells like it’s burning, reduce the heat a bit. If the pan ever gets dry, add a little more oil.
Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 min. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat—you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves.
If not serving immediately, chill overnight. The next day, skim any fat from the top, if necessary, before reheating.
To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to pot. (The shredded meat will help create a thicker texture.) Taste and add more salt if needed. Heat the beans in a medium bowl covered with plastic in the microwave (or heat them gently in a saucepan). Arrange the beans, chopped red onion, tomatoes, cilantro, and sour cream in small bowls to serve as garnishes with the chili.
Nutrition information (per serving):
Calories (kcal): 590; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 11; Protein (g): 58; Monounsaturated Fat (g): 13; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 900; Cholesterol (mg): 175; Fiber (g): 6.
Susie Middleton is editor at large for Fine Cooking magazine.
By Jaclyn Cashman | Friday, October 14, 2011
Oct. 14, 2011
BOSTON — When the news came earlier this week that, under an amendement in the casino bill, discounted drinks could return to the Bay State, some excitment ensued. An unscientific Greater Boston poll of 106 Bostonians and found 70 percent want to bring Happy Hour Back, 19 percent said no and 11 percent just don't care.
The amendment passed 25-to-13 with bipartisan support, although Senate President Therese Murray warned that the provision could get tied up in the House. The idea, lawmakers said, is that since casino operators often provide free or discounted drinks restaurant and bar owners should be able to do the same to level the playing field.
Senator Hedlund said he is not a fan of discounted drinks but simply wants to ensure that restaurants and bars can compete. In fact, he voted in favor of a failed amendment that would have banned free alcoholic drinks at casinos altogether, joining critics who said they feared it would lead to an increase in drunk driving and related accidents. He said he would prefer not to offer drink specials at his own restaurant, Four Square, in Weymouth.
Sen. Patricia Jehlen voted down the measure saying that allowing free drinks at casinos would put thousands of bars and restaurants at a competitive disadvantage, and that the amendment to ban free drinks was backed by the Massachusetts Restaurant Association.
Friday, August 6, 2010
Everyone likes a good beer now and then, and not only to drink. I like to cook with it. As much as Italians love their wine, a good beer is enjoyed every now and then, and it’s even used in cooking — so next time you’re roasting chicken, think of adding some beer to it.
Find your favorite recipe for roasted chicken.
Set your chicken to rest in a baking casserole. Now add some carrots, celery, onion, fresh garlic and sage leaves.
Season all with salt. Pour in a bottle a beer such as a pale ale, some stock and roast.
Be sure to baste the chicken periodically and it will not only be honey golden but taste savory and delicious.
With a glass a beer, what a perfect meal!
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.
Monday, April 25, 2011
Thursday, January 10, 2013
By Melisa Goh | Tuesday, September 4, 2012
In releasing the recipes, the White House is tapping into a boozy frenzy of anticipation that intensified last week when Obama held a surprise Q&A session on the Reddit message boards. "What's the recipe for the White House's beer?" asked one user.
"It will be out soon! I can tell from firsthand experience, it is tasty," Obama replied.
And on this particular campaign promise, the president has delivered. In the last year, Obama has been serving White House beer during the Super Bowl, on the campaign bus and even to one lucky patron of a Knoxville, Iowa, coffee shop.
Unfortunately for the rest of us, however, a true taste of the White House homebrew remains out of reach. Both recipes — a porter and an ale — are brewed with the honey from White House bees, making the presidential pint a truly unique ambrosia.
Sam Kass, assistant chef at the White House, says while founding fathers like George Washington and Thomas Jefferson were known for crafting whiskey and wine at home, this homebrew marks the first time beer has ever been made at the White House."We asked the curators if there was any history of brewing or distilling here at the White House, so they looked, and turns out there was some evidence of drinking during prohibition, but beyond that there's no evidence that any beer or liquor has been brewed or distilled," he says in the behind-the-scenes video accompanying the recipes.