It's flavor is rich, deep, and wonderful, which makes it perfect for cooking. If you recall, a few months ago, I used it to make Fish and Chips. It was also the main ingredient for one of the best Garlic Cheddar Beer Breads I've ever made. I took it into the Radio from Hell show and they loved it. By the way, the recipes I've brought to Kerry, Bill and Gina are all available on the As Heard on Radio from Hell tab at the top of the page.
I was making a batch of chili a couple weeks ago during a rather long cold snap. It turned out a little thicker than I expected, so I added about half a bottle of the Red as Hell Ale and it worked wonders. Not only was it a great consistency, the deeper tones of the beer built up the flavors of the spices like you wouldn't believe.
You'll notice that there are no beans in the recipe, and that's by design. I'm not a fan of beans in chili. They do stretch the recipe, creating 2-4 extra servings, but at the cost of the taste. In my opinion, they dull the flavor. So try this recipe once without beans and see how the the tomatoes and spices blend together and all the meats become the focus of the chili. After that, it you still want to use beans, be my guest.
Now this is a thick and hot chili. It can sit like napalm on your tongue if you use all of the hot sauces and peppers listed. So if you're not a heat freak, drop half the jalapenos, the habanero and one hot sauce of your choice and you'll end up with about 20% of the heat and a chili that will perfectly warm your insides during a horrific inversation.
One last word of warning. Since we're dealing with jalapeno, and more importantly, habanero peppers. MAKE SURE to be careful when you're handling them. If you cut up the peppers and then touch your hands to your face or eyes, prepare to live in a world of unending pain. Prevent this new hell by following a few rules.
1. Keep other people away when you chop into the hot peppers. Especially little children. We don't want some residual oil ending up on their hands and then ending up in their eyes, or in their brother or sister's eyes, or on the pet. Nothings worse than a cat running laps through the house in terror after licking habanero oil off it's fur.
2. Use protection. If you have latex gloves, it a good idea to use them. Disposable gloves are even better.
3. Wear eye protection if you have it. There is no shame in wearing your glasses, sunglasses or even swim goggles to prevent any oils from accidentally ending up there.
4. Clean the prep area thoroughly afterwards. These oils don't just evaporate immediately. They can sit there and dangerous for a while. I'll wipe down the counter a couple of times using a disinfectant cloth to collect all the oils. And I'll wash my hands a couple of times as well. Try pouring a little milk over your hands between a pair of washings. Just how a glass of milk can help kill the heat in your mouth, milk can help wash away the pepper oils.
Red Hot as Hell Chili - Made with Radio from Hell Red as Hell Ale
Makes 4-6 servings
1 medium onion
1 medium bell pepper
2 tablespoons oil
4 cloves garlic, minced fine
2 more tablespoons oil
1 pound sirloin steak, chopped into small pieces
1 pound ground pork or the sausage of your choice
1 pound ground beef
2 28 oz can diced tomatoes
2 28 oz can crushed tomatoes
2 6 oz cans tomato paste
12 ounces Radio From Hell Red as Hell Ale
1/2 cup chili powder
3 tablespoons cumin
2 teaspoons cayenne pepper
1 1/2 teaspoons oregano
1 teaspoon paprika
1 teaspoon salt
2 chipotle peppers, chopped
1 tablespoon chipotle sauce (adobo sauce packed with the chipotle peppers)
1 teaspoon of your favorite hot sauce (like Tobasco, Cholulu, Tipatio, etc)
1 tablespoons Frank's Hot Sauce
3 jalapeno peppers, finely chopped and seeds removed
1 habanero pepper, finely chopped and seeds removed for the LOVE OF GOD!
In the bottom of a large stock pot, heat the oil over medium high heat. Add the onion and the pepper and saute for about 3 minute until the onions begin to become translucent. DO NOT ADD the habanero or jalapeno here or your eyes will be in a world of pain. Add the minced garlic and saute for 1 more minute. Remove to a bowl for the time being. Add the additional oil and all of the meat and cook until thoroughly browned. Pour the onions, peppers and garlic back into the pot and stir to combine. Pour in the Red as Hell Ale and stir, to deglaze all of the brown flavor bits off the bottom of the pot.
Drain the excess liquid off of the diced tomatoes, then pour the diced and crushed tomatoes into the pot. Stir to combine. Next add the chili powder, cumin, cayenne pepper, oregano, paprika, and salt and mix until it's well blended. Taste it and add more spices according to your palette While the chili warms, chop the chipotle peppers. Add them to the mix along with the chipotle (adobo) sauce and other hot sauces and stir for 3 more minutes. Now carefully add the jalapenos and habanero to the mixture and incorporate them into the mix.
Continue to cook over medium high heat until it lightly boils. After 10 minutes, reduce the heat to medium low (2 on a scale of 10) and simmer for 30-60 minutes, stirring occasionally.
Serve in a large bowl and garnish with grated cheddar cheese and chopped onions.
Package the leftovers in serving size containers and store in the fridge for up to a week or in the freezer for up to 3 months.
So the next time you're chilled to the bone, make a batch of this and I will guarantee you'll be sweating and begging for water in no time.
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