Sam Adams Cream Stout

[crispystl]

Man I love this beer. Anyone have any other good suggestions?

[Molitoth]

Sam Adams is quality stuff. I usually order the Boston Lager wherever I see it on tap... although if I see Winter Lager or Octoberfest, it's always a must. You can't really go wrong with Sam Adams.

[Lonewolf Ed]

The Black Lager is a very good brew and I cook with it often. The Imperial Stout, though, is something really special and to be savored.

[chopper]

Any Sam Adams is tough to beat. I've been hooked on Boulevard Pale for a few months now. Looking to branch out a little myself.

edit-I like Pale Ales, if you do too, Sierra Nevada is delicious.

[Fire Me Boy!]

Cream stout is OK. Boston Lager tastes like dirty feet.

[asdf]

Samuel Smiths Oatmeal Stout

[HonestChieffan]

Boulevard Dark Truth is heaven

[Stanley Nickels]

Having a Dark Truth right now.

I use Cream Stout as a base for my sweet chili. Fucking owns. I'll post the recipe if there's enough desire.

[Phobia]

Boulevard Dark Truth is heaven

true

Leinie's 1888 was a pleasant surprise for me.

[Phobia]

Having a Dark Truth right now.

I use Cream Stout as a base for my sweet chili. ****ing owns. I'll post the recipe if there's enough desire.

Go for it. I dig a sweet chili.

[WV]

Samuel Smiths Oatmeal Stout
This.....Sam Adams sucks IMO.

[crispystl]

Having a Dark Truth right now.

I use Cream Stout as a base for my sweet chili. ****ing owns. I'll post the recipe if there's enough desire.

Please do

[crispystl]

This.....Sam Adams sucks IMO.

Samuel Smith's Oatmeal Stout is awesome too

[Stanley Nickels]

Okay. In this recipe you need HATCH chile peppers. I found the Price Chopper at 50th and Roe is best (we call it "El Chopper"- if you've been there, you understand). Get either mild or hot, or a combination of both. Please note, hot hatch peppers will make this FIVE-ALARM hot. Poop flames hot.

Stanley's Sweet Chili

Hatch Peppers - 2 Hot, 1 Mild
1-1/2 Onion
Mama Socorro's Chili Sauce - 3 T
2 Red Peppers
Stew Beef - 1 lb
Ground Beef - 85% lean - 1 lb
Ground Turkey - 1 lb
Adobo peppers in sauce - 1 12-oz can
6 Samuel Adams Cream Stout
Crushed Tomatoes - 1 28-oz can
Black Beans - 3 normal sized (can't remember the size.. maybe 14 oz? They're normal size) cans
Cinnamon - 3 T

Julianne slice 3 hatch- 2 hot 1 mild. DE-SEED THESE!!!!
Chop onion (and a half)
3 T mama socorros chili sauce/powder
Diced or julienne red pepper
Adobo peppers in sauce (can)
Cook on med-high heat until soft and transfer to large pot

Season 1lb of each type of meat with 1 T salt, coriander, and cumin (1T each), plus a pinch of salt and pepper
Cook individually and add to VERY large chili pot (which should be at low heat)


Pour in 28oz can of tomatoes
Rinse black beans thoroughly until it rinses clear
Pour in 3 Sam Adams cream stout
Put in 1 T cinnamon

On low heat for a couple hours; as it thickens, pour in a total of 2 cream stouts during that time. VERY IMPORTANT: You will have a sixth Cream Stout left over. Please ingest this at your leisure. Otherwise, the whole thing is for naught.

Finish by -SLOWLY- stirring in 2 T cinnamon. The first T becomes inherent in the chili base, and these two will really kick up the flavor and make it very evident. Also put one pinch of sugar with this cinnamon into a dish before putting it into the chili, so it's a cinnamon-(slight)sugar mix. Do not overdo the sugar. It congeals ever so slightly.

-----

There you have it! This WILL take some mastery, especially the formation of the stock/sauce as the chili thickens. But, this is absolutely, bar none, the most delicious chili I've ever had.

Serve with mexican cheese and a dollup of sour cream. Works well with all sorts of crackers.

[Kerberos]

Any Sam Adams is tough to beat. I've been hooked on Boulevard Pale for a few months now. Looking to branch out a little myself.

edit-I like Pale Ales, if you do too, Sierra Nevada is delicious.

Agreed. My favorite Steak House in Vegas is Billy Bobs inside SamsTown hotel/casino and I always order a 32oz Sierra Nevada pale draft with my steak and DAMN is that good together.

[teedubya]

Okay. In this recipe you need HATCH chile peppers. I found the Price Chopper at 50th and Roe is best (we call it "El Chopper"- if you've been there, you understand). Get either mild or hot, or a combination of both. Please note, hot hatch peppers will make this FIVE-ALARM hot. Poop flames hot.

Stanley's Sweet Chili

Hatch Peppers - 2 Hot, 1 Mild
1-1/2 Onion
Mama Socorro's Chili Sauce - 3 T
2 Red Peppers
Stew Beef - 1 lb
Ground Beef - 85% lean - 1 lb
Ground Turkey - 1 lb
Adobo peppers in sauce - 1 12-oz can
6 Samuel Adams Cream Stout
Crushed Tomatoes - 1 28-oz can
Black Beans - 3 normal sized (can't remember the size.. maybe 14 oz? They're normal size) cans
Cinnamon - 3 T

Julianne slice 3 hatch- 2 hot 1 mild. DE-SEED THESE!!!!
Chop onion (and a half)
3 T mama socorros chili sauce/powder
Diced or julienne red pepper
Adobo peppers in sauce (can)
Cook on med-high heat until soft and transfer to large pot

Season 1lb of each type of meat with 1 T salt, coriander, and cumin (1T each), plus a pinch of salt and pepper
Cook individually and add to VERY large chili pot (which should be at low heat)


Pour in 28oz can of tomatoes
Rinse black beans thoroughly until it rinses clear
Pour in 3 Sam Adams cream stout
Put in 1 T cinnamon

On low heat for a couple hours; as it thickens, pour in a total of 2 cream stouts during that time. VERY IMPORTANT: You will have a sixth Cream Stout left over. Please ingest this at your leisure. Otherwise, the whole thing is for naught.

Finish by -SLOWLY- stirring in 2 T cinnamon. The first T becomes inherent in the chili base, and these two will really kick up the flavor and make it very evident. Also put one pinch of sugar with this cinnamon into a dish before putting it into the chili, so it's a cinnamon-(slight)sugar mix. Do not overdo the sugar. It congeals ever so slightly.

-----

There you have it! This WILL take some mastery, especially the formation of the stock/sauce as the chili thickens. But, this is absolutely, bar none, the most delicious chili I've ever had.

Serve with mexican cheese and a dollup of sour cream. Works well with all sorts of crackers.

Sounds great. I bet Phobia could get 16th or 17th place with that recipe there.

[Stanley Nickels]

Sounds great. I bet Phobia could get 16th or 17th place with that recipe there.

Maybe out of a couple BILLION entries, yeah.
And that would be a 20-place tie for best chili ever, all with the same recipe.
:evil:

[Stanley Nickels]

I just shared one of a handful of family secret recipes, and that's the shit I get? No respect, I tell ya :)

[Phobia]

I just shared one of a handful of family secret recipes, and that's the shit I get? No respect, I tell ya :)

He's laughing because I got 19th out of 19 entrants for the best chili I ever ate a couple years ago. It was a gumbo inspired chili with andouille sausage, crawfish, shrimp and some other creole magic.

[HoneyBadger]

If you like Sam's cream... you should try mine ;)

[Lzen]

The Black Lager is a very good brew and I cook with it often. The Imperial Stout, though, is something really special and to be savored.

Imperial white is probably one of the best beers I've ever tasted.

[Lzen]

Cream stout is OK. Boston Lager tastes like dirty feet.

:spock: Man, you must have something wrong with your taste buds.