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adding black chocolate stout to chili

bennyt Oct 19, 2008 07:43 AM

I would like to do this; any suggestions as to how much to add, when in the cooking process to do it, etc.?

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  1. scubadoo97 RE: bennyt Oct 19, 2008 07:54 AM

    Beer can add a lot of bitterness so be careful but some bitterness can be cooked out with time

    1. l
      lexpatti RE: bennyt Oct 19, 2008 08:00 AM

      I use mexican beer and bitter chocolate to mine, towards the end when everything else is in there and it's sitting on low for the last hr or so. This was my base for my chili, although lots of tweaking/changes (to make it mine) like omiting the bourbon - didn't like that flavor in it the first time.

      1. yamalam RE: bennyt Oct 19, 2008 09:41 AM

        I add a bottle of whatever I have - Fat Tire, Guinness are my favorites - towards the beginning of the cooking process so the flavors can meld - to a pot of chili that serves 6. No bitterness, and complements the strong flavor profiles of chili. I think you just decided what's for football Sunday dinner:)

        5 Replies
        1. re: yamalam
          bennyt RE: yamalam Oct 19, 2008 11:54 AM

          Well, I dumped a whole bottle of Brooklyn Black Chocolate Stout into the chili pretty early on. We shall see what result!

          1. re: bennyt
            yamalam RE: bennyt Oct 20, 2008 03:29 PM

            I bet it was delicious, no?

            1. re: yamalam
              bennyt RE: yamalam Oct 22, 2008 06:20 AM

              Well, a couple of observations. The beer definitely imparted a marked bitterness to the chili. The flavor was much more rich and complex (chocolate-coffee-roasty), but this was sort of ruined by a bitter aftertaste. The bitterness subsided somewhat on teh second and third days (perhaps the flavors had married to a greater degree).
              I have two competing ideas about how to remedy this for next time. 1) add some chocolate or 2) add the beer at a later point in the cooking process.
              Any further toughts?

              1. re: bennyt
                TongoRad RE: bennyt Oct 22, 2008 06:41 AM

                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.

                1. re: bennyt
                  Louise RE: bennyt Oct 22, 2008 08:33 AM

                  Instead of plain chocolate, try unsweetened cocoa. Not enough to taste chocolaty, but enough to round out the flavors.

                  Making a day or two ahead of time is also a good plan.

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