"October's crisp weather invites a pot of simmering chili to cook slowly on the stove, filling the kitchen with warmth and wafts of smoke and spice. There is a chili style for everyone it can be adapted for carnivores or vegetarians, brimming with beans or bobbing with chunky vegetables. Not a meat eater? No problem just double up on the beans. Crave more substance? Add a hearty grain to thicken the broth."
"A healthy pour of stout beer fortifies the stock, providing a robust and slightly malty backbone. Barley grains thicken and add texture and extra nutrients to the stew. Feel free to tinker with the ingredients. Beef can be substituted with grass-fed bison, which is leaner and richer in protein and omega-3s than beef. Or switch to pork, ground turkey or chicken. (Substitute a lighter ale if you choose a lighter meat.)"
Tomato-forward chili builds on a seasoned Southwestern spice base and a stout-enhanced stock. Barley thickens the stew while adding texture and nutrients. The recipe accommodates ground beef, bison, pork, turkey, or chicken, and suggests lighter ale for lighter meats. A vegetarian version omits meat and increases black beans or substitutes other beans. Alternative grains such as farro or quinoa can replace barley. The dish includes poblano and red bell peppers, tomato paste, chiles in adobo, ancho powder, cumin, oregano, and smoked paprika. Active time is about one hour, yielding four to six servings.
Read at www.mercurynews.com
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