Happy first day of May! Spring is in full swing, which means that the weather hasn’t been able to make up it’s mind. I was having a little trouble figuring out what pairing to do this week. That was until I spotted Holy Crap!
A beer can with a T-Rex on it! My expectation level has been set high. Now will it work with a chili baked potato?
Mispillion River Brewing Company (based out of Delaware) created a work of art on the Holy Crap can. It’s eye catching and sets expectations high for the taste. Does it pull through?
Style: Imperial Red Ale with 9.0% alc/vol.
Color: I’m going to say a dark orange red
Taste: Malty right at the first taste and a little dry at the end. Smooth and a very much like bread.
Level of Recommendation: It’s a nice mid-spring beer when you want something with malts, but not heavy.
What you’ll need:
- Yukon potato
- 1/2 lb Ground beef
- Can of fire roasted tomatoes
- 1 medium sweet onion
- 2 small cloves of garlic
- Ancho chili powder (about 2 Tbs)
- Sour cream
- Cheddar cheese
In a crock-pot, place in your chopped sweet onion, ground beef, can of tomatoes, Ancho chili powder, salt, and pepper. Let cook on low for about 8 hours.
Preheat oven to 450ºF. Clean your potato, then allow to cook in the oven until tender. The size of the potato can affect cooking times. Mine took about an hour to become tender.
Remove the potato from the oven. Slice open length wise. Mix up the inside of the potato a little so that it will be light and fluffy. Place in the chili, sour cream, and cheddar cheese.
There’s a lot of complex flavors going on with this meal. I think the sour cream and cheddar cheese help to keep the chili and beer from overpowering each other’s flavors. The potato adds in an extra Earthy element that is needed to round out all the rich flavors.
Level of Recommendation: For a cool spring night when you don’t have anything else to do.