Beer: It’s What’s for Dinner (Literally)
As I am fortunate enough to live in the Pacific Northwest, I have a lot of opportunity to imbibe in some of the nation’s most delicious craft beers, many of which are brewed locally.
I’ve been a bit of a beer snob for a while now, and lately as the summer has started to wind down, I’ve started to get more and more excited for cozy nights with a pint or two in my favorite pubs. While contemplating this last night as I was brewing up a batch of chili, I started wondering about the different ways I could incorporate beer into my other favorite part about fall/winter: comfort food.
I popped open an IPA on a whim, poured some into my chili in addition to my normal tomato juice base, and two hours later felt like a kitchen wizard as I downed a bowl of the best batch of chili I’ve made to date. So! For today’s post, I did a little digging, and wanted to share some of the recipes that are next in my queue, all of which incorporate beer as a critical ingredient!
Spicy Beer Mustard
A good sauce is the key to success for many dishes, and for me, that sauce is usually mustard-based. This spicy beer mustard recipe had me drooling just looking at the picture and anticipating slathering it all over a prime rib sandwich, or some thick, battered onion rings, and it’s surprisingly easy to make!
Soaking the mustard seeds in beer is nothing short of genius in my eyes – I’d probably use an IPA here, but a good porter or even a stout would also taste fantastic.
Chipotle Stout Braised Beef Tacos with Fresh Pico de Gallo
As anybody that knows me could probably tell you, I could eat nothing but good Mexican food all day every day for the rest of my life and be completely content, so these spicy chipotle stout braised beef tacos from the Beeroness are at the very top of my list.
I can’t even imagine the flavor that beef would have after being braised in a good stout for a few hours. Oh, and protip: if you’re at all trying to be productive and not drool over recipes for an hour or two, make sure to save checking out the rest of the Beeroness’s recipes for after work and not during. Whoops.
Almost Too Easy Whole Wheat Beer Bread
I had a roommate in college who would bake whenever she got stressed out about paper-writing or finals or any of the innumerable stress factors of college life, and beer bread was one of her staples.
I haven’t had it since those days, so I’m pretty excited about this recipe from Farmgirl Fare for an uber easy Whole Wheat Beer Bread! It really could not be any easier to make, and I would love to experiment with different beers to see which one works the best!
My Famous Homemade Chili!
Okay okay, I had to borrow the picture from elsewhere, since this last batch of mine disappeared in about 3 hours flat once my roommates got home. But I thought I’d share my recipe with you guys all the same!
- 1 lb ground beef
- 1 can black beans
- 1 can kidney beans
- 1 small can diced jalapenos
- 1 can diced tomatoes with green chilies
- 1/4 small yellow or white onion (diced)
- 2-3 cloves of garlic (minced)
- 1 green bell pepper (diced)
- ~2 cups of tomato juice
- 1 can/bottle of your favorite brew (I like IPAs and darker beers for chili)
- 1 package of chili seasoning
I usually start off by sauteing the garlic, onions, and bell peppers until they’re about halfway tender. Then add in the jalapenos and saute for a couple more minutes and remove from the heat. Next up is the ground beef! Cook that until it’s done, then combine it with the sauteed garlic, onion, and pepper in a large pot on medium heat.
Drain both cans of beans and add to the mix, then add the can of diced tomatoes/chilies without draining. Pour in your tomato juice (I usually eyeball it, but 2 cups or slightly less is about what you’ll need) and your beer, stir in your chili seasoning, put a lid on the pot and just let it simmer away for at least 2-2.5 hours!
Aaaaaand of course, you can always wash any and all of this down with a delicious beer float – my favorite beer to use is Young’s Double Chocolate Stout.