Ks World: Full of Food, Beer & Love

Brown Ale Chicken Chili (serves 6)
1 chicken leg quarter, with skin and bone
1 dried cayenne pepper
1 dried California chili pepper
4 c. water

8 oz. dried black beans

2 medium carrots, chopped
1 small yellow onion, chopped
1/2 large green bell pepper, chopped
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1/2 tsp. garlic powder
3/4 c. brown ale

1 can of corn, drained

Salt and Pepper to taste.

1. In a crockpot, place chicken quarter, dried peppers and water.  Cook on high for 4 hours.  Remove chicken to cool.  Remove peppers and discard.  Keep the water in the crockpot...it is now similar to a chicken broth. 
2. After chicken has cooled, remove and discard skin and bones.  Shred meat and return to crockpot.
3. Sort and rinse the black beans.  Quicksoak beans according to package directions. Then add beans to crockpot.
4. Add carrots, onion, bell peppers, spices and beer to crockpot.  Cook on high for 4-5 hours.
5. Add corn to crockpot and heat till corn is warmed through, about 10-15 minutes.
6. Serve over cornbread and garnish with sour cream and cheddar, if desired.

Enjoy!

Nutritional Info (per serving)
212 calories
29 carbs
2 g fat
17 g protein
85 mg sodium
3 g sugar

The temperature has fallen and I find myself longing for a meal that can really warm you up.  What's better than a chili?! 


Red Hot Red Ale Chili (yields 4-6 servings):
1 tbsp. olive oil
1 pork chop, cut into 1" pieces
1 chicken breast, cut into 1" pieces
1 c. beer (I used a cinnamon red ale)
2 carrots, peeled and chopped
2 celery, chopped
1/2 onion, chopped
1/2 green bell pepper, chopped
3 tomatoes, chopped and seeded
1 chili pepper, chopped (if you want less heat, remove ribs and seeds)
1/4 tsp. red pepper flakes
1/4 tsp. ground cayenne red pepper
1 tbsp. hot sauce (I currently have 3 different ones and used about a tsp of each)
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 c. chicken broth
1 can of beans (I used pinto)
1 carton (18.3 oz) sweet potato tomatillo bisque (you could use a can of regular tomato soup)

Garnish:
-shredded cheese
-sour cream
-ground cayenne red pepper
-cilantro

I used a crockpot for this chili, but you could do it in a stockpot.  I like to brown the meat first even when using a crock pot.  In a large skillet, heat olive oil over medium to medium-high heat.  Brown the chunks of chicken and pork. Drain.  Add to crockpot.

To the crockpot, add everything but the bisque and pinto beans.  Cook on low heat for 6-8 hours or on high for 4-6 or until veggies are tender.

Add the bisque and beans, stir to combine.  Continue to heat till everything is warmed through  - about 30 minutes in a crockpot or just 5-10 minutes on the stove top.

Top with shredded cheese and sour cream, sprinkle some ground cayenne red pepper, and garnish with some cilantro.

Enjoy.