Percy Street Barbeque’s Root Beer Chili
Percy Street Barbeque’s Root Beer Chili Chef Erin O’Shea’s delicious root beer chili is the perfect transitional meal in this uncertain weather–a hint of our favorite summer beverage with enough heat to warm up cold bones after an April shower. Ingredients: 2 T vegetable oil 8 lb beef brisket lean or beef tips for stews 2cups root beer 2cups brooklyn brown ale 1 1/2 quarts chicken stock 2 28oz. cans of whole roma tomatoes 2 yellow onions, diced 3-4 carrots sliced in rounds 5-6 cloves of garlic, minced 5t cumin 4t coriander 5t dark chile powder 1/2 t cayenne 1t ground star anise 1/4 t ground clove 1/4 t ground cinnamon salt and pepper to taste Directions: *In a large soup pot, add a touch of vegetable oil and brown the chili meat. Once it is browned remove from the pot and reserve for later. Do not put too much in the pot at once or it will not brown. Brown the meat off in batches * Once all the meat is browned and removed from the pot, add the carrots