We have always maintained that picking the right glass of wine or beer can make or break a meal. So does incorporating it into your food, particularly meaty and saucy foods like chili. Doing so can enhance their flavor and aroma. There is science for why this happens. Alcohol adheres to fat and water molecules, acting like a carrier beacon for them. This helps to draw those molecules to your nose and taste buds, producing a more complex culinary experience.
Cooking with alcohol is also a great way of using up leftover alcohol. When considering what kind of booze to add to chili, opt for darker alcohols that can complement strong spices and fatty meats. Dark beers, like a stout, bourbons, or even a hint of red wine, like a pinot noir, can all work. Just be measured with how much you add, and make sure to heat it through completely.
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