Beer folks: I’m cooking all night for a party tomorrow and am looking for a good dark beer to drink and use in my chili

Recently had Samuel Adams Chili Bock for the first time. Excellent flavor.

I haven’t been to one outside of Houston so I can’t vouch for their quality. But if you’re ever back in Austin or Houston get the Three Pepper Cheese Steak. It is amazing.

y all-time favorite Tex Mex restaurant is Lupe Tortilla in Houston.

Went to one in Austin when i was in town.

Hey Husker – have you been to Red Hare yet?

I have not. Had the beer, but haven’t made it out there yet.

Interesting. If my wife wasn’t hispanic I’d probably try that.

My all-time favorite Tex Mex restaurant is Lupe Tortilla in Houston. They have something called Three Pepper Cheese Steak. It’s a huge lime marinated fajita flank steak that’s grilled with melted cheese on top of it. In the cheese are slices of jalapenos and serrano peppers. On the side is a single habanero pepper. It comes with the typical rice and beans but also tortillas that are bigger than your head.

I’m really kidding. The only times I’ve ever been there are later in the evenings and it’s pretty quiet.

Hey Husker – have you been to Red Hare yet?

Wouldn’t it help more if you cut off the end and took out the seeds? That’s where the heat is.

Pretty much the same, punctures wouldn’t be enough for seeds to fall in the chili (or stew, if you prefer), and you’re getting the flavors from the peppers you want. Pretty much the prep process of using a paring knife and stabbing a couple holes in a pepper is a lot easier/quicker than doing that.

Wouldn’t it help more if you cut off the end and took out the seeds? That’s where the heat is.

With a habanero it’s all heat for the most part I think. I’m sure there are hotter parts of it, but even just the flesh will light you up. I love that stuff though, but since I’m making this for a crowd I need to make sure to go easy.

Don’t forget to color in the stew before you serve

/Cowboy Mike’s Richochet BBQ sauce

Wouldn’t it help more if you cut off the end and took out the seeds? That’s where the heat is.

Sliced or diced?

Or leave whole with a few punctures…

(I’m a wuss when it comes to heat)

Good choice.

Sliced or diced?

I’ve having some as toppings for later, but within the “stew” it will be chopped and then pureed with the rest of the veggies.

Did you notice my Garrison Hearst Georgia Bulldog jersey?!?!?

Sliced or diced?

I’m all for creativity in cooking, but there are still boundaries.