Recipe by Martin Reed
Yield 6-8 10oz servings
- Allagash Tripel Reserve
- Pork Loin (cut into 1 inch cubes) 1 pound
- Beef Chuck Steak (cut into 1 inch cubes) 1 pound
- Canola or Corn oil 3 ounces
- Garlic cloves (minced) 3 each
- Bermuda Onion (diced) 2 cups
- Red Bell Pepper (diced) 1 _ cups
- Jalapeno Pepper (seeded and diced) 1 cup
- Whole peeled Plum tomatoes (28 oz can) 1 each
- Chick peas (19 oz can) 1 each
- Dark Red Kidney Beans (19 oz can) 1 each
- Whole Kernel Golden Sweet Corn(15 oz can) 1 each
- Chili Powder 2 Tbsp
- Ground Cumin 1 Tsp
- Cayenne Pepper 1 Tsp
- Cracked Black Pepper 1 Tsp
- Salt 4 Tbsp
- Heat a 3qt Rondeau pan over medium-high heat and add the canola oil to the pan
- Sear the cubed pork and beef together and remove when the exterior has lightly browned. Reserve.
- Add the garlic and onion to the skillet and cook until translucent.
- Add the red bell pepper and Jalapeno and cook until soft.
- Drain the corn, the chickpeas and the kidney beans and add to the rondeau pan.
- Drain and dice the whole peeled plum tomatoes and add along with the pork and beef to the pan.
- Add the Allagash Tripel Reserve Belgian Style Ale and all of the seasonings and simmer. Stir occasionally until the liquid has reduced and thickened slightly. Approximately 30 minutes.
- Reduce the heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increasing seasoning as desired, and cook on low for another hour, stirring occasionally.
Comments on presentation
It is suggested that the chili be served in a soup bowl or chili crock and topped with diced Bermuda onion, shredded Monterey Jack and Cheddar cheeses.
2003 ICE Recipes
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- Allagash Tripel Reserve Belgian Ale Chili
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