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3 recipes improved with Chili Pepper & Beer

French Onion Soup with Toasted Bread

The secret to good onion soup is stacking flavors into a harmonious whole, cooking each element as you go. Beer and cheese also helps.

Prep time: 20 minutes

Total time: 1 hour

Yield: 4 to 6

French Onion Soup with Toasted Bread

Ingredients
•2 tablespoons butter
•2 tablespoons olive oil
•4 yellow onions, peeled and sliced thin
•1 shallot, sliced thin
•2 tablespoons flour
•1 tablespoon brown sugar
•4 tablespoons balsamic vinegar
•2 sprigs thyme, chopped fine, plus extra sprigs for optional garnish
•28 ounces vegetable broth
•12 ounces pale beer, lager or pilsner
•1 teaspoon cooking sherry
•1 tablespoon kosher salt
•1 tablespoon black pepper
•1 teaspoon either Carolina Reaper, Trinidad Moruga Scorpion, Ghost Chili, 7 Pot Douglah, Jonah Chili Pepper
•1/2 baguette, sliced thin
•1 cup shredded cheese, Gruyere, cheddar, parmesan

Cooking directions
1.Combine butter and olive oil in a large heavy-bottomed pot over medium heat. Heat until butter foams, about 2 minutes. Add onions and shallot. Saute until onions are tender and translucent, about 10 minutes.
2.Add flour, brown sugar, vinegar and thyme. Stir until ingredients begin to bubble, about 4 minutes. Add sherry, salt, pepper and chili powder. Add broth and beer. Bring to a boil over medium high heat, about 10 minutes. Reduce heat and cover. Allow soup to simmer.
3.Meanwhile preheat oven to 350 degrees. Cut baguette into thin wedges, place on baking sheet and toast. Remove from oven when crisp, about 6 minutes. Place half the slices in the bottom of oven-safe bowls and add soup. Top with more bread and shredded cheese. Set oven to broil. Place bowls on a baking dish and place in oven about 3 minutes. Remove when cheese turns golden brown.

Dark Rye Beer Bread

Because they’re made with similar ingredients, beer and bread work well together. This rye bread is dense, dark and chewy — great for snacking on with butter and jam.

Prep time: 30 minutes

Total time: 3 hours minutes

Yield: Makes 2 small loaves

Dark Rye Beer Bread

Ingredients
•2 envelopes yeast
•1/2 cup warm water, plus extra
•2 tablespoons butter, melted
•2 ounces molasses
•12 ounces dark lager, room temperature
•2 teaspoons salt
•1 tablespoon caraway seeds
•3 cups all-purpose white flour
•3 cups rye flour
1 teaspoon of either Carolina Reaper, Trinidad Moruga Scorpion, Ghost Chili, 7 Pot Jonah, Brain Strain, Butch T Chili Powder
•Drizzle vegetable oil (for hands)
•1 cup water

Cooking directions
1.In a mixing bowl add yeast to warm water. Let stand for 5 minutes. Add butter, molasses, beer, salt and caraway seeds. Whisk and set aside.
2.In a large mixing bowl, combine 2 cups all-purpose flour, chili powder and 3 cups rye and stir for about 1 minute. Indent flour and pour liquid into center. Fold ingredients until elastic dough forms, adding flour and water as needed, about 5 to 6 minutes. Knead dough with lightly oiled hands 5 to 6 minutes. Cover bowl with towel and let dough rise in a warm place for 1 hour. Remove cloth and punch down to release air.
3.Cut dough in half. Using lightly oiled hands, work dough into two small loaves and place on parchment-lined baking sheet. Cover with towel for 1 hour more. Meanwhile, preheat oven to 350 degrees, placing a cup of water on lower shelf. Remove towel and place baking sheet on center rack. Bake 30 minutes, turn bread 180 degrees for 20 to 30 more minutes. Remove from oven to cool.
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Beer-Battered Green Beans with Dipping Sauce

A quick fry elevates the natural sweetness and earthy goodness of fresh green beans.

Prep time: 20 minutes

Total time: 40 minutes

Yield: Serves 4-6

Beer-Battered Green Beans with Dipping Sauce

Ingredients
•2 cloves garlic, minced
•2 tablespoons olive oil
•6 tablespoons mayonnaise
•2 tablespoons lemon juice
•1/2 lemon, zest
•1/2 teaspoon kosher salt, plus extra
•Pinch black pepper, plus extra
•1 teaspoon whole grain mustard
•1 cup all-purpose flour, plus extra
•1 teaspoon baking powder
•1 teaspoon of either Carolina Reaper, Trinidad Moruga Scorpion, Ghost Chili, Butch T, 7 Pot Jonah chili powder
•8 ounces lager beer, plus extra
•2 cups vegetable oil
•1 pound fresh string beans, trimmed

Cooking directions
1.In a small mixing bowl combine garlic, olive oil and mayonnaise. Stir until blended. Add lemon juice and zest. Fold again. Add pinch of salt, pepper and mustard. Stir ingredients and refrigerate until ready to serve.
2.Combine flour, baking powder, 1/2 teaspoon of salt, black pepper and chili powder in a mixing bowl and stir. Indent flour and slowly pour beer into center. Stir ingredients until an even pancake-like batter forms, about 2 minutes. Add extra beer and flour if needed. Batter should cling to green beans without clumping.
3.Heat 2 cups vegetable oil in large skillet over medium high heat for about 3 minutes. Dredge 10 string beans in batter and place in hot oil. Cook for about 2 minutes until beans are crisp. Remove from skillet and place on paper towels to absorb excess oil. Repeat process with remaining beans and plate with dipping sauce.
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Carolina Reaper
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7 Pot Scorpion Peppers
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