CHEESE LAGER CHILI

[Joe in T.C.]

Another tough chili competition this year. I managed to place 3rd with my Cheese Lager Chili
I thought I would post the recipe here for anyone that would like to try it.


3 pounds ground pork (do not substitute pork sausage) (packages run heavy so a bit over 3)
Two 48 oz. jars of “Randall Brand” ready to serve Great Northern Beans
2 bottles Sam Adams Lager
3 TBS of “Better Than Bullion” chicken base
6 (4 oz.) cans diced “Hatch” chilies (I use 2 hot and 4 mild)
8oz. Cream cheese (room temperature)
8oz. Cheddar cheese, shredded
8oz Gruyere cheese, shredded
8oz. Velveeta cheese
4oz. (1 stick) butter
2 cups whole milk
1 pound of shredded mushrooms, yes, they must be shredded. (I use a cheese grater)
2 cups diced onion
2 cups sliced celery
1 cup shredded carrots
¼ cup flour
3 TBS minced garlic
2 TBS chili powder
1 TBS dried oregano
1 TBS Worcestershire sauce
1 tsp garlic salt
1 tsp celery salt
1 tsp ground cumin
1 tsp black pepper
1 tsp red pepper flake
(8) drops orange food coloring


 Directions:

1 – Cook pork uncovered in a large stockpot over medium heat until done.
      (I now use a 16-quart stock pan for extra room)

2 - Add onion, celery, carrots, shredded mushrooms, and garlic. cook uncovered for about 10 minutes or until vegetables are tender, stirring occasionally.

3 -Add chilies, chicken base, Worcestershire, oregano, chili powder, ground cumin, garlic salt, celery salt, pepper, and pepper flakes. Cook uncovered for about 10 minutes. stirring occasionally

4- Stir in 2 bottles of Sam Adams Lager.

5- Add a scoop of broth to a soup bowl. Mix in flour until smooth. Stir flour mixture back into the chili.

6- Add beans and bring up to a simmer. Remove from heat.

7- Heat milk and butter in a large saucepan over medium-low heat, being careful not to scorch.

8- Slowly stir the Cream Cheese, Cheddar, Gruyere, and Velveeta into heated milk, mix until smooth, and then stir in eight drops of orange food coloring.

9 – Stir the cheese mixture into the chili until fully incorporated.

Serve and Enjoy!























If it seems thin you can mix up some more flour mixture.
If it seems thick you can dilute with more beer or water. 

Good Luck All

[Unclegillhunter]

Thanks, tried the one you posted last year, loved it! Will have to try this one as well!
Keep it safe! JDL

[esox_xtm]

Looks great Joe! FWIW if you freeze those mushrooms before grating they're a lot easier to manage. It's a trick I use with both fresh ginger and garlic. I'll be adding your recipe to my "catalog" 

[Joe in T.C.]

Looks great Joe! FWIW if you freeze those mushrooms before grating they're a lot easier to manage. It's a trick I use with both fresh ginger and garlic. I'll be adding your recipe to my "catalog" 

Thanks for the tip, I would have never thought of freezing mushrooms, garlic or ginger. gonna give it a try for sure.

Good Luck All

[esox_xtm]

Thanks for the tip, I would have never thought of freezing mushrooms, garlic or ginger. gonna give it a try for sure.

Good Luck All

Mushrooms also do well in a mini food processor. A couple few pulses on fresh shrooms is great. But peeling and freezing a hand of fresh ginger and taking a microplane to it is killer. You get a sno-cone like pile of extra fine fresh ginger.