02 Dec 2014
With the cold winter months on the horizon, there’s nothing quite like a hot dish to warm your soul and satisfy your appetite. It’s the comfort in the food we eat and share, that brings us together and let’s us appreciate the nourishment and joy that comes from a tasty meal. When we think of winter and all the delicious dishes that are associated with the season, one recipe in particular comes to our mind, and that’s Beer Chili!
Chili is a hearty, appetizing and tasty dish that is easy to make and is also a great dish to share with large groups. When you’re in charge of bringing food to your next gathering, impress your friends and family with this “Winter Warmer” recipe, that just so happens to have Samuel Adams beer added to it.
Here is what you’ll need to make it all happen:
- 4 pounds of ground beef (substitute ground turkey, or omit the meat all together and enjoy it vegetarian)
- A dash of Kosher salt and fresh ground pepper
- 2 tablespoons of canola or olive oil
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 yellow onion, diced
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 ½ cups (12oz.) Samuel Adams Boston Lager
- 3-4 ripe tomatoes
- 12oz. can of tomato paste
- 1 can of kidney beans (drained and rinsed)
- 1 teaspoon of hot sauce (we recommend a dab of Sriracha for some kick)
- 2 cups shredded cheddar cheese (Cabot Extra Sharp is our suggestion)
- 1 cup sour cream
- 1 cup chopped green onions
Now that you’ve got all your ingredients, let’s start cooking!
In a large, heavy deep pot, brown the meat over medium heat, stirring until completely cooked through. Drain the excess juices from the meat, set aside. Add the oil to the pot your meat was in. When your oil has heated up, add in diced peppers, onion, chili powder, cayenne, cumin and thyme. Cook over a medium heat until the peppers and onions become soft and start to brown.
Next you’ll want to add the Boston lager, diced tomatoes and tomato paste and bring to a simmer. Return the meat to the pot and stir in kidney beans and hot sauce. Add salt and pepper to taste. Bring your chili to a medium-low heat and simmer on the stove for 45 minutes to an hour. Be sure to stir your chili frequently! When you are ready to serve, don’t forget to add the shredded cheese, sour cream and green onions for garnish.
Lastly, pair your meal with a tasty, cold Samuel Adam’s brew.
Bon Appetite! What are your favorite beer recipes? Please share on our Facebook Page.
21 Jul 2014
Everyone loves to grill in the summertime. Most put hours into the best marinade, making sure they have enough bacon to feed their carnivorous crowd, and perfecting their pasta salad recipe. The beer and wine to go with it is usually an afterthought, a quick trip to the corner store before the crowd arrives. We are here to bring your summer barbeques to THE NEXT LEVEL with amazing wine and beer pairings to go along with your favorite grilling staples.
Beer and Burgers
These two words just go so naturally together, like Fish & Chips or Coors Light & Beer Pong. Everyone loves a good summer burger and the jackpot of various flavors coming from a fresh-off-the-grill cheeseburger become even more delightful with the right beer.
The flavor profile of the cheeseburger has salt (meat), sweet (ketchup, tomato), sour (pickles, mustard), but is missing the bitter factor. We recommend rounding out your meal with a bitter beer, such as Sam Adam’s Rebel IPA, The Shed’s IPA, or one of our favorites to pair with a burger, Otter Creek’s Black IPA. Another delicious pairing for a burger is a porter, as the roasted malt flavor adds another dimension to the flavor profile of the burger. We recommend trying Switchback’s Dooley’s Belated Porter.
Wine and Burgers
If you’re like us, there’s nothing better than a nice, big glass of wine at the end of the day. If you’re grilling burgers, try pairing them with J. Lohr Estate’s Seven Oaks Cabernet Sauvignon, Woodbridge’s Shiraz, or Boyden Valley’s Riberbed Red, which is similar to a Pinot Noir. All of these reds delight when drank with red meats.
Grilled chicken is one of the staples of summertime barbeques, and the variety of wine and beer that can be successfully paired with grilled chicken is seemingly endless. However, we wanted to share a few of our favorites with you to try out this summer!
Brown Lagers are the perfect choice for barbeque chicken and we suggest trying Newcastle’s Brown Ale. If you’re seasoning your chicken with a lot of herbs and citrus flavors, try pairing it with a light, citrus beer, such as Magic Hat’s Circus Boy Hefeweizen.
For wines, try pairing your favorite grilled barbeque dishes with Temptation Zinfandel, Simply Naked’s Chardonnay, or Little Black Dresses’ Riesling. All of these lighter wines compliment any flavor of grilled chicken you’re preparing this summer.
We saved the best for last: steak. No introduction or flavor profile needed, we all know the deliciousness that a fresh-off-the-grill steak brings to any meal. There are two great beer options to pair with steak: Porters and Brown Ales. Both offer a bitter contrast and rich flavor to go along with your steak. We suggest trying Switchback’s Dooley’s Belated Porter and Newcastle’s Brown Ale. If you’re looking to pair a nice glass of wine with your steak, try Temptation Zinfandel or J. Lohr Estate’s Seven Oaks Cabernet Sauvignon.
What are your favorite booze & BBQ pairings for summer grilling? Please post them on our Facebook Page.