July 22

Two Bean Chili and Chipotle Shrimp

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• Chipotle Baked Shrimp [View Recipe]

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  Ingredients

  • 1 pound shrimp (defrosted according to package)
  • 4 tablespoons butter
  • 1/4 cup beer
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 canned chipotle chile
  • 2 cloves garlic (minced)
  • salt

  Instructions

  We begin by pre-heating the oven to 400 degrees.

  We heat the butter in the microwave in a 1-cup glass measuring cup for 30 seconds. We remove and add the beer and Worcestershire sauce. We chop the chile with a fork and knife on a plate and add to the measuring cup along with 2 teaspoons of the adobo sauce. We add the garlic and some salt and stir well.

  In a 9 x 13 inch pan we mix the shrimp with the sauce. We place in the oven and bake for 5 minutes. We turn the shrimp with tongs and cook for another 4-5 minutes until just cooked through.

• Two Bean Vegetarian Chili [View Recipe]

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  Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 cups onions (chopped)
  • 1 large bell pepper
  • 6 ounces mushrooms (wiped with damp cloth)
  • salt
  • 2 cloves garlic
  • 1/2 cup beer
  • 2 teaspoons cumin
  • 1 tablespoon chile powder
  • 15.5 ounces black beans (drained and rinsed)
  • 15.5 ounces kidney beans (drained and rinsed)
  • 14.5 ounces tomato
  • 2 medium tomatoes
  • lime slices
  • 1/2 jalapeno
  • 3 scallions (trimmed)

  Instructions

  We begin by reserving 2 tablespoons of the onions for topping the chili.

  In our dutch oven, we heat the olive oil and sweat the onions on medium-low heat for about 10 minutes.

  Meanwhile, we chop the green pepper and quarter the mushrooms. When the onions are tender, we add the green pepper and continue to cook on medium heat for a few minutes. Then we mince the garlic. We add the mushrooms and cook until they release their juices. Next we add a little salt and the garlic and saute for 30 seconds. Then we add the beer and boil away half of it. We add the cumin and chile powder, black beans and red beans and cook for a minute. Finally, we add the canned tomatoes and simmer, partially covered, for about 15 minutes, stirring occasionally.

  While the chili is simmering, we prepare our toppings. We chop the tomatoes and jalapeno and slice the scallions. We mix these in a large bowl with a little salt for a fresh salsa.

  We top each serving of chili with the reserved onion, fresh salsa, a squeeze of lime, and some cheese.

• Green Salsa
• Blue corn chips
• White rice