Recipe: Smoked Porter Chili

As I think I’ve mentioned here before, my husband & I are both fans of trying new microbrews & craft beers.  With our college days well behind us (when Keystone & Natty were not only acceptable, they were preferred), beer isn’t really associated with getting plastered (seriously, my liver can’t take that kind of tomfoolery anymore).  Rather, it’s more like trying a new dish at a restaurant—just something new and interesting…possibly good, possibly bad, but an experience nonetheless. 

So we periodically pick up mixed 6-packs from the local wine emporium (which also has a massive selection of micros & craft brews) of things we’ve never tried before and then we’ll share a bottle, so we both get the experience of trying something new (without the crazy-stupid hangover the next day). 

In our most recent mixed bag, we had a bottle of O’Fallon’s Smoked Porter:

O’Fallon Brewery is right here in Missouri and they make some of my favorites: Their seasonal pumpkin ale is by far the BEST pumpkin ale I’ve ever had.  And I was not disappointed at all by the porter.  Massively smoky and flavorful but completely smooth & easy to drink.

And it inspired me to make a batch of chili.  Because our Missouri weather is FINALLY behaving like Missouri weather should, and there was frost outside & you actually had to wear a coat.  Plus, chili is pretty well a superfood in my book.  There’s a negligible amount of fat, but tons of protein, fiber, vitamins, and flavor.  A 1-cup serving will fill you up & stick with you for hours.

Mind you—this is quick chili.  I have been known to make it from scratch, but it was about 7pm and the hubs & I were both starving.  So this was ready & thrown together in under 30 minutes.

 

Ingredients:

1 lb extra lean ground beef (or turkey if you prefer)

1/2 white onion, diced

1 jalapeno, seeded & diced

1/2 cup smoked porter beer (you can add more if you like, but I wanted to be able to drink some with my meal)

1 packet of your favorite chili seasoning (I love Williams, personally)

1 can black beans, drained

1 can preseasoned chili beans, not drained

1 (14 oz) can diced tomatoes w/green chiles, not drained

1 (9 oz) can Rotel

1 can sweet corn, drained

4 dashes Worcestershire sauce

1 /2 tsp cayenne

1 tsp chili powder

1/2 tsp cumin

1/2 tsp Cajun seasoning

additional seasoning to taste (salt, pepper, cayenne, hot sauce, etc.)

 

Directions:

Brown your meat, jalapeno & onions…once the onions are translucent & meat is cooked through, add the beer & chili packet & stir well. (if you’re using lean enough meat, you shouldn’t need to drain it after cooking.)

Then add your canned goods.

 (As you can see, I have no brand loyalties.)

Stir well, then add your Worcestershire sauce & seasonings. 

(I love all the colors!) 

Cover & let simmer for about 15-20 minutes.  Add additional seasoning to taste.

 

Serve with shredded cheese:

Or, if you’re so inclined, leftover cheese dip from your recent Superbowl party. (What?  Don’t judge.)

 

Nutrifacts: (makes about 6 servings)

Calories 365.4

  Total Fat 14.2 g

  Saturated Fat 5.5 g

  Polyunsaturated Fat 0.8 g

  Monounsaturated Fat 5.7 g

  Cholesterol 52.2 mg

  Sodium 805.7 mg

  Potassium 466.7 mg

  Total Carbohydrate 36.7 g

  Dietary Fiber 8.6 g

  Sugars 4.5 g

  Protein 23.0 g