Cathy shares this recipe for veggie-friendly chili made with your favorite chocolate stout. This heart-healthy chili is perfect for the colder months and is great to freeze for an easy weeknight meal.
Toppings: Avocado, red onions, cilantro, yogurt or sour cream (soy or regular)
Directions
To make this chocolate stout chili, drain the soaked beans, then place in a large saucepan and cover well with fresh cold water.
Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid.
Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate.
Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan.
Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently.
Add the tomatoes, chocolate stout, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat.
Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.
Fort Collins Brewery | Gravity 1020 Modern Tavern
June 26, 2014
This potato salad with a special mustard made with Fort Collins Brewery's Red Banshee (or your favor red ale), makes the perfect side dish for your next summer cookout or picnic.
In the Smylie Brothers kitchen we primarily use our flagship beers in our dishes. We use the Cali common in the braising liquid for the pork belly in addition to chicken stock, then after the bellies are tender we add more beer and thicken the liquid to create a rich gravy. As we make everything from scratch, we treat our raw ingredients with a lot of care and respect. The pork belly that we get from George Rasmussen at Swan Creek Farm in Colon, Michigan, is a good example of this. George takes our spent grain from the brewing process back to feed his pigs and we buy that pork from him.
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