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Warm Up with Texas Beer Chili and Jalapeño Corn Muffins

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Looking for something to take the edge off the cold we’ve had lately or for a dish to serve during the Super Bowl? You might want to try this chili, which comes from chef Sam Boisjoly, executive chef at the Omni Colonnade, including Bolo’s restaurant.

Texas Beer Chili

Texas Beer Chili

It gets its rich flavor from a bottle of Texas beer as well as several types of spices, such as ancho chile powder and mesquite smoked pepper in addition to chili powder.  Corn meal is used to help thicken the dish and it makes your bowl of red even more complementary to the Jalapeño Corn Muffins that you make while the chili is cooking.

Hill Country Chili                                                                                               

1 pound beef shoulder, diced small
½ medium sweet onion, diced small
1 small roma tomato, diced
2 cloves garlic, finely chopped
¼ cup ancho chile powder
¼ cup corn meal
1 ½ teaspoons light chili powder
½ teaspoon kosher salt
½ teaspoon mesquite smoked pepper
1 teaspoon brown sugar
2 teaspoons canola oil
2 cups beef stock
1 (12-ounce) Texas lager

Heat a large pan, add canola oil, add the beef shoulder, onion, Roma tomato, garlic, and sear off until light brown. Add all the spices and mix thoroughly. Add beef stock, Texas lager and cook at a low heat for 20 minutes, slowly mix in the cornmeal and continue to cook at a low heat for another 20 minutes.

Makes 4 servings.

From Sam Boisjoly/Bolo’s at the Omni Colonnade

Jalapeño Corn Muffins

½ cup (1 stick) butter
2 eggs
1 cup flour
½ cup cornmeal
½ teaspoon baking powder
½ teaspoons sugar
¼ cup heavy cream
2 pickled jalapeños
¼ cup shredded Redneck Cheddar (see note)

Whip the butter until soft, add eggs and continue to whip, add flour, cornmeal, baking powder and sugar. Slowly mix in the heavy cream, jalapeños and Redneck Cheddar. Portion into 4-ounce muffin tins. Bake at 350 degrees for 15 -17 minutes until cooked through.

Note: Redneck Cheddar is a brand of cheese made with Texas beer added to cheddar, so a certain yeastiness balances the sharpness of the cheese. You could substitute cheddar-Jack if you can’t find it.

Makes 12 muffins.

From Sam Boisjoly/Bolo’s at the Omni Colonnade

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