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Old 06-25-2011, 10:27 PM   #1
onipar
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May 2011
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I was wondering, what kind of beer do you put in your chili?

I never actually put beer into my chili, then today, totally on a whim, I decided to give it a shot. Most recipes I've read call for a dark beer, but all I had on hand were Cherry wheat, Belgian white, and a single bottle of Belgian tripel.

I went with the tripel. I hoped the sweet, fruity body would pair well with the sweet tomato and spices. I thought it came pretty damn good, but I'm not sure I'll ever use that style of beer for chili again.



 
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Old 06-29-2011, 05:49 AM   #2
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based on those choices, the Wit would have been the better choice.
Unless the cherry wheat had a very subtle, dark cherry flavor -- then I would have gone with that to add depth to the chili.



 
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Old 06-29-2011, 12:42 PM   #3
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I use Guinness in mine.

 
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Old 06-29-2011, 12:46 PM   #4
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I usually use a Yeungling.
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Old 06-29-2011, 12:48 PM   #5
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I drink beer with my chili.

 
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Old 06-30-2011, 10:58 AM   #6
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Below is one of my favorite chili recipes and I'd guess that a chocolate stout would work quite well as the recipe calls for coffee and cocoa.

http://allrecipes.com/recipe/chili-i-2/detail.aspx

 
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Old 06-30-2011, 12:05 PM   #7
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I use my own chocolate mole porter in my chilli, it's made with mexican hot chocolate and dried chilies.

Any chilie beer would be great in it.
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Old 06-30-2011, 12:49 PM   #8
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care to share a recipe revvy? sounds delicious!

 
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Old 06-30-2011, 01:03 PM   #9
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Quote:
Originally Posted by rycov View Post
care to share a recipe revvy? sounds delicious!
There's several version of my recipe posted on here. I'll try to find the ost recent version. I mashed the grain in the instant cocco.
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Old 06-30-2011, 01:06 PM   #10
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This is a version....I've upped the chocolate several times for better results.

with a combination of my own chile powder (ancho, pasillo, dry chipotles, cayenne, mexican chocolate, cumin and cinnamon.) Finished with cayenne in the last 5 minutes of the boil...

It needed a lot of time to mellow the flavors, and to bring the heat down to a drinkable level (but as I have posted in the tap room, very recently...too many of them and it burns both coming in and going out...)

Type: All Grain
Date: 1/31/2009
Batch Size: 2.50 gal

Boil Size: 2.93 gal
Boil Time: 75 min

Ingredients

Amount Item Type % or IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.33 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 15.08 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.54 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 7.54 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 7.54 %
0.50 oz Williamette [4.60 %] (60 min) Hops 14.4 IBU
0.25 oz Williamette [4.60 %] (30 min) Hops 5.5 IBU
0.50 oz Williamette [4.60 %] (2 min) Hops 1.2 IBU
0.50 cup Malto-Dextrine (Boil 5.0 min) Misc
2.1 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 1.96 %
2.5 disks Abualita Mexican Hot cocco + 1 tsp my chili powder in Mash tun. 1/4 disk @ 40 and 1/4 disk + 1 tsp Cayene pepper @ 2 minutes.

The last time I did it I just used dried peppers in the boil. A combination of all the above peppers, 2 or 3 each in the last 10 minutes of the boil.


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