Best beer for chili? - Page 3

ReverseApacheMaster · 02-04-2012, 03:34 PM

Porter, stout, bock, any chile beer, will all make good chili additions. I did a BIAB batch of schwarzbier and there was a small amount of first runnings left in the bottom of the pot so I made chili on top of it. Best chili ever.

**PattyC** · 02-07-2012, 07:13 PM

I'm going to try to make Sean Paxton's chili infused with stout recipe this weekend. My butcher was out of ground lamb so I am using beef instead. This also leaves out beans, so I may add some. He suggests using an Imperial Stout. Sounds delicious.

Lamb Chili Infused with Stout
Rich, roasty and earthy flavors from a stout combine with the natural essence of lamb in this Tex-Mex chili.

Serves: 4-6 as a main course

Ingredients:
3 Ancho chilies, dried, stemmed, seeded, cut into pieces
2 New Mexico chilies, stemmed, seeded, torn into pieces
4 cup water, boiling
2 tablespoon cumin, seeds
1 tablespoon coriander, seeds
1 teaspoon allspice, seeds
3 tablespoon oil, olive
2 pound lamb, ground course or beef/pork blend
2 each onion, yellow, large, peeled and chopped
1 each onion, red, large, peeled and chopped
1 cup bell pepper, red, roasted and sliced
¼cup garlic cloves, peeled and chopped
14 ounce tomatoes, canned, Fire Roasted, chopped
1tablespoon oregano, dried, Mexican variety if available
1teaspoon paprika, smoked
1tablespoon kosher salt
22 ounce Imperial Stout from Lagunitas Brewing Co. or other Stout

Directions:
Take the dried chilies and after removing the seeds and stems, tear into smaller pieces and place into a medium size bowl. Cover with boiling water and let sit for 30 minutes, to re-hydrate.

In a large Dutch-oven or pot over medium heat add the cumin, coriander and allspice seeds. Toast (swirl the pot to brown the seeds evenly) the seeds until they start to pop and the aroma fills the kitchen. Immediately remove the seeds to a bowl to cool, before grinding them to a powder.

Using the same Dutch-oven or pot as the spices, add the oil and the ground lamb. Brown the meat over medium heat, breaking it apart with a spatula into smaller pieces. Once the meat is browned and cooked throughout (about 4-5 minutes), remove it to a separate bowl. Drain the oil/fat back into the pot and add the onions (red and yellow) and sauté for 4-5 minutes, until transparent. Next add the bell pepper and sauté for another 4-5 minutes, until the onions are caramelized, giving the dish extra depth of flavor. Add in the roasted garlic, fire roasted tomatoes, oregano, smoked paprika, salt and ground spices to the pot. Sauté for another minute or two, stirring to combine all the ingredients together and reducing the tomato juice. Add the pre-browned lamb (or meat) and drained re-hydrated chilies to the pot and de-glaze the pan with the imperial stout. Using the flat edge of the spatula, scrape the bottom of the pot to remove the pan fond (browned bits). Bring to a simmer, then reduce the heat to medium low and let the chili cook for an hour or so. The finished chili will be thick, rich dark brown in color and all the flavors layered together. Taste and adjust the salt and pepper if needed.

This chili can be served right away or made up to 2 days in advance. Letting this chili sit for a day (refrigerated) will allow the flavors the meld together and intensify.

ReverseApacheMaster · 02-09-2012, 04:09 AM

I'm surprised to hear an imperial stout as a suggestion. Seems to me the concentration of bitterness from reducing the beer would make for an undesirable flavor.

**PattyC** · 02-09-2012, 01:01 PM

Quote:

Originally Posted by ReverseApacheMaster

I'm surprised to hear an imperial stout as a suggestion. Seems to me the concentration of bitterness from reducing the beer would make for an undesirable flavor.

Interesting point. I'm not sure how much bitterness would really come through with all those other layers of flavor, but it's worth considering when I visit the Wall of Beer at my local grocer tonight.

**PattyC** · 02-15-2012, 03:00 PM

Well, the bitterness definitely did not have an unfavorable impact. It turned out to have a nice richness and roasty, smokey flavor from the Imperial Stout. I was actually a little surprised because it turned out a little bland. I didn't have enough fresh garlic in there so I added some powder and other spices. It was an excellent dish, and I'd recommend using whatever stout you like. Cheers!