Last evening, we hosted another beer dinner and featured soup and beers from Stone Brewing Co. Gayle and Dennis bought over chips, guacamole, sausage & cheese appetizer, chips and Stone Pale Ale. Nicole and Tibor brought over fruit desert pizza and Stone Oaked Arrogant Bastard. Lori and I had prepared 3 soups, Ham & Beans, Chili, and Chicken & Noodles. I also whipped up corn bread muffins. Everything tasted great and my recipe for the chili is below. It is always great to get together with friends and we had a fantastic evening.
The beers we sampled -
Stone - Pale Ale (5.4% ABV and 41 IBU)
Stone - Vertical Epic 10-10-10 (9.5% ABV)
Stone - Vertical Epic 11-11-11 (9.4% ABV)
Stone - Vertical Epic 12-12-12 (9% ABV)
Stone - Arrogant Bastard (7.2% ABV and CLASSIFIED IBU)
Stone - Double Bastard (11.2% ABV and CLASSIFIED IBU)
Stone - Oaked Arrogant Bastard (7.2% ABV and CLASSIFIED IBU)
Stone - Lukcy Basartd (9.2% ABV and CLASSIFIED IBU)
We started with Pale Ale and the Vertical Epics were poured as a flight and the Arrogant Bastards were poured as a flight. The Stone Vertical Epic 10-10-10 was the favorite of the Vertical Epics and it had been cellared for over 2 years. For the Bastards, Lukcy and Double were the preferred Bastards. These are big beers and they were really tasty. I also really enjoyed the Pale Ale. I think the Vertical Epic 10-10-10 was the best beer of the evening and it has really improved / evolved with age.
8 Ancho dried chilies
2 Roasted Anaheim Chilies (these were purchased and frozen in the fall)
4 C. Water
3 T. Vegetable Oil
2 - 3 # of Pork Shoulder
1/2 tsp. Cumin
1/2 tsp. Coriander
1 1/2 tsp. Oregano
1 Yellow Onion
4 tsp. Garlic
2 Cans of diced tomatoes
Heat 4 C. of water to boil and remove from the burner, roast the Anchos over med. - med. high heat and remove the seeds and stems and place in the water. Soak for ~30 minutes and place something on top of the Anchos to keep them submerged.
While the Anchos are soaking, cut the pork shoulder into small cubes. Heat a large skillet and the 3 T. of vegetable oil and brown the pork. You will need to cook in a few batches and drain the port on paper towels.
Coarsely chop the onion and add the Anchos, water, Cumin, Coriander, Oregano, Garlic and Tomato in a blender or food process and puree.
Place the pork and the puree into a pot or a crock pot and simmer for a few hours and stir occasionally. You can vary the thickness of the chili by decreasing the amount of water. Serve with corn tortillas, cheese, sour cream, and avocado.