2 Smoking Texans Blazing Buffalo Chili:
1 lb of chili meat
1 lb of buffalo meat (ground like hamburger)
1 package of Carroll Shelby's chili mix
1 medium green pepper
1 small red onion
1 Saint Arnold Christmas Ale (12 oz)
1 oz of Tiger Sauce
1 clove of garlic
1 bay leaf
1 beef bullion cube
1 table spoon of Tony's creole seasoning
2 cans of hunt's diced tomatoes
1 can of bush's pinto beans
Chop green pepper and onion into 1/4" cubes.
Drain the pinto beans and rinse the packing liquid off of them.
In a small sauce pan melt the beef bullion cube
with 1/3 of the beer.
Set the stove to a med high setting.
In a 5 quart pot add the peppers and onions
along with 1/3 of the chili mix and 1/3 of the
beer and saute until they begin to soften then
add the chili meat. Cook the chili meat for 4 to 5 min and then add the buffalo meat. Continue to cook the meat for 2 to 3 min and then add
another 1/3 of the chili mix and remaining beer. Continue to cook until the meat is brown.
Turn the stove down to med heat and add the
rest of the ingredients.
The Carroll Shelby Chili Mix comes with Salt,
Masa (for thickening) and Cheyenne Pepper,
use the pepper if you like you chili with a kick. I don't recommend using the masa this chili will be thick enough. Simmer for about 20 minutes or
until all of the ingredients are hot stirring
constantly so it will not burn.
Taste the chili at this point and see
if it needs any salt again not recommended
there is enough salt in the Tony's. if the
Christmas Ale is not available you can
substitute Saint Arnold Brown.
This chili is good served as is, over fritos with
cheese or over rice. Enjoy. |
|
| |
|
| |
|
| |
The Backyard Militia's
Hopped Up Pumpkin Soup |
|
1/2 lb kielbasa chorizo
½ lb ground chorizo
2 Tbs butter
1 yellow onion (chopped)
1 jalapeno (whole)
2 garlic cloves (minced)
2 cups chicken stock
2 bottles Saint Arnold Brown Ale
1 ½ whole sweet potato (peeled and diced)
1 can (15 oz) pumpkin
1 ¼ tsp coarse sea salt
½ tsp chili powder
½ tsp cumin
2 Tbs cilantro (chopped)
|
| |
½ tsp white pepper
½ tsp cinnamon
¼ tsp ginger (freshly grated)
1 cup heavy whipping cream
¼ tsp cayenne pepper
½ cup Saint Arnold Elissa IPA
|
| |
|
In a 4 – 6 quart stock pot add 1 Tbs butter and heat on medium. Add the kielbasa chorizo with casing and cook for 15 - 20 minutes uncovered. Remove the chorizo and set aside to cool. Add the ground chorizo to the pot and cook for 15 – 20 minutes. Pierce the jalapeno on two sides with a fork or small pairing knife. Add the onion, garlic & jalapeno to the ground chorizo and cook for 15 minutes or until onion is translucent and slightly brown being careful not to burn the garlic. Add 2 cups of the chicken stock and 2 bottles of Saint Arnold Brown Ale to the pot and bring to a boil. Allow to reduce for 30 minutes uncovered. Add the sweet potato, cumin, chili powder and salt and boil on low to medium heat for 30 minutes. Remove the jalapeno from the pot and allow the soup to cool for 5 to 10 minutes. Add the canned pumpkin and cilantro to the soup and begin to mash the potatoes and onions with a large potato masher. Coarsely chop the chorizo kielbasa and add to the soup. Begin to heat up the soup on medium and then slowly add 1 cup of cream while bringing soup to a simmer. Allow the soup to simmer for 10 to 15 minutes while stirring frequently. Stir in 1/2 cup of Saint Arnold Elissa IPA, lime juice, maple syrup, white peeper, cinnamon, ginger, sea salt & cayenne pepper. Garnish with fresh cilantro and sour cream.
Yields 10 servings
|
| |
|
| |
|
Los Carnes' TamALEs
Masa
4 cups masa
1 cup lard
3 tsp salt
2 tsp cumin
1 tsp pepper
1 tsp paprika
1 tsp chili powder
2 tsp garlic powder
2 tsp Butter Buds
2 tsp Powdered Chicken Bouillon
3 cups St. Arnold Lawnmower
Filling
3 cups cooked and shredded chicken
3 small cans of diced green chilies
¼ cup of chopped cilantro
30-40 corn husks soaked in warm water for 30 minutes |
|
Directions:
Add all the dry ingredients together in a mixing
bowl and mix until combined.
Add the beer and lard.
Mix for at least a couple of minutes, scraping
down the sides every now and then.
It should be slightly fluffy.
Mix all of the filling components together
until well combined.
Spread the masa mixture thinly on a rehydrated corn husk leaving the third of the top (skinny)
end empty, as well as the right third.
Place a couple tablespoons of the filling down the middle of the masa about the size and shape of a forefinger and roll the tamale to the side lacking masa. The masa should wrap around the filling completely when you roll it.
Fold the top (skinny) end to seal it.
|
|
- Pour enough beer in the bottom of a pot with a steamer basket to come up about ¾” to one inch. Beer should not come above the bottom of the steamer basket.
- Place the tamales vertically in the steamer with the folded end down. Try to position them so the seams won’t open easily.
- Steam in beer for two hours or until the tamales have set. Be sure to check the level of the beer at least halfway through the cooking time to make sure it hasn’t all evaporated.
- Let cool for 5-10 minutes before unwrapping from the husk.
Yields 25-30 tamales |
