Chili with Garlic and Stout Beer
To achieve a umami, meat-like flavour without the meat cook the onions until very dark brown. The onions will leave a brown glaze in the pan. Scraping the glaze in the presence of a liquid, like the stout, helps to incorporate the flavour.
- 6 slices Smoked bacon cut into 1' pieces
- 5 Onions chopped coarse
- 6 cloves Garlic skin removed, left whole
- 6 cloves garlic chopped fine
- 45 ml Vegetable oil
- 375 ml Stout beer
- 500 ml Red Kidney neans canned or pre-soaked
- 240 ml Purple cabbage chopped
- 120 ml Celery chopped (Or 60 ml celeriac)
- 120 ml Fresh parsley, chopped fine
- 1 L Tinned tomatoes or 3 medium tomatoes
- 30 ml Tomato paste
- 15 ml Fresh crushed black pepper
- 5 ml Dried rosemary
- 5 ml Dried whole chili peppers chopped. Add more/less, as desired
- 120 ml Maple syrup
- Add bacon to 4 litre thick-bottomed saucepan set to medium heat. Cook until done.
- Add garlic and onions and lower heat to low-medium, stirring from bottom every 3 minutes for 20 to 30 minutes, or until onions are dark brown in colour. Add vegetable oil as needed, to keep pan from becoming dry.
- While above ingredients are cooking, prep remaining ingredients and add to a large mixing bowl, except for the stout.
- When onions have turned dark brown in colour add stout beer. Scrape brown glaze from bottom of pan. Stir in ingredients from mixing bowl. After 15 minutes reduce heat to low and cook for minimum 2 hours with lid on, stirring every 20 minutes.
Serve with roasted wieners or sausage.