CHEDDAR BUFFALO MONSTER CHILI - A Tribute to Bethlehem’s Chili Festival
In honor of today’s annual Bethlehem Chili Fest (also known as Spring on Fourth, What’s on Third?), we thought we’d hand over our favorite homemade chili recipe, which of course, includes beer. No messin’ around here folks, this is one big-ass bowl of beer and bison deliciousness. So about 3 weeks from now when you’ve recovered from the gastrointestinal duress you are sure to endure today, try this on for size. For now, let it whet your whistle for the chili feast at hand. 
CHEDDAR BUFFALO MONSTER CHILI
Serves 4
Time to prepare: approx. 15 min prep, 5 hours to cook
2 lbs ground bison meat (we use Great Range all-natural bison meat, which can be found at Wegmans)
2 - 8oz. cans cannellini beans (other beans may be substituted)
4 Roma plum tomatoes, diced
2 white onions, diced
3 cloves garlic
2 tbsp. sea salt
dash of pepper
1 tsp. cumin
2 tsp. fresh cilantro (dried cilantro may be used)
Cayenne red pepper to taste
Louisiana Red Chile Hot Sauce to taste
1/2 lb. Adams Reserve white sharp cheddar, cubed
1 cup Terrapin Brewery Big Hoppy Monster Imperial Red Ale
There is no need to cook the meat in advance in this recipe. Rinse beans. Add all ingredients, including cheese, to a crock pot and cook on high for 1 hour. If mixture seems too watery, add 1 tsp. of masa harina to thicken. Switch to the low setting and cook an additional 4 hours, stirring occasionally.
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