Chili & Beer Tasting {The Eats}

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!

xoxo

Read more:
Chili & Beer Tasting Party {The Party}

Chili & Beer Tasting Party {Invitations}