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| Chorizo and Black Bean Chili |
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Chorizo and Black Bean Chili
1 Package Logan's Chorizo Sausage
1.5 # Ground Beef, Chili Grind
1 Onion, Diced
1 Green Pepper, Diced
8 oz can of Diced Tomatoes
16 oz can of Black Beans, Drained and Rinsed
1 12 oz bottle of stale beer
1 Package of Hard Times Terlingua Red Chili Spice Mix
Remove the Sausage from the casing and give it a rough chop. Brown the ground beef and sausage together, breaking it up as it cooks. Remove the meat from the pan and cook the onion and green pepper in the drippings. When the veg is soft, add the meat back in along with the tomatoes, beans, beer and spice mix. Cook until it reaches the desired consistency, serve with corn bread and Chocolate Box GSM(open for tasting Saturday Feb. 4 at noon.)
Garnish with Chopped Onion, Grated Cheddar, Sour Cream and Cilantro, as you wish.
Enjoy!
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| Chocolate Box GSM |
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Breakfast Stout Cupcakes
Yield: 24 cupcakes
Ingredients
- ¾ cup
unsweetened cocoa, sifted
- 2 cups
sugar
- 2 cups
all-purpose flour, sifted
- 1 tsp.
baking soda
- Pinch
of salt
- 1
bottle (12 oz.) Founders Breakfast Stout (reserve 2 Tbsp. for icing)
- 1
stick butter, melted
- 1
Tbsp. vanilla extract
- 3
large eggs
- ¾ cup
sour cream
- Icing
- 8
oz. cream cheese, softened
- 1
cup heavy whipping cream
- 16
oz. 10-X (confectioners) sugar
Method
Preheat oven to 350 degrees.
In mixing bowl, whisk together cocoa, sugar, flour, baking
soda and salt.
In another mixing bowl, combine Breakfast Stout, melted butter and vanilla. Beat in eggs, one at a
time. Mix in sour cream until fully combined and smooth. Add dry ingredients
gradually into wet mixture.
Lightly butter or grease 24 muffin tins, filling each ¾
full. Bake for 12 minutes, then rotate pans (unnecessary if you have a
convection oven). Bake for another 12 minutes or until cupcakes rise and tester
shows moist crumbs. Allow to cool before turning out.
Prepare icing: In a mixing bowl using hand of stand mixer, beat cream cheese until light and fluffy. Gradually beat in heavy cream and reserved Breakfast Stout. On low speed, gradually incorporate 10-X sugar until smooth. Cover with plastic wrap until needed to frost cupcakes. Dust with cocoa if desired.
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