Chowder

cooked in butter

Directions: Place butter, beef and bacon in a Dutch oven or heavy bottom pot set over medium-heat. When the beef is browned, add the onions and carrots and continue to sauté. When all ingredients are browned add the flour.

After a few minutes, add the wine, stock, garlic, bouquet garni and a generous pinch each of salt and pepper. Cover and reduce heat to low. Cook for 1 1⁄ to 2

2

hours.

The cooking time will depend on the size of the cubes of beef. Add the mushrooms.

Serve with crusty bread and a glass of red wine.

Brown Ale Chili with Smoky Chipotle Sour Cream

Serves 6 to 8

2 tbsp vegetable oil

1 carrot, peeled, diced

1 red pepper, seeded, diced 1 green pepper, seeded, diced 1 yellow pepper, seeded, diced 1 small onion, diced

1 jalapeño, seeded, diced 3 cloves garlic, minced

1 tbsp cumin

3 tbsp chili powder

1 tbsp paprika

1 1⁄ lb lean ground beef

2

2 28 oz can diced tomatoes 1 can kidney beans, drained

1 4 oz can tomato paste

2 tbsp brown sugar

1 can brown ale

250-ml container sour cream

1⁄ cup cilantro, minced

4

1 chipotle pepper in adobe sauce*

1 lime, juiced

Salt, to taste

Pepper, to taste

Shredded cheddar cheese, to serve

Directions:

Place large pot over mediumlow heat. Add the oil, carrot, peppers and onion. Sauté until the vegetables are soft. Add the jalapeño, garlic and spices. Sauté until fragrant. Add the beef. Stir using a wooden spoon. When the beef is browned, drain to remove excess fat. Add the tomatoes, beans, tomato paste, sugar and beer. Bring to a boil and then reduce to a simmer. Let simmer on low for 2 to 3 hours. Finish with cilantro and stir. Meanwhile place sour cream, chipotle and lime juice in a blender. Blend until well combined. Serve chili with sour cream, accompanied by shredded cheddar cheese.

*Chipotle peppers in adobe sauce come in a can.

It can typically be found with the salsa in your local grocery store.