This delicious chili has a lot of depth from the oatmeal coffee stout and earthiness from the lamb. The poblano pepper is mild therefore, this meal does not provide a lot of heat. You could add the dried version of the poblano, the ancho chili, for a deeper red color. You will need to rehydrate the ancho chili before using in the recipe.
This meal is perfect to eat on a cold fall or wintery night! Serve with sour cream, a good aged cheddar and my Jalapeno Mint Relish.
- Prep Time: 10m
- Cook Time: 1h 30m
- Total Time: 1h 40m
- Serves: 8 ounces
- Yield: 12 servings
- Category: Mains
Ingredients
- 1 Onion, diced
- 1 Green Pepper, diced
- 1 Poblano Pepper, minced
- 4 Garlic Cloved, minced
- 2 tablespoons Chili Powder
- 1/2 teaspoon Paprika
- 1 tablespoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Allspice
- 1 pound Ground Lamb
- 1 pound Ground Beef, 80/20
- 1 Swamphead's Midnight Oil Stout (Oatmeal Coffee Stout) Beer Can
- 2 15 oz Kidney Bean Cans, rinsed
- 2 15 oz Diced Tomato Cans
- 2 15 oz Tomato Puree Cans
- Salt and Pepper to taste
Instructions
- In a dutch oven or soup pot, heat oil over medium heat and saute the first 9 ingredients of vegetables and spices. Add meats and saute until brown. Add the rest of the ingredients and let simmer on low for 1 hour. Serve hot with an aged cheddar, sour cream or my Jalapeno Mint Relish recipe. For best results, let the chili sit overnight in the fridge. Reheat and serve hot.
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