Oatmeal Stout Chili

Winter is Coming….time for chili.

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1 onion – chopped
4 garlic cloves – minced
1 pound ground beef
.75-1 lbs chopped sirloin (I like to use venison when available) – trim fat
1 (14.5 oz) can peeled and diced tomatoes with juice
Oatmeal stout 16 oz
Coffee 16 oz (dark roast)
2 (6 oz) cans tomato paste
1 (14 oz) can beef broth
1 (29 oz) can tomato puree
1/2 cup brown sugar
3.5 tbs chili powder
1 tbs cocoa power
1 tsp ground cayenne pepper (reduce if you don’t like spicy chili)
1 tsp ground coriander
1 can kidney beans
2 cans black beans
2 Jalapeno peppers (optional) – slice

Cook ground beef and chopped sirloin, combine all other ingredients in a large crock pot. Depending on time, go high for 4 hours or low for 8-10 hours.
Enjoy with an oatmeal stout and some fresh bread.

Ivy Bush Oat Stout:

OG: 1.059

SRM: 36

IBU: 38

60 Minute Boil

Mash at 154F

75% – Floor Malted Marris Otter

6.7% – Flaked Oats (toasted at 350 for 30 minutes)

5% – Victory Malt

3.3% – UK Dark Crystal

3.3% – UK Roasted Barley

2.5% – UK Chocolate Malt

2.5% – UK Pale Chocolate Malt

1.7% – UK Extra Dark Crystal

East Kent Goldings  to 38 IBU – 60 minutes

White Labs WLP002 – Pitch at 62F, let rise to 66F – hold there for at least 3 days, raise temp to 68F and allow fermentation to finish.



Filed under Brewing, Cooking, Food

5 responses to “Oatmeal Stout Chili

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