I made beef stew and used shallots. They marinaded a little while and BOY did they make it SPICEY HOT! Used the tomatoes in (1) Grilled Chili and (2) Grilled jambalaya.
RECIPE:
Grilled Chilled Chili:
You need:
- 3 pounds of tomatoes.
- a large yellow onion
- 1 jalapeno
- 2 pounds of meat (1 of ground beef and 1 of ground pork works well.)
- 1 bottle of Ale
- 1 can of beef broth
- 3 cans of pinto beans (I like Bush's southwestern grillin' beans)
- salt pepper and chili powder.
Do this:
- Core the tomatoes, spray with PAM and grill, 10 minutes - turn them after 5 minutes.
- Spray the jalapeno and grill with the tomatoes.
- Slice the onion into 1/2" slices and grill.
- Form the ground meat into 1/2" patties. Sprinkle some salt, pepper and chili powder on the patties.
- Grill them, about 5 minutes per side.
- Puree the tomatoes and pour into a stew pot.
- Chop the jalapeno and onion and add to the tomato puree.
- Cut the meat into 1 inch cubes and add to the pot.
- Add the Ale, broth and season as you wish.
- Bring to boil stirring constantly then reduce to simmer and stir occasionally.
- Simmer 1 hour then add the beans and continue to simmer for 15 more minutes.
- It's good, but if let it marinate in the frig overnight it is even better the next day.
Great late autumn recipe and FABULOUS when made with garden fresh, charcoal roasted tomatoes and onions!
