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[Editors Note: It's our pleasure to welcome another new author to our site! Chef John joins our team today along with the launch of a new recipes section on our site! Chef John has been a good friend of ours for many years and we're really excited to have him on board. He made some smoked beer can chicken tacos with pumpkin mole sauce this past fall and ever since then we've wanted him to do some writing for us. We hope you enjoy his first contribution to the site as much as we did. ]

While spending a Saturday night with good company and great cocktails at Backbar , a new spot in the heart of Union Square in Somerville, I was listening to Jeff and Devon talk about their next tasting at Taza. After a while they asked me if i would be interested in writing food recipes for their website. I'm always up for creating a new recipe so I was more than happy to. With beer and chocolate in mind, I figured, what would be better than a great chili? The Superbowl was right around the corner which gave me a great audience to test it out. This recipe provides great depth of flavor. When you take your first bite the oatmeal stout adds a richness and malt flavor. Then, the chocolate brings a dark color and sweetness. When you think it's over, you get hit with an onslaught of fire roasted peppers.  It is great as a warm bowl topped with tortilla strips and slices of avocado and is also thick enough for a dip. Give it a try and let me know what you think!


2 oz Olive Oil
1/2 Spanish Onion Small Dice
5 Cloves Chopped Garlic
2 Serrano Chilis Fire Roasted, Peeled and Diced
1 Jalapeno Pepper Fire Roasted, Peeled and Diced
2 Poblano Peppers Fire Roasted, Peeled and Diced
2 Chipotles in Adobo Diced
3oz Adobo Sauce
1 1/2 lb Beef Brisket Medium Dice
12oz Mayflower Winter Oatmeal Stout
2 discs Guajillo Taza Chocolate (2.7oz)
1 disc Coffee Taza Chocolate (1.3oz)
2 oz Oregano 
2 oz Whole Cumin Toasted and Ground
16oz Can Whole Tomatoes
32 oz Beef Stock
Salt To taste


4 Corn Tortillas Cut in Strips and Baked
Sliced Avacado
Chopped Scallion
Sour Cream

Cooking Instructions:

1. Roast Peppers on Grill or on top of a gas range. If you do not have access to either you can coat them in oil and roast in the oven.  Once charred cover for 10 minutes.  Run under water and peel off skin, then chop.

2. Saute onion and peppers in oil in stock pot

3. Add brisket and cook util browned

4. Add garlic and cook for 1 minute

5. Add oatmeal stout and simmer for 5 minutes

6. Toast cumin seeds in a small skillet until golden brown, grind

7. Add toasted and ground cumin, oregano, chipotles, adobo and Taza chocolates

8. Add canned tomatoes

9. Add 8 oz beef stock and simmer every half hour for 2 hours until brisket is tender.

10. Top with baked tortilla strips, sliced avocado, scallions and sour cream.


Chef John