A Super Bowl of Chili with a Tasty Locally Brewed Beer for your Super Bowl Sunday
PATH Pale Ale
Colby Janisch, Tucker Littleton, and Andrew Brown Started with a 3 gallon pot and a home brewing kit, which eventually fermented into a full-fledged craft brewery business out of Apartment 902 in Hoboken, NJ.
Today bars, restaurants and fine retail shops all over are lucky to get some of their, Heaven Hell or Hoboken American IPA, Path Pale Ale, True Hoboken, Black Dynamite, Black IPA, and seasonal and limited release, SPF 13 Summer Ale, and Doubled Parked, Double IPA.
We chose to use 902’s Black Dynamite Black IPA, to include in our off the hook Chili recipe because it will enhance the flavor of the beef, and 902’s, Path Pale Ale to complement the rich hearty chili because of its light crisp malty notes lifted by slight citrus, with well integrated hops.
Medium light in body with a reasonable alcohol content of 5.2%, you can drink this beer with the chili, and thru the whole game.
Beef Chili made with 902’s Black DynAmite Black IPA
What you will need:
5 pounds boneless chuck roast and have the butcher course grind it twice if you can
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chills in adobo sauce (Available in the Latin foods section of most supermarkets and at specialty foods stores and Latin markets.)
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle 902’s Black Dynamite Black IPA
Chopped green onions
Coarsely grated extra-sharp cheddar cheese
Fresh chopped cilantro
Sliced or chopped avocado.
How to prepare it:
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes.
Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chills. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat. Ladle chili into bowls. Serve with sour cream, green onions, and cheese .cilantro and avocado. Recipe adapted from epicurious.com
The Wine Guys