Chili
Pancakes
Beer cheese soup

your hair! If all else fails. But those are my favorite ways of adding a bit of beer goodness.

Here is a link that might be useful: beer bread (I haven't tried it, but I keep thinking about it)

Use instead of water to boil shrimp.
Use whatever seasonings you'd normally use,
Just a little less.
Wonderfu!

Use in place of water for brining fish before smoking.
Would probably be good for beef, too,
But I haven't tried it.
Yet.

Add some to beef stew.

Rusty

I've made beer bread, and it is good, but you get more flavor from dark beer, and the beer is there mainly for flavor. My recipe uses yeast instead of baking powder, however.

I use light beer for tempura batter, and I think you might be able to use it in other batters as well. I want to try the beer pancakes that Rob mentioned - I think those would be especially good.

Lars

I'm not a beer consumer, generally, but I do buy a single bottle occasionally to make beer batter for fish. Then everyone eats that and I eat something else because I don't like beer, LOL.

Elery has a recipe for hot dog/chili type sauce that calls for flat beer, I can find that if you'd like it, his family loves it.

Annie

I just stumbled on this site, the Beerones, last week. My husband made the beer pie crust last weekend...i'm making a pot pie to test it tonight and the rest i'll freeze for holiday pies if good.

I use leftover beer, coffee and green tea often. Usually in marinades or in place of some stock if it makes sense. Tea is good in a chicken brine.

It should be good in the fridge for over a year, less if stored at room temp. We have a mixed case of odd beers we don't like left over from a party.

Google adobo chicken. (http://www.amateurgourmet.com/2012/05/chicken-adobo.html)
One of our go-to favorites. We marinate/brine 6-8 skinless chicken thighs in a bottle of beer, soy sauce, vinegar, some sweet, maple sugar, honey or brown sugar, (2 tbsp) and a blend of spices...smoked paprika, etc. A few bay leaves. Always a bit different but the outcome is always good over a grain/rice/lentils/beans.

Here is a link that might be useful: cooking with beer

Annie, I'd love you to post Elery's flat beer chili sauce type recipe -- it sounds interesting!

Leftover beer. That's an oxymoron in our house. :-)

I don't cook much with beer, but when I do, it's usually added to chili or beef stew, and even pulled chicken. And it makes a great pizza dough too.

The only way I've used beer in cooking was for beer bread. I have used flat beer as a hair rinse, but not for a long, long time. We just don't usually have it and if we did, I don't know what it would do to my now white hair. Don't want to find out, either.

Madonna

Try using it to steam clams or mussels--melt some butter in a covered pot-- add some minced garlic & sauté until fragrant, add about a cup of beer & mixed Italian herbs-- toss in a couple dozen cleaned shellfish & steam--covered for about 5 min.

Diane

Here you are, Party Music. It's not really chili as it has no tomatoes in it at all.

Elery's Hot Dog Sauce

1 lb. ground beef or venison
2 tbls oil
1 large yellow onion, diced
3/4 cup flat beer (open and let it sit if necessary)
1/4 cup water
2 Tablespoons chili powder
2 Teaspoons oregano
1/2 tsp dried chili flakes (or less, if you're a wuss like me)
1/4 teaspoon cumin
Salt & Pepper To Taste

Saute onion in oil in a 2-quart pot until soft, about five minutes. Keep stirring to make sure they donâÂÂt burn.

Add meat and cook until completely brown, then break it up by mashing with a potato masher. This breaks the pieces into small chunks which won't fall off the bun.

Add chili powder, oregano, chili flakes, cumin (if using), salt, and pepper. Stir to combine. Add beer and water.
Simmer on low heat for approximately one hour, stirring occasionally.

Serve over hot dogs or just put it on a bun like sloppy joes.

OK, now the changes. We use the oil because our grass fed beef is so lean it sticks to the pan, as does venison if not mixed with pork or other fat. If your meat is fattier, you might not need the oil at all.

Elery likes to add more dried chili flakes, his preference is a big heaping spoonful but if he does that the kids in the family can't eat it. I can't either, LOL.

Annie

Like Annie, I don't do beer, well I did have one in 1976 it think it was, so I have to buy singles for cooking. Which I did today to make chili. I made beer bread last week, it was very pretty but surprisingly on the sweet side.

Caribbean Chili

⢠1 lb lean ground meat (the original recipe calls for ground lamb, I usually use a combination of ground pork and beef)
⢠1/2 cup honey
⢠1 large can fire roasted tomatoes
⢠1 smaller can roasted tomatoes w/green chilies
⢠1 can Rotel tomatoes w/peppers
⢠1 large can black beans
⢠1 large chopped sweet onion
⢠2 limes (juice)
⢠1 bottle Guinness Draught beer
⢠2 tbls chopped garlic
⢠1 tbls chili powder
⢠2 tbls cumin
⢠1 tsp cayenne
⢠Salt

Simmer the tomatoes and onions for about 30 minutes, add honey, beer, lime juice, ground beef (I donâÂÂt brown my GB, I like the taste and texture that it adds). Simmer 30 minutes. Add beans and spices, simmer 15 minutes.

Thanks for posting Elery's Hot Dog Sauce, Annie -- I know someone who will love it!

brats & fish n chips...just add beer to flour and dip cod fish and deep fry...all you need is malt vinegar for a kick.

Annie, true chili (in Texas, where it was invented) does not contain tomatoes. You can add them (and I often do), but it is certainly not a required ingredient and is frowned upon by many Texans (not me!). Chili in Texas typically does not have beans either, but beer is a welcome ingredient. I grew up with Texas style chili and still like it. A good place to sample it is The Texas Chili Parlor in Austin.

Lars

I've used it for shrimp as therustyone does. No extra spices necessary but definately 1 bay leaf per 16 oz.+ can beer. Discovered this back in the 70's, tossed out my court bouillon recipe and stuck with this. Freshens and sweetens (?) the shrimp. Just short of amazing.

This was the beer bread recipe my husband liked.

Easy Bread

3 c. self rising flour
(or 3 c. flour + 2 tsp. bk. powder & 1 1/8 tsp. salt)
3 T. sugar
12 oz. can beer

Preheat oven to 350 degrees; grease loaf pan.

Mix together all ingredients.
Bake for 1 hour.
During middle of baking brush top with butter.

Lars, I know that Texas chili has no beans, I never thought about tomatoes.

I like chili with beans, or with rice, or over a baked potato or cornbread, it just seems to scream for a carb somehow. Of course, I'm from the Midwest, EVERYTHING screams for carbs, LOL.

That's why this recipe is called "Hot Dog Sauce", though, instead of chili, because by Midwestern standards, it's not chili. Heck, by Texas standards I don't think it's probably chili either.

And now for a curiosity question: By Texas standards, is vegetarian chili even considered chili, since it has no meat, or is it just vegetable soup?

Annie

I use a bottle of beer and a generous sprinkle of ground cloves to warm up a cooked ham, just let it simmer for a while, the smell is great !

Welsh Rarebit - Beer / cheese sauce over toast points. If I was making it for myself I would layer sauteed mushrooms over the toast points.
You could also use Rarebit as a fondue... since it has cheddar it would be more English / American than your typical Emmanthaler / Gruyere cheese fondues.

In central Illinois they use Rarebit sauce for "Horseshoe" sandwiches - an open faced sandwich with meat,veggies and french fries covered in the sauce. My (then) boyfriend and I would split one since they were caloric nightmare.

Annie, vegetarian chili can still be called chili, as long as the main ingredient is chilies. In fact, beef chili was originally called "Chili con Carne" to indicate that it included beef as well as chili.

In Mexico, chili is generally served with rice and beans on the side, which is how I like it - unfortunately I also like carbs too much!

Lars

My favorite Etouffe recipe has a beer in it....Make the roux, add the veggies, cook till tender, add a beer, some stock, the seasonings, then cook about 20 minutes, add shrimp or crawfish, simmer a couple of minutes at most.

Nancy

I definitely want to make some etouffe with the leftover beer (Chimay) that I have. I have shrimp in the freezer that I can use, and I always have the other ingredients on hand. I wonder if I could use salmon stock for that - I think it has a compatible flavor.

Lars

Coincidentally, I'm making Rarebit Burgers for dinner. I grew up on these as they were on the menu where my mother worked.

>Hamburger on a bun completely covered with Welsh Rarebit and eaten with a knife and fork.

Left over beer?????

Pour it over chicken when baking. I almost never make baked chicken without pouring some kind of alcohol over it. Usually beer. It keeps the chicken moist and gives it a nice flavor.

I also use beer or wine in skillet poached chicken. Brown it on both sides, pour in the beer, cover and simmer.

Coincidentally I'm making a pre-amble TG meal tonight. Bought a package of Pepperidge Farm stuffing, mixed it with a can of cream of celery soup (I know, I know) some chopped walnuts and some dried cranberries. Put the chicken on top. Gonna pour a bottle of beer over all that and stick it in the oven for an hour. Serving with salad and Yummy Apple Dumplings for dessert. Delish.