Chili
EASY CHILI WITH SIRLOIN
SUNDAY, JANUARY 2, 2022
We're at our cabin in the Northwoods of Wisconsin over New Years Weekend. The kids did some sledding. Jared and Heather did some ice fishing. Heather pretty much just fed the fish. But, Jared was able to angle in some small pan fish. But, nothing worth keeping. So, we needed something to nourish us and our neighbor, Gary, after a cold day on the lake.
WHERE WE FOUND THE RECIPE
This is really just a recipe that we throw together. Those are sometimes the best. No measuring, just going with what you've always done and work to perfect it each time. I have made this chili for years, but we decided to do something different this time. Instead of using ground beef, we cut up 2 pounds of sirloin into 1-inch chunks. It was a game changer. It was like a stew and chili all rolled into one.
HOW WE LIKE IT
Evan and Kora aren't what you would call "chili lovers." So, more for Jared, Heather and Gary. We all added a little cheese and sour cream to the chili.
"I think I prefer this over the ground beef."
"I still prefer the ground beef. But, the sirloin was super tender."
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EASY STOUT BEER CHILI RECIPE
INGREDIENTS
2 pounds sirloin, cut into 1-inch chunks.
7 ounces chipotle peppers in adobo sauce
2 - 28 ounces cans diced tomatoes
2 - 29 ounce cans tomato sauce
1 - 15.5 ounce can of red kidney beans, drained.
FOR SERVING
Sour cream
Shredded cheddar cheese
Tortilla chips or strips
DIRECTIONS
In a large heavy-bottom pot, brown the beef in a little bit of olive oil. Season with salt & pepper and add the can of chipotle peppers.
While the meat is cooking, add all remaining ingredients to the slow cookers; stir.
Once the meat is fully cooked, add it along with the chipotle peppers to the slow cooker. We typically drain some of the grease before adding it to the slow cooker; but not all. Leaving some of the fat gives it some extra flavor.
Leave in the slow cooker set on high for 4-5 hours.
Serve with your desired toppings.
EASY STOUT BEER CHILI
SUNDAY, DECEMBER 19, 2021
After a couple of Sundays spent out of town, it was time to jump back into Souper Sundays, today. We had a hockey tournament this weekend, with Evan's team winning the Championship game. Because we didn't know how the day would play out, we decided to not do a slow cooker recipe, but do a stovetop one instead.
If you LOVE spicy food, this may be the best chili recipe you will ever try. If you LIKE spicy food, you've been warned.
WHERE WE FOUND THE RECIPE
We found the Easy Stout Beer Chili recipe on the Tasty website. Looking through the recipe, with its 8 tablespoons of chili powder, we could tell it was going to be spicy. We love spicy food. But, this recipe was even a bit much for us. If we make it again, we'll probably only do 5 or 6 tablespoons of chili powder.
HOW WE LIKE IT
First of all, we should mention that Evan and Kora were not on board with trying this chili recipe. We all know Evan is hesitant to try anything new. Typically, Kora is up for trying whatever recipes we make. We're not sure what made her decide not to try this one...perhaps the stout?
With how spicy this recipe is, Jared and Heather piled on the cheese and sour cream. But, found to counter the spiciness, we needed to add extra sour cream and crush some tortilla chips into the chili. Jared really liked the chili. With the spice, Heather could only make it through one bowl.
"I thought it was pretty good. I could taste the stout in it."
"The flavor was good; but, just way too much spice for me."
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EASY STOUT BEER CHILI RECIPE
INGREDIENTS
olive oil, drizzle
1 pound ground beef
2 tsp salt
2 tsp pepper
1 large onion, chopped
30 oz kidney beans, drained
28 oz crushed tomato
2 tbsp cumin
1 tbsp paprika
1 tbsp red pepper flakes
8 tbsp chili powder
1/4 cup water
14.9 fl oz stout beer
FOR SERVING
Sour cream
Shredded cheddar cheese
Fresh chives, chopped
Tortilla chips or strips
DIRECTIONS
In a large heavy-bottom pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
Once browned, remove the beef and set aside.
In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back in the pot. Mix to incorporate.
Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it a stir. Bring to a boil. Cover and let it simmer for an hour. (We would suggest keeping an checking it, as it has a tendency to boil even on low heat. We checked it every 10-15 minutes and gave it a stir.)
Serve with your desired toppings.