Posts tagged beer recipe

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. 

EAT YOUR BEER: Devil Mustard Steak Marinade

This original beer marinade was something we quickly whipped up using ingredients we already had in the cupboard. The results were spectacular. Pair the steaks with Victory Hop Devil, which is the beer used in the marinade. Serve with a spring mix side salad and homemade potato salad  for an awesome gourmet grilling experience!

DEVIL MUSTARD STEAK MARINADE

Time to prepare: approx. 20 minutes (not including marinating or cooking time)

Makes enough marinade to coat 4 lbs. steak

2 cloves garlic
2 tbsp. Inglehoffers Stone Ground Mustard
1/4 cup vinegar
1/2 cup Victory Hop Devil
2 heaping tablespoons tahini
1/2 medium sized white onion
1 tsp. organic sugar
2 tsp. sea salt
dash cilantro
dash white pepper
Add all ingredients in food processor and puree. Prepare steak for marinating by poking multiple holes on both sides with a fork. Pour marinade on both sides and place in an airtight container. Allow steak to marinate for 24 hours in the refrigerator before cooking.