It’s Lindley Park Chili Cook-off Day! So, if you are in Greensboro area and would like to try some chili, stop by from 4 to 7 PM today. You can vote for my creation there, or you can try making it for yourself.
Mommy’s Medley Smoky Beer Chili.
The fire roasted diced tomatoes are what make this chili so tasty.
I like to use dried beans – if you are going this route, be sure to allow overnight soaking time. Otherwise canned beans work just fine.
Heat 2 tablespoons oil in a large pot over medium heat. Saute 1/2 of a red onion and 3 cloves minced garlic until soft, about 4 minutes. Now you have two choices: slow cooker or stovetop. If you are going the slow cooker route, add the onions and all the following items together in a slow cooker. If you are going the stovetop route, add all the following items into the onion mixture.
Add 28 oz (2- 14 oz cans) of fire roasted tomatoes, 10 oz of water, and just over 2 cups of frozen mixed peppers.
Add 2 cups of soy crumbles.
Note – I did omit the soy crumbles in today’s creation for the cook-off. I decided to keep it truly vegetarian and have no hint of meat texture.
Dice 1 chipotle pepper, stir in well.
Add 1 cup of beer – dark beer adds more flavor!
If using slow cooker, cook on low for 6 to 7 hours. If using stovetop, bring all items to a boil, reduce to low and simmer with the lid off for 1 hour.
Serve with cornbread and honey, of course.
Mommy’s Medley Smoky Beer Chili
There are two cooking choices for this recipe: slow cooker or stovetop. If going the slow cooker route, add the onion mixture and all ingredients together in a slow cooker. If going the stovetop route, add all ingredients into the onion mixture and be sure to use a large stockpot.
1. Heat 2 tablespoons oil in a large pot over medium heat. Saute 1/2 of a red onion and 3 cloves minced garlic until soft, about 4 minutes.
2. Add 28 oz (2- 14 oz cans) of fire roasted tomatoes, 10 oz of water, and just over 2 cups of frozen mixed peppers, 2 cups of soy crumbles, dice 1 chipotle pepper, 1 cup of beer and stir well.
3. If using slow cooker, cook on low for 6 to 7 hours. If using stovetop, bring all items to a boil, reduce to low and simmer with the lid off for 1 hour.
Bluebird Hill Art 