Beer and chili
I ate a dozen types of chili yesterday at the the Grand Cru shop in Belvedere Square, and got very thirsty.
Nelson Carey, the proprietor of the wine shop and bar, came up with idea for the event as a way to add spice to winter afternoons.
When I got there at about 4 p.m., the place was buzzing. I tossed my $3 fee in a basket, and started taking samples from the 12 entries, warming in stainless steel pots. Tasters shared opinions and then voted for their favorite. The competition was open to all comers; many of the entrants were employees of Grand Cru or of other shops in Belvedere Square.
First place ended up going to chili number 2, a spicy, hot number prepared by Matt Carroll, a Grand Cru staffer.Other winners were Jonathan Schuyler maker of chili number 8, and Jeni Paik, with chili number 4.
Eating chili, of course, necessitates drinking beer. Carey drew a glass of North Coast Scrimshaw Pilsner for me, one of several beers the establishment has on tap. The bitterness of Pilsner stayed right in there, and stood up to the flavors and occasional fire of the chili.
I liked it so much, I bought a second glass,
What is your favorite chili beer?
What's your favorite chili? Do you put beer in it?
When eating chili, do you put lime in your beer?
Comments
My favorite chili is homemade, usually involving quite a few chile peppers, and ground deer, lots of beans, and exta cumin in the spice mix. For beers, I think you hit it perfectly with Scrimshaw. A wheat beer would almost never hold up to the spice, though it might be thirst quenching. Some chiles have enough cloves or allspice in them that they might go with a chocolately porter or stout, if the beer can hold up and still come at you full force. But, I think its the bitterness of a pilsener that might be perfect for accompanying complex spiciness. american hops though, might muddle up the flavor?
Posted by: Seth R. Feldman | February 23, 2009 12:14 PM
I prefer my chili, though when I lived up your way the stuff at Hard Times was decent. I usually put a bit of beer in my chili usually an Amber or something with a decent malt backbone.
I prefer a bold IPA or West Coast Pale with spicy food, I find the hop can cut the spice well.
Lime in a beer? I am from the Southwest and while I will occasionally do it with Mexican beer, but I wouldn't drink that with chili.
Posted by: Thomas | February 23, 2009 2:56 PM
Rob,
Thank You for the kind words! I must confess that the idea for the chili competition was not mine, but that of Carl Brown, a longtime friend & supporter of Grand Cru. The idea was then put in motion by Amy Wittig, a Grand Cru staffer with endless energy & creativity. Without Carl & Amy, it never would have happened. That being said, the event was amazingly successful! What other contest ideas are out there? Think of a dish or drink in which a person takes personal pride.
Cheers,
Nelson
Posted by: Nelson Carey | February 24, 2009 3:12 PM
Another chili-and-beer cook-off this Sunday at Metropolitan in Federal Hill. $5 cover goes to charity, 15 chili recipes expected, beer and drink specials for the event, begins 5:30 pm March 1.
Posted by: Alexander D. Mitchell IV | February 25, 2009 9:26 AM