RACHAEL RAY CHILI WITH BEER RECIPES

Steps:

• Place the chimichurri ingredients in a medium-size bowl and whisk
• Season with salt to taste
• (The chimichurri can be made a day in advance
• )   For the chili, tear tops and stems off of the chili peppers and shake out the seeds—it’s ok if they don’t all come out, the more seeds you leave in, the spicier the chili will be
• Place the chiles into a saucepot with all of the beef stock and bring to a boil
• Boil on high, for 10 minutes to soften the chiles
• Remove from the heat and let cool
• Once cool, place chiles and stock into a blender and blend, on high, until super-smooth
• Set aside
• While the stock is cooling, heat a large Dutch oven over high heat
• Add enough canola oil to coat the bottom of the pot
• Once the oil is hot, add in the beef and cook until brown, breaking it up as it cooks
• Add in the onion and garlic, and cook over medium heat until the onions are translucent and the garlic becomes fragrant, about 5 minutes
• Season the meat with 1 1/2 teaspoons salt, the chili powder, cumin and smoked paprika
• Stir for a few seconds to toast the spices then add the beer and bring to a boil
• Once the beer is boiling, add the vinegar, puréed chili and stock mixture, and the crushed tomatoes
• Stir to combine then lower the heat to medium-low
• Let the chili simmer for about an hour or until it starts to thicken up a bit
• After an hour, add in the beans to cook until just heated through
• Spoon the chili into bowls and top with a dollop of sour cream and a spoonful of chimichurri
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Steps:

• Preheat oven to 325°F
• Bring meat to room temperature and pat dry
• Season with salt and pepper
• Heat oil, a turn of the pan, in a large Dutch oven over medium-high heat
• Brown the meat in batches to avoid overcrowding the pot
• Remove browned beef to a platter
• Add butter to the drippings in pan and reduce heat to medium
• Add in all the dried spices and stir 1-2 minutes to toast them
• Add onions, bell peppers, celery, garlic, salt, pepper, bay and thyme; cook partially covered to soften, 10-12 minutes, stirring occasionally
• Add flour and stir to cook it out a bit then add Worcestershire and beer
• Let beer reduce by half then add stock, beans, tomatoes and browned beef
• Bring chili to a low boil then cover and place in oven for 1½ to 2 hours until meat is very tender
• Chili can also be kept at low simmer on stove top partially covered but be sure to stir it occasionally to prevent scorching
• Top the chili with scallions, a few dashes of hot sauce and cheese crackers, and serve