Easy Stovepipe Porter Chili Made in 2.5qt Slow Cooker
1- Vidalia Onion
1- Green Pepper
1lbs- Ground Beef
1/2 Bottle- Otter Creek Stovepipe Porter
1/4cup- Cup Chilli Powder
2tsp- Garlic powder or 1 Clove Fresh Garlic
2can- Diced Tomato
1can- Dark Red Kidney Beans
1/2tsp- Cocoa Powder
1/2tsp- Sugar
In a frying pan brown the ground beef. Strain off grease. Cook chopped onion, pepper and garlic in the ground beef for 15 min or until soft. Toss meat, onion and pepper in the crock pot. Mix in chilli powder, beans, tomatoes, porter, cocoa powder, and sugar. Set to low for at least 5 hours. If in a time crunch you maybe able to go on high for 3 to 4 hours. I always go low and slow myself though.
Keep sharp cheddar on hand to toss on top. I usually make corn bread as a side to the chilli. The Black IPA pairs best with this chilli. Both beers are offered in the Otter Creek sampler pack. Enjoy!
Monday, April 23, 2012
Sunday, March 18, 2012
BBQ pulled pork with Java Sutra
BBQ Sauce: Meat: 2lbs of Pork Shoulder
1-1/2 cups ketchup
1-1/2 cups Java Sutra
1-1/2 Tbs molasses
1/4 cup brown sugar
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp onion powder
I use a 2.5 quart slow cooker and am cooking for two. Mix all the ingredients listed for the BBQ sauce in a large bowl till well blended. Grab the 2lbs of pork shoulder and toss it in the slow cooker. Pour the BBQ sauce you made in over the shoulder. Mine was a froze extra chunk of shoulder so I set the crock pot to high for the first two hours. If yours is thawed go with low from the start. Cook 6 to 8 hours in the crock pot. When tender enough to shred with a pair of forks, do so, and let sit for another 30 minutes.
Serve the shredded pork on a thick roll. I chose a potato roll as it gives a extra sweet flavor. Pour a little of the extra BBQ on top the meat. Then the Face likes a couple of dill pickle slices on the sandwich. Some like to have sweet pickles on theirs. If you're having a beer with it I prefer loopy or the skunk paired with the Java Sutra Pork.
1-1/2 cups ketchup
1-1/2 cups Java Sutra
1-1/2 Tbs molasses
1/4 cup brown sugar
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp onion powder
I use a 2.5 quart slow cooker and am cooking for two. Mix all the ingredients listed for the BBQ sauce in a large bowl till well blended. Grab the 2lbs of pork shoulder and toss it in the slow cooker. Pour the BBQ sauce you made in over the shoulder. Mine was a froze extra chunk of shoulder so I set the crock pot to high for the first two hours. If yours is thawed go with low from the start. Cook 6 to 8 hours in the crock pot. When tender enough to shred with a pair of forks, do so, and let sit for another 30 minutes.
Serve the shredded pork on a thick roll. I chose a potato roll as it gives a extra sweet flavor. Pour a little of the extra BBQ on top the meat. Then the Face likes a couple of dill pickle slices on the sandwich. Some like to have sweet pickles on theirs. If you're having a beer with it I prefer loopy or the skunk paired with the Java Sutra Pork.
Subscribe to:
Posts (Atom)