Proper Beer for Chili

Kamorah · #1 01-12-2007, 10:15 PM

Hey all

I have been playing around for months now with my chili recipe (turkey chili) and trying to find a beer that would go well in it. I cannot find anything that seems to leave a flavor behind

Can anyone recommend a beer that would go well in turkey chili and leave a bit of that "beer" taste behind?

Thank you in advance
Kam

Pete · #2 01-12-2007, 11:33 PM

Try something a little darker, with a bit more maltiness to it. I think Negro Modelo, from Mexico, makes a good addition to chili, though there are many others out there also.

chameleon · #3 01-13-2007, 04:55 AM

Have you tried a Belgian beer? Do you have access to them where you are (Sam's Club carries them i know). The best is a trappist beer made by monks, like Chimay, but you could even try Leffe which should be widely available.

oldschool1982 · #4 01-13-2007, 08:17 AM

Guiness or Bass has always worked well for me. Just depends on the depth of flavor and what ratio of spices you're using for the particular style. A good merlot or cabernet is a unique flavor for chili also.

Chameleon, unfortunately I can't agree with you on that (not that it really matters hehehe) It's way to difficult to find some of those ales here, especially the Latrappes/Konegshoven (sp?), Korsendunks, etc and in good supply so... Atleast when I do get them they get shelved for aging and drunk for enjoyment.

bluedogz · #5 01-13-2007, 09:25 AM

I use Negro Modelo or Guinness, whichever I can get.

panini · #6 01-13-2007, 10:03 AM

We've been known to make a little chili around here.
Darks from Mexico are used but the overall beer used in chili around here is Shiner Bock. For chili, you need to buy it warm and add it warm.
I've heard there are some people who put beans in their chili

Steep some episoto in the bock before adding. and, never salt beans untill fully cooked

actually this is for barracho beans also.

Pete · #7 01-13-2007, 11:02 AM

I don't know that I would use a Belgian, just like I wouldn't use a Grand Cru Bourdeaux for cooking. Belgians are great beers, but a lot of their wonderful, subtle flavors will be lost in the cooking proccess. Though you don't want to use crap beer or wine in cooking, I feel it is not neccessary to use the "top shelf" stuff either.

Kamorah · #8 01-13-2007, 11:09 AM

Thank you!! That gives me some other options as well!! I have been using dark Irish ales the past few times, but I think it's time to move on and try some listed!

Thanks for the info!!

panini · #9 01-13-2007, 11:16 AM

I'm thinking Chameleon suggested those beers because she is in Belgium.
Here in the US I think those are good choices to drink while the chili is cooking

The chefs around here clock there chili's and smokes by beer.
6 pak chili --yuck! spices still pretty raw
12 pak---better

The ultimate is a two case smoke

The hardest thing about a 2 case smoke is remembering the ribs and vegies at 1 1/2 cs

castironchef · #10 01-13-2007, 01:45 PM

Anchor Steam. Body, flavor, color. Hmmm.

Oh. Nicko, I'm sure, would want me to point out =>

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Someday · #11 01-13-2007, 04:25 PM

NO BEANS!

I mean it.

Fledgling · #12 01-13-2007, 07:04 PM

I don't know if you have any microbrews in your area, and especially one that does this, but.........

If you can find it, use an ancho chile beer. So delicious!

gonefishin · #13 01-13-2007, 08:43 PM

I'd also say stick with the darker beers. Even though the Irish Ales I'd go to the Stouts (Stouts, Flavored Stout, Imperial Stout, Oatmeal Stout and some Porters...or whatever you have in your area).

The above types may give you a good depth of charactor while trying to escape the finish your trying to evade. (Could it possibly be some of the more bitter hops your tasting?) The Irish Ales are usually low in hops...but perhaps this could be what your tasting...dunno

What specific Irish Ales have you tried...Maybe some of us could find them and give'em a try.

While I'd agree that the beer could add a good deal of flavor, what are you after by using the beer. You could get a nice depth of flavor by using one of the leaner ground beefs and going with a long simmer time. The longer you cook it, the more the flavor deepens.

If it were me...I'd skip some of the condiments (sour cream, cheese) for the use of the leaner ground beef. But then again...I'm not a huge fan of sour cream or cheese in my chilli. So it's easy for me to give up

cheers

dan

chameleon · #14 01-14-2007, 01:54 PM

Quote:

I don't know that I would use a Belgian, just like I wouldn't use a Grand Cru Bourdeaux for cooking. Belgians are great beers, but a lot of their wonderful, subtle flavors will be lost in the cooking proccess. Though you don't want to use crap beer or wine in cooking,

Well, sure I'm biased because I live in Belgium and that's what I drink

....but on the other hand, I have a lot of experience cooking with Belgian beer, and I can tell you that they do lend a LOT of taste to stews. The version of beef stew made with beer (carbonnades) has lots of subtle flavor from the beer, depending on what you use. I prefer Chimay Rouge myself, which is spicy and not too sweet.

Anyways, assuming beef stew is similar enough to chili, it's worth a shot. If you can get it where you are....ask your wine/liquor store for some Belgian beer - or email me and I'll send you a few bottles to try!

cheers
chameleon

panini · #15 01-14-2007, 02:03 PM

""Anyways, assuming beef stew is similar enough to chili, it's worth a shot. If you can get it where you are....ask your wine/liquor store for some Belgian beer - or email me and I'll send you a few bottles to try!""

WHAT??!!!!!

You send me a couple of bottles and I'll send you some chili, or at least the spices so you can make some. Beef Stew?