After last week’s hard core meal in terms of the time and effort it took to prepare it, I wanted to keep things nice and simple this week. I purposely stayed away from opening any of my favorite cookbooks and instead went to my recipe binder which contains dozens upon dozens of clipped and printed out recipes from over the years. I settled on chili because one, I feel it’s the ultimate comfort food, and two, it’s wickedly simple to make. I made a recipe that I always said I should try yet never did, but now I have. Honey and beer chili, yes it tastes as good as it sounds. The recipe called for ground turkey but you can definitely substitute ground beef, chicken, or pork instead. Tofu, however, I just don’t know about…Although I’m not at all a beer drinker, in foods I do like the taste it “brings to the pot.” I consulted with D on this since he is the beer expert in the casa. He currently has Heavy Seas Beer in the house from the Clipper City Brewing Company in Baltimore, Maryland and I used their Gold Ale for the chili.
Honey and Beer Chili
1 Tbl. olive oil
2 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, chopped
1 1/2 lbs. turkey meat
1 1/2 bottles of beer (ambers are great)
1/4 cup honey
2 (28-oz.) cans of crushed tomatoes
2 (6-oz. cans of tomato paste)
2 Tbl. chili powder
1 1/2 tsp. cayenne
1 (16 oz.) can black beans, rinsed and drained
In a large soup pot, heat olive oil over medium-high heat. Add onions and garlic and saute for 3 minutes. Add green pepper and saute for an additional 10 minutes. Next add the turkey meat. Mix often to ensure meat is cooked thoroughly, about 10 minutes. Carefully pour only the fat out of the pot and return it to the heat. Add one bottle of beer, honey, crushed tomatoes, tomato paste, chili powder, cumin and cayenne to turkey mixture. Stir to mix and let it simmer for about 30 minutes. Add the remaining beer to taste. Simmer for an additional 30 minutes and then add the black beans. Stir to mix and simmer for a final 30 minutes before serving in big bowls.