Adding champagne to homemade chili? (chicken, beef, fish, meat)

[Townandcountrygal]

Has anyone here heard of adding champagne (this is what my sister does) or any alcohol to homemade chili during the cooking process? I have not tried it but it sounds very odd.

[SATX56]

"Odd" about covers it..

[Bulldogdad]

Tequila. I use it for a lot of western/mexican style meat dishes. Both as a marinade and directly in the recipe.

It's always "damn this is good, what is that flavor I can't pinpoint"

I tell them ancient agave secret. Most don't make the connection.

I've heard of using champagne as a leavener but not in chili for flavor.

[Dirt Grinder]

I've eaten chili that had beer added to it.

[Gandalara]

I've added splashes of red wine or whiskey or tequila or beer, but never heard of champagne.

[SATX56]

Originally Posted by Dirt Grinder

I've eaten chili that had beer added to it.

I was gonna say, I've seen beer used in many things. But never champagne.

[Ohiogirl81]

Champagne?

Why not?

I use beer. Mmmmm ... beer ...

[Threestep2]

Champagne belongs in sauerkraut not chili. I am somewhat purist when it comes to chili con carne:>)

[BATCAT]

I can see red wine or beer but champagne seems a bit of an odd choice.

[ScarletG]

Originally Posted by Townandcountrygal

Has anyone here heard of adding champagne (this is what my sister does) or any alcohol to homemade chili during the cooking process? I have not tried it but it sounds very odd.

Never champagne, but our chili always includes beer. Alcohol in general can often 'smooth out' the taste of heavy tomato dishes. (Ever had Vodka sauce on pasta?) Why use water when you can add another layer of flavor with the liquid?

I tend to cook beef roasts in either red wine or beer - makes for two very different dishes (though both delish). Chicken and fish sometimes in white wine - so a dry champagne would work there as well.