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beer stock

post #1 of 11
Thread Starter 

I'm doing a chili competition in a week.  I was going to use a stout and beef stock as my liquid component.  But instead of reducing beer and beef stock down,  I was thinking I can skip a step and make the beef stock with beer instead of water.  

 

Crazy?  Or crazy smart?

post #2 of 11
Thread Starter 

On second thought it would be real expensive.   New idea:  I take the chocolate stout I'm using and melt in some demi glace cubes I have in the freezer.  Instant braising liquid.  

post #3 of 11

To much beer in chili isn't good either... for 2 pounds of meat I pour in a 12 ounce bottle of good ale(not an IPA the hops are to bitter) or a lager(which I rarely have since I don't brew them). I add enough liquid to cover the meat after it is browned well. Usually water then I add beef Better than Bullion to taste.

 

Brown your initial chili powder addition when the meat is done and you will add an amazing depth of flavor to the chili!

post #4 of 11

I agree with Mary; too much beer is not a good thing.  For anything less than 1 1/2-2 gallons I don't use more than 1 bottle.  Definitely stay away from IPAs as Mary said, but I do often use Stouts in my chili, or maltier brown ales, for the added sweetness.  When it comes to chili I also usually stay away from the standard "American" lagers.  For me, they just don't have enough flavor to stand up.

post #5 of 11

I think it's entirely foolish to ask other people's opinions about what to do with "chili".  Everyone has "the best" recipe. Everyone makes it "the best" way. Everyone has rules and/or regulations about making chili. At a competition ... forget it. You're talking about a great religious experience here. Chili competition people are nuts. You are making something with your name on it. The only opinion you need is YOURS

post #6 of 11
Quote:
Originally Posted by IceMan View Post
 

I think it's entirely foolish to ask other people's opinions about what to do with "chili".  Everyone has "the best" recipe. Everyone makes it "the best" way. Everyone has rules and/or regulations about making chili. At a competition ... forget it. You're talking about a great religious experience here. Chili competition people are nuts. You are making something with your name on it. The only opinion you need is YOURS

 

In general, I agree with what you are saying.  Certainly people who take chili seriously have their "best" recipes and are pretty bull headed about things, but I also think there is plenty of room for asking advice on chili and ingredients.  In this case a discussion of beer in chili.  It can be a great addition to chili, if you like that sort of thing but you have to be careful about its use or it can go from a great addition to making your chili horrible.  Using too much, or over reducing can lead to off flavors and my general rule of thumb is that IPAs are not really good for cooking, especially many of the American style IPAs where they are pushing the hop bitterness to the next level.  The bitterness of those beers can wreck havoc on dishes and once the bitterness is in there it is virtually impossible to get it out without making everything too sweet.  Of course, there are always the exceptions, but in general IPA's are a poor choice for cooking with, even in something as strongly flavored as chili.

post #7 of 11
Hey look ... I wasn't arguing with the OP or anyone else. I was trying to save him from a world-class head-ache.

I'm all for using beer in chili. It's the only liquid used in mine ... mostly. I think that chocolate stout might be a big flavor hit. When you ask for help on chili, you get so many different suggestions that are not even in the same zip-code as any other. At the same time ... I've been in chili comps where you could see a dozen bowls of stuff that looks exactly the same. The worst is "Texas Red". Each and every one looked and tasted ... to me ... exactly the same. Each contestant had the most sure-fire authentic top-of-the-line heart-stoppin' tummy-bustin' championship recipe in the world. I was thinking Hormel's out of a can was just as good.

I'll say it again ... for suggestion sake ... I'd go with the chocolate stout.
post #8 of 11
Thread Starter 
Yeah no IPA here. I have a chocolate stout with guajilo Chile which reinforces the flavors I'm going for. Whole spices to toast and grind - cumin, black pepper, small amounts star anise and cinnamon. Chile de arbol for heat, chipotle for heat, guajilo for flavor, paprika for color. Gonna cube Chuck roast with the best marbling I can find. Braise that with the beef stock and stout. Braise is started with spices and onion. Thinking of demi glace and bone marrow to beef it up more. Haven't decided if I want to bulk this up with corn, lentils, or barley. I don't really like beans but half the judges will. Umami boost from shiitake powder, anchovies. That's the plan for now..
post #9 of 11
Thread Starter 
Oh and a dark choc disk from taza chocolates over here for some thickness. They stone grind some great Mexican chocolates. Little bit gritty but melts very well.
post #10 of 11

Normally beans and other veg are forbidden for chili contests...

post #11 of 11
Thread Starter 

Anything goes in the wild northeast.   Chili is the only thing more regionally split than BBQ.   If I had my way it'd be all beef texas style, but i know the judges here like beans

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