Three North Fork chefs’ chili recipes with a craft beer twist

The weather is about to turn bone-chilling. Bare branches scrabble at slate grey skies and the air will soon sear your lungs with each breath. 

Gone are the languid days of sitting dockside, slurping freshly shucked oysters and mimosas. This is a brooding, recuperative time of year when we retreat to our dens and allow nature to wipe the slate clean. This is when we yearn for hearty, fortifying meals that warm both body and soul.

Though many meals provide nourishment, nothing is more gratifying this time of year than a heaping, steaming bowl of chili.

A dark, roasty beer accompanies these dishes well but cooking with the right type of craft beer opens new dimensions of flavor and nuance that yields delicious results.

Three North Fork Chefs relented and were convinced to share their guarded recipes with the added twist of including local craft beer as a cooking ingredient. When trying these out, remember that great cooking mantra, “One glass for the dish and one glass for you!”

With these recipes in hand and kettles, cauldrons and slow cookers bubbling, you should find yourself well equipped to keep warm during the bleakest days to come. And if the chili isn’t enough, there’s also all that extra beer. You did buy extra beer, didn’t you?


Erik’s Breakfast and Lunch

Located on the corner of Sound Avenue and Horton’s Lane in Southold, Erik’s is the perfect spot to stop and grab a bite to eat or pick up something to go if you plan on snacking al fresco at any of the nearby vineyards. Winner of numerous awards for his soups, Chef Erik Brown was kind enough to share this recipe:

Turkey Chili with Long Ireland Breakfast Stout

1 Tbs Vegetable Oil

(2) Medium Sized Spanish Onions (approx. 4 cups) Diced

(5) Green Bell Peppers, Diced

(3) Cloves Fresh Garlic, Crushed

3 lbs. Shady Brook Farms Ground Turkey, 80% Lean

10oz Long Ireland Breakfast Stout

(1) 12 oz can Muir Glen Tomato Paste

(2) 20 oz cans Muir Glen Plum Tomatoes

(3) 12 oz cans Goya Black Beans

3/4 cup Chicken Stock

1/2 cup Chopped Cilantro

1 Tsp Ground Cinnamon

1 cup Pickled Jalapeños, sliced

1 Tbs Salt

1/2 Tbs Black Pepper

For Garnish: Sour Cream, Green Onions, Cheddar Cheese

In a large oven proof pot or dutch oven over high heat, heat vegetable oil until good and hot. Sauté onions and peppers until caramelized.

  • Add crushed garlic and cook until fragrant.
  • Add ground turkey. Continue on high heat, stirring occasionally until turkey is browned and cooked all the way through.
  • Add 10 oz Long Island Breakfast Stout. Let steam approximately 5 minutes until beer evaporates and turkey absorbs its flavor.
  • Stir in tomato paste, plum tomatoes, chicken stock, and black beans.
  • Reduce heat to a simmer. Add seasonings: cilantro, cinnamon, jalapenos, salt, and pepper.
  • Stir and cover (must be ovenproof). Place in a preheated 325 degree oven for 90 minutes.
  • Optional Garnish: sour cream, green onions, cheddar cheese.

Andy’s

Co-founded by legendary North Fork bartender Andy Harbin, Andy’s on Front Street in Greenport provides a casual vibe for all. With a focus on sourcing locally, Andy is especially proud that this chili recipe features smoked pork shoulder from 8 Hands Farm in Cutchogue. The recipe, courtesy of Chef Larry Evans, features Twin Fork Beer Company’s Crescendo IPA.

Larry’s chili with Twin Fork Beer Company’s Crescendo IPA

Blended oil

One jumbo yellow onion diced

3 Bell Pepper diced

8 cloves garlic minced

32 oz peeled stew tomato

1 tablespoon ground cumin

¼ cup chilli powder

18 oz Twin Fork Crescendo ipa

2 ½ lb Smoked pork shoulder ( 8 Hands Farms) Diced

1 lb ground pork

2 lrg cans beans

16 oz chicken broth

12 oz heinz chili sauce

Salt Pepper

Garnish

Chopped green onion

Shredded cheese

Sour cream

Tortilla chips

Cilantro

Hot sauce

Sliced Jalapeno

  • Saute garlic, onion and peppers with 2 tablespoons oil for 2 minutes on medium heat.
  • Add seasoned, smoked and ground pork.
  • Stir over high heat until ground pork is cooked.
  • Add remaining ingredients.
  • Bring to simmer, adjusting heat and stir occasionally until smoked pork is tender. (More broth should be added when sauce thickens depending on the size of the Pork chunks.)

North Fork Roasting Company

Known for great breakfast, this coffee house on Main Road in Southold has a killer lunch menu as well, including a great vegetarian chili!

One might expect dark, roasty stouts and porters in a chili recipe but Chef Jess Dunne throws a wicked curveball by using Moustache Brewing Company’s Brett Gose (a special beer for the brewery’s mug club, “The Society of Fine Liquid Provisions”). According to Moustache’s Lauri Spitz, the beer evokes “floral coriander on the nose, with the unmistakable funk of brettanomyces. Saltwater tang on the tongue with a soft mouthfeel.”

Jess’ vegetarian chili with Moustache Brewing Company’s Brett Gose

2 cans San Marzano crushed tomatoes

1 can chipotle ( in vitamix )

1 can hominy

2 cans organic red kidney beans

1 can organic black bean

​1 large spanish onion

3 bell peppers ( variety of colors for looks )

First dice your onion and peppers.

Then melt some butter in a pan with salt and pepper​ (I don’t always measure while cooking!).

Add the onions and get them nice and golden [before adding] the diced peppers. (You still want these to have a nice crunch so just cook down a [little] bit.)

Now add Society of Fine Liquid Provisions: Brett Gose to cover the peppers and onions, cook down and reduce by half.

Add the tomato and chipotle.

Add all beans.

1 tablespoon cHarissa Hot seasoning.

2 tsp chili powder.

Let cook for the day and enjoy the rest of that beer!