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06-30-2011, 01:07 PM
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#11
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Post Hoc Ergo Propter Hoc
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Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,589
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Likes Given: 3216
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That's a 2.5 gallon batch btw, just double everything for a 5 gallon.
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06-30-2011, 02:10 PM
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#12
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Join Date: Feb 2010
Location: conway SC., South Carolina
Posts: 1,924
Liked 19 Times on 19 Posts
Likes Given: 6
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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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06-30-2011, 02:13 PM
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#13
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Feedback Score: 0 reviews
Join Date: May 2011
Location: Tannersville, PA
Posts: 1,216
Liked 9 Times on 9 Posts
Likes Given: 19
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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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02-02-2012, 07:18 PM
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#14
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Feedback Score: 0 reviews
Join Date: Feb 2012
Location: whiteplains, ny
Posts: 1
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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-bastard-chilli-recipe/ |
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02-04-2012, 01:38 AM
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#15
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Join Date: May 2011
Location: Tannersville, PA
Posts: 1,216
Liked 9 Times on 9 Posts
Likes Given: 19
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That sounds really good! Yes, and my favorite part is drinking the leftover beer.  |
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02-04-2012, 06:44 AM
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#16
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Feedback Score: 0 reviews
Join Date: Oct 2008
Location: Florence, SC
Posts: 2,025
Liked 26 Times on 21 Posts
Likes Given: 25
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Quote:
Originally Posted by kinison_fan
I usually use a Yeungling.
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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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02-04-2012, 06:47 AM
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#17
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Thirsty Zymurgist...
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Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,122
Liked 229 Times on 196 Posts
Likes Given: 2
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I usually use whatever porter I have on hand...
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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88
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02-04-2012, 01:38 PM
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#18
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Feedback Score: 0 reviews
Join Date: May 2011
Location: Tannersville, PA
Posts: 1,216
Liked 9 Times on 9 Posts
Likes Given: 19
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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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02-04-2012, 03:21 PM
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#19
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Thirsty Zymurgist...
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Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,122
Liked 229 Times on 196 Posts
Likes Given: 2
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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.
__________________
Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88
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02-04-2012, 03:33 PM
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#20
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Feedback Score: 0 reviews
Join Date: May 2011
Location: Ithaca, NY
Posts: 379
Liked 11 Times on 11 Posts
Likes Given: 2
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Quote:
Originally Posted by onipar
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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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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