Bronco Feedbag: Utah State Aggies
It’s a special day, you guys. It’s the day before the Aggies get reminded who their daddy is. In the wild west spirit of northern Utah/southern Idaho, I figured we’d go with some of my favorite “cowboy cooking” type dish – chili.
Recipe of the Week: All The Meats Chili
Here’s what you’ll need (serves 6-8):
- 8 tbsp chili powder
- 5 tbsp salt
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 1 1/2 tbsp cumin
- 3 tbsp oregano
- 4 tbsp cayenne pepper
- 3 tbsp smoked paprika
- 2 tbsp cocoa powder
- 2 12 oz beers
- 2 cups water
- 1 lb hamburger
- 1 lb spiced sausage
- .5 lb bacon
- 1 can light red kidney beans
- 1 can dark red kidney beans
- 1 can butter beans
First, brown the sausage and burger in the pan over medium-high heat. Put the bacon on separately and cook until just starting to get crispy. Drain the meat, chop up bacon into roughly 1 in squares. Combine everything back in the dutch oven. The spices ratios are just my favs, but up the levels or take them down depending on what you like. When it comes to the beer, I love using ambers or oktoberfests, but anything works. I’ve used everything from Hamm’s that had been rolling around in a cooler for a month in the garage to espresso stouts and everything works for the most part except IPA’s. But I also have a distaste for super hoppy beer so… YMMV. Occasionally I’ll throw in some chopped up basque chorizo as the sausage, and it adds a very nice depth. Another shortcut is that the spices are basically the Carroll Shelby Chili packet you can buy at Albertson’s + smoked paprika and cocoa powder.
Bring it to a boil and then cover on medium heat and simmer for 1.5 hours, stirring occasionally. Uncover with about 20 min to go, and then you can add cornstarch to thicken if it isn’t the desired consistency. Serve with whatever – cheese, sour cream, chopped onion (green, white, doesn’t matter), crackers, etc.
One more thing: adding a tablespoon of apple cider or balsamic vinegar to a bowl of chili gives it a kind of indescribably spicy sweetness with a bite. It sounds weird, but check it out sometime.
Beer of the Week: Wasatch Ghostrider White IPA
I have been assured by people who have actually tried this beer that is a very mild IPA and that I should try it immediately. Good enough! This beer is a 6%, brewed with coriander, and also has a really cool label that is exccellently Broncotastic. From Wasatch’s website:
Legend has it Ghostrider roams Utah’s Wasatch Range seeking revenge: “someone” stole his White IPA recipe. Smooth and crisp, it’s made from pale barley and citrusy hops. It’s too good to hide!
Liquor/Shot of the Week: High West Campfire Whiskey
This one I have had experience with. 2 bottles worth, to be exact. According to their freaking awesome, data packed website, this is possibly the worlds first mix of scotch, bourbon, and rye whiskey, and it’s made in Utah. If we’re having all the meats chili, might as well go big, right?
Nose: Floral, fruity, bright and spicy. Caramel and butterscotch. Light smoke and smoldering wood from a campfire the morning after. Jasmine, chai tea, sandalwood, leather, tobacco, pine resin and toasted bread.
Taste: vanilla, honey, toffee with some nice fruit, blueberries and black cherries. Chai spices – nutmeg, cinnamon and orange zest. Salty caramels. Tobacco. Gentle smoke!
Finish – Long, sweet, spicy, and smoky!
Love the enthusiasm on the tasting notes! These guys are serious, and it’s a serious bottle with a serious price point (around $60). But it’s definitely one of the very best sippin whiskeys I’ve ever come across.
Happy tailgating, and Go Broncos!