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My sister's "cheap" chili trick backfired in the worst way
My sister swore by adding a can of beer to chili to stretch the meat flavor. Last Sunday I tried it with a cheap lager I had in the fridge, and the whole pot tasted like a wet cardboard sandwich. She forgot to mention you need to simmer it for at least 45 minutes to burn off the bitterness. I was in a hurry so I only let it go 15, big mistake. That was 3 pounds of ground beef and a bag of beans down the drain, about $11 wasted. Has anyone else gotten burned by a family recipe shortcut that skipped a key step?
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