I have a chili competition next week, and want to make an all-Ontario chili (as close to it as I can...) here's what I got so far...
Tomatoes (Brampton)
Garlic (Brampton)
Habaneros (Brampton - btw - incredibly hot!)
Beef (Kawarthas)
wild rice (Kawarthas)
what kind of Ontario beer would you use? I'm almost thinking a Muskoka DCCS - chocolate's often used in chili recipes.
Any other Ontario suggestions...I'm tempted to just say screw the Ontario thing and just throw in a Peche - but it would be cool to keep it ontario based.
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"Ontario Chili"
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JeffPorter
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- Location: Brampton, ON
"Ontario Chili"
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
I can rarely taste the difference beer makes in a strong-flavoured recipe like chili, but chocolate? I would go for a plain stout before anything flavoured.
Dark chocolate is used religiously in traditional Mexican chili recipes. It adds some real depth and complexity to the flavour profile. I think the DCCS would be perfect. I'm having one right now and I'll be using it to make a bison chili this weekend.ErkLR wrote:I can rarely taste the difference beer makes in a strong-flavoured recipe like chili, but chocolate? I would go for a plain stout before anything flavoured.
Jeff, the only thing I would add to your recipe is some tasty Ontario mushrooms (we have some great growers in Ontario), but then again, not everyone is a fan of mushrooms in their chili.
I don't always drink beer ... because sometimes my friends win and we have to go to macro-only establishments.
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JeffPorter
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I think you're right...Bruno (fun guy farms) has great oyster and shitakes.The Mick wrote:
Jeff, the only thing I would add to your recipe is some tasty Ontario mushrooms (we have some great growers in Ontario), but then again, not everyone is a fan of mushrooms in their chili.
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
I always add a topuch of cinammon to my chili for a je ne sais quoi...and then use a porter or stout, anything with a cholclately malt base works well...have used Peche before and turned out awesome...Sounds good Jeff!
Everytime I learn something new I forget something old...like that time I learned to make wine and then forgot how to drive...
I'd lean toward sweet, and not too roasty or hoppy - and also cheap. No big ten-dollar beers. You'd do very well with a bottle of Trois Pistoles and one or two Sinha Stout (combining beers might add complexity.)
I know that's not Ontario but gee, put in Hockley or Wellington if you want. Teichert Smoked Porter is/was pretty ideal as well (for its cost I'd rather drink that beast than cook with it.) Can you cook with a soured Trafalgar, it can be very similar to Flanders red.
Another approach is your unwanted holiday beers. Does the new Mill Street Barley Wine suck - well could it be a good chili ingredient? Same with any new Belgian ales you find a bit weird and sweet, toss 'em in the pot and see what you get. I've been meaning for years to cook with Kasteel Donker.
I know that's not Ontario but gee, put in Hockley or Wellington if you want. Teichert Smoked Porter is/was pretty ideal as well (for its cost I'd rather drink that beast than cook with it.) Can you cook with a soured Trafalgar, it can be very similar to Flanders red.
Another approach is your unwanted holiday beers. Does the new Mill Street Barley Wine suck - well could it be a good chili ingredient? Same with any new Belgian ales you find a bit weird and sweet, toss 'em in the pot and see what you get. I've been meaning for years to cook with Kasteel Donker.
In Beerum Veritas
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midlife crisis
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