Week 04 – 2011

This week we have the Patriots going to Raider Nation. The weather here will be rainy so we’re going to kick things up a few notches with a fall classic – Chili! We’ll eat well, drink well and hope our Pats fare better than the Jets did with a newly relevant Raider team.

Chili is a classicly simple dish that can be made many ways. Our take is below but feel free to substitute to your preferences.

• 1 pound ground turkey (vegetarian versions can skip this step or substitute fried cubed tofu for texture.)
• 2 cups birchwood smoked stout
• 1 15 oz can red pinto beans
• 1 14 oz can diced tomatoes (do not drain)
• 1 8 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 tablespoon cider vinegar
• 1 large onions, diced finely
• 3 cloves garlic, minced
• 1 teaspoon cayenne pepper
• 2 chipotle peppers, seeded and chopped in adobo sauce or from the the Mexican food section get the canned peppers in adobo sauce.
• Optional – freshly diced jalepeno as a garnish for serving
• Tablespoon or two of shredded cheddar cheese per bowl served.

In a large pan, cook the ground turkey, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground turkey. Put the meat into a crockpot. Add the remaining ingredients to the crockpot. Stir to mix well. Cook on low setting for at least 4 hours before serving or refrigerating.

When serving fresh from the crockpot, ladle into a bowl, add jalepenos and cheddar cheese. Enjoy as is or with tortilla chips. The remaining Birchwood Smoked Stout from above will be enjoyed while cooking and for the game we’ll be drinking Wrigian with our chili. It’s a favorite of ours with spicy foods. Good alternatives are hoppy beers like our Hop Session and Hooksett ales. Living large a Tripel or Barleywine work nicely with chili too although we prefer to share a beer that robust during game day. Bonus points for sending us a picture of your chili being enjoyed with a bottle of Indomitus Black edition.

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