Monday, February 4, 2013

Camporo Beans

Camporo beans are a hearty dish that is not quick to make, but neither is it difficult. A long, slow process that is worth the wait.  I often make these in a cast iron dutch oven, but these were done in a crock pot.


1 lb chorizo sausage
1 lb bacon (diced)
1 lb pinto beans
5 jalapeños (diced)
6 Roma tomatoes (diced)
1/2 bunch chopped Cilantro

Soak the beans in cool water overnight if possible.  Remove any beans that float.  Place the beans into the crock pot and cover with water.  Cook the beans on high for about 4 hours or until soft.  When soft, drain liquid from the beans.

While the beans are cooking, remove the chorizo from its casing casing and place into a skillet over medium high heat.  Brown and drain the sausage.  Raise the heat in the skillet and brown the chopped bacon.  Remove and drain the cooked bacon.

Combine the drained beans, sausage, bacon, diced peppers, diced tomatoes and cilantro. Onions are optional here.  Continue to cook the mixture until the tomatoes break down. Scoop beans into a bowl and garnish with a lime wedge.  Enjoy!

Sunday, February 3, 2013

Dad's Roadhouse: Tap House Grill Chili Recipe

Dad's Roadhouse: Tap House Grill Chili Recipe

Tap House Grill Chili Recipe

Still looking for an idea to serve at your tailgate party?  Here is the recipe for chili as posted in the January/February 2013 Brew News from the Tap House Grill, a local eatery with a wide selection of craft beers.

Keep in mind the recipe is in restaurant quantities so you may need to adjust the portions, or get out a big pot from the start.

Tap House Grill Chili Recipe:

2 lbs ground beef
2 lbs skirt steak
5 cups diced tomatoes
1 cup diced yellow onions
2 Tbl diced garlic
2  diced jalapeno peppers
2  diced green peppers
8 cups black beans
2 cups Goose Island beer
2 Tbl cumin
2 Tbl paprika
3 1/2 Tbl pureed chipotle chili
1/4 cup chili powder
2 cup tomato paste
7 cups water