The employees of Summit recently gathered in the Beer Hall for the 8th Annual Employee Chili Cookoff. Check out this video from the event and try your hand at the winning recipes listed below.
Emily’s Slow Cooked Pork Chili – 1st Place Winner
Recipe by Emily Johnson (Sales & Marketing Administrator)
I hope that some of you will be able to recreate this yummy recipe! Unfortunately, I NEVER measure anything, so these are my best guesstimates. Enjoy!
3.5 lbs Pork Shoulder – cut into 1” cubes
4 Tbls. Cumin
4 Tbls. Chili Powder
2 Tbls. Garlic Powder
2 Tbls. Crushed Red Pepper Flakes
¾ cup Apple Cider Vinegar
4 Tbls. Oil (I used Roasted Garlic Oil)
4 cloves of Garlic – smashed and chopped
2 Tbls. Black Pepper
2 Tbls. Salt
½ Tbls. Cinnamon
12oz bottle Summit EPA
1 Large Yellow Onion – Diced
2 Fresno Chili Peppers – Diced (seeds removed)
28 oz can pureed tomatoes
28 oz can Rotelle (diced tomatoes with chilies)
1 can Black Beans (drained and rinsed)
1 can Mexicorn (drained)
Juice from 1 Lime
1 bunch of Cilantro – chopped
Cube pork and add to large Ziploc bag with cumin, chili powder, garlic powder, cinnamon, crushed red pepper, vinegar, chopped garlic and salt & pepper. Mix well so meat is evenly coated and store overnight in refrigerator.
Heat ½ of oil over medium high heat in Dutch oven and brown meat in small batches. Add meat and remaining marinade to crockpot with tomatoes and beans. Deglaze Dutch oven with 1 bottle of EPA (or Summit beer of your choice) and scrape up all of those yummy bits. Add liquid to crock pot. Add the other ½ of the oil to the Dutch oven along with diced onions and Fresno chilies and cook until tender. Add to crock pot along with can of Mexicorn and the lime juice.
Cook on High for several hours. If it is boiling too much, turn to Low heat. Add cilantro and cook for 2 more hours on low. Garnish as you like and ENJOY!
Pork Loin Chili Recipe – 2nd Place Winner
Recipe by Betsy Faber (Visitors Services Coordinator)
2 lbs. Pork Loin
12 oz bottle Summit Pilsener
4 Strips Bacon
2 Large yellow onions
5 cloves of garlic
1 bag of multicolored small sweet peppers
1 jalapeño pepper
2 cans chili tomatoes
1 can fire-roasted tomatoes
3 cans black beans (drained)
1 can mexi-corn (drained)
2 cups beef broth
2 Tbls. Cumin
2 Tbls. Chili Powder
2 Tbls. Garam Masala
2 Tbls. Lemon Juice
1 tsp. Salt
Preheat oven to 250. Place Pork loin in covered casserole dish, wrap with bacon. Pour in bottle of Summit Pilsener & Roast for 3-4 hours until soft and flaky. This makes GOREGEOUS pulled pork. Shred this with fork and set aside. (I ate a good amount during this phase as it was LIKE BUTTER).
In a Dutch oven, chop onions, garlic, peppers and jalapeño and sauté in olive oil over low heat until soft. Pour in tomatoes, beans, corn, beef broth & spices. Add meat and lemon juice. Simmer. Transfered to crockpot for serving at cook-off, but cooked solely in the Dutch oven.
Smoky Triple Pig Chili – 3rd Place Winner
Recipes by Melinda Eggleston / Brewery Ambassador
1 smoked bone in pork chop
1 lb mild pork sausage
1/2 pound cooked bacon
1/2 large white onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1/2 cup frozen corn kernels
2 cans diced tomatoes
1 small can tomato sauce
1 can white northern beans (drained)
1 can black beans (drained)
2 bottles of Summit Great Northern Porter
3 smoked dried chipotle peppers
4 season salt
Coat pork chop in the following: 1/2 tsp each : cumin, chili powder, garlic powder. Brown pork chop on both sides in chili pot. Do not cook through, just brown. Remove chop and set aside. Leave spices in bottom of pot.
In a small saucepan simmer 1 bottle of porter and the chipotles until reduced into a thick "syrup,” when peppers start to soften, break apart to release the seeds and heat! Set aside.
In the same pot chop was cooked, add 1lb sausage & spices: 2tsps each: chili powder,cumin; 1 tsp each garlic powder, cayenne pepper. Cook meat thoroughly until browned. Place pork chop on top of cooked ground meat. Chop cooked bacon & add to pot.
Add chopped veggies, canned tomatoes and 1/2 bottle of GNP. Cover and simmer on medium until veggies are almost tender. Check after 1/2 hour mark. Remove pork chop and dice meat into chunks; return to pot. Discard bones.
Once veggies are cooked, add both beans, chipotle reduction sauce, and 1/2 bottle of GNP. Stir in 1/2 tsp crushed cumin seed, dill seed (crushed with mortar & pestle). Simmer uncovered for another 1/2 hour on med-low heat. Season with salt to your taste. Serve and devour!