12monthsofcooking.com

This month’s recipe had a lot going for it. After all it’s hard to go wrong with a chili cooked with beer ! What could go wrong ?

It wasn’t too hard to do, I started by cooking onions and bacon with some beef. Then I added all the ingredients and put it in the oven to cook. One of the best parts of a recipe like this is that it takes a while to cook. This gives you a chance to relax, clean-up and look forward to the meal. Here is the chili at the halfway point.  

After about an hour I added in the squash, and then waited another hour. The end result was great… the chili was a little on the spicy side but not overbearing. The beef brisket was great – it shows what a difference high quality meat makes.

My only complaints were it was a little too runny – I probably should have cooked this for longer, or drained the canned chiles/tomatoes before adding. The squash also didn’t seem to add a lot for the chili either ( perhaps because it’s still relatively early in the fall). If I was going to make it again – I’d probably cook for longer, and skip the squash. Still worth a try !