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
Cook ground beef to an internal temperature of 160 degrees F as measured with a food thermometer. The color of cooked ground beef can be quite variable. At 160 degrees F, a safely cooked patty may look brown, pink or some variation of brown or pink.
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.
Can you make chili without browning the ground beef first? ›
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!
What is the trick to a good chili? ›
Rumi Spice's top tips for making chili:
- Brown the Meat.
- Don't Forget Vegetables.
- Elevate with Extra Flavor.
- Only Add Flavorful Liquids.
- Opt for Dried Beans.
- Season Early and Often.
- Add Some Acidity at the End.
- Top It Off.
When cooked to the point of most water evaporating, the batch of beef will be unpleasantly overdone.
What happens if you don't cook ground beef enough? ›
The bacteria are killed by thorough cooking, which for ground beef is an internal temperature of 160°F (71.1°C) as measured by a food thermometer. Illnesses caused by E. coli O157:H7 have been linked with the consumption of undercooked ground beef.
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.
How to make ground beef fine for chili? ›
A lot of the Cincinnati chili recipes online say to boil the ground beef (do not brown first) to achieve the uniform small grain consistency. It worked for me. I usually use a standard dinner table fork to break up the pieces into smaller and smaller bits. I use a tall pot instead of a frying pan.
Should I drain the grease from ground beef for 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.
What goes first chili beef or onions? ›
Meats should be browned off or seared first then add veggies like onion. You don't want to add raw meats to onions that are browned or caramelized especially if you add spices to them in the beginning, because that will ruin the flavors and isolate the flavor of spices.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili.
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 secret ingredient will deepen the flavor of your chili? ›
Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.
What adds the most flavor to chili? ›
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
What is the most important spice in chili? ›
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
How to know if ground beef is fully cooked? ›
Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked.
Does ground beef need to be cooked thoroughly? ›
However, when beef is ground, bacteria from its surface are mixed throughout the meat as it is chopped into tiny pieces. That means ground beef—and all other ground meats, like ground chicken, turkey, pork or lamb, which are processed the same way—must be cooked all the way through in order to kill the bacteria.
How can you tell if ground beef has gone bad? ›
“Outside, ground beef should look nice and pink,” says Dr. Craggs-Dino. “Sometimes, the inside may look a little brown, and that's OK, too. But if it's starting to turn a funky gray — inside or out — then you know something is a little off.
