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Beer In Your Chili
Okay I've heard someplace about beer in chili.
Can somebody share their beer chili recipes with me!
Oh this would be nice to see some more chili recipes
in addition to the privelege of adding beer to it!
So far I haven't heard about it. I can't imagine what it looks like and what's the taste of it.
You can pretty much use beer in any chili recipe. I usually use between 6-12 ounces and I usually use an IPA as it helps bring out the spices.
DT
I have heard and found some recipes on google that calls for a heavy beer and some use corona...
It supposed to not only bring out the spices and flavors but enhance the palatablility and reduce cooking time in beans.
MY husbands dislikes drinking beer with food, buit the pretzles wasnt too bad, nor was beer batered fish and chicken.
I may make those two at home one day.
A friend of mine makes a sidedish of peas and mushrooms which calls for some liquor. I think she uses rye or possibly brandy.
I can't say that I'd have guessed there was alcohol involved after tasting it, though.
jimmys devoted wrote:
It supposed to not only bring out the spices and flavors but enhance the palatablility and reduce cooking time in beans.
I don't know about cooking time, but alcohol is one of the great flavor-enhancers alongside Salt.
I usually cook my Chili with Bourbon, but I bet any good red ale would be great (to compliment the spiciness). Toss about 6-10 oz. in and let it cook down for an hour or so.
-R
I make a chili with IPA, I find the hops tend to meld well with the chilis.
I reduced two bottles of IPA to almost syrup like consistancy in a cast iron dutch oven. Then I add in two medium onions chopped fine. Once that whole mess starts to caramelize, I start adding my chilies (three types) and other chili ingredients.
Try a beer reduction as the base of your next favorite chili recipe.
Beer in chili? When isn't a good time to add beer in chili. Actually, when I make my chili I typically use the little beef stew cubes. First thing I do is coat them in flower and sear them in the chili pot that I'll be eventually using. Once they've gotten browned, pour in some beer, not a lot, and I typically use a budweiser, i'd be a little nervous to try a beer with too much flavor. It's the same idea when you make a pasta sauce with meatballs and/sausage and you use a red wine to get all the great cooked flavor off the bottom of the pot. You'll see that when you pour in the beer that the alcohol, a little elbow greese, and a wooden spoon, will get that fat and what not that had burned onto the bottom of the pot, if you don't do this then that fat will just stick to the bottom the whole time and won't add any flavor. You can apply the same idea to ground beef, just don't cover the stuff with flower.
Rubber also has some great comments too. Once again, I'd be nervous about what beer you used to actually add flavor. For example, Lindeman's Flamboise would be a bad choice :-). Although it sounds like some use IPAs which I'm curious to try out myself now.
'Noobs'
Rhino's Four Alarm Chili
Two cups Boca crumbles (or burger if that's your thing)
Half green pepper and half orange pepper chopped up nicley
*Fry the above in a big pot with some olive oil for a few minutes (longer if it's burger I suppose)
Pour in one cup of spicy hot v8 juice
Toss in one can diced tomatoes (I use Hunt's because they have the flavored ones for an extra kick...I used the basil and garlic variety)
Toss in one can kidney beans
Add several dashes of chili powder
Slice up and throw in one garlic clove
Squirt in a few shots of habanero sauce
*Simmer the whole mess for about 5 minutes
Pour in one porter beer...I had Steelhead tonight but whatever you like. Also make sure this is between the two 'layers'.
Toss in one can diced tomatoes on top of that
Toss in one of can kidney beans
Slice up and toss in one more garlic clove
Several more dashes of chili powder
Few more squirts of habanero sauce
*Simmer the whole shebang for a good half an hour or so stirring occasionally.
* drain tomatoes and kidney beans before dumping them in
* Chop up fresh habaneros pepper and throw it in
Personally, I only cook with Schlitz. I put it in chili, I boil brats in it and I use it for walleye batter. It gives a nice mellow beer flavor (as opposed to something like Miller Lite which gives zero flavor) but isn't over powering. I also enjoy drinking whatever is left of my 6 pack when cooking with it..... what can I say? I like schlitz.
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!
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