Recipe - Honey Porter Chili

3 Onions, finely chopped
6 Cloves of garlic, crushed
4 Hot chilies, finely chopped
2 lg Green peppers, chopped
2 lg Red peppers, chopped
1 cn (28 ounce) minced tomatoes
1 pound Dried black beans
One fourth pound Small dried Colorado chili
beans
2 tablespoon Extra virgin olive oil
1 tablespoon Ground cumin
One half cup Fresh cilantro, chopped
6 Bay leaves
2 Chicken bouillon cubes
1 cup Corn, fresh, frozen, or
canned
22 ounce Samuel Adams Honey Porter
Salt and pepper to taste
One half pound Sauteed ground chuck

I found this recipe on the Sam Adams Beer page. Thought you chili recipe
collectors might want a copy. (Courtesy of F. Paul Pacult, Editor of Wine
and Spirits Journal, and Sue Woodley)

Soak beans overnight. Saut‚ onions, garlic, peppers, and chilies until
tender. Put all ingredients in a large Dutch oven and slow cook mixture for
three hours over low heat. Serve topped with raw onions and grated cheddar
cheese.

Posted to CHILEHEADS DIGEST V3 #135

Date: Sat, 19 Oct 1996 15:19:01 0500

From: Judy Howle howle@EbiCom.net