Heathers Veggie Chili With Beer Recipes

VEGETARIAN BEER CHILI

Steps:

• In a large pot, heat olive oil to medium/high and sauté onion, garlic, red pepper, and green pepper.
• When onions are translucent, add the rest of the ingredients to the pot and bring to a boil.
• Turn to low and let simmer for 10 minutes and enjoy.

VERY VEGGIE AND BEEF CHILI

Steps:

• Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
• Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
• Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.

HEATHER'S TEXAS RED CHILI

Steps:

• Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.
• Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.
• Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.

HEATHER'S VEGGIE CHILI WITH BEER

Steps:

• Brown the soy crumble with the onions and garlic in some olive oil.
• Add the fresh peppers, saute until softened.
• Add your spices (or at least half of what you plan to use) to the crumble.
• Add chipotle peppers and adobo sauce (to taste).
• Add tomatoes & beer; simmer for 15 -20 minutes. Depends on how hungry you are!
• Add beans and more seasoning to taste if desired.
• Stir it all up.
• Simmer over low heat. Longer is always better. (25-40 minutes).
• Garnish with cashews.
• Serve with cheese and tortillas, you're good to go.