Part I of the Beer n’ damn it’s hot Chili series.

The blog universe is essentially the FedEx of a global cloud of words. A big, huge cloud that covers every subject matter known to man. The blogs themselves are a specialized international courier and delivery of tales, stories, pictures, advice, adventures, recipes, foods, wines, travel, sources, and resources. Blogs are written about everything, anything and all things, in all languages, all styles and all formats and platforms.

At it’s best, blogs are a written handshake between fellow bloggers and devoted readers that enjoy and share a common interest. A howdy-do amongst those that love to travel or those that share a love of food. A wave of the hand between dog lovers, cat lovers, or animal lovers. A wink to your fellow jokester, a nod to another great cook, a toast to the wine aficionado. Bloggers are the ambassadors of their hobby, their crafts, their talents.

Several months ago, I started following The Wandering Gourmand, a blogger with a collective interest in foods and beverages (and perhaps dogs too!). I appreciated his writing wit and quips, his reviews on foods, beers and wine, his notes from his travels. I liked his style of writing, his pairing of words went well with his pairings of wines or beer. The Wandering Gourmand blog would often question his loyal followers, “beer or wine” with BBQ? With chicken? With steak? Inevitably, my husband and I would grill for the weekend meal and test his theory of which was better paired with our steak, a complex red wine or a dark hearty stout?

I asked The Wandering Gourmand if he would recommend a beer or two for a few of my recipes in my cookbook, If it falls on the floor, it’s mine! His replied “yes” brought a quick fist pump in the air and several recipes to his inbox. Below is the first of a three-part Beer n’ chili series .

Excerpt from The Wandering Gourmand http://thewanderinggourmand.com/about/

Lately, I have become the beer pairing expert. On a recent bachelor party in Charlestown, SC, I was tasked by almost each of the 12 partiers with picking out a beer to accompany their meal at Craftsman, a gastropub and tap house. I’m not sure why. (Maybe it’s the recent beard. Beards and beer go hand-in-hand.) Luckily, almost everyone ordered the Crunchy Dane so my job was easy. It was only fitting then that Megs asked me to create beer pairings for a few recipes from her new cookbook.

I was stoked. Not only do I enjoy her blog and the adorable (yes, even bearded beer experts can use that word) photos of her dogs, but I heartily support any blogger who can turn this hobby into a business. I truly believe in the entrepreneurial spirit and love seeing the Internet allow ideas to generate household income be they products sold on blogs like Megs or artists selling their masterpieces on Etsy.

Please don’t be disappointed by the fact that the pairings are from the macro-craft breweries. As much as I wanted to promote Natty Green’s Southern Pale (best pale known to beerkind), nobody outside of North Carolina could buy it. Thus, you’ve heard of these beers and that’s point. They had to be accessible.

BEEF CHILI AND BEER

Holy shit!!! 3 large jalapeno chilies with seeds, 7 tablespoons of chili powder, and 2 tablespoons of canned chipotle chilies in adobo sauce!?!?!?!? At first glance (meaning first ingredients), I was thinking something along the lines of an American Strong Ale. Big malt and big hops to match a hearty chili made with bell peppers, beef, beans, and stout beer. Then I read the heat and suggest a fire-hose of milk to extinguish the flames. If you are more man than me, then I’d recommend Stone’s Arrogant Bastard. But be careful, with the heat level and the high ABV of 7.2%, it might just be an early night for you.

Bryan, The Wandering Gourmand

BEEF CHILI AND BEER use a stout or dark beer

One great thing about chili – you may add more or less of an ingredient throughout the cooking to customize the blend of flavors to your liking. Just don’t give your husband free rein with the chili powder!

1½ tbsp. ground cumin

1½ tbsp. ground cumin 1 tbsp. ground coriander

5 lbs. ground chuck (lean)

2 tbsp. oil

2½ lbs. onions, chopped

1½ lbs. red bell peppers, chopped

1½ lbs. green bell peppers, chopped (make the spouse do the chopping!)

3 cloves garlic (or more), minced

2-3 large jalapeno chili with seeds, chopped

7 tbsp. chili powder

2 tbsp. canned chipotle chili in adobo sauce (or more), minced

2 – 28-oz. cans crushed tomatoes with added puree

2 – 15-oz. cans kidney beans

2 bottles dark beer + one for yourself

Sauté ground beef in heavy, large pot until no longer pink, breaking up with a spoon. Heat oil in large skillet. Add onions, all the bell peppers, garlic and jalapeno and sauté until they begin to soften. Add mixture to pot with beef. Mix well. Stir in spices, chili powder and chipotle chili. Add crushed tomatoes, beans and beer.

Bring to a boil, stirring occasionally. Reduce heat and simmer for about 1 hour, stirring often. Season with salt and pepper.

Ladle chili into bowls. Serve with sour cream, chopped green onions and grated cheese. In New Mexico, everything is served with a tortilla – cornbread or biscuits are equally good. Okay to prepare ahead and freeze.

For more delicious recipes and tails of the dogs, purchase If it falls on the floor, it’s mine! cookbook at http://www.amazon.com/dp/0615869823