Friday, March 10, 2017
Recipe Weekend: How About Some Texas Flavored Irish Fare?
Since we just came back from competition in Texas, the kid has Texas food on her mind, and asked if you could make chili Irish style. Little did she know,, we've made it that way for years, LOL!
So for those of you wanting some great warm you up dinner, here's the perfect recipe!
2 tbsp. olive oil
2 lbs. lean stew meat cut into 1/2 inch cubes
16 oz. V-8 juice- we like to use the Spicy variety for more flavor
1 bottle Guinness stout
1 tsp. salt
2 tsp. ground oregano
3 tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger (optional- if you don't like ginger, add 1/4 tsp more chili or cayenne)
1/2 tsp. cayenne pepper
1 cp. chopped onions- Vidalia (note, if your don't have on hand, you can use 1 cp of frozen onion/pepper mix for same flavor boost)
1 cp grated cheddar cheese
1 cp chopped green onion- optional
Sour cream- optional
1. In large cooking pot, sear the stew meat in the olive oil. Drain off fat, and return meat to pan (do NOT scrape off bottom bit).
2. Add the V-8 juice and Guinness to the pan, scraping up the browned bits on the pan as well, and bring to boil.
3. Remove pan from heat and add all the spices to the pan. Place back on stove and simmer on low heat for 2 hours, stirring now and then.
4. Ten minutes before chili is done, add chopped Vidalia onions to pot, stir, and let simmer for 10 minutes.
5. Serve chili with cornbread, rice or St Louis style, over spaghetti. Top with green onions, sour cream and/or grated cheese.