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Brooklyn BCS in chili

bennyt Oct 19, 2008 07:42 AM

I just picked up a six pack of the new batch of Brooklyn Black Chocolate Stout, and the wife just mentioned that she's making chili today. The gears started turning... How should the BCS be incorprated into the chili? Has anyone cooked wtih it? What amount, when in the cooking process, etc.?

  1. Jim Dorsch Oct 19, 2008 02:43 PM

    I think you'd have to take care not to cook this beer too long, as that would concentrate the bitterness. perhaps a maltier beer would cook down better.

    3 Replies
    1. re: Jim Dorsch
      bennyt Oct 22, 2008 06:32 AM

      Yes, it did end up being quite bitter (although this subsided a bit on subsequent days) - I really liked the roasty-chocolately richness that the beer added, though. Any particular suggestions for a maltier beer?

      1. re: bennyt
        crewsweeper Oct 22, 2008 06:53 AM

        I've used Shiner Bock in chili in the past, not quite as bitter. Oskar Blues' Dale's in the can works very nice!

        For the chocolate flavor, just shave a 1/4 of a cube of mexican dark chocolate in with your last spice dump or about 15-20 minutes before the chili is finished cooking.

        1. re: bennyt
          TongoRad Oct 22, 2008 06:59 AM

          Hmmmm- either I'm experiencing deja vu or this is posted in two different boards ;)

          Anyway- here's what I just posted on the Home Cooking thread, hope it helps:

          Just add a different stout that is not so bitter and has some additional residual sugars. Samuel Adams Cream Stout should do the trick, it has a chocolate/caramel malt profile- not as deeply roasted of a malt bill as the BCS. Plus it's easy to find and affordable. The extras in the sixer make for a good quaff too.

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