Beer and chili

Sleeman Fine PorterI’ve posted a review of the "limited edition" Sleeman’s Fine Porter over at A Good Beer Blog.

In the review I mention that a pot of chili was bubbling away on the stove as I tippled. Actually, it was a pan of chili, to be precise. A big, well-seasoned, cast iron pan that I’ve been using for about 15 years.

Chili is one of those dishes for which much discussion and controversy exists, with various camps claiming authenticity, others dismissing the authenticity argument in favor of creative new varieties, etc.

A few years ago I did considerable research into the art of making chili. As a result, every batch I make is different because there are so many ideas to try. Also, the concept of chili is so variable that there is no need to stick to a specific recipe or formula.

The chili I made last night — which we will eat tonight — is made with shaved beef (not ground) has virtually no tomatoes in it, hardly any beans, and is finished with dark chocolate.

Unfortunately, I didn’t write everything down as I made it, but I will try to recall the process and ingredients and will write it down, because this promises to be one of my better batches. If anyone is interested, I might be convinced to share the recipe…

Update: there’s a photo of the chili on Flickr, here…

7 thoughts on “Beer and chili

  1. I’m always interested in new chili recipes, especially those with few or no beans. I usually use the recipe I found in the Northern Exposure cookbook, which has no beans at all. As with most chilis, it’s always better on the second day.

  2. Howdy!

    Hello?!? Um, excuse me? The Northern Exposure cookbook? That strikes me as useful as making Poutine from the Betty Crocker cookbook.

    None the less, I’d love to see the recipe for the beef and bean chili made with beer and chocolate.

    Baseball Sucks!

  3. Argue about beans or no beans all you want, but the chili powder used is what makes all the difference. Do yourself a favor, get some of this stuff, and swear off McCormick’s or other mass-produced crap forever.

    Baseball rules! Go Nationals!

  4. Chili powder is fine for a lazy chili, but I use a blend of salt, cumin, garlic powder, cayenne pepper and oregano. And of course some good fresh chilis if I have them.

    And I’m sure Betty Crocker made a fabulous poutine.

  5. Um, no, never ever use beans in your chili. That’s just wrong.
    Marinate your meat overnight in beer. Add chorizo to the mix. And mole. But please, no beans.

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