Fix my chili

[Anonymous]

Anonymous wrote:I’ve always heard that adding beans to chili makes it dog food.

You heard wrong. And I'm a Texan.

[Anonymous]

America’s Test Kitchen recipes often use a small amount of baking soda. It’s supposed to help the meat remain moist and tender as it browns.
I often use their skillet chipotle beef chili bowl recipe in which the directions include tossing beef with 2 tablespoons water, baking soda (1/4 tsp), pepper, and ¼teaspoon salt in bowl until thoroughly combined; let sit for 20 minutes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve always heard that adding beans to chili makes it dog food.

Chili has beans. Otherwise it is just meat sauce- think chili dog

correct

[Anonymous]

Anonymous wrote:Baking soda can be used to help tenderize meat, especially if your meat is lower fat (90/10 or lower fat content). However, you should add the baking soda to the meat and let it sit for at least 15 min, usually about 30 min before you apply heat. Then the baking soda is absorbed by the meat. In this case, the baking soda didn't get into the meat, it got into the stewing liquid and then it foamed.

If you want to stop the foaming, take it off the heat, cool slightly (like 5ish min), then stir until the foam dissipates. You will allow the meat to absorb the baking soda, leave another 5-10 min, then put it back on the heat and restart the cooking. It should not foam again.

It’s actually a chemical reaction. It is best to stir it to make all the baking soda react. The foam is carbon dioxide is being released. If you added to a chili it raises the pH and can make the chill tasteless(neutral pH) or really bad right.

Chili uses ground meat. I really don’t know why you have to tenderize the ground meat. Just cook at a low temperature.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve always heard that adding beans to chili makes it dog food.

Chili has beans. Otherwise it is just meat sauce- think chili dog

There were no beans whenever I went to chili cookoffs. I think chili purists say no beans.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve always heard that adding beans to chili makes it dog food.

You heard wrong. And I'm a Texan.

Not sure why you mention you’re a Texan. Not relevant. Texas is not the arbiter of chili.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve always heard that adding beans to chili makes it dog food.

You heard wrong. And I'm a Texan.

Not sure why you mention you’re a Texan. Not relevant. Texas is not the arbiter of chili.

NP. Assuming to highlight regional differences in styles of chili. Texas chili. Colorado chili. California chili. Cincinnati chili. Kind of like barbecue sauce, people take pride in and enjoy what is from their region.
PP, You’re not the “arbiter” of what is relevant in a discussion forum.

[Anonymous]

I first heard of using baking soda on Serious Eats I think, but wasn't thrilled with the result.

Although I forgot the baking soda in molasses cookies one Christmas and loved the result. They were flat and chewy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve always heard that adding beans to chili makes it dog food.

You heard wrong. And I'm a Texan.

Not sure why you mention you’re a Texan. Not relevant. Texas is not the arbiter of chili.

NP. Assuming to highlight regional differences in styles of chili. Texas chili. Colorado chili. California chili. Cincinnati chili. Kind of like barbecue sauce, people take pride in and enjoy what is from their region.
PP, You’re not the “arbiter” of what is relevant in a discussion forum.

I'm from MN but lived in Santa Fe as a young adult and first learned to like things like green chili burritos and huevos rancheros there. A friend from there still sends me packages of ground Hatch Chile (red and green). I remember when traveling north and east by car from Santa Fe how "Mexican" menu items gradually changed.