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Old 06-30-2011, 01:07 PM   #11
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That's a 2.5 gallon batch btw, just double everything for a 5 gallon.

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Old 06-30-2011, 02:10 PM   #12
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thanks revvy. that sounds great! i love the hot chocolate with chilli thing (mexican hot chocolate? aztec something?) that i've had at starbucks.

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Old 06-30-2011, 02:13 PM   #13
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Oops, I forgot I posted this thread.

Thanks for the replies everyone. The Chocolate stout sounds like a good choice.

Revvy, that beer sounds *amazing.* I'm a huge chile head and somehow have never actually had a chile beer. I'm going to have to try that.

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Old 02-02-2012, 07:18 PM   #14
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Beer makes for a great liquid base in any chili and you can drink whatever is left over! I generally mix some beer with beef stock for a nice rich base. I've used rogue's chipotle ale, which is great along with some dark Mexican beers. My favorite is Arrogant Bastard Ale from Stone Brewery. I do a real rich spicy one with brisket and short rib (NO BEANS!) and it pairs well. Check out the recipe and tell me what you think http://fullbellyblog.com/arrogant-ba...chilli-recipe/

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Old 02-04-2012, 01:38 AM   #15
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That sounds really good! Yes, and my favorite part is drinking the leftover beer.

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Old 02-04-2012, 06:44 AM   #16
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Quote:
Originally Posted by kinison_fan View Post
I usually use a Yeungling.
Yuengling Lager, Yuengling Black & Tan, or Yuengling porter top 3

Low hop malty does best.

I also use un sweetend bakers chocolate in chili with a dash of cinnamon, but only on a 5 alarm hot. sweet spice & choc bitter can round out heat and make a hot newb interested.
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Old 02-04-2012, 06:47 AM   #17
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I usually use whatever porter I have on hand...

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Old 02-04-2012, 01:38 PM   #18
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Anyone use smoked beer? I haven't tried that yet, but it seems like it would be pretty good. Or Coffee Stout? (did someone already say that?)

I also like chocolate in chili, it reminds me of a good Molé.

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Old 02-04-2012, 03:21 PM   #19
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Generally speaking, I usually have smoked porter on hand, and that's what goes in the chili. However, I don't think its been a strong enough flavor to detect in the chili.

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Old 02-04-2012, 03:33 PM   #20
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Quote:
Originally Posted by onipar View Post
Anyone use smoked beer? I haven't tried that yet, but it seems like it would be pretty good. Or Coffee Stout? (did someone already say that?)

I also like chocolate in chili, it reminds me of a good Molé.
I use smoked porter in my chili. For years I'd pick up a couple bottles from the bottle shop, but the last couple years I've been working on my own smoked porter recipes. If you ever make too strong of a smokey flavored beer it makes a great base for chili, or marinating meat in. Took a couple batches before I finally got a porter ai enjoyed drinking as much as I enjoyed using it as a marinade.
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