Sunday, October 13, 2013

Oldham Ale Chili

Oldham Ale Smoked Chili

80/20 ground beef
Chili beans in sauce 
Black beans
Jalapeño ranch style beans
Bell pepper
Yellow onion
Crushed tomatoes
Tomato sauce

Worcester sauce
Montreal steak seasoning
Mexican taco sauce (Tapatio)
Hot Mexican chili powder
Regular chili powder
Brown sugar

Ale of choice

This recipe like most of mine comes with little or no measuring instruction. Depending on serving size and mixture preference (bean ratio to meat) you can tailor to your liking. Here are the steps.

In large chili pot, crumble ground beef and start to cook. As the beef becomes about half cooked, add tablespoon or so of both chili powders. Stir and continue to cook. Add salt and pepper to taste. 

Add 1 chopped onion and 2 bell peppers and continue to stir until beef is medium. 

Take off heat and add large can of tomato sauce and two large cans of crushed tomato. 
Incorporate mixture (no heat) add beans making sure to strain all beans from sauce exct the chili beans. Add them to the pot in sauce. 

Once blended and stirred, add both chili powders until desired spicy/heat value has been reached (your opinion). Add Montreal steak seasoning until it's tasted in each test. Add one cup (or to taste) of Worcester sauce. Add 1/2 cup of Mexican taco sauce(Tapatio). 

Start with one cup of brown sugar and continue adding until sweetness is reached to compliment the spice (heat). 

Add 12 oz of Ale

Place entire pot into smoker with your choice of woods for six hours at 275. Remove and let stand for 30 minutes before serving. 

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