This recipe was at the top of the first search page, I went pretty much with it as written. I keep a few bottles of Guinness tucked away in the cupboard for recipes that call for a dark beer. We had a leg of lamb, bought during the last holiday and saved to the freezer, it’s not an everyday item at groceries in our neck of the woods. The recipe insists on a shoulder, saying that a leg won’t ever become tender enough, but that is nonsense. Maybe she was thinking mutton rather than lamb? I had frozen peas but decided to leave them out, opting for a chive garnish for eye appeal.
I’ve used beer in recipes before but I don’t remember using any in chili before today. A quick search turned up plenty of evidence of prior art so there won’t be any recipe patents applied for today, alas. Aside from the bottle of stout in it there isn’t much to say about this recipe: 1 lb of ground beef, 1/2 lb of my homemade chorizo, 1 can of tomato bits with green chilies, 1 can of chili beans, a diced onion, 5 minced cloves of garlic, a fair amount of chili powder, a sprinkle of red pepper flakes, and the bottle of beer. Cook the onion in a bit of oil, add the garlic and the meat and brown everything well. Remove the fat and then add the rest of the ingredients, bring to a boil, then simmer for at least an hour. Serve with your favorite garnishes.Mrs J and I agree on the cheddar cheese, she takes a pass on the peppers and prefers the nacho chips crumbled and stirred in. I like to scoop the chili with the chips like it is a big bowl of dip. This batch of nacho chips are just a bit too thin for that, they break too easily. Nice flavor, though. I just wish I hadn’t purchased the jumbo case lot of them.