Friday, January 8, 2010

An Extended Fugue in the Key of Chili; Part two


From the fallwinter 2009 138 The main mass of chili is its beans.  Yeah, I know, when you are flush, it is OK to look down on beans and go with a straight-meat chili.  But that isn’t for most of the time.  Beans are good for you, cheap , high fiber, all kinds of good stuff.
First thing you got to do with your prep beans is to go over them and pull out all of the broken pieces.  These can impart a crappy taste to your beans(the picture above is what came out of a two-pound batch of prep beans).
So, after you sort out all the cull beans and rinse them off.  Soak them for at least 24 hours in the fridge.  Dump off the water after the soak and rinse them off well.  Then they are ready to go into the sauce mix that you will be making in the next installment
From the fallwinter 2009 139

1 comment:

Mayberry said...

Chili without beans is like a Corvette with an automatic transmission. It just ain't right... Had us a big pot of chili for lunch at work a couple days ago. There aren't many cold weather meals any better in my opinion. Plus it's cheap. $32 fed 12 people twice (including drinks, shredded cheese, onions, peppers, crackers, and Fritos on the side)... That's $1.33 per bowl. Heck of a deal...