Sunday, December 30, 2012

Soups and Beer from Stone

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.  

Chili recipe 
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.  

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