Ichabod Chili

I love, love, love this new chili recipe.  I knew I wanted to try a chili with beer and cocoa.  I had some of this pumpkin ale from New Holland Brewing, a local craft beer producer.  After cooking the chili and tweaking the spices I came up with this winner.

New Holland Brewing- "Ichabod" Pumpkin Ale

2 pounds ground beef

4 garlic cloves, finely chopped

1 cup chopped onion

8 oz. tomato sauce

1 cup water

1 can/bottle of  beer ( I used a pumpkin spiced beer called ICHABOD, from New Holland Brewing, but anything on hand is fine)

3 TBSP. chili powder

1 cup beef broth  

2 TBSP. cumin ( I used roasted)

2 tsp.oregano 

2 tsp. agave nectar or sugar

2 TBSP. garlic powder

1 TBSP. salt 

2 tsp.  unsweetened cocoa

1 tsp. hot sauce 

1 tsp. cornmeal

1 tsp. flour

1 tsp. warm water

Directions:

1. In a large saucepan brown ground beef and drain the fat.

2.  Add the garlic and onion, cook and stir until tender.

4. Add the tomato sauce, water, beer, spices cocoa, and hot sauce.

5. Bring to a boil then reduce heat and simmer, covered, for 1 1/2hours.

6. In a small bowl or bottle,  stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.

Garnish with chopped onion & cheddar cheese. Add some saltine crackers on the side. 

Sometimes I add a dollop of sour cream. 

Beer- Braised Country Style Ribs

Ingredients

• 4 pounds bone-in country-style pork ribs
• Kosher salt
• 1 1/2 teaspoons hot paprika (or regular if you can't find ht)
• 3 tablespoons extra-virgin olive oil
• 3 medium onions, peeled and cut into wedges
• 1 12-ounce bottle amber ale***
• 1 1/2 cups low-sodium chicken broth
• 2 bay leaves
• 6 sprigs thyme
• 2/3 cup apple cider vinegar ***
• 3 tablespoons honey ***
• 4 potoatoes, peeled and cut
• 3 large carrots, halved then cut into chunks

Directions

1. Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. 
2. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
3. Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. 
4. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. 
5. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
6. Mix the vinegar and honey in a measuring cup. 
7. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, add potatoes and carrots then return the pot to the oven.  
8. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate.
9. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and tyme.

***Chefs note:  I used an India pale ale, and doubled the vinegar and honey mixture.