Chili Crunch Burger
GM Burger Bar, RVC & Massapequa Park

Ingredients
Black Bean Chili
Beer Cheese Queso
4 seasoned burger patties, preferably 5–8 oz each
4 brioche buns
Butter
Tortilla strips
Jalapeño crisps
4 fried eggs (optional)

Method
Sear the burgers to your desired temperature in a pan or flat-top grill.
Split brioche buns and toast; spread with butter and allow to melt.
Place the burger patties on the bottom bun and top with a generous scoop of Black Bean Chili, a ladle of Beer Cheese Queso, tortilla strips and thinly sliced fried jalapeño crisps.
Top with an egg to really treat yourself.

Black Bean Chili

Ingredients
2 slices raw bacon, finely chopped
2 lbs ground beef
1/2 cup chopped onions
1/2 cup chopped red peppers
1/2 tbsp chopped garlic
2 chopped chipotle peppers with adobo
2 tbsp tomato paste
12 oz crushed tomatoes
8 oz diced tomatoes in juice
1 cup beef stock
1/2 tbsp chili powder
1/2 tsp cayenne pepper
1 tbsp smoked paprika
1/2 tbsp cumin
1 tbsp Spanish paprika
1/2 tbsp oregano
16 oz canned black beans
Hot sauce, salt and pepper to taste

Method
Brown ground beef in a heavy pot, remove and drain most of the fat.
Cook the bacon in remaining fat for 3–4 minutes. Add onions, peppers, garlic and chipotle and cook for 2 minutes, followed by the tomato paste for 2 minutes, scraping the bottom to avoid sticking. Add all tomatoes and stock and bring to a simmer.
Return cooked ground beef to pot, add black beans and slowly add seasonings to taste. Simmer at low heat for one hour, stirring every  10 minutes.

Beer Cheese Queso

Ingredients
2 tbsp butter
2 tbsp flour
1 cup heavy cream
1 cup Blue Moon draft beer
1 jalapeño pepper, diced and seeded
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1–2 dashes hot sauce
1/2 cup sour cream
Salt and pepper to taste

Method
Melt butter over medium-low heat. Add the flour and whisk for around a minute to create a roux base. Add cream, beer and jalapeño pepper and cook for 5 minutes or until the roux thickens properly—avoid boiling.
Stir cheese in, one-third at a time, allowing each addition to melt before adding the next.
Once cheese is fully melted, remove from heat and fold in sour cream.