Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: March 7th, 2013
Book-drawing Thursday — and Bartender’s Chili

chili bookThanks to everyone who entered the drawing for “The Newlywed Cookbook.” The winner is Sandy Rosenthal. I’ll pop it in the mail today.

If you are not Sandy Rosenthal, you are eligible for the next drawing for “The Ultimate Guide To Making Chili” by Kate and Jim Rowinski.

It’s not your run-of-the-mill chili cookbook. This one takes advantage of all the new spices available these days, such as chili powder blends that offer exceptional flavor and fewer preservatives than the traditional American supermarket variety. You can also find more powders made from grinding single types of peppers, such as chipotle, made with smoked jalapenos.

The authors suggest sources for finding the more exotic chile — and chili — powders out there, above all touting Gebhardt’s Chili Powder. I found that on www.amazon.com, $7.99 for a 3-ounce bottle.
The recipes in this book are for hard-core chili lovers interested in experimentation. This recipe doesn’t call for anything too fancy, but to me looks like it has endless possibilities:

BARTENDER’S CHILI
1 tablespoon vegetable oil
3 pounds ground beef
1 large onion, coarsely chopped
2 cloves garlic, peeled and sliced
1 (28-ounce) can crushed tomatoes
8 ounces tomato sauce
2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon salt
1 (12-ounce) bottle Guinness or other stout
1/2 cup dark rum, optional
2 (15-ounce) cans black beans, drained and rinsed
Salt and pepper to taste
Green onions, chopped
Cheddar cheese, grated for serving

1. Brown ground beef with oil in Dutch oven. Add onion, bell peppers, jalapeno and garlic and continue to cook, stirring occasionally, until vegetables are tender.
2. Add crushed tomatoes, tomato sauce, chili powder, cayenne, sugar, salt, beer and rum, if using. Simmer 2 hours. Drain black beans and rinse to remove excess starch. Add to the pot and continue to cook 20 minutes to heat beans thoroughly.
3. Adjust seasonings as needed. Garnish with cheese and chopped green onions.
– “The Ultimate Guide to Making Chili,” by Kate and Jim Rowinski

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