Last week felt especially fall-like, complete with crunchy leaves and crisp, cool weather – unlike this weekend, with baking hot sun and 85 degree temps. Obviously last week was the appropriate time to make chili. Thank goodness I did it before this heat wave. I knew I wanted chili, but I was looking for something new. I’ve liked most chili recipes I’ve tried, but I have no real chili loyalty, so I’m always on the lookout for something new. Food Network had a bunch of Perfect-For-Tailgating chili recipes on their front page, and that’s how I found this one.
I was intrigued by the beer and the use of ground chiles. It sounded like it ought to be flavorful – that’s Bobby Flay’s thing, right? Big flavor? I hate when recipes say things like 2lbs beef. I don’t buy meat very often, and I know nothing about what cuts are good for what type of things, so I’m always winging it. I think I bought some type of brisket for this. It probably could have used a more tender cut, but after reheating the next day, it was perfect.
This had great depth of flavor, and it had a slight kick to it, but I wouldn’t call it overly spicy. I followed the recipe exactly, except I might have had a bit less meat – like 1.5lbs and a bit more beans. I used Sam Adams Black Lager for the beer, and I was really happy with the way it came out. I would definitely recommend this next time the weather turns cool. I didn’t use the crema or the relish, but those both sound good, so if you’re not feeling lazy and cheap like me, you should probably include those. Oh, and I recommend making some cornbread to go with it. I did not do that, and I really wished I had.