Why cook with beer? Beer adds a rich, deep earthy flavor to soups and other dishes that makes them taste like they’ve been simmering for hours. Beers with a sweet or nutty taste can add depth to bread. Don’t worry about getting tipsy– virtually all the alcohol evaporates during the cooking process.
While some recipes call specifically for beer, many recipes that call for wine you can substitute with your favorite brew – they’ll come out with a more malty, toasty flavor. Just like wine, you should reconsider cooking with a beer that you wouldn’t drink. If you don’t like the flavor in a tall frosty glass, chances are it won’t appeal to you on a plate. A beer can qualify as either a lager or an ale, depending on the fermenting process. Whether you enjoy a pale ale, stout, or porter, you can use your favorite beer in a variety of recipes.
Winter is a beautiful time of year. The days are shorter with longer nights that are often chilly and sometimes blustery in the bay area. Typically, hubby and I enjoy a Saturday evening at home with a roaring fire, our Havanese by our sides while watching a Hallmark movie, which we affectionally call – “love movies.” Recently, I dusted off my trusty chili recipe and kicked it up a few notches by adding a bottle of beer and freshly brewed coffee. Both add depth of flavor along with the spices and heat from the chilis. Growing up, my mom would make beer bread which was a treat.
I love making beer bread and enjoying the scent of freshly baked bread lofting throughout the house. To accompany the piping hot bowl of chili, a slice of warm beer bread topped with a tad of butter is a perfect pairing. Feel free to enjoy your chili with a tall pint of beer or your favorite cabernet sauvignon. Cheers!
Beer Chili
1 lb. ground beef
1 lb. ground sausage
1 large onion, diced
2 jalapenos, seeded and diced
4 cloves garlic, minced
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
2 tablespoon chili powder
2 tablespoon ground cumin
1 (12 oz) bottle favorite beer
2 (29 oz) can tomato sauce
1 cup chicken stock
½ cup strong coffee
2 (15 oz) pinto beans, rinsed
2 pinches cayenne pepper
In a large stock pot, cook ground beef and sausage. Drain fat. Add olive oil, onions, garlic and jalapenos. Cook for 3 minutes over medium heat. Add salt, pepper, smoked paprika, red pepper flakes, chili powder, ground cumin and cook for 3 minutes. Add tomato sauce and swirl chicken stock in tomato sauce cans to pick up any extra sauce that stuck to the can and add to pot. Stir well. Add beer and coffee and combine. Lastly add the beans and cayenne.
Bring to a quick boil, then reduce to low heat and cook for one hour. Taste and adjust seasonings to add more heat or intensity of flavors. When serving, add cilantro, green onions, tortilla strips, sliced avocado, sour cream, and any other favorite toppings.
Beer Bread
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoon dark brown sugar
1 (12 oz) beer
4 tablespoon melted butter
Preheat oven to 375 degrees. In a large bowl, add the flour, salt, baking powder and sugar and combine. Add the beer and mix well until combined. Prepare a 9x5x3 loaf pan with non-stick cooking spray and pour the batter to the loaf pan. Pour the melted butter over the top.
Bake for 50 to 60 minutes. Check the beer bread for doneness by inserting a knife. Once the knife comes out clean, the bread is done. Let cool for about 10 minutes and serve with butter. If you don’t finish it, it makes great toast the next morning. Enjoy!!
By Lisa Crossett, Resident since 2001
Lisa has been a Northgate resident since 2001. Professionally she is the Head of Talent Acquisition for Mechanic s Bank with headquarters in Walnut Creek. She is the President of California Recruiters and on the board for Community Arts Foundation based in Walnut Creek. Lisa’s passion is Food, Wine and Entertaining. She publishes a fo od blog called Authentic Suburban Gourmet and loves to throw elegant dinner par ties, explore wine country, collect wine and cook great food.
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Instagram: @authenticsuburbangourmet