You know how some people like to add spicy components like, say, Sriracha to their chili? Or maybe you know other folks who believe that beer is an essential ingredient? Perhaps some people fall into both categories, and for these people, I have ALL the answers.
Rogue Sriracha Hot Stout, the only beer officially sanctioned by the creators of the original Sriracha Hot Sauce, is back for a limited time. Crafted by infusing Sriracha Hot Sauce in a classic stout during the brewing process, ebony-hued Sriracha Hot Stout features rich notes of caramelized malts that give way to a warm, slow burn on the smooth finish. It's perfect for chili!
We finally had some temperatures below freezing* and I jumped on the opportunity to make some body- and soul-warming chili. This had been on my to-do list since I came across the Rogue Sriracha Hot Stout, and it came out better than I ever could've hoped. Hearty, flavorful, complex, and satisfying, this is the type of meal that makes for a very comfortable evening at home.
*Definitely NOT complaining about the absence of cold! Just stating the facts.
Rogue Sriracha Hot Stout Chili
Makes about 10 cups
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 pound ground turkey, beef, or chicken
- 1 tablespoon ground cumin
- 1 tablespoon granulated sugar
- 2 teaspoons salt, plus more as needed
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes with chiles
- 1 (8-ounce) can tomato sauce
- 1 cup Rogue Sriracha Hot Stout
- 1 (15-ounce) can kidney or cannellini beans, drained and rinsed
- 1 (15-ounce) can pinto or black beans, drained and rinsed
Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
Add the ground meat and cook, breaking the meat into small pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes. Drain.
Add the seasonings, crushed tomatoes, diced tomatoes and their juices, tomato sauce, beer, and beans, and stir to combine.
Cover and cook until the chili thickens and the flavors meld, about 2 hours. Taste and season as needed.
Note: You may have noticed that I've added the Yummly button to the top of my posts. If you yum it, more will come. :)