Chili

Food & Cooking
1

I always put some beer in my chili.  What is everyone’s favorite homebrew to put in their chili?

2

stout, or porter

3

poblano pepper beer

4

I usually use porter.  I made chili last night with homebrewed American Black Ale that I brewed with home-grown hops and that didn’t turn out as hoppy as I had intended.  It makes for a great cooking beer though!

5

I had some RIS that was a little to sweet but did wonders for the chili.

6

Stout or porter, whichever I’ve got on hand. But anything relatively dark with low hop bitterness will do.

7

+1

I also think dark beers work well with chili. They deepen the color and the roastness of the darker malts lend themselves to the spicy chili flavor.

8

I ruined a pot of borracho beans by adding one of my beers. Didn’t think it was a hoppy beer but it ruined the beans by making them too bitter. So now I go for low hopped beers if adding to chili or beans.

9

If you ever run into this problem, add small amounts of sugar until the bitterness is gone.  You add just enough sugar to cancel out the bitterness, you don’t actually want to taste the sweetness.

10

I’ve always poured the beer into me, then ate the chili. Perhaps I should adjust my techniques.
I’ve been meaning to make chili for a while now, and I have a stout on tap. Sounds like it’s time to try adding some, and see what develops.

11

I’ve used a rauchbier a few times with great results.

12

Good topic here. In fact, I ws just thinking of starting a chili thread. Any care to share their chili recipes?

13

Already a thread devoted to that:

http://www.homebrewersassociation.org/forum/index.php?topic=115.0

14

Thanks Euge!

15

Used a Brooklyn Chocolate Stout the other night… it was awesome… I always add a little unsweetend cocoa powder to my chilli so this was a natural next step for my recipe!

16

:smiley:  :D  :D  :D Mwahhhh ha ha ha ha ha ha  takin mine to the grave with me
 Mine MineMine Mine

Hint, use the real chili pods that are the “Ancho” remove the seeds then heat the pods on a
hot…like cast iron skillet …surface…then pulverize em in a food processor to a frappe state of red creaminess.

The rest is up to you   ;D

17

So I made a bog ole’ pot tonight.
 
  I used a Pablano, and 3 jalapinos, roasted, and 1 jalapino raw, and about six sweet peppers raw,and a few cloves of garlic in the food processor.
1# hamburger, 1# fround turkey. Two cans of chili beans, two cans of kidney beans, I large can of diceds tomatos, a can of tomato paste, salt and pepper, 6 palmfulls of cumin, a palmfull of oregeno, 1 bottle of chili powder, 2 bell peppers and on onion, sauted, and a can of beer. Browned my meat, and everything went into the crock pot (shut it Cappo!!!) for a few hours. Just took a sample after about 3 hours slow cooking. Verdict is…I will never eat another chili again. I absolutly amazed myeself.

I’m going to add some cocoa powed tomorrow. How much do you guy use in a batch?

18

I have my chili recipe on the way along with the proper peppers

19

Weaze I use a heaping tbs of cocoa powder in a regular batch of chili.

20

Sounds great man! I gotta get them P90X disks in the mail for ya too.i’ll get on that this weekend.