I decided that I will add the recipes for all the chilis that score a 3.0 or higher. Unfortunately, Oregon did not. It rated 2.7 mainly because the meat called for in the recipe was London broil--way too tough and chewy. I think if it had used a sirloin or porterhouse steak it would have been much higher. Again, the addition of smashed boiled potatoes underneath the chili was an excellent addition.
The name "Red Beer" is derived from the fact that it has the combination of beer and tomato sauce. Apparently, in Oregon they actually drink beer with tomato sauce in it, thus, "red beer." That sounds totally disgusting to me.
We ate our chili with Mexican "Dos Equis," a very nice beer. We are very quickly running out of new beers to try in our Havertown environment. Suggestions are welcome!
I tried a new cornbread recipe to go with this and it received a thumbs up from everyone. The leftovers disappeared quickly. Ed, this might just be the cornbread you are looking for. I will email you the recipe. Anyone else, just let me know.
We are anxiously waiting for next week's chili which is from PENNSYLVANIA. Someone asked me why we would be anticipating this one, to which I replied, "because it is where we live!" I won't give away the ingredient that makes it a Pennsylvania recipe. One can only guess.
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