Author Topic: Chili  (Read 1397 times)

Offline ethalacker

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Chili
« on: November 14, 2010, 04:15:00 PM »
I always put some beer in my chili.  What is everyone's favorite homebrew to put in their chili?
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Offline tumarkin

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Re: Chili
« Reply #1 on: November 14, 2010, 04:26:20 PM »
stout, or porter
Mark Tumarkin
Hogtown Brewers
Gainesville, FL

Offline jeffy

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Re: Chili
« Reply #2 on: November 14, 2010, 06:47:31 PM »
poblano pepper beer
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline garyg

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Re: Chili
« Reply #3 on: November 15, 2010, 08:08:19 AM »
I usually use porter.  I made chili last night with homebrewed American Black Ale that I brewed with home-grown hops and that didn't turn out as hoppy as I had intended.  It makes for a great cooking beer though!
Gary Glass
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Online morticaixavier

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Re: Chili
« Reply #4 on: November 15, 2010, 01:02:46 PM »
I had some RIS that was a little to sweet but did wonders for the chili.
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Offline Pawtucket Patriot

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Re: Chili
« Reply #5 on: November 15, 2010, 04:16:28 PM »
Stout or porter, whichever I've got on hand. But anything relatively dark with low hop bitterness will do.
Matt Schwandt | Minneapolis, MN
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Offline bluesman

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Re: Chili
« Reply #6 on: November 15, 2010, 06:13:36 PM »
+1

I also think dark beers work well with chili. They deepen the color and the roastness of the darker malts lend themselves to the spicy chili flavor.
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Online euge

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Re: Chili
« Reply #7 on: November 15, 2010, 07:14:38 PM »
Stout or porter, whichever I've got on hand. But anything relatively dark with low hop bitterness will do.

I ruined a pot of borracho beans by adding one of my beers. Didn't think it was a hoppy beer but it ruined the beans by making them too bitter. So now I go for low hopped beers if adding to chili or beans.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline markaberrant

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Re: Chili
« Reply #8 on: November 15, 2010, 09:55:09 PM »
I ruined a pot of borracho beans by adding one of my beers. Didn't think it was a hoppy beer but it ruined the beans by making them too bitter.

If you ever run into this problem, add small amounts of sugar until the bitterness is gone.  You add just enough sugar to cancel out the bitterness, you don't actually want to taste the sweetness.

Offline alemental

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Re: Chili
« Reply #9 on: November 21, 2010, 04:18:44 AM »
I've always poured the beer into me, then ate the chili. Perhaps I should adjust my techniques.
I've been meaning to make chili for a while now, and I have a stout on tap. Sounds like it's time to try adding some, and see what develops.
« Last Edit: November 21, 2010, 06:35:36 AM by alemental »

Offline thcipriani

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Re: Chili
« Reply #10 on: November 21, 2010, 05:48:25 AM »
I've used a rauchbier a few times with great results.
Tyler Cipriani
Longmont, CO

Offline weazletoe

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Re: Chili
« Reply #11 on: December 05, 2010, 11:45:02 AM »
Good topic here. In fact, I ws just thinking of starting a chili thread. Any care to share their chili recipes?
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Re: Chili
« Reply #12 on: December 05, 2010, 11:58:32 AM »
Good topic here. In fact, I ws just thinking of starting a chili thread. Any care to share their chili recipes?

Already a thread devoted to that:

http://www.homebrewersassociation.org/forum/index.php?topic=115.0
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline weazletoe

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Re: Chili
« Reply #13 on: December 05, 2010, 02:29:01 PM »
Thanks Euge!
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Offline James Lorden

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Re: Chili
« Reply #14 on: December 08, 2010, 11:33:41 AM »
Used a Brooklyn Chocolate Stout the other night... it was awesome... I always add a little unsweetend cocoa powder to my chilli so this was a natural next step for my recipe!
James Lorden
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