303 Day Bison Green Chile Beer Chilaquiles with Wynkoop Patty’s Chile Beer

I don’t know if 303 Day was just made up yesterday or if it’s been a thing for a while now.

But guys, with this blue-sky, sunny Colorado patio-weather day, I’m not complaining. We’ve got it pretty good here, and if Denver wants to celebrate, I say she’s earned it.

Let’s celebrate 303 style. Wanna crack open a beer with me?

I wanted to make something that tasted really, really Denver to honor this somewhat-dubious-just-go-with-it holiday. Not familiar with what Denver tastes like? Well it’s gotta have a local craft brew in the mix, obviously. But let’s get really Coloradan – how about some big, meaty hunks of bison? Something casual, but elevated. Green chile. Heat.

But classy, too. A quivery, just-so fried egg and some delicate rings of pickled shallot.

How about some Bison Green Chile Beer Chilaquiles?

To make the chip-smothering green chile, I was going to need a good braising liquid to nudge my lean bison stew-meat into tenderness. Beer seemed the clear choice, but how do you pick from our city’s embarrassment of riches?!

There are so, so many beers to choose from here in Denver, but one of my favorites is Patty’s Chile Beer from Wynkoop Brewing Company. It was one of the first beers I ever had in Colorado, actually – I first tasted it on a brewery tour downtown, shortly after moving from Texas. Our guide took us to several places, ending at a stately red-brick building comfortably furnished with well-loved tables and a billiard hall – it was a building that basically changed the future of Denver.

Not exaggerating! Back in the 80s, our guide explained, downtown Denver wasn’t a draw, to say it nicely. No Coors Field, no fancy-hip restaurants, more reason to stay away than to visit. Then in came a group of guys (including former Denver Mayor/current Colorado Governor John Hickenlooper) that saw the diamond in the rough.

They bought a crumbly old building and brought amazing craft beer, passion and culture to a part of town no one cared about, revitalizing the building and spurring economic growth and vibrancy in the heart of Denver (just recently ranked #1 on U.S. News’ Best Places to Live list!). The beers at Wynkoop are fun and smart and quirky, with everything from wheat beer and classic IPAs to Rocky Mountain Oyster Stout (are you sure you want to ask how that is made?). So very Denver.

And my favorite, the crisp, vegetal Patty’s Chile. I was a beer ingenue at the time, and it really rocked my world that a beer could be made chile, of all things (ah, youth.) I kept sipping it with wonder, and nearly a decade later I reach back for it whenever I’m feeling nostalgic (or eating Mexican food!). A golden ale with hints of anaheim and ancho chiles, it was the perfect braising liquid with the perfect pedigree for my 303 day chilaquiles.

Wynkoop Package Giveaway!

Want to experience for yourself the brewery that sparked the beer and culture revolution in downtown Denver? Wynkoop is partnering with Delicious in Denver to give one winner a tour of their brewery for 6, a Wynkoop growler (with fill-up) and a 6-pack of Patty’s Chile Beer. To enter:

Follow Delicious in Denver on Twitter or leave a comment below stating what food or beer you think best represents Denver.

After following or commenting, click on this Rafflecopter link to enter. Please note: winners must be able to redeem the prize in Denver.



The winner will be announced on Sunday, March 6!

Be sure to enter with Rafflecopter after following or commenting for your chance to take home all that beer bounty – a nice 6-pack or growler will pair perfectly with a steamy, crunchy, gooey batch of bison green chile beer chilaquiles Cheers to the 303!

Wynkoop Brewing Company provided the giveaway prizes for this post free of charge; however, all opinions are my own, and I received no personal compensation for this post.

Bison Green Chile Beer Chilaquiles 2017-07-19 15:18:25 Serves 4 Write a review Save Recipe Print Prep Time 15 min Cook Time 1 hr 45 min Total Time 2 hr Prep Time 15 min Cook Time 1 hr 45 min Total Time 2 hr FOR THE BISON GREEN CHILE BEER CHILI 12 oz bison stew meat (ground bison may substitute) 1 onion, roughly chopped 2 cloves garlic, minced 2 anaheim chiles 2 tomatillos 1 serrano pepper, diced 1/2 tsp ground coriander 1 tsp cumin 1 bay leaf 1 Tbsp honey 1 Wynkoop Brewing Company Patty's Chile Beer 3 Tbsp masa Half a lime Salt/Pepper Olive Oil CHILAQUILE GARNISHES Corn tortilla chips Crumbled cotija cheese Sliced scallions Cilantro Pickled shallots (optional) Fried egg (optional) Instructions Chop your stewing bison into pieces roughly 1 inch square (usually some chunks are much larger than others). Pat dry, then salt with Kosher salt. Let rest at room temperature until ready to add to pan. Fire roast your anaheim chile peppers by placing them directly on your gas burner until evenly charred. (You can also grill or broil them until charred). Place hot peppers in a heavy duty ziploc bag for 2 minutes to steam, then peel charred skins off. Roughly chop the anaheim peppers. Heat olive oil in a Dutch oven or heavy pot over medium high heat. Add bison, making sure pieces aren't piled on one another. Don't stir! Cook 1-2 mins until you see a little browning on the bottom. Stir once, then leave again for 1 minute. Scoop pieces from Dutch oven onto a plate, reserve. Now add the onions to the Dutch oven (salt after adding and stir once to distribute). After 2 minutes, add garlic, coriander, cumin, bay, serrano, and anaheim pepper to the mix. Season with salt and stir until combined. Using a box grater, grate the tomatillos over a plate (it's okay if you are left with some skin at the end, just discard). Add grated tomatillos and juice to pot. Pour in the Patty's Chile Beer to deglaze, scraping up any browned bits from the bottom of the pan. Add the honey and stir, then cover pot and reduce heat to low simmer for 1 hour. Remove lid, then cook an additional 30 mins. Add masa and stir until thickened, approximately 5 minutes. Squeeze in the juice of half a lime and stir to combine. ASSEMBLE CHILAQUILES Place a pile of tortilla chips on an oven-safe pan. Ladle chili over the chips until they are evenly covered (you may not use all the chili - more for lunch later!). Sprinkle with cheese, then place under a broiler for 3-5 minutes until lightly browned. Watch closely, this can burn fast! Sprinkle with the rest of your garnishes and serve. By Jenny Clawson Delicious in Denver http://deliciousindenver.com/

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