ROUSES_Fall2023_Magazine

M When it comes to beef in chili,

selecting the right cut and cooking method is crucial. Ground beef , the quickest and most affordable option, provides ample fat. Chuck beef , which comes from the shoulder, is a more flavorful choice. Roughly cut the chuck into 1-inch cubes before cooking, and stew it for at least 90 minutes so it becomes tender. Another fantastic option for beef in chili is brisket . Chop it into small pieces and stew for at least two hours so it transforms into succulent shreds. Beef short ribs have a lot of fat content and marbling or connec tive tissue, so they benefit from long, slow cooking. Trim the meat off the bones and cut into 1-inch cubes. adding bacon or sausage can be a game-changer. It will help retain juiciness and add flavor to the white meat. Another option is using dark meat from the chicken thigh, which is richer and fattier, or even duck.

M If you’re working with poultry,

M Lean farm-raised or wild-shot game calls for the addition of fat to enhance flavor. Blending some ground beef in with the game will do the trick. M To stretch a chili dish, beans

Serve the chili warm with cheddar cheese, sour cream, red onion, cilantro and corn chips, or your desired toppings. CHILE VS. CHILI ARROW-CIRCLE-RIGHT It’s important to note the distinction between chile powder and chili powder. Chile powder consists of dried and ground chiles, while chili powder is a combination of dried, ground chiles and various spices, providing a unique and specific flavor profile. For the best results, add either of these spices towards the end of the cooking process.

bowl) to the pot. Use a spoon or potato masher to break the beef up into smaller pieces. Stir in the tomato sauce. Cover the pot, reduce the heat to low, and cook for 25 to 30 minutes, stirring frequently to prevent scorching, until the beef is tender and the sauce is flavorful. Add the beans, including their liquid, to the pot. Cook uncovered, stirring often, until the liquid slightly thickens and the beans are heated through, which takes about 10 to 15 minutes. Allow the chili to sit for 5 minutes, then stir in the apple cider vinegar. Taste and adjust the salt to achieve a rich and well-spiced flavor.

are a simple addition. Pinto and kidney beans are particularly well suited for this purpose, adding both texture and substance.

M When seeking to elevate the overall flavor profile, intro

ducing beer to your chili works wonders. It contributes robust ness, depth and complexity to the dish. The alcohol in the beer also helps to tenderize the meat.

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