3 minute read
Chili with Stout
FROM THE SEASONED SAGE Chili
WITH STOUT BEER
Advertisement
BY PRIYA HUTNER
Ilove a good chili in the fall and winter seasons. Adding a can of stout makes this chili pop with avor. I used a can of bourbon stout for this recipe, but any dark stout or porter will do. is recipe is great to make in a slow cooker or Instant Pot. It is excellent with rice or cornbread. I use all organic products.
Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary restrictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com.
Chili
with Stout Beer
From the kitchen of: Priya Hutner Serves 6-8
1 large onion, diced 5 cloves garlic, sliced 2 T olive oil 1 small can pinto beans 1 small can white beans 1 small can kidney beans 1 small can black beans 1 lb. ground beef or ground lamb (omit for vegetarian version) 3 large fresh tomatoes, diced or 1 can of diced tomatoes 2 C water 1 can stout beer 2 dried Mexican chilis 2 t cumin 2 t chili powder 2 t Kosher salt 2 t fresh ground pepper ½ C fresh cilantro 3-5 green onions, sliced for topping Sour cream and cheddar cheese, optional
In a large stock pot, sauté onion and garlic in oil until translucent. If using, add ground beef and brown for 2 to 3 minutes. Add the remaining ingredients, except for cilantro, green onions and sour cream, and simmer on low for 1 hour. Season with additional salt and pepper to taste. Serve with fresh cilantro, green onions, sour cream and cheese.
If using an Instant Pot, use the chili function and it’ll be ready in 15 minutes.
Find more from The Seasoned Sage at TheTahoeWeekly.com
New owners for Stonefl y
Stonefl y Restaurant in Markleeville is reopening on Oct. 28 under the new ownership of John and Faith Saletti. The Salettis, who owned Saletti’s Restaurants in Lompoc and Minden, Nev., for 20 years, plan to keep the Stonefl y name and upscale mountain ambiance, while expanding the hours and the menu, according to a press release.
The couple has more than 80 years combined experience in the restaurant industry, John as an executive chef and Faith a baker. Guests can expect many of the entrees they have come to love, along with some new farm-to-table items including wild game, homemade pastas and seafood. The restaurant will be open Thursday to Sunday from 4:30 to 8:30 p.m. year-round. Reservations are recommended. | (530) 694-9999
Horror-inspired cookbook released
Horror-inspired cookbook released Just in time for Halloween, local Richard S. Sargent has released the fi rst volume of his “Horror Movie Night Cookbook, Volume 1.” Sargent is also the founder of the Black Ice Theatre Co.
“Make simple yet delicious recipes, mix themed cocktails, play bonus drinking games and press play,” Sargent wrote on Facebook. The recipes are inspired from fi lms like “Jaws,” “Psycho” and “The Evil Dead.” | Horror Movie Night Cookbook on Facebook
EST. 1982 Authentic M exican made from scratch daily Kings Beach
Indoor & Patio Dining
12:00pm-8:00pm Full Bar
CLOSED ON MONDAYS
(530) 546-4539 - 8345 North Lake Blvd. - Across from the State Beach in Kings Beach
OPEN DAILY 12-9PM Lakeview Dining
FEATURING: Slow-Roasted Prime Rib | Baby Back Ribs || Baby Back Ribs Full Bar Steaks | Seafood | Pasta | Gourmet Hamburgers | Kid’s Menu
jasonsbeachsidegrille.com • (530) 546-3315
8338 NORTH LAKE BLVD., KINGS BEACH, CA
