BLACKSTRAP STOUT CHILI

BlackStrap Stout Chili image

Make and share this BlackStrap Stout Chili recipe from Food.com.

Provided by burnsie

Categories Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs sirloin steaks
2 lbs pork brisket
3 medium onions, coarsely chopped
3 cloves garlic (minced)
6 pieces bacon
12 ounces oasis oatmeal stout beer (or your favorite stout)
4 ounces jim beam whiskey
2 tablespoons blackstrap molasses
1 teaspoon salt, to taste
4 tablespoons ground cumin
1/2 cup tomato paste
3 cups tomato sauce
1 teaspoon Worcestershire sauce
1 green bell pepper (chopped)
1 red bell pepper (chopped)
2 tablespoons crushed red pepper flakes
8 whole fresh jalapenos (chopped)
2 tablespoons Tabasco sauce
1/4 cup masa harina flour
2 cans dark red kidney beans

Steps:

Fry Bacon.
Reserve the grease.
Eat the bacon!
Sauté the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic.
Grill the meat to rare/ medium rare and cut into bite-size chunks.
Pour the beer and whiskey into the LARGE pot and turn heat to medium high.
Dump in the onions and peppers that you sautéed, tomato sauce, Jalapeno, 3/4 of the cumin, the Worcestershire sauce, the Kidney Beans, crushed red pepper,& the Tabasco sauce.
When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tbs of cumin.
Cook on med low to low heat for 1 hour, stirring frequently.
Add the last of the cumin now and cook for another 10- 15 minutes on medium high.
Stir constantly during this last cooking period.
Let simmer until served.

*** Explore more BlackStrap Stout Chili Recipes »

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