By: Jennifer Fisher, The Fit Fork
It’s Super Bowl time and most of us have one thing on the mind — a big, pot of spicy, rich and super-beefy chili. Not just any ole chili, but “the best” chili in town heaped up with steaming rice or tortilla chips and loaded with all of the requisite tasty toppings. I’ve tried my hand at many chili recipes — my Southwestern Steak Chili has been known to spur a stampeded to the kitchen and the Texas Beef Council has a drool-worthy collection, including Smokey Chipotle Chili and Texas-Style Chili.
However, to be kind to my post-holiday pocketbook and busy schedule, I was in the mood for a ground beef chili rather than busting the food budget and then breaking down a roast into bite-sized chunks (all though, so worth it if you have the means). After flipping through some cookbooks for inspiration and going off past experience, my recipe for Super-Secret Ground Beef Chili was coming together in my mind — but my only concern was the ground beef might turn out dry and the beefy taste might get lost in the explosion of spices.
But lucky for me (and you), I stumbled on a way achieve “better browning through science” in Cooks Illustrated magazine. They suggested briefly soaking meat in a solution of baking soda and water to raise the pH on the meat’s surface, making the proteins better able to attract more water and hold onto it during cooking. It was also noted that the high pH level should speed up the desirable Maillard reaction (basically, the precursor to caramelization). According to the magazine’s food experimenters, the baking soda treatment will definitely keep the meat tender and juicy when cooked. I’d heard my own dad make mention of this “secret” treatment with steaks, but it also sounded like a genius way to optimize the taste and texture of ground beef.
Ground Chuck “browned” traditionally with expelled liquids.
The magazine explained, and I nodded my head in revelation, that typically when ground beef is cooked in a skillet, so much water and liquid is expelled that the beef crumbles just end up steaming in their own juices and very little browning transpires. When cooked to the point of most water evaporating, the batch of beef will be unpleasantly overdone. However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.
I tried it myself with 80/20 Chuck Ground Beef and I must say, I was impressed! The ground beef cooked “as-is” was almost immediately sitting in a pool of liquids (as you can see from the picture on the left) and when taste-tested seemed a little rubbery and bland.
Ground chuck treated with baking soda solution before browning with expelled liquids.
However, the baking soda treated beef immediately started to brown in the pot. And, while there was still a fair deal of liquid released, it was discernably less so than the previous batch (Cook’s illustratedsaid about 10% less liquid, I felt like maybe even a little more). The biggest difference I noted though was the taste — the baking-soda treated batch had that a deeper, richer caramelized flavor and was definitely juicier. In fact, it was so tasty; I was worried I would “sample” my way through the whole pile before I made the actual chili!
So, my final recommendation on this “baking soda treatment” is definitely try it and see what you think! It does take little bit of pre-planning because you have to let the solution sit on the meat for 20 minutes, but you can have that going while you prep the other ingredients.
So, here is mySuper-Secret Ground Beef Chilirecipe, — every spoon is a mouthful of meaty goodness. It’s rich and spicy, without being too heavy or too “hot” for kids — I think you’ll really like it. But, feel free to use this baking soda technique with any beef chili recipe!
FAQs
Many slow-cooker chili recipes have a step for browning the beef before it goes into the Crock-Pot. While this step isn't necessary, caramelizing the meat creates richer, bolder flavors. But, if you don't want to clean the extra dish or you don't have time to make it happen, feel free to skip this step!
Should you drain the fat off of ground beef and chili? ›
The best ground beef for chili has some fat, so 85% lean is ideal. Don't be tempted to use extra-lean beef or drain off the fat after browning the meat. The fat bastes the meat during cooking, which adds richness to the sauce and keeps the meat moist.
Why would you put baking soda in ground beef? ›
Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.
What not to put in chili? ›
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
Can you overcook ground beef in chili? ›
When cooked to the point of most water evaporating, the batch of beef will be unpleasantly overdone.
Are crushed or diced tomatoes better for chili? ›
If you are making chili that will cook for 30 to 40 minutes, diced tomatoes will work best. If you want to make a quick, fresh-flavored tomato sauce with basil, choose the crushed tomatoes. You will only need to cook the sauce for about 20 minutes to get the right thickness and a balanced flavor.
What is the best meat to put in chili? ›
Texas Chili - Chuck
Most chili lovers will tell you that this is the ideal cut of meat for stew and chili. Chuck is initially a very tough cut of beef, but when you consider the fact chuck is highly marbled, it turns out this is perfect for the low-and-slow way to cook the perfect Texas chili.
Do you simmer chili with the lid on or off? ›
For quicker-cooking chili like this recipe, don't cover the pot. You want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.
Should I brown ground beef for chili? ›
Raw meat and pot of chili are two things that just don't belong together. If the recipe includes any type of ground meat, bacon, chorizo, or cubes of beef, it should always be browned first. Try this: The first order of business before adding anything else to the pot is to brown any meat in your recipe.
What does cornstarch do to ground beef? ›
The corn starch helps keep the beef moist and tender while cooking. It's very noticeable when cooking meat tossed with vs. without corn starch — the meat without corn starch will exude liquid as it cooks, whereas meat coated with corn starch will retain its liquid content, making it more tender.
Baking soda will neutralize the acid rather than mask it. Use 1/4 tsp for every serving in the pot, sprinkle it evenly around the top of the batch, and then stir it in well, once the bubbles have stopped it's ready for serving.
What makes can chili taste better? ›
Professional chefs shared their favorite ways to turn a can of chili into a tastier option. Cocoa, beer, and cinnamon are ingredients that'll boost the flavor of your dish. Fresh toppings are an easy way to add new flavor and texture to the premade meal.
What is the best liquid for chili? ›
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
What gives chili its kick? ›
Canned tomatoes with green chiles, chili powder, ground black pepper and cayenne all add varying amounts of heat to the chili. If you want to really turn things up, use hot chili powder and the full amount of cayenne pepper. Also, make sure your spices are fresh.
Why do you put vinegar in chili? ›
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
