Gold Coin German Style Blonde Lager: Backpocket Brewing-Coralville, IA
When you start to get the chili shakes, there’s only one way to take care of them. Make some gosh darn chili! The kitchen of The Iowa Gallivant is on mission to showcase some of the best of Iowa’s breweries, so we hit the shelves and picked up some of Backpocket’s finest to help with our classic chili recipe. Let’s bring it!
Prep time: 15 min Cook time: 3-8 hours Yield: 10 chili portions
For the chili:
- 1 large yellow onion diced
- 3 celery stalks with leaves diced
- 1 tablespoon of chopped garlic
- 1 lbs Graziano’s bulk Italian sausage
- 1 1/2 lbs lean ground beef
- 1 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 28 oz petite cut diced tomatoes
- 2 cups Backpocket Gold Coin German Style Blonde
- 12 oz tomato paste
- Salt and black pepper to taste
- 15 oz chili beans (optional)
Before you start making a beeline to another chili recipe that calls for more spices, please hear me out. We want to create a delicious chili but still taste the beer. Plus, Graziano’s is loaded with flavor and is the best Italian sausage in America. That’s right, Chicago! Come and get me!
Now, lets get a thick bottom soup pot heated up on high with a little olive oil. Throw in the onion, celery, and garlic. Saute for 2 minutes and add the sausage, beef, chili powder, and cumin. Lower heat to medium high and cook until meat is brown. Add the diced tomatoes and beer. Bring to a simmer and whisk in tomato paste. Add salt, pepper, and beans if you’re in to beans. I am, dear reader. I most certainly am. Turn heat to low and simmer for 3-8 hours.
For the Chili dog open-faced sandwich:
- 1 medium sized yellow onion julienne
- 1 large green bell pepper julienne
- 1 large red bell pepper julienne
- 2 packages of Wimmer’s Las Vegas brand Hot Dogs
- 1 loaf Hatch Green Chili Focaccia (or other focaccia selection if your HyVee is all out of this delicious flavor)
- Shredded Colby Jack cheese
- Chili Cheese Fritos
Place a large saute pan on high heat with a tablespoon of olive oil. Saute until cooked through but keeping a little tenderness in the veggies. Cut the hot dogs in half and then slice them down the middle but not all the way through. Place in a pan on medium-high heat and coat it with cooking spray. Char both sides of the hot dogs. Cut focaccia into thin squares and start stacking. Bread, hot dogs, peppers and onions, more hot dogs, chili, cheese, and fritos!
Feel free to eat with a fork and knife or with your hands. Send pictures to The Iowa Gallivant because we’d love to see that! Don’t forget to head to Hy-Vee as soon as you can and get the Hatch Green Chili Focaccia. The chilis are in season but not for long!
Be sure to read more about our kitchen adventures in Iowa Recipe Quest!
