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Hearty Beer Chili (2/17/2006)

Hearty Beer Chili

2 ½-3 lb. Chuck Roast (trim off fat)
1 lb. Italian Sausage
3 tablespoons Olive Oil
2 Medium Onions (chopped)
3 tablespoons Chili powder
1-tablespoon oregano
2 teaspoons Cumin
1 teaspoon Garlic (minced)
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Pepper
3 Medium Cans Diced Tomatoes
1 6 oz. Can Tomato Paste
1 8 oz. Can Tomato Sauce
1 Medium can Chili beans
1 Medium can Kidney or Black beans
24 oz. Beer
12 oz. Water

To Prepare:

The day ahead, cut roast into bite size pieces and place in medium bowl. Add 2 tablespoons Olive Oil and 2 Tablespoons Chili powder, mix and refrigerate overnight.

Brown meat in small batches 2-3 tablespoons Olive Oil. Remove and add to Crock-pot. Brown Sausage in leftover oil. Drain. Then add onions, garlic, chili powder, oregano, cumin, basil, salt & pepper. Stir over medium heat for 3 minutes. Add to Crock pot. Then, add beer, water, tomatoes, tomato paste and tomato sauce. Mix together.

Cook on High 4-6 hours
Cook on Low 8-10 hours.

Serve in bowls and top with shredded cheddar cheese & sour cream if desired.







Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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