Sunday, October 26, 2008

Chili a la Negra Modello


Since the weather has cooled down I’ve been meaning to make chili. I’ve made it before, but for some reason I’ve really been wanting to attempt the kind of chili made with beer. Someone brought it into work, at my old job (the one where I met The Boy), and it was unlike any other chili I’d ever had before. I used the trusty Food Blog Search and found a recipe on Confessions of an Apron Queen, that seemed tasty, and it didn’t include crazy ingredients I don’t have on hand.

I didn’t tweak it too much, I just used a can of Rotel with habaneros to try to make it hotter, as that’s how TB likes it; I added in some fresh chopped red tomato & green tomato because I had them on hand from my CSA share; and I used Negra Modello because I had read on Chowhound (I think) that it’s good in chili; and I used ground turkey instead of ground beef, because, that’s how I roll.

I made it, and then let it simmer for a couple hours. The longer it simmers the hotter it will get, and the better tasting! I had to drink this with milk, and I kept refilling my glass! My nose was definitely running by the time I finished. TB enjoyed TWO soup mugs of soup, and enjoyed his with a bottle of Negra Modello. If you’re looking for a different chili recipe, MAKE THIS! It was SO good, and colorful!

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Chili a la Negra Modello

Ingredients:

3-4 Bell Peppers (I used 2 green & 1 orange)
1 onion
2 cloves garlic
1 lb ground turkey
2 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp red pepper flakes
1/4 tsp salt
1 can kidney beans, rinsed & drained
1 can Rotel diced tomatoes with habaneros (or any diced tomato with green chiles)
1 bottle Negra Modello (or any beer)
1 1/2 cups tomato/vegetable juice

Directions:

Chop onion & peppers. Combine ground turkey, garlic, peppers & onions in saute pan over medium to medium-high heat. Saute until meat is cooked & vegetables are translucent.

Add in spices, tomatoes, beans, beer, & tomato juice, and simmer over low heat until you're ready to eat. You can also put this in a slow cooker. The long it cooks the hotter it gets. Serve with sour cream if you like!


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One Response to “Chili a la Negra Modello”

  1. 1
    KMAYS — October 26, 2008 @ 4:49 pm

    Wow, that’s a lot of chili powder! And my chili powder is painfully hot. I like spicy things, but I might tone down the chili powder a bit.

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