cooking the superior chili--my attempt
Small red beans were recently identified by the US government as being the most powerful anti-oxidant, more powerful than blueberries or pomegranates. There is evidence to show thatt those who are exclusively vegetarian do not get certain animal proteins they need. The anti-oxidants in the tomatoes and small red beans in chili can cancel out the oxidants in the meat in the American dish called "Chili". Chili like curry can be easily stored in the frig, and then a couple of days later end up tasting better than it did when it was first cooked. Limitations on the availability of time energy money are well dealt with through recipes such as chili.
Looking at the various recipes for chili, recipes which can combine small red beans and meat, I noticed that one mistake at least 99 percent of American cooks make, is that after frying the ground meat they use in their chilis to pefection, they boil the fried meat in tomatoes mixed with tomato juice, (they are real big fans of using lots of tomato juice when cooking chili) with the result that fried meat that tasted fresh and excellent before it was boiled in tomato juice, ends up tasting stale due to the meat being boiled in tomato juice after first being fried separately. In order to deal with this seeming staleness produced by the boiling of the fried meat, their recipes prescribe endless simmering times for the chili even after all the different ingredients have been combined.
The American cooks might be right if boiling the meat in the tomatoes/tomato-juice produces some kind of increase in the healthiness of the Chili. My take on this is that the tomato stuff makes it easier for the body to deal with the meat; but boiling the meat in the tomatoes/juice is not going to significantly aid and abet this benefactory process.
I propose that cooks should create chili in which the meat is NEVER boiled after it is fried. One way to do this is to cook the meat, remove it, then cook the tomatoes tomato juice etcetera, and then mix the meat with the tomatoes and tomato juice etcetera AFTER the tomatoes and tomato juice have cooled down so that the meat NEVER boils in the tomatoes/juice.
Such an approach would result in a much tastier chili. The fact that the chili would be tastier is a nutritional plus, given the fact that the small red beans chili is so nutritious. If the chili tasted better, more of something healthy would be consumed, and less of less-healthy alternatives would be consumed. Better tasting foods are the more easily digested. Thus the chili tasting better would be from a nutritional standpoint an improvement.
My estimate of an average chili looking at 10 different chili recipes on the net is as follows:
Ingredients
1 lb ground beef
20 oz small red beans
23 oz tomatoes
14 oz tomato juice
1 onion
3 tspn chili powder
1.5 tspns oil
0.6 clove garlic
0.4 tspn cumin
2.0 oz green chili
0.8 tbspn brown sugar
Method
1 fry ground beef, drain except 2 tblspns fat, remove ground beef.
2 fry onions in oil by themselves
3 half way through frying of onions add garlic
4 30 secs before end of frying of onions add green chilis,
5 add meat to onions. Add chili powder and wine
6 add cumin one minute after onions and meat onions combined in (5)
7 add tomatoes, juice 2 minutes after (5)
8 brown sugar at step 5 + 9 minutes
9 add beans at step 5 + 20 minutes
10 simmer covered till 40 mins after step 9, then uncovered another 40 mins...
My idea was to tweak this average recipe is as follows (alterations in red):
Ingredients
1 lb ground beef
20 oz small red beans
23 oz tomatoes
14 oz tomato juice
1 onion
3 tspn chili powder
1.5 tspns oil
0.6 clove garlic
0.4 tspn cumin
2.0 oz green chili 6 long thin hot orange chili peppers, two broken in pieces
0.8 tbspn brown sugar changed to 1.6 tblspns cane sugar
20 curry leaves broken in pieces, 10 first add 10 second.
Method
1 fry ground beef, drain except 2 tblspns fat, remove ground beef.
2 fry onions in oil by themselves
3 half way through frying of onions add garlic
4 30 secs before end of frying of onions add green chilis (6 long slim very hot ripened to orange Indian grocery store chili peppers, 2 of them broken), and curry leaves
5 add meat to onions. Add chili powder and wine
6 add cumin one minute after onions and meat onions combined in (5)
7 add tomatoes, juice 2 minutes after (5)
8 brown sugar at step 5 + 9 minutes changed to cane sugar
9 add beans at step 5 + 20 minutes
10 simmer covered till 40 mins after step 9, then uncovered another 40 mins...
if pressed for time, simmer 20/20. Add curry leaves 10 minutes before end.
In the process of cooking my tweak of the average, I discovered that the fried meat, both before and after it was fried with the cumin and the chili powder, tasted better than the meat in the chili did after it was boiled in the tomato-juice/tomatoes. The meat tasted better after it was fried in cumin and chili powder than it did before this part of the frying.
What I was trying to hit on in this tweak of the recipe was a charming combination of revving up mild ingredients (curry leaves, sugar) along with also revving up hot ingredients (6 long thin HOT chili peppers).
My notes on chili:
http://www.angelfire.com/ma/vincemoon/chili.htm
@2005 David Virgil Hobbs
Looking at the various recipes for chili, recipes which can combine small red beans and meat, I noticed that one mistake at least 99 percent of American cooks make, is that after frying the ground meat they use in their chilis to pefection, they boil the fried meat in tomatoes mixed with tomato juice, (they are real big fans of using lots of tomato juice when cooking chili) with the result that fried meat that tasted fresh and excellent before it was boiled in tomato juice, ends up tasting stale due to the meat being boiled in tomato juice after first being fried separately. In order to deal with this seeming staleness produced by the boiling of the fried meat, their recipes prescribe endless simmering times for the chili even after all the different ingredients have been combined.
The American cooks might be right if boiling the meat in the tomatoes/tomato-juice produces some kind of increase in the healthiness of the Chili. My take on this is that the tomato stuff makes it easier for the body to deal with the meat; but boiling the meat in the tomatoes/juice is not going to significantly aid and abet this benefactory process.
I propose that cooks should create chili in which the meat is NEVER boiled after it is fried. One way to do this is to cook the meat, remove it, then cook the tomatoes tomato juice etcetera, and then mix the meat with the tomatoes and tomato juice etcetera AFTER the tomatoes and tomato juice have cooled down so that the meat NEVER boils in the tomatoes/juice.
Such an approach would result in a much tastier chili. The fact that the chili would be tastier is a nutritional plus, given the fact that the small red beans chili is so nutritious. If the chili tasted better, more of something healthy would be consumed, and less of less-healthy alternatives would be consumed. Better tasting foods are the more easily digested. Thus the chili tasting better would be from a nutritional standpoint an improvement.
My estimate of an average chili looking at 10 different chili recipes on the net is as follows:
Ingredients
1 lb ground beef
20 oz small red beans
23 oz tomatoes
14 oz tomato juice
1 onion
3 tspn chili powder
1.5 tspns oil
0.6 clove garlic
0.4 tspn cumin
2.0 oz green chili
0.8 tbspn brown sugar
Method
1 fry ground beef, drain except 2 tblspns fat, remove ground beef.
2 fry onions in oil by themselves
3 half way through frying of onions add garlic
4 30 secs before end of frying of onions add green chilis,
5 add meat to onions. Add chili powder and wine
6 add cumin one minute after onions and meat onions combined in (5)
7 add tomatoes, juice 2 minutes after (5)
8 brown sugar at step 5 + 9 minutes
9 add beans at step 5 + 20 minutes
10 simmer covered till 40 mins after step 9, then uncovered another 40 mins...
My idea was to tweak this average recipe is as follows (alterations in red):
Ingredients
1 lb ground beef
20 oz small red beans
23 oz tomatoes
14 oz tomato juice
1 onion
3 tspn chili powder
1.5 tspns oil
0.6 clove garlic
0.4 tspn cumin
2.0 oz green chili 6 long thin hot orange chili peppers, two broken in pieces
0.8 tbspn brown sugar changed to 1.6 tblspns cane sugar
20 curry leaves broken in pieces, 10 first add 10 second.
Method
1 fry ground beef, drain except 2 tblspns fat, remove ground beef.
2 fry onions in oil by themselves
3 half way through frying of onions add garlic
4 30 secs before end of frying of onions add green chilis (6 long slim very hot ripened to orange Indian grocery store chili peppers, 2 of them broken), and curry leaves
5 add meat to onions. Add chili powder and wine
6 add cumin one minute after onions and meat onions combined in (5)
7 add tomatoes, juice 2 minutes after (5)
8 brown sugar at step 5 + 9 minutes changed to cane sugar
9 add beans at step 5 + 20 minutes
10 simmer covered till 40 mins after step 9, then uncovered another 40 mins...
if pressed for time, simmer 20/20. Add curry leaves 10 minutes before end.
In the process of cooking my tweak of the average, I discovered that the fried meat, both before and after it was fried with the cumin and the chili powder, tasted better than the meat in the chili did after it was boiled in the tomato-juice/tomatoes. The meat tasted better after it was fried in cumin and chili powder than it did before this part of the frying.
What I was trying to hit on in this tweak of the recipe was a charming combination of revving up mild ingredients (curry leaves, sugar) along with also revving up hot ingredients (6 long thin HOT chili peppers).
My notes on chili:
http://www.angelfire.com/ma/vincemoon/chili.htm
@2005 David Virgil Hobbs
posted by David Virgil at 7:08 PM
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