Spice-Guy's Kitchen

Chili made with beer and chocolate. Does it get any better than this?

Ingredients:

2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch cubes
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons mexican style seasoning
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon crushed red pepper
1 bay leaf
3 cups chopped yellow onions
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer
1 (28-ounce) can whole tomatoes, crushed, with juices
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 teaspoons salt
1-ounce semisweet chocolate, coarsely chopped
2 tablespoons masa harina
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

Directions:

Heat the oil in a large heavy pot over high heat.
Add the beef, chili powder, cumin, Mexican style seasoning, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned.
Add the onions and cook, stirring often, until the onions soften, about 8 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the beers and stir until the foam subsides, about 1 minute.
Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil.
Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
Skim off any fat that rises to the top of the chili.
Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
Taste and adjust the seasoning, if necessary.
Serve topped with the cheese, green onions, and cilantro.

Slow cooker beef stew with a twist of beer, chili sauce, and brown sugar.

Ingredients:
1 tablespoon vegetable oil
1-3/4 pounds beef stew meat,
cut into 1 1/2 inch pieces
1/2 cup all-purpose flour
1 large potato, chopped
1/2 cup chopped carrots
1/4 cup (rounded) chopped celery
1/4 cup (rounded) chopped onion
1 or 2 cloves garlic, chopped
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried thyme
1/2 cup chili sauce
1/2 cup beer
2 tablespoons brown sugar

Directions:
Heat the oil in a skillet over medium heat.
Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat.
Transfer coated meat to the skillet, and cook a minute or two until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker.
Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.
Serve with crusty bread and cold beer of course.
6 servings.

Ingredients:

2 large Idaho Russet potatoes, peeled and thinly sliced
1/2 stick unsalted butter
Salt and Pepper
1/4 cup freshly grated Parmesan Cheese
2 tbs. Chives, chopped
1 tbsp. parsley, chopped

Directions:

Preheat your oven to 450 degrees.

You’ll need a 9-inch cast iron pan or saute pan that has an ovenproof handle.
Melt 1 tbsp. of the butter in the pan.
Remove from stove and line the bottom of the pan with sliced potatoes, slightly overlapping them.
Melt the remaining butter in your microwave or a small pan on the stove.
Lightly season the potatoes with salt and pepper, then a sprinkle of Parmesan, chives and parsley.
Drizzle lightly with some of the melted butter and repeat these steps until all potatoes are used, about five layers.
Cover the skillet with foil and place in your oven for 25 minutes.
Remove foil and continue cooking for about 25-30 more minutes.
Test for tenderness with a fork and remove from oven if done.

To serve, gently loosen potatoes with a spatula if needed, place a dish over the pan and invert the pan.
Garnish with a little fresh chopped parsley and serve.

Simple and delicious, serve with bangers and mash and a good Irish Stout.

Ingredients:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Directions:
Preheat oven to 375 degrees F. Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.
Stir in 1 cup of buttermilk and egg.
Turn dough out onto a lightly floured surface and knead slightly.
Form dough into a round and place on prepared baking sheet.
In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture.
Use a sharp knife to cut an ‘X’ into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes.
You may continue to brush the loaf with the butter mixture while it bakes.

Ingredients:

4 large baking potatoes, peeled and quartered
1 teaspoon butter, divided
1/4 cup milk, or as needed
salt and pepper to taste
3/4 pound beef sausages
1/4 cup diced onion
1/2 (.75 ounce) packet dry brown gravy mix
1/2 cup water, or as needed
Directions:

 Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess.
Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside.
Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender.
Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom.
Place sausages in a layer over the gravy (you can butterfly the sausages if you wish).
Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Crust topping:
2 1/2 cups flour, all purpose
2 teaspoons baking powder
1/2 teaspoon Salt 
1 cup sugar 
1/2 cup Crisco shortening 
1 teaspoon vanilla extract 
3/4 cup milk

1 box yellow cake mix (dry part only) 

Cut the shortening into the dry ingredients, add milk and mix to a smooth batter.  Set aside. 

Filling: 

1 number 10 can sliced cling peaches in light syrup 
9 tablespoons cornstarch 
2 cups brown sugar 
1/2 cup sugar 
1/2 teaspoon cinnamon, ground 
1 stick of unsalted butter 

Directions:

• Make crust topping and set aside. 
• Drain peach syrup and place into a medium size sauce pot.  Set peaches aside. 
• Add all of the cornstarch to the peach syrup and whisk until all lumps of cornstarch are dissolved. 
• Cook the syrup and cornstarch with both sugars and cinnamon until it becomes thickened. 
• Mix in the drained peaches and place into a large dutch oven or large casserole dish or dishes. 
• Sprinkle all of the yellow cake mix on top of the peaches. 
• Cut pieces of butter and distribute evenly on top of cake mix. 
• Drop spoonfuls of crust topping batter over the entire surface. 
• Bake at 350F until the top crust is golden brown and delicious, takes about an hour.

Thanks Glenn.