Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Chili ideas
Reply
 
LinkBack Thread Tools
Old 10-30-2013, 05:18 PM   #11
causeimthesquid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Merrimack, New Hampshire
Posts: 148
Liked 21 Times on 18 Posts
Likes Given: 46

Default

Beans or no beans is a matter of preference. If you are adding beans, I wouldn't let them cook for a very long duration or else you risk the beans losing all their texture and just becoming mush. Same goes for any bell peppers. I usually add onions again near the end so I have some solidish onions left.

I have added gypsum to a few chilis, as the calcium helps preserve the bean integrity (apparently its the calcium in molasses that makes baked beans work).

I'd also drain and rinse the beans if you are dead-set on using canned beans. Otherwise, why not try rehydrating dried beans with a nice malty homebrew?

If you have the brisket already, I guess that's fine. If you have the choice, I'd do an eye round roast instead and cube it up after smoking it.

__________________
causeimthesquid is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 05:51 PM   #12
MorrisBrewingCo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MorrisBrewingCo's Avatar
Recipes 
 
Join Date: Jul 2013
Location: Atlanta, Georgia
Posts: 98
Liked 10 Times on 8 Posts
Likes Given: 14

Default

the first 20 chili recipes I search for all have beans in them, mostly red kidney beans (dark red is better for you) some kidney and black/pinto so I'd have to disagree that beans are a among one of the main ingredients.

__________________
On Tap for the Winter:
Keg 1: Edwort's Apfelwein
Keg 2: Alpine Duet IPA Clone
Keg 3: Strong West Coast IPA
Planning for the Spring:
Fermenter 1: Strong Scotch Ale
Fermenter 2: Empty
Fermenter 3: Empty
MorrisBrewingCo is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 06:55 PM   #13
dfess1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 1,329
Liked 89 Times on 63 Posts
Likes Given: 79

Default

I didn't realize beans was such a contested stance, but makes sense. Much like how each region likes their que. I'll admit, I was adding the brisket because I wanted to make up some burnt ends. I have no strong inclinations there.

more importantly, no has tried the bourbon or bakers choclate? I figured the chocolate at least would add depth and help balance the heat.

dfess1 is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 07:00 PM   #14
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Norfolk, MA
Posts: 6,596
Liked 1306 Times on 804 Posts
Likes Given: 853

Default

Quote:
Originally Posted by dfess1
I didn't realize beans was such a contested stance, but makes sense. Much like how each region likes their que. I'll admit, I was adding the brisket because I wanted to make up some burnt ends. I have no strong inclinations there.

more importantly, no has tried the bourbon or bakers choclate? I figured the chocolate at least would add depth and help balance the heat.
I use a little cocoa powder in my chili
__________________
Melana is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 07:02 PM   #15
causeimthesquid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Merrimack, New Hampshire
Posts: 148
Liked 21 Times on 18 Posts
Likes Given: 46

Default

I have done both bourbon and chocolate. I think you can get away with more heat because the chocolate adds a perceived sweetness/savory aspect to balance. I've also added coffee with similar results. I know this place in Rhode Island used to use peanut butter, before everyone developed a nut allergy.

__________________
causeimthesquid is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2013, 03:54 AM   #16
bwarbiany
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bwarbiany's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Laguna Hills, CA
Posts: 1,827
Liked 555 Times on 325 Posts
Likes Given: 3

Default

I should point out that I actually don't care whether you put beans in your chili... Just stirring the pot. Some folks take this WAY too seriously!

http://lifehacker.com/beans-vs-no-be...hili-510532114

__________________
bwarbiany is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2013, 07:38 AM   #17
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Norfolk, MA
Posts: 6,596
Liked 1306 Times on 804 Posts
Likes Given: 853

Default

Mmmmm keep stirring the pot. Tasty tasty pot.

__________________
Melana is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2013, 12:02 PM   #18
dfess1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 1,329
Liked 89 Times on 63 Posts
Likes Given: 79

Default

Quote:
Originally Posted by bwarbiany View Post
I should point out that I actually don't care whether you put beans in your chili... Just stirring the pot. Some folks take this WAY too seriously!

http://lifehacker.com/beans-vs-no-be...hili-510532114
I don't know why, but I chuckled at this:

Quote:
Also, it's important to remember that the International Chili Society consists of regular, opinionated people who hold themselves to their own standards.
So what about pieces of thick cut bacon (because hey, bacon makes everything taste better right?)?? Or am I getting out of "chili" realm and into "stew"?
__________________
My Single Tier Brew Sculpture

My Stumps BBQ Clone Build
dfess1 is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2013, 12:14 PM   #19
BigDaddyBeard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 314
Liked 73 Times on 53 Posts

Default

Tomatillos were a game changer in my wife's chili

__________________
BigDaddyBeard is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2013, 01:36 PM   #20
MorrisBrewingCo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MorrisBrewingCo's Avatar
Recipes 
 
Join Date: Jul 2013
Location: Atlanta, Georgia
Posts: 98
Liked 10 Times on 8 Posts
Likes Given: 14

Default

Thanks for the article bwarbiany. Seems like it is a North v South thing, being the North like the beans but I live in the South and the majority of the chili I eat has beans. Texans are the strongest against it given their meat. It points out the chili powder is more important than whether it has meat, beans, or whatever. However I can not understand the statements about whether or not to add meat as I prioritize that over the beans.

__________________
On Tap for the Winter:
Keg 1: Edwort's Apfelwein
Keg 2: Alpine Duet IPA Clone
Keg 3: Strong West Coast IPA
Planning for the Spring:
Fermenter 1: Strong Scotch Ale
Fermenter 2: Empty
Fermenter 3: Empty
MorrisBrewingCo is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chili Lime IPA? broomberg Recipes/Ingredients 0 03-29-2013 06:58 PM
Rye PA...with chili? mclamb6 Recipes/Ingredients 2 11-17-2012 09:55 PM
Chili Dog Chili... jezter6 Cooking & Pairing 6 08-04-2010 05:24 PM
Oktoberfest kit to ale... with chili's!!!?? Effington Extract Brewing 13 11-29-2009 02:58 PM
How do you Chili? EamusCatuli Cooking & Pairing 21 04-09-2008 11:21 PM