The Alchemist

Diggin’ up old gems…

This was an old blog of mine from the original website. I thought that it deserved a second life. Enjoy.

This year’s Brewers Fest was a hell of a good time. Aside from the part where my dog ran away and was roaming around Burlington for 2 1/2 hours that is. I am happy to report that she was found by Mr. and Mrs. Chef safe and sound. As promised, here is my chili recipe from Saturday:

In a heavy sauce pan or stock pot, sweat in 2 tbsp olive oil:

1 cup diced sweet onion
3/4 cup diced red bell pepper
2 tbsp chopped garlic

When the onions soften and begin to appear transparent, add:

1 lb lean ground beef

To the vegetables and beef add:

1 tbsp Hungarian paprika
1 tbsp smoked Spanish paprika
2 tbsp ground ancho chili
1 to 2 tbsp sea salt or kosher salt
1 tbsp toasted ground cumin seed
1 tsp cayenne pepper
1 tsp fresh ground black pepper
1 tsp dark unsweetened cocoa powder
1/2 tsp cinnamon
1/2 tsp allspice

Stir constantly while the beef cooks through to ensure that there are no big chunks of beef in your finished chili. In the end you want a smooth chili with an even consistency throughout.

To the pot add:

3/4 cup unsweetened tomato paste
12 oz. low bitterness porter
12 oz. low bitterness light ale or lager

Bring the pot to a boil and reduce to slow simmer. Cover and stir occasionally(you will need to remove the lid to do that) for 2 to 4 hours.

To fully recreate the Cincinnati experience, serve the chili over spaghetti and top with shredded cheddar cheese. You can also add diced raw onion and/or red beans to the toppings. For those who are really curious, chili, spaghetti and cheese is a three way; chili, spaghetti and cheese with onion or beans is a four way; chili, spaghetti, cheese, red beans and onion is a five way.

To further recreate the the Cincinnati experience, watch a really bad professional baseball team get their guts stomped out by their opponent. Love ya Griffey!

Enjoy many happy days of chili-making joy and don’t forget to chill down six or thirty of your favorite beers to enjoy while cooking/eating your chili.