So this evening…I learned something about making chili.
Don’t strain your beans. If in a can, just add your beans as they are.
Somehow I got it into my head that rinsing my canned kidney beans was a good idea before adding them to the chili.
Not so much when you need the starch to pull everything together.
I was attempting this recipe: http://vegetarian.about.com/od/vegetariancrockpotrecipe/r/crockvegchili.htm
The above picture was taken after all my modifying which included:
1) more spices than called for
2) a flour/water mix to thicken the chili
3) a splash of vinegar to add a high note to the flavour
4) addition of more salt to add to the flavour
At the end of the experiment, I have the picture above. A pretty good bowl of pseudo-chili that will go well on rice. 🙂
NOTE: October 7, 2013
On Facebook, we have had quite the discussion about chili and rinsing the beans.
A few people have noted that rinsing diminishes the, shall we say unpleasant, by-product of beans. Since my chili was made to eat during the week while I’m working…I guess we’ll see about that! 😉
Another suggestion was to mix in a roux rather than a straight flour-water mix. So noted for next time.
One other step I took last night that I didn’t mention before is that I left the lid off the slow cooker during the final hour (I cooked it for 6 hrs) to allow some of the liquid to evaporate. That too made a huge difference.
For some reason, chili continues to be my nemesis! One day I will figure this out and all the amazing-tasting, non-gaseous chili will be mine!!! Muah hahahahaha!!