By Landon Cobbs| Reed Smythe Marketing Associate
As the Earth has finally started to cool down from its overextended summer break, it’s time to start thinking about warm foods to comfort us as the days become shorter and the nights cooler.
Chili has always been my go to meal during the fall and winter. So much so that people were starting to notice it was basically the only meal I’d eat! I’ve had many chilis in my lifetime and attended plenty of chili cook offs, but nothing quite hits the spot like my mom's homemade recipe. Featuring ingredients such as peanuts, beer, chili peppers and dark chocolate, as odd as it may sound the flavors come together in a way that makes your mouth water.
Living in Birmingham as I was younger, I always looked forward to the cornpone at the Mountain Brook Club after church or on special occasions. Sometimes I’d sneak some into my pocket only to get in trouble when the buttery outside stained my nice church dress. As I got older, I decided I needed to start making my own so I could eat as many as I wanted in peace!
This pairing is delightful and definitely one you’ll come back to from time to time, or maybe even week to week!
Beer, Chocolate & Peanut Chili
Serves 6
A hearty chili with a little something unexpected. Stout adds depth, unsweetened chocolate rounds everything out, and roasted peanuts bring a bit of salt and crunch. It is the kind of chili that gets better the longer it sits, so if you have the time, let it simmer for a couple of hours.
Ingredients
- 5–7 hot peppers, such as jalapeño, poblano, Anaheim, or habanero, halved and seeded
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 green peppers, chopped
- 1 lb ground beef
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp sugar
- 1½ tsp kosher salt
- Freshly ground black pepper, to taste
- 1 can (14 oz) diced tomatoes
- 1 can (24 oz) tomato sauce
- 1 tbsp unsweetened chocolate, chopped
- 2 cans (14 oz each) pinto and/or black beans, drained and rinsed
- 1 tsp Worcestershire sauce
- ½ cup roasted peanuts, roughly chopped
- 12 oz stout, preferably chocolate or coffee stout
Instructions
Roast the peppers
Preheat the broiler. Place the hot peppers cut-side down on a baking sheet and broil for 8–10 minutes, until the skins are blackened and blistered. Keep a close eye on them, as they can burn quickly.
Transfer the peppers to a bowl, cover with plastic wrap, and set aside to steam.
Build the chili
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and green peppers and sauté for 5–7 minutes, until softened. Add the garlic and cook for another 1–2 minutes.
Add the ground beef and cook until browned, breaking it up as it cooks.
Stir in the chili powder, smoked paprika, cumin, oregano, sugar, salt, and black pepper. Cook for another 1–2 minutes to toast the spices.
Add the diced tomatoes, tomato sauce, chocolate, beans, Worcestershire sauce, and stout. Stir well and bring to a boil, then reduce the heat to a gentle simmer.
Add the roasted peppers
Remove the peppers from the bowl and peel away the blistered skins. Roughly chop the peppers by hand or pulse them in a food processor until finely chopped.
Stir the peppers into the chili.
Let it simmer
Simmer uncovered for at least 30 minutes, although 1–2 hours is even better. Stir occasionally and add a splash of water or broth if the chili becomes too thick.
During the final 10 minutes, stir in half of the chopped peanuts, reserving the rest for serving.
Serve
Ladle the chili into bowls and finish with the remaining roasted peanuts. Serve with sharp cheddar cheese, diced onion, sour cream, or a piece of warm cornbread.
A note on the beer: A chocolate or coffee stout works particularly well here, but any stout will do. The roasted malt and slight bitterness add another layer of flavor without making the chili sweet.
Cornpone
Makes about 12
These little corn pones are the sort of Southern staple that belongs beside a pot of chili, a bowl of soup, or a table full of Sunday supper. Crisp at the edges and tender in the middle, they are best served warm and straight from the skillet.
Ingredients
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2 cups yellow cornmeal, preferably stone-ground
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½ cup all-purpose flour
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1 tsp baking powder
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1 tsp kosher salt
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½ tsp baking soda
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1½ cups buttermilk
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1 large egg
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2 tbsp melted butter, plus more for the pan
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1 tbsp sugar
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½ cup finely chopped onion
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1 cup corn kernels, fresh or thawed frozen
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2–3 tbsp bacon grease or vegetable oil, for cooking
Instructions
Make the batter
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, and sugar.
In a separate bowl, whisk together the buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the onion and corn. The batter should be thick but spoonable. If it feels too stiff, add another splash of buttermilk.
Heat the pan
Heat a cast-iron skillet or large heavy-bottomed skillet over medium heat. Add the bacon grease or oil and enough butter to lightly coat the bottom of the pan.
The fat should be hot enough that a small drop of batter immediately begins to sizzle.
Cook the corn pones
Drop the batter into the hot skillet in roughly ¼-cup portions, gently spreading each one into a small round.
Cook for about 3–4 minutes per side, until deeply golden around the edges and cooked through in the center. Work in batches, adding more butter or grease to the pan as needed.
Serve
Transfer the corn pones to a plate lined with a clean kitchen towel and serve warm.
They are particularly good alongside chili, with plenty of butter for spreading.
A little Southern trick
For especially crisp edges, let the batter sit for about 5 minutes before cooking and make sure the skillet is properly hot before the first batch goes in. And don't be shy with the butter and bacon grease. That's where the good stuff happens.
