6 Ways To Cook With Beer

Easy Stout Beer Chili

Ingredients
for 1 serving

olive oil, drizzle
1 lb ground beef
2 teaspoons pepper
2 teaspoons salt
1 large onion, chopped
30 oz kidney bean, 1 can
28 oz crushed tomato
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon red pepper flake
8 tablespoons chili powder
¼ cup water
14.9 fl oz stout beer
shredded cheddar cheese
sour cream
chives, chopped

Preparation

1. In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
2. Once browned, remove the beef and set aside.
3. In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
4. Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil.
5. Cover and let it simmer for an hour.
6. Serve with shredded cheddar, sour cream and chives.
7. Enjoy!

Beer-battered Onion Rings By Martha Stewart

Ingredients
for 4 servings

2 large white onions
6 cups ice water
2 cups all-purpose flour, divided
1 teaspoon coarse salt, plus more for sprinkling
¼ teaspoon white pepper
½ teaspoon baking powder
1 cup beer, lager or pilsner
2 tablespoons ice water
peanut oil, for frying

Preparation

1. In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
2. Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
3. Separate into rings and place in a large bowl with ice water while you prepare the batter.
4. In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
5. Whisk in beer and 2 tablespoons of ice water until just combined.
6. In a separate bowl, add the remaining 1 cup (125 g) of flour.
7. Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
8. Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
9. Transfer to a paper towel lined rack to drain. Sprinkle with salt.
10. Enjoy!

Beer Pretzels With Beer Cheese Dip

Ingredients
for 12 pretzels

OBATZDA CHEESE MIX

2 tablespoons beer, we used an oktoberfest style lager
4.5 oz brie cheese
3.5 oz limburger cheese, or other strong flavored soft cheese like taleggio
½ pack cream cheese
½ yellow onion
½ tablespoon paprika
1 tablespoon caraway seed
1 tablespoon fresh chive, minced
salt, to taste
pepper, to taste
½ red onion, thinly sliced, optional
PRETZELS

1 pack premade pizza dough
6 tablespoons beer, we used an oktoberfest-style lager
¾ cup flour
5 cups water
¼ cup baking soda
1 egg, beaten
course sea salt

Preparation

1. Cut rind off soft cheeses while they are still chilled, then cut into cubes.
2. Blend cheeses with fork, then add cream cheese, beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill.
3. Take pizza dough out of package and roll into a ball. In a large bowl, add beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
4. Rip off a piece of dough and roll it into a 6-inch (15 cm) long log.
5. To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet. Repeat until all dough is used. Chill pretzels in the fridge for 20 minutes.
6. Preheat oven to 425˚F (220˚C).
7. Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels.
8. Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.
9. Brush egg wash onto the top of each pretzel, then top with coarse salt.
10. Bake for 15-20 minutes or until deep brown.
11. Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.
12. Enjoy!

BBQ Beer Can Chicken

Ingredients
for 4 servings

SPICE RUB

⅓ cup brown sugar
2 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
1 teaspoon pepper
2 teaspoons dried tarragon
2 teaspoons salt
CHICKEN

5 lb whole chicken, 1 chicken, gizzards removed
1 can beer
½ cup BBQ sauce

Preparation

1. In a bowl, add the brown sugar, onion powder, garlic powder, mustard powder, pepper, tarragon, and salt. Stir to combine.
2. Use half of the spice to season the entire chicken. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, or up to overnight.
3. Remove the chicken from the fridge and season with the remaining spice rub.
4. Pour out half a can of beer.
5. Put the beer can in the chicken cavity and stand it upright.
6. Grill the chicken over indirect heat for 30-40 min at 350°F (190°C).
7. Baste the chicken with BBQ sauce and cook for another 10-15 minutes, until internal temperature reaches 165°F (75°C).
8. Remove chicken from the grill and allow to rest for 15-minutes before carving.
9. Enjoy!

Beer-battered Shrimp Tacos

Ingredients
for 2 servings

SAUCE

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt
COLESLAW

1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice
SHRIMP

1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying
TO SERVE

corn tortilla
guacamole
radish, sliced
fresh cilantro

Preparation

1. In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
2. In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt.
3. Mix until fully incorporated.
4. Season the shrimp with a big pinch of salt.
5. Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
6. Add shrimp into the batter, making sure each is fully coated.
7. Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
8. Transfer the shrimp to a paper towel-lined plate.
9. Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
10. Enjoy!