Is that 4 lbs of chili made with 2 1/2 pounds of beer?
Four pounds chili (meat, veggies, spices), appx 30 oz (2.5 twelve ounce bottles) of beer.
Which ever one you think would taste best FLAT. Cooking will remove the carbonation and leave you with your ‘aftertaste’. I’d go for a dark beer…Guiness
Rule 1: Don’t cook with a beer you wouldn’t drink.
Rule 2: If your chili is full of strong flavors, then you want a beer with strong flavor, too. Otherwise, you won’t be able to taste it so you might as well use water.
Rule 3: You can never go wrong with Guinness.
I use an ale, but you can use any beer, the trick is to rapid boil the chili for 5 minutes to burn off the alcohol then you wont that hop bitter taste
I’ve never heard of it before, either.
[quote=“Gary “Wombat” Robson, post:44, topic:566918”]
Rule 1: Don’t cook with a beer you wouldn’t drink.
[/QUOTE]
Not a problem, as there is no beer I would drink. I use red wine in my chili.
I always put chocolate in my chili, but I’d never thought of adding cinnamon. Going to have to try that…