I like cooking with beer and have come up with some great recipes. I believe in cooking low and slow, and this always applies when I cook with beer. I usually use beer to braise meat and vegetables for hours. With the snow and cold weather last night, I decided to make some beer chili with Oskar Blues Ten FIDY.
- 1 lb ground organic bison
- 1/2 large onion, chopped
- 2 tbsp olive oil
- 2 cups various peppers, chopped (your choice, depends on how hot you want it. I used green, yellow and red bell peppers and jalapenos)
- 2 cups tomato sauce
- 1 can of Ten FIDY
- 6 garlic cloves, coarsely chopped
- 1.5 tsp of chili powder
- 1 tsp paprika
- salt & pepper to taste
- 1/2 cup corn
- 1 can kidney beans
- (please note, I’m the type of cook that does everything by eye, so most of the measurements above are estimates and guidelines…follow your taste!)
Start by heating up the oil on medium heat in a large pot. Add ground bison and onion and lightly brown. Add all other ingredients except corn and beans. Cover and simmer for 45 minutes. Add corn and beans and let simmer 20 more minutes uncovered. Ready to eat. I like to add hot sauce and cheese on the top of mine.
And the taste? Phenomenal. I thought it was absolutely delicious. I think the addition of the Ten FIDY adds a smoky, roasty flavor that’s out of this world. Even my wife, who doesn’t like it when I use beer in cooking, went for seconds and is having some of the leftovers for lunch today. Bam!