Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
Sprinkle each serving with minced onion and grated cheese if desired.
garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and
nd add Chipoltle chili powder to taste, regular chili powder, and onions
op of vegetables.
Combine beer, chili sauce,, brown sugar, and garlic
Bring the tomato, beer, chili sauce and garlic to a boil in a large saucepan. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the tomato is soft.
Add the mussels to the pan; cook, covered, for about 5 mins or until the mussels open. Discard any unopened mussels. Season to taste.
Serve the mussels with the sauce. Sprinkle with parsley.
ixing bowl. Slowly stir in beer and mix just until combined
chili powder, and chipotle chiles.
Add crushed tomatoes, beans, and beer
eef stock, bay leaf and beer to the dutch oven, stirring
empty V-8 Juice and Beer into a large stock pot
Brown meat in large skillet until fat is cooked off.
Transfer to an 8-quart stockpot or crock-pot.
Saute onions and garlic in remaining pan drippings until tender.
Add meat and mix well.
Add chili powder, cumin, oregano, paprika, sugar and ground chili peppers to taste.
Add tomato sauce, canned tomatoes, bouillon and beer.
Mix well and simmer 2 hours.
Mix masa with enough hot water to make a light paste and add to chili 30 minutes before serving to thicken.
omatoes, tomato sauce, chili beans, dark beer, Worcestershire sauce, chili seasoning, and liquid
small bowl, combine the chili powder, salt, and cayenne. Rub
Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using.
Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.
Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.
bit from broth (water / beer).
3. Add the remaining
Mix all ingredients except beer, chili sauce and brown sugar. Make 50 medium-sized meatballs.
Place meatballs on cookie sheet and place in oven to brown for 30 minutes at 325\u00b0.
While meatballs are in oven, combine chili sauce, beer and brown sugar in large saucepan.
Bring to boil and then simmer for 15 minutes. Add meatballs and simmer an additional 30 minutes.
Serve with toothpicks.
mushrooms, tomatoes, tomato sauce, and beer.
Mix together the salt
Combine first 4 ingredients in a large Dutch oven over medium-high heat.
Cook 5 minutes or until beef is browned, stirring to crumble.
Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
Add oregano and next 4 ingredients (through beer) to pan; bring to a boil.
Reduce heat, and simmer 15 minutes.
Stir in cornmeal; cook 5 minutes.
Stir in juice.
In a large saucepan over medium heat, brown the meat with the olive oil.
Add the green pepper, onion, and garlic and stir for 2 minutes.
Add the oregano, black pepper, diced tomatoes, and Chili Mix. Stir to mix well.
.
Add the beer, Worcestershire sauce, and kidney beans. Stir to mix well and bring to a boil.
Reduce heat to low; cover and cook 2-3 hours; stirring occasionally.
Mixture should not cook dry. If that happens, you could add a small can of V-8 juice.
Drain and rinse beans.
Coarsely chop green pepper and onion. Saute onion and garlic in large saucepan in oil until tender, about 4 minutes.
Stir in tomatoes, beer, chili powder, cumin, hot sauce and salt.
Simmer, uncovered, 15 minutes.
Stir in beans and green pepper.
Simmer, uncovered, another 15 minutes.
Serve with a dollop of sour cream.