As promised I've tried out the recipe for Guinness Chili posted by @classic33, for the The CookingBites Recipe Challenge. Here is the result:
Photographed today in natural light augmented by LED.
Comments:
Its a good Chilli recipe with the wonderful addition of Guinness. I was rather concerned about the quantity of Guinness called for. But I followed the recipe. It did seem one hell of a lot of liquid!
However, the recipe states that you should cook the chilli for 2 to 3 hrs. This is rather longer than I would normally cook minced (ground) meat for Chilli (although if I use chunks of casserole steak I would allow this long). In this time, the liquid reduced to the correct consistency. However, I simmered it partially covered, not fully covered as suggested in the recipe.
I used black turtle beans as that was what I had in the cupboard. You could use any kind of beans. I added some chilli sauce (made by a friend of mine) as well as chilli powder. I also added fresh red chillis and julienned ginger as the topping, with yoghurt rather than sour cream.
The verdict:
Its a good Chilli. I think the Guinness does add depth to the flavour. If using ground beef or lamb I think the amount of Guinness could be reduced and the cooking time shortened.
The use of bacon is interesting. I used smoked bacon which added a good smokey flavour to the finished dish.
Photographed today in natural light augmented by LED.
Comments:
Its a good Chilli recipe with the wonderful addition of Guinness. I was rather concerned about the quantity of Guinness called for. But I followed the recipe. It did seem one hell of a lot of liquid!
However, the recipe states that you should cook the chilli for 2 to 3 hrs. This is rather longer than I would normally cook minced (ground) meat for Chilli (although if I use chunks of casserole steak I would allow this long). In this time, the liquid reduced to the correct consistency. However, I simmered it partially covered, not fully covered as suggested in the recipe.
I used black turtle beans as that was what I had in the cupboard. You could use any kind of beans. I added some chilli sauce (made by a friend of mine) as well as chilli powder. I also added fresh red chillis and julienned ginger as the topping, with yoghurt rather than sour cream.
The verdict:
Its a good Chilli. I think the Guinness does add depth to the flavour. If using ground beef or lamb I think the amount of Guinness could be reduced and the cooking time shortened.
The use of bacon is interesting. I used smoked bacon which added a good smokey flavour to the finished dish.
Last edited:
Sorry for the confusion. I'm going to edit my post to remove the reference to quantity.