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Beer In Your Chili
i used to cook in what i thought was maine's finest bbq restaurant beale street. that is until i tried buck's naked bbq tonite. anyway at bealies we used beer all the time in our chili. i used corona pretty frequently and when you add some lime to the chili really brightens things up. but more often than not we would use gritty's blackfly stout. don't be afraid to use plenty either. let it be the predominant character. the earthier flavors marry well with a smoked pepper like chipotle. food for thought.
I make pretty good chili and I always use Milwaukee's Best. It's cheap but it adds a really good flavor especially if you're into REALLY spicy chili.
To really get a great beer chile.I first brew a porter with hot peppers. Oh , about ten really hot peppers per 5 gallons. Boil it in the wort. . Use about 16 ounces and maybe a shot of red wine in the chile. Not too much wine. Of course you are adding heat with the brew but you get very complex flavors. I use the hot porter in a lot of spice dishes. Its nice to have it on hand. Also there will always be someone who wants to drink the beer. This is always fun because the heat comes on slowly especially if the beer is cold.
Adding a dark beer like and Abita Turbo Dog always works well for me. We usually put some sort of beer in every chili we make except the White Chicken Chili and I may even try that next time we make a batch.
Might be a good place to try some BKB Spring Kolsch..?
sort of off the subject of chili. but, i have made pretzles with beer instead of water, and yeast from my own beer as well. the pretzles really taste like beer, it's awsome. and they are really easy to make. the dough does take a bit of time and effort to make though. beer is a great ingrediant in food. just replace the water, milk, stock (if only used for flavor), wine whatever with the beer and it will be good. just make sure that the style of beer will fit with the rest of the recipe. happy cooking!
Off the chili subject as well but try the waffle recipe on this sight that calls for adding a Sam Adams Spring Ale to it. I did and they turned out great.
"Well I've got beer in my Chilli, My bills are overdue"
"My heartache just keeps growin, ever since I lost you"
"I'm fallin ever faster, I need you can't you see"
"So I'll have beer in my Chilli, till you come back to me"
DC
If we are doing a quick chili I will use a lighter more hoppy beer, IPA or just a plain old Molson, but if it is going to be a dutch oven chili or a campers chili that cooks for several hours I find that it really takes a stout to hold up.
My family won't even come near chili anymore if it was not made with drunken beans and stewed in beer.
Skervy sounds like he's from Wisconsin, you have to be to soak Johnsonvilles in Schlitz. HA! I had a recepie from a fancy restraunt owner that uses porter in his chili, replace some of the liquid with the beer. Make sure it is the first liquid that goes in so you can see when you have it reduced enough. Bon Apetite
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