Sheila’s Amazing Beer Chili

from: Jamey W. Bennett 
to: Daniel Larkin

Dude,

My friend Sheila in Nashville makes what is possibly the best chili I’ve ever had. Last year, she gave me her recipe to use in a chili cook-off at church, and she has given me permission to share it with the world.

She sent me a follow-up email about a meatless version she makes. She said she does it pretty much the same way as below, except for no meat and more beans.

Cheers,
Jamey

From: Sheila Uselton
Subject: Re: chili
To: “Jamey W. Bennett” 

Okay Jamey. Here is my attempt to remember how I make chili.

First I brown a pound or so of good quality ground beef. (ground round or sirloin, etc.) AND a pound of hot sausage like Jimmy Dean’s or whatever. While that is browning I also throw in a chopped poblano pepper (or two if they are really small.)

After the meat is brown I start adding stuff. I add my chili mix, which is usually the Wick Fowler chili kit. Just get one or two if you are making a big batch.I like chili mixes that contain masa. Then I add a large can or two of crushed tomatoes. I always get two cans in case it needs it. Then add your beans. I use black beans and light red kidney beans. I also put in a can of yellow hominy to pay homage to our love of New Mexico southwestern style cooking. I always add a bit more garlic and ground cumin too.Then take two beers out of the fridge. Pour in one beer and make sure it is not a sweet beer. Drink the other beer. At this point, just eyeball it and add whatever else you think it might need.

Now, here is the secret that I just discovered that is amazing. Buy a can of chipotle chilies (smoked jalapenos) and add those. It gives it the most amazing flavor. You will find these little devils in the Mexican food section of your store. Or go to the Mexican grocery store if it’s close by. The ones I used came in a small can with some kind of red sauce in them. Put the chilies AND the sauce in. I think they also can be found in a dried form, but I did not want to have to mess with rehydrating them due to my laziness. Keep in mind however, that this will make your chili HOT, so be discriminating as you add these. Your judges might be pansies from the East who can’t take the heat.

Call or text me if you have any questions. Hope you win!

Love,
S.

[Editor’s Note: Don’t forget the sour cream, cheese, Fritos, hot sauce, or whatever else you like with your chili.]

Agave Lemon Beer Butt Chicken – with BACON

Every year, if we’re all together, my (Jamey) family has a beer butt chicken cook-off around Christmas or New Years. This is what I did in 2010, and it was awesome. Daniel asked what I did…and here’s my response.

from Jamey W. Bennett
to Daniel Larkin

Okay, here it is.

  • 1 whole chicken
  • 1 beer butt stand (you can get these at Walmart or online)
  • 1/2 beer in a can (you can use a soda can & fill it up with homebrew or whatever)
  • Lemon pepper seasoning (the one I used was fancy, and included a lot of goodies like garlic powder and salt and such – in other words, just find one that sounds awesome)
  • 1 stick of butter
  • Agave nectar (you can get this in the honey section)
  • 1 pack of bacon (12 oz or 16 oz, you choose)
  • 2 lemons
  • Toothpicks

Thaw the chicken, separate the skin from the front and the back of the chicken carefully. There may be sections that will be difficult to separate, so I just took a knife and made little slits in the skin, and put my finger in their to separate it a bit.

Squeeze bits of the butter in between the skin and the meat all over the chicken. I didn’t quite use the whole stick, but pretty close.

At this point, it may be a good time to put the chicken on the stand for decoration purposes, but don’t put the beer in yet. Sprinkle the outside with the lemon pepper, and load your hand up with lemon pepper and work it into the meat, between the meat and skin.

Cut one of the lemons and squeeze the juice all over the bird, and even inside if you wish.

Use the agave nectar and squeeze it between the meat and skin, and then do a few circles on the outside of the bird (it will slowly run down your chicken.

Now wrap that shit in bacon, and use toothpicks where necessary to keep the bacon in place. Glaze the bacon with the agave. Now let it sit for awhile for the flavors to soak in.

Pull the stand out, put the beer can in the stand, then stick it back in. I threw a few bits of red onion inside the can, as well as some lemon peel, but I have no way of knowing if this did anything. Sounded good to me, though. Oh and I put a bit of soy sauce in the beer too, but that was an impulse. Also, I used a Bavarian-style hefeweizen in keeping with the lemon fruitiness theme. But I bet even Coors would make a mean bird.

Slice into the other lemon a bit so that the meat of it is exposed and shove it into the top of the bird where the neck used to be. This will keep the beer goodness locked inside the bird, and will hopefully allow lemon juice to drip into your bird, making it moist and delicious.

Grill or bake upright (thanks to the stand). We grilled for about an hour. It pretty much requires your attention the whole time (keeping the grill shut as much as possible), but especially because of the butter and bacon – you will have flare ups.

Use a meat thermometer and pull off when it’s 170-180 in the thigh. Remove it from the stand (this is tricky and may require several tools and people), remove the lemon, get the toothpicks out of it, carve, and enjoy.

This kicks ass. I’d like to figure out how to make it a little more lemony if possible. Oh, and drink a few beers when you cook it. I almost forgot that.

Laterz,
Jamey

from Daniel Larkin
to jamey w. bennett

Oh shit.  I think I just peed a little bit reading that.  You know its a quality recipe when it has the three-B’s of awesomeness – bacon, butter and beer.  I’ve never heard of a beer-butt can cooker, but that looks genius.  I will definitely have to try this.  Thanks!

from Jamey W. Bennett
to Daniel Larkin

They are awesome.

Here’s a standard type: http://amzn.com/B000XE63M2

And here is a fancy one, looks like no BPA. http://amzn.com/B0007ZGUK2