Mezcal is also going to enhance the other ingredients in your chili, helping each one have a starring role in every glorious spoonful. But, before you get overly enthusiastic, don’t be too quick to add mezcal to your chili. You first need to brown, sear, smoke, and drain the grease off of your meats before this boozy addition comes into play. You want to add it once you start creating the sauce with the aromatic elements.
The amount of alcohol you add is really up to personal preference but, as in all things, start small before going big. 1-2 fluid ounces is probably a good starting point. If you feel like it needs a little more, it is easy to pour in additional mezcal until you hit that sweet spot for your taste buds. Just remember that while some of the alcohol may cook off, depending on the amount you use and how long you cook your chili, anywhere from 4% to 85% percent of the alcohol could linger, according to The Washington Post.