Should chili be made with beans? Let's settle this once and for all!

[Emerson40]

Absolutely fascinating.

When I learned these techniques, Umami was not in my vocabulary. I would have simply described it as "meatier." Until I was shown the sugar technique, I would have thought it was how the meat's juices came to the surface to be seared. Sounds like that is actually part of it.

Definately going to try some baking soda.

What about brining? I'm thinking both sugar, and I am wool-gathering to remember what happens to salt in suspension.

Hey. While on that subject, I bought some "salt-free" Cavendish (I think) greek seasoning. I didn't do it for health reasons I simply did it because I thought I would get more seasoning and I could always add salt when I felt like it. It has potassum cloride in it. How is that not salt?

So the thing I was wondering was is NaCl and KCl equal exchanges in "saltiness?" By approximate weight? Volume?

Other thsn limiting sodium inrake (not a concern for me) anything make it desireable? Anything problematic?

Brining meat in a salt solution is done for flavouring, and the salt also helps with breaking down and loosening tough proteins. This relaxing of the proteins also makes more room for water, resulting in tender, 'juicier' meat.

The extra water can slow down the Milliard reaction some (water tempers heat), which is why recipes tell you to rinse and dry your turkey after brining.

This is also why recipes will suggest you brown meat in batches, when cooking in pans. You are going to brown it quicker when there is space between the pieces and water can escape, versus trying to brown when clumped together, and creating a moist, steamy environment. You'll still cook it, you just won't get that rich, 'meatier' flavour obtained with browning the meat, or develop that wonderful fond in the pan that raindancer mentioned above, which adds depth and taste to sauce, gravy, or to the base of your stock, soup, or chili.

When brining turkey, I usually leave it uncovered in the fridge for 12 to 24 hours, to 'air dry' any excess moisture in the skin of the bird.

Sugar in brine is mostly done for flavour, and can help with browning meat, especially when roasting or cooking over flame.

I have a handful of different brines I make and use, several not containing sugar at all, but other aromatics like herbs, vegetables, and even liquor instead.

As to your 'Salt-Free' greek seasoning, you're basically right in that it is a salt. I think in this situation you are seeing one of those grey areas in food labelling. I think the 'Salt Free' probably should say 'Sodium Free', and is probably being marketed towards those with sodium restricted diets, or those looking to cut down on their sodium intake. All without sacrificing taste.

Potassium chloride is actually good for folks, an essential nutrient for the body. I think it costs more (to mine it from Mother Earth) than sodium chloride, which is one of the reasons why I think you see sodium chloride used more in food products.

 

[KingOrfeo]

Brining meat in a salt solution is done for flavouring, and the salt also helps with breaking down and loosening tough proteins. This relaxing of the proteins also makes more room for water, resulting in tender, 'juicier' meat.

No point in brining chili meat, then. You're going to stew it in liquid, and long enough to break down anything tough, and add salt to the whole mix.

 

[Emerson40]

No point in brining chili meat, then. You're going to stew it in liquid, and long enough to break down anything tough, and add salt to the whole mix.

I wouldn't brine any ground meat, just season it.

You may want to brine larger, tougher cuts of meat that you are using, for flavouring, or if it is not going to be cooked long enough to break down tough connective tissue.

A friend of mine made chili for a Super Bowl party a few years ago, using a pork butt roast that he brined, using tequila, liquid smoke, and chilli peppers. He cut it up into bite-sized pieces, post brining, to use in the chili. Touchdown!

 

[JohnnySavage]

Some of you people are weirdos.

Chili is a cheap, simple meal that anybody can make. Why do you gay it up with all the weird stuff?

Beans
Meat
Tomato
Spice.

That's it.

 

[Disgustipated]

Some of you people are weirdos.

Chili is a cheap, simple meal that anybody can make. Why do you gay it up with all the weird stuff?

Beans
Meat
Tomato
Spice.

That's it.

Yeah, the only variation for me is sometimes I use a few different kind of beans.

 

[Radiohead]

Yeah, the only variation for me is sometimes I use a few different kind of beans.

Whats the gaying it up?

 

[Conager]

Some of you people are weirdos.

Chili is a cheap, simple meal that anybody can make. Why do you gay it up with all the weird stuff?

Beans
Meat
Tomato
Spice.

That's it.

I dunno how gay it was, but the weirdest was when I once decided to add a beer to my chilli. Most of my life, I was a teetotaler, and once I began imbibing occaisionally, usually not beer.

I don't like canned anything if I can help it, so I had thus idea I could by a single bottle of beer somewhere. The only single bottle I found was a Chocolate Stout that cost like $7 for an over-sized bottle. Would have been cheeper to by a six of something and give away 5.

Sounded interesting, so a drank a bit and poured the rest in.


Couldn't taste it at all. I froze some of it and when I thawed it out, I could taste tbe stout.

 

[Disgustipated]

I dunno how gay it was, but the weirdest was when I once decided to add a beer to my chilli. Most of my life, I was a teetotaler, and once I began imbibing occaisionally, usually not beer.

I don't like canned anything if I can help it, so I had thus idea I could by a single bottle of beer somewhere. The only single bottle I found was a Chocolate Stout that cost like $7 for an over-sized bottle. Would have been cheeper to by a six of something and give away 5.

Sounded interesting, so a drank a bit and poured the rest in.


Couldn't taste it at all. I froze some of it and when I thawed it out, I could taste tbe stout.

Super-extremely gay. The spelling errors can't even hide the homo intent.

 

[deehere]

Super-extremely gay. The spelling errors can't even hide the homo intent.

Ha! Aren't you forgetting that you go around saying tru dat boo?

 

[Disgustipated]

Ha! Aren't you forgetting that you go around saying tru dat boo?

Yes, I forgot what I put in my own signature. What a strange little piece of shitty trolling.

 

[deehere]

Yes, I forgot what I put in my own signature. What a strange little piece of shitty trolling.

Firstly, commenting on a post is not trolling. Just saying that if you are gonna call out a poster for their spelling or English usage, make sure yours is better. Hope your crankiness is short lived.

 

[KingOrfeo]

Some of you people are weirdos.

Chili is a cheap, simple meal that anybody can make. Why do you gay it up with all the weird stuff?

Beans
Meat
Tomato
Spice.

That's it.

Complex != gay.

 

[raindancer]

I'm thinking of cooking chili tonight! I have a rich, dark cacao powder that I plan to add!

 

[Christobal]

I'm thinking of cooking chili tonight! I have a rich, dark cacao powder that I plan to add!

Is that a chocolate flavor?

 

[raindancer]

Is that a chocolate flavor?

It's the remaining flavors after the cocoa butter is extracted from the cacao beans!
So, yes chocolate but richer and more complex.

 

[KingOrfeo]

I'm thinking of cooking chili tonight! I have a rich, dark cacao powder that I plan to add!

I think it's called "cocoa powder." Never heard of a separate product called "cacao powder." Though the plant and the beans are called "cacao."

 

[LIVINRFANTASIES]

Denny

regular chili go for the beans, coney dog chili no way

For us on a chilli dog the chili has red beans.
The biggest meal of our day has always been the evening supper meal, usually after 5PM.

We've lived most of our lives in the middle of the corn/bible belt and the last 23 years in NW Florida. Now back in the middle of Illinois again and our meal names have never changed. Altho even our kids call the late meal dinner. It's diff 'cult raisin' kids rite!

Our biggest problem down south was ordering iced tea. Almost everyone brought sweet tea. We'd order and repeat unsweeted iced tea.
We actually had sweet little ole gals insist we cain't make ya'al unsweet tea. We'ze only got sweet tea!

Yea darlin'. But whatcha got before ya add the sugar, sugar?

Unsweetened iced tea and chilli with beans for supper, what's the problem?

Our daughter-in-law is from Blackpoole. We taught her how to call it supper. But she drinks wine from a box.

 

[raindancer]

I think it's called "cocoa powder." Never heard of a separate product called "cacao powder." Though the plant and the beans are called "cacao."

No, Two different powders.


Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter). Cocoa looks the same but it's not. Cocoa powder is raw cacao that's been roasted at high temperatures.

 

[KingOrfeo]

No, Two different powders.


Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter). Cocoa looks the same but it's not. Cocoa powder is raw cacao that's been roasted at high temperatures.

So the difference is roasting. Are the flavors perceptibly different? Which is better for chili?

 

[raindancer]

My Dad always used cocoa powder. I've never used cacao powder in chili but I used in my beer brew. I think it has a more intense flavor. I will let you know how it works in the chili!

 

[KingOrfeo]

My Dad always used cocoa powder. I've never used cacao powder in chili but I used in my beer brew. I think it has a more intense flavor. I will let you know how it works in the chili!

BTW, where can you get cacao powder? I don't think I've ever seen it in the supermarket.

 

[raindancer]

You can find it in fancy markets or online.

 

[Aquagal]

This will never be settled because the purists won't stand for it. You like what you like, or you like what you grew up with.

I like the cocoa addition at times, gives an earthy flavor.

Beans!

 

[Emerson40]

I'm thinking of cooking chili tonight! I have a rich, dark cacao powder that I plan to add!

I have never tried that, but have heard of it. I've also heard of folks using coffee, by pouring an espresso shot into the chili.

You mentioned your dad did this. Did it add a bitter component to the chili at all? Did he have to add anything else to balance, or compliment the cacao?

 

[Disgustipated]

Firstly, commenting on a post is not trolling. Just saying that if you are gonna call out a poster for their spelling or English usage, make sure yours is better. Hope your crankiness is short lived.

Firstly, you commented on my signature, not my post.