Wednesday, October 26, 2016

Chili R&D - Part 2 (Beans!)



If you missed the "Chili R&D" post from last month, it's a pre-requisite for this class.
LINK to Part 1

Feedback from Round 1:
 - Beans are successful... but not the navy beans.  The flavors didn't merge well.
 - Veggies are best appreciated when chopped, not powdered.
 - Gravy was slightly too thick and greasy.  Less corn starch and fat are required.

Variables:
 - Bean type (black vs pinto vs red kidney)
 - Veggie size (diced vs powdered)
 - Gravy viscosity (corn starch and fat content)

Controls:
 - Spice mixture
 - Meat type and quantity
 - Sauce recipe

Begin by arranging your ingredients.


And your spices.


Brown 3 lbs ground beef.


Skim some fat from pan until the bottom has a thin film.


Form the ring of flavor.


Cook down 2 onions.


Until they are translucent.


Add beans (1 can of each), 2 finely diced jalapenos, 4 cloves garlic, and 4 tomatoes.


Add the V8, beef broth, tomato sauce, and spice mixture (LINK to Part 1 without the garlic powder and onion powder).


Stir and let simmer for 2 hours.  In the final 15 minutes, temper in corn starch to the desired thickness (it will stiffen as it cools).


Serve alone or with rice... or like we did with potato skins and cornbread muffins.  Garnish with cheese, sour cream, green onions, and your favorite topping.

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