Scotch Highland Chili

As featured in “Brave Heartburn with a Scottish Chili”

Serves: 4 – 6

Scotch Highland Chili4

The Ingredients

1 pound ground of Scottish Highland beef (soon available from Duba & Company: Merchants of Heritage Meats)

3 strips of bacon, cooked crisp and chopped

1/4 C. dry nine bean mix (see below for preparation)

1 C. + 3/4 C. + 3/4 C. Scotch Ale (beef broth may be substituted for some or all of the Scotch Ale)

10 oz. tomato sauce; or 1 and 1/4 C. chopped fresh tomatoes

1 T. olive oil

1/2 green bell pepper, chopped

3 shallots, minced; or 1/4 onion, chopped

1/4 C. toasted steel-cut oats (see below for preparation)

1 clove garlic, minced

2 T. brown sugar

2 – 3 t. chipotle chili powder (it all depends on how spicy you want your chili)

nutmeg, two dashes

1 t. fresh thyme, minced; or 1/2 t. dried thyme

Applewood Smoked Sea Salt to taste

Salt and pepper to taste

The Preparation

1. Let the nine bean mix soak overnight in approximately 3/4 C. of Scotch Ale.

2. Brown the ground of Scottish Highland beef in a large pot. Remove the browned ground and rinse the grease off with water in a colander. Add a splash or two of the Scotch Ale to the pot, add heat, and scrape up any brown bits that remain.

3. In a separate skillet, saute the green pepper in the olive oil until they just begin to soften.

4. Add the shallots/onion to the green peppers and saute together until tender.

5. In the large pot in which the ground of Scottish Highland beef was browned: combine together the browned beef, green pepper, onion/shallot, bacon, beans (go ahead and throw in the Scotch Ale in which the beans were soaking), 1 C. of Scotch Ale, tomato sauce/chopped tomatoes, garlic, brown sugar, chipotle chili powder, nutmeg, and thyme.

6. Add the Applewood Smoked Sea Salt to achieve the desired level of smokiness (the chipotle chili will also lend a smokiness to the dish).

7. Allow the chili to simmer, top covered, for at least an hour, adding more water if needed (you may also add more Scotch Ale or beef broth instead). Note: Instead of simmering the chili in the large pot, it may be transferred to a crock pot–with the dial set to low–and cooked for up to a day.

8. Toast the steel-cut oats in saute pan over a medium heat, stirring occasionally, until they turn golden brown and begin to smell “nutty”.

9. Using the remaining 3/4 C. of Scotch Ale, prepare the steel-cut oats according to package directions, substituting the Scotch Ale for water/milk.

10. Add the steel-cut oatmeal to the chili up to an hour prior to serving.

11. Garnish, if desired, with a spring of fresh thyme.

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