poll: chili!

[silverwhisper]

just curious: does anybody here actually use beer in their chili recipes? i've seen some recipes in cookbooks and on food network, but never known an actual person who uses it.

ed

 

[EJFan]

just curious: does anybody here actually use beer in their chili recipes? i've seen some recipes in cookbooks and on food network, but never known an actual person who uses it.

ed

not i but i've seen beer as an ingredient for many soups over the years. i remember the frugal gourmet (jeff smith i think was his name) had a "beer soup" many years ago.

heh. i just remembered that his pbs show disappeared after some child molestation charge or something of that nature. i wonder what ever happened to him.

anyway... this entire post is a giant digression. carry on.

 

[tbon45]

never use beer my dad did it once with millers not a good idea

 

[midwestyankee]

never use beer my dad did it once with millers not a good idea

The problem was that he used Millers; if he had used beer it would have been fine.

 

[Halo_n_horns]

never use beer my dad did it once with millers not a good idea

My chili gets a tall bottle of Spaten Optimator (Imported from Germany, very dark). I've found that it deepens the flavors of the other ingredients and seems to help with allowing all of them their fair share of time at the podium of the taste buds. The old family recipe always had half to a full bottle of cervesa in it, but I found that an import seems to do the job the best.

 

[tbon45]

The problem was that he used Millers; if he had used beer it would have been fine.



true i told him he should have used the king of beers BUDWIESER

 

[bobsgirl]

It's past 2:30 a.m. and I'm bored. So I googled it.

Jeff Smith died in 2004 at the age of 65.


Cumin is wonderful in chili. And lots of onions and garlic.

 

[silverwhisper]

tbon: he said beer, dude.

ed

 

[EJFan]

It's past 2:30 a.m. and I'm bored. So I googled it.

Jeff Smith died in 2004 at the age of 65.

wow. i never knew that... i don't think.

 

[kikmosa]

Thou shall not add squirrels or rabbits to chili...(don't ask)

Thou shall add beans and nice chunks of mexican stewed tomatoes!

I'll have you know that rabbit makes an excellent chili. So does ostrich, javelina, goat and oddly enough, rattlesnake. (When your hungry enough you'll eat anything. Two years in Mexico taught me that.)

Cumin is a must, it enhances all the other flavors. Not too hot and beans are optional. A course ground beef is good but so is chunks.

 

[Denae]

Having lived in Montana for several years, I've had both elk and deer chili and both were quite good.

Dad used to put V-8 juice in his chili & I loved his chili.

When I make my own chili, I love to put different types of beans in my mix (kidney, chili beans, garbanzos, etc.).

My favorite way to eat chili is what they call Frito pie. Put a handful of Fritos in the bottom of the bowl, cover with chili, top with a handful of chopped green onions, grated cheese and a dollop of sour cream. I could gorge on that until I explode.