Here’s a little offering for you as you look toward Thursday, St. Patrick’s Day. This is a chili recipe using dark ale, which plays well with chipotle chili peppers and roasted sweet potatoes and which dances lively on your tongue in celebration.
Pete’s advice is to: use either Founder’s Breakfast Stout or Weyerbacher Sunday Morning Stout for this recipe, but you may use any dark beer. (When I asked for his recommendations last minute, I feared Pete would have nothing appropriate in his beer stocks. I shouldn’t have worried, of course; it took him under 30 seconds to produce these two beauties and he was happy to part with them for my testing.)
Begin by roasting sweet potatoes. No oil! No salt! (Yes, just plain.) What’s easier? The roasting allows for the sweet potatoes to hold up well in the chili. No mushing or falling apart.
Add the stout and allow things to bubble. The aroma is excellent!
This is rustic AND pretty enough to serve on a springtime, holiday table, if you do indeed require something pretty in the near future.
- 4 sweet potatoes, peeled and cubed
- 2 chipotle chiles in adobo sauce (from a can)
- 1 tablespoon cumin seeds
- 1 large onion, finely chopped
- 1 medium red pepper, chopped
- 5 cloves garlic, peeled and minced
- 2, 14-ounce cans of low-sodium black beans, rinsed and drained
- 12 oz. dark beer (1 bottle)
- 1 14 oz. can diced tomatoes
- 1 cup fresh, canned or frozen corn
- Place cubed sweet potatoes on a parchment-lined baking sheet and bake in a 400 degree oven for 25 minutes.
- While the sweet potatoes are cooking, place cumin seeds in a dry frying pan and heat for a minute (until you start to smell them) over medium to medium-high heat. Add ¼ cup of water to the pan.
- Cook the onion, pepper and garlic in the cumin-flavored water over medium heat for 10 minutes, until tender.
- Add the black beans, chopped up chipotle chills, beer and tomatoes with juices to the pan. Cook for 5 minutes.
- Add the corn and heat through for 5 more minutes.
- When the sweet potatoes come out of the oven, throw them in the mix! Cook the chili until it is bubbling and thick, about 10 minutes more.
- Serve immediately with cornbread.
- Garnish with fresh lime juice and chopped cilantro (optional).
All dressed up for Saint Patrick’s Day!
All the best to ya!