Smokey BlackStrap Stout Chili: A Flavorful Winter Delight 🌶️🍺

🍲 Get ready to tantalize your taste buds with this hearty and flavorful BlackStrap Stout Chili recipe! Perfect for those chilly winter nights or anytime you’re craving a comforting meal, this dish is a true crowd-pleaser. Packed with savory ingredients and a touch of sweetness from blackstrap molasses, this chili is sure to become a favorite in your recipe collection.

🕒 Cook Time: 1 hour 30 minutes
🕒 Prep Time: 1 hour
🕒 Total Time: 2 hours 30 minutes

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Ingredients:

• 2 onions
• 2 cloves garlic
• 3 slices bacon
• 3/4 cup stout beer
• 6 tablespoons blackstrap molasses
• 12 oz. grilled meat (such as beef or pork), cut into bite-size chunks
• 4 teaspoons salt
• 2 tablespoons ground cumin
• 1 tablespoon tomato paste
• 4 cups tomato sauce
• 1 tablespoon Worcestershire sauce
• 1/2 green bell pepper
• 1/2 red bell pepper
• 3 teaspoons crushed red pepper flakes
• 1 tablespoon Tabasco sauce
• 1 cup masa harina flour
• 1 can (15 oz.) dark red kidney beans

Instructions:

1. Fry Bacon: Start by frying the bacon in a large pot until it’s nice and crispy. Once done, remove the bacon from the pot and set it aside. Don’t forget to reserve the grease!

2. Sauté Vegetables: In the same pot with the bacon grease, sauté the onions, bell peppers, and half of the minced garlic until they’re tender and aromatic.

3. Grill and Cut Meat: While the vegetables are cooking, grill the meat to your desired level of doneness, aiming for rare to medium-rare. Once grilled, cut the meat into bite-size chunks.

4. Prepare Chili Base: Pour the stout beer and whiskey into the large pot with the sautéed vegetables. Turn the heat to medium-high and add in the tomato sauce, tomato paste, jalapeno, 3/4 of the cumin, Worcestershire sauce, kidney beans, crushed red pepper flakes, and Tabasco sauce. Let the mixture come to a boil.

5. Simmer: Once boiling, reduce the heat to medium and let the chili simmer for about an hour, stirring frequently to prevent sticking.

6. Final Touches: After an hour of simmering, add the remaining cumin to the pot and continue to cook for an additional 10-15 minutes on medium-high heat. Stir constantly during this time to ensure all the flavors meld together beautifully.

7. Thicken Chili: In a small bowl, mix masa harina flour with a bit of water to create a slurry. Stir the slurry into the chili to thicken it to your desired consistency.

8. Serve: Once the chili is thickened and heated through, it’s ready to serve! Ladle it into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced green onions.

9. Enjoy: Dive into this delicious BlackStrap Stout Chili and savor every spoonful of its rich, smoky, and slightly sweet flavors. It’s guaranteed to warm you up from the inside out and leave you feeling fully satisfied.

10. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat on the stove or in the microwave for a quick and comforting meal whenever you need it.

🍽️ Whether you’re serving it up for a cozy dinner at home or sharing it with friends at a potluck, this BlackStrap Stout Chili is sure to be a hit. So gather your ingredients, fire up the stove, and get ready to enjoy a bowl of chili that’s packed with flavor and love!