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Home » Food » Chili Cookoff » Drew's Tres Meat Chili
Drew's Tres Meat Chili
By Drew Beechum

Drew tied for Third place and won the Chef's prize with this combination of lamb, beef and pork with doppelbock and beans.

Ingredients
Yield: A gallon of chili
One crockpot and 8 hours
Chili Powder
3dried California chiles
1dried Pasilla chile
1 tspCoriander seeds
1/2 tspground Cumin
Chili
1/2 lbCentral American Red Beans (Frijol Rojo de Seda), washed and soaked overnight
1/2 lbPinto Beans, washed and soaked overnight
3 TbspGrapeseed oil
1 lbBeef Roast, cubed
1 lbLamb Blade Chops, cubed
1 lbPork Roast, cubed
2Red Onions, diced
4 clovesGarlic, pressed
56 ozWhole Peeled Tomatoes (2 large cans), drained
1/2 literDoppelbock
1/4 cupCornmeal
1 TbspHoney
3canned Chipoltes, chopped
1/4 cupCider Vinegar
Finishing Items
1 tspMexican Oregano
1 TbspTomato paste
Salt, to taste

Method

Place chile peppers in a dry pan over high heat and taste until virtually black. Turn off the heat and add the coriander and cumin to the pan and allow to cool.

When cool, pulverise the peppers and spice in a coffee grinder, spice mill, etc.

Drain the soaked and uncooked beans and add to the crock pot.

Heat the oil to a shimmer. Toss the meat with the chili powder, and brown in batches. Don't cook the meat through! Remove to the crockpot.

Saute the onions and garlic in the pan until translucent. Add to the crockpot

Add the tomatoes to the pan and crush with a spatula, releasing all the juice. Reduce the tomatoes juice to a thick sauce. Add to the crockpot

Deglaze the meat, onion, tomato encrusted pan with doppelbock. Reduce slightly and add to the crockpot.

Add the honey, chipoltes and vinegar to crockpot and mix throughly. Cover the crockpot and place on low for 4 hours. Boost to high for 4 hours and then allow to sit overnight. Heat and add the tomato paste, oregano and salt before serving.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.