We’ve always maintained that choosing the right glass of wine or beer can make or break a meal. The same goes for incorporating it into your diet, especially in meaty and sauced foods like chili. This can improve their flavor and aroma. There is scientific data explaining why this happens. Alcohol sticks to fat and water molecules, acting as a carrier beacon for them. This helps attract these molecules to your nose and taste buds, producing a more complex dining experience.
Cooking with alcohol is also a great way to use up leftover alcohol. When considering what type of alcohol 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 splash of red wine, like a pinot noir, can all work. Simply measure the amount you add and make sure to warm it completely.
