Farm Stand Chili

Hey, friends. If I had to guess, I’d venture that at some point in the past few weeks, you’ve been back-to-school shopping. Or at least thought about it. Even though the thermometer might signal that yeah, it’s still very much summer, we have autumn on the brain.

Good thing we got a recipe for that.

It's beer chili with a side of beer!

It's beer chili with a side of beer!

I implore you — make this now, because otherwise, you’d be relying on expensive, out-of-season produce. Or frozen. Don’t let this one slip away!

To start, you will need:

It's heavy on the ingredients, but has a nice payoff.

It's heavy on the ingredients, but has a nice payoff.

  • olive oil
  • ground turkey, about a pound (beef also works)
  • one red onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 hot pepper, chopped (we used a salsa pepper. Feel free to add more heat according to your personal tastes)
  • 3 ears of corn, kernels removed
  • 1 can of pink beans (rinsed and drained)
  • chili powder (about 2 Tbsp.)
  • a bottle of beer (we used Chetty, ’cause he’s our man)
  • 2 cans fire-roasted tomatoes
  • thyme (fresh is best, but dry is fine)
  • the peel and juice of one lime (get out the grater!)
  • 1 cup shredded cheese (we highly recommend smoked gouda. It’s so good-a)

Alrighty, then.  Heat up the oil — just enough so the turkey won’t stick — in a big ol’ soup pot. I like to season the ground turkey with a bit of garlic salt and Worcestershire sauce. I swear, you’ll never know it’s not beef. Do that if you’d like, then dump the meat in.

Brown for a bit, then add in the onions and garlic and season with salt and pepper. Next, add in the zucchini, peppers, beans  and corn. Let that cook for a minute more, then add in the chili powder. I do this kind of by smell — if you can’t smell it, there’s not enough in the mix. But use your judgment.

Simmer it up real nice, but don't set the heat too high.

Simmer it up real nice, but don't set the heat too high.

Next, dump in that beer and let it cook down for a few minutes. (We find that it also helps if you drink your own beer while performing this step — don’t ask us, it just works!) Dump in the tomatoes and thyme. Finally, throw in the lime zest.

A nice Pilsner will also go far with this recipe. Think German brews.

A nice Pilsner will also go far with this recipe. Think German brews.

Just before serving, add the lime juice. Top each individual bowl with the shredded cheese.

As with all chili, this just gets better with time. Make sure to set aside a few servings for lunch later in the week. If you’re enjoying at home, we highly recommend another beer and some crusty country bread.

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Filed under Dinner, Soups and Stews

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