I am NOT a professional recipe author. I’m simply doing this for those who ask for my recipes. I’ll do it the best I can, and if you have any questions feel free to ask away. And by all means, if you try it and like it leave me a comment. If you try it, don’t like it and tweak it a little, leave me a comment. =)
1lb ground beef or turkey
1 whole red onion (diced)
1 large can diced tomatos
1 can of tomato sauce
1 small can of tomato paste
12 ounces dark beer (I use guiness)
3 cups of broth (I use chicken but you can use any)
15 ounces pinto beans (drained)
15 ounces white northern beans (drained)
3 medium jalapeno peppers (chopped)
2 serrano peppers (chopped)
1 small habanero pepper (whole)
1 tablespoon seasoned salt
1 tablespoon garlic powder
1/2 tablespoon cumin
1 tablespoon pepper
*optional items* sharp cheddar, sour cream.
I call it my 3-2-1 chili because I’ve experimented with all different numbers and types of peppers, and this is the one that works best. And it helps me remember. And here’s how I put it all together.
Begin heating large pot on high. Dice onion, add desired amount of olive oil to heated pot, add all but 1/4 cup of diced onion. When onions are soft and beginning to brown a little, add beef or turkey and separate it with your spoon or spatcula. When all the meat has cooked through (but not crisp) add beer, broth and tomato paste. Allow about 5 minutes for the flavors to fuse. Then, add tomatoes, tomato sauce, all peppers, beans, and all seasonings. Cook on high, boiling all the ingredients together for 15 minutes stirring frequently. Reduce heat to low, and cook for another 45-60 minutes. Stirring occasionally. In the last 15 minutes of cooking, add left over onions. I do this for extra flavor and texture.
I usually top mine off with a dollop of sour cream and grated sharp cheddar cheese. It’s phenomenal.
**NOTE** This chili can be very spicy. You can add or omit as many peppers as you’d like. But if you’re looking for spice and warmth, this is your recipe.
Prep time: 30 minutes
Cook time: 60-75 minutes
Total time: approximately 1hr 45 minutes
Beer Can Chicken
1- whole chicken (I usually get a 3-4pounder)
2- tbsp olive oil
1- tbsp honey
1/2- tbsp garlic powder
1/2- tbsp seasoned salt (I use Lawry’s religiously)
1/2- tbsp pepper
1/2- tbsp salt
1/2- tsp paprika
1- can of beer
1- tbsp minced garlic
A beer can chicken recipe is pretty universal. But I do a few things differently. Tell me what you think.
Preheat oven or grille to 275
Fully thaw whole chicken. I always make my meats room temperature before I start, so leave it out for 30-45 before you start. Also, make sure to remove the giblets from the cavity of the chicken. You need that space to post him up on his beer can. Plus, it’s really gross if you don’t.
Mix olive oil and honey together and spread it all over the chicken. Including under the skin. The honey and olive oil make a tasty thin glaze, makes the skin a little extra crispy, and helps the rub stick to the bird.
Combine garlic powder, seasoned salt, pepper, salt, and paprika in a small bowl or cup. Apply to chicken in a gentle rubbing motion. Be sure to cover entire chicken and get rub under the skin as well! It’s extra tasty this way. You can add or subtract any dry ingredients as well. This is just what I use.
Pour out or drink half of your beer. I usually use tall cans, but you can use 12 ounce cans as well. I cut my can in half. But please BE CAREFUL if you chose to do this. Seriously. I don’t want anyone to lose a finger! Squeeze half lemon into the beer and add the minced garlic in the beer. As well.
Carefully place the butt of the chicken over your beer can. Place on grate or cooking sheet. Put in oven or grille for 2 hours. Remove and let it rest for 10-15 minutes. You should find a well cooked, tender bird waiting for your carnage!
Homemade Chicken Stock
1- carcass of cooked chicken (I use the carcass from my beer can chicken)
2- quarts cold water
2 Celery sticks
2-3 Carrots sticks
Dried or fresh bay leaves
The way I make it doesn’t take nearly as long as normal stock recipes take. Please add the ingredients to your own taste and desire. I never measure when it comes to this recipe.
Place all ingredients in a big pot (I put my roasting pan on top of my stove and use two burners to cook it). Bring to a boil for about 25 minutes. The liquid will reduce a little, then turn it to a very low simmer for another 30 minutes. Strain. Put in container and place in fridge. Will save for 1 week or until you’re ready to make my chicken and dumplings! You can also freeze it for several months.
I like this stew for a few reasons, and because it’s very similar to the traditional (or more americanized) stew, I typically use this as a go-to. It’s hearty, and very fresh tasting. It’s simple so that you can taste all the flavors. And the herbs used give it a real earthy, clean taste. Even my daughter and super picky eater, Travis enjoyed this one last night. I made it in celebration of St. Patrick’s Day.
Lean Lamb or Beef chunks cut for stewing
6-8 Carrots, long
7-9 medium potatoes
Half large yellow onion
48 ounces chicken broth
I start by marinating the meat for about 2 hours. I put it all in a big bag and add seasoned salt (I only use lawry’s), garlic salt, worcestershire sauce, and extra virgin olive oil. I let it marinate at room temperature, as I always cook my meats at that temperature.
When you’re ready to begin, cut half of onion in good sized slices. Add oil to your pan and allow it to heat (I used a generous amount because I have a stainless steel pan). Add, first, the onion and allow to cook until transparent and maybe a hint golden. I don’t brown them. I also add a little parsley to them, to start adding flavor early on.
Next, add in your meat and let that brown. I cook these on a medium to low heat, so not to overcook.
After meat is fully browned, add in the chicken stock. I add this only, and don’t add any water. (see recipe above for homemade stock, unless you opt for can which is fine too)
Keeping the heat at that same low-medium setting, make a herb bunch with herbs listed above, and use your favorites how you want. I never measure this, I just use what I like the best or use the same amount of all of them.
I make the herb bunch by tying them together with cooking twine.
**the stains on my cooking board is from beets. Don’t mind those =) **
Next, drop in your herb bunch and add salt, pepper and garlic salt to your desire. Those are the only seasonings I use because I really like the flavor of the herbs to stand out. But it does need the salt and pepper for sure!
Cut the carrots in half and then long ways. I like doing this because one, I love carrots, and two it adds texture and depth.
Cook for two hours and bring to a very low simmer stirring occasionally. Careful NOT to boil. You want the flavors to meld, but keep the meat tender.
Add the potatoes after the two hours, allowing them to cook for 30 minutes. I cut mine in large chunks, but you can do it how you prefer.
Thank you all for reading and again, if you try these recipes please leave me some feedback!!