Cold and WIndy Day Chili Stew

[Rich Dahl]

Been cold and windy the last few days so I decided to make some Chili stew.
Did this one off the top of my head with what I had here in the house.
First I seasoned some diced stew meat with two different chili powders and cumin and the 80/20 with Chef Merito no salt seasoning, no salt Fajita seasoning and California seasoned pepper. Let the flavors blend in the frig for about two hours.
In the mean time I made a marinade for the stew meat with half a can of Ro-Tel tomatoes with the juice, one cup of LS beef bouillon, onion, garlic, cilantro, pepper flakes and chili powder, half a bottle of Trader Jose dark Mexican beer and a diced Jalapeno chili.
Marinated the stew meat for three hours.
In a Dutch oven I mixed in the remaining Ro-Tel, the rest of the Trader Jose dark beer, small can of tomato sauce and the marinade liquid. In a CI pan I browned the marinade veggies and meat then added that to the DO. Browned the 80/20 and added it to the mixture.
Simmered about two hours then added a can of kidney beans and a can of seasoned chili beans. Simmered for another 20 minutes.
Barb made a beer batter cheese bread as a side that was in our new Cook it in Cast Iron Book. She used smoked Gouda and it came out really well.
The chili stew was great with a lot of different flavors and I actually wrote down what I put in it so I can make it again, which I will do for sure.

Ingredients for Barb's Beer Bread

Have a great week.

 

[russ olin]

Great cook for these cold late winter days we have had. Looks real guud!

 

[Clint]

You just reminded me to make some chili! Very nice mr D.

 

[Robert-R]

I'm sure that bread went well with that super looking chili.
Or was it the other way around? Good job !

 

[Cliff Bartlett]

Great looking foul weather food Rich. Love that cheese bread too!

 

[ChuckO]

The stew looks fantastic and that beer bread...Now that's stepping up the game big time. Looks amazing!

 

[Robert T]

It was cold and windy here too today working out in the great outdoors. I could have used some of that great looking chili. Very nice Rich!

 

[Michael C.]

Comfort food on a cold windy day!!!! Looks great!!!!!!

 

[Enrico Brandizzi]

Great cook Rich.

 

[Kemper Morris]

Chili & bread looks great Rich.

 

[Zac_Callier]

Chili and beer bread? That is...magical

 

[Bob Correll]

Outstanding chili and beer bread you two!
Can't wait to see what you guys can do with that rabbit!

 

[John Sp]

Wow Rich - that looks really good - just the ticket for a cold day! I'm going to need the recipe for that cheese bread too. That would be awesome to try on a scout campout...

Regards,

John

 

[Bob H.]

Rich, the bunny on the plate with the grass, eggs and jelly beans has this really thankful look that this was not rabbit chili!
The chili looks really good, but is that Trader Jose beer from Trader Joe's?

 

[Rich Dahl]

Rich, the bunny on the plate with the grass, eggs and jelly beans has this really thankful look that this was not rabbit chili!
The chili looks really good, but is that Trader Jose beer from Trader Joe's?

Bob, yes the Trader Jose is from Trader Joe's. It's a dark Mexican beer that's imported with TJ's label on it. I've found it's a great cooking beer I use in my chilies and for steaming brats along with Pepper Stout Beef, Etc.

 

[Barb D]

Some of you have asked for the Beer Batter Cheese Bread recipe so here it is.

Beer Batter Cheese Bread

2 ½ cups (12 ½ ounces) all- purpose flour
½ cup minced fresh chives
2 Tbsps. sugar
4 Tsps. Baking powder
1 Tsp. salt
½ Tsp. pepper
8 ounces Gruyere cheese, shredded (2cups)
1 ¼- 1 ½ cups mild lager beer
3 Tbsps. Unsalted butter, melted

1. I heated the gasser up to between 350* - 375* for this cook. (If doing in the oven they say to cook at 450 degrees. Grease 10-inch cast iron skillet.
2. Whisk flour, chives, sugar, baking powder, salt, and pepper together in large bowl. Stir in 1 ½ cups Gruyere, breaking up any clumps, until coasted with flour. Stir beer and melted butter into flour mixture until just combined. Batter will be heavy and thick: do not overmix.
3. Scrape batter into prepared skillet and smooth top. Sprinkle with remaining ½ cup Gruyere. Transfer skillet to grasser and bake until loaf is golden brown and toothpick inserted into center comes out clean, 20 to 25 minutes, rotating skillet halfway through baking. ( with the gasser I had the back burner on high and the middle one on medium. Front one off and the pan as close to the front as possible.)
4. Using potholders, transfer skillet to wire rack and let loaf cool for 10 minutes. Being careful of hot skillet handle, remove loaf from skillet, return to rack, and let cool for at least 20 minutes before serving.

I didn’t have and Gruyere cheese so I used Smoked Gouda in its place and with the chives I used chopped green onions.

This came out of the Cook’s Country Cook It In Cast Iron Book. It is wonderful and has some awesome recipes in it. Hope you enjoy and if you have any questions let me know.

Barb Dahl

 

[Mildo]

Love it, my friends!