There are some who say Bud Light Lime has no place in their fridge. Those people apparently aren’t interested in eating well.
According to Epicurious, the much-maligned beer is a surprisingly versatile ingredient in cooking. Mixing up a batch of chili? Add Bud Light Lime. Frying chicken? Bud Light Lime makes a crunchy, flavorful batter.
What makes this especially bold is that these are dishes with long histories of disagreement. The debate over what “belongs” in authentic chili is long-running and contentions—should beans be allowed? What about tomatoes? Yet, while it might not be a “traditional” ingredient, ask any chili aficionado and they’ll tell you that good beer is the key to adding texture and depth of flavor to the spicy Texan stew.
Conventional wisdom sways in favor of full-bodied, dark beers, like Porters or Stouts—not only do they boost the body of the stew, they also contribute a range of appetizing, nuanced flavors. While dark beers add many desirable characteristics to chili, they’re also invariably much more bitter than lager and can actually end up clashing with other ingredients in the stew—especially if you’re adding heaps of spices or coffee (yes, that’s a thing).
Cheap, industrial lager, on the other hand, results in a much sweeter stew, while the citrus acidity of a lime-flavored brew helps cut the richness and spiciness of this southern staple.
Still not convinced? Just think of all the money it’ll save you for delicious craft beer to actually drink. After all, you wouldn’t stick a bottle of Chateau Margaux in a Beef Bourguignon now would you?