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
Not browning the meat first.
This important step adds an extra savory flavor that simply cannot be replicated by simmering on the stovetop or in a slow cooker. Plus, the texture is vastly improved when the meat is seared.
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.
What happens if you don't brown meat for chili? ›
A Case For Not Browning
You will also overcook your meat, which leads to tougher, pebblier end results. If you don't brown your meat, you'll end up with a rich, silky, tender texture. On the other hand, your flavor won't be as deep. And that's just the sad fact that we have to live with.
How much baking soda to 1 lb of 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.
How much baking soda do I add to chili? ›
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.
Does chili taste better the longer it cooks? ›
Cook it long enough
Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.
Do you cook onions or meat first for chili? ›
Making homemade chili is quite simple. You'll first need to cook the onions and garlic. Then you'll add your beef and cook it through. You'll finally add the peppers and seasonings, stirring it together to get that beautiful flavor together.
Can you slow cook chili too long? ›
Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.
What kind of onion for chili? ›
Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.
What is the best meat combination for chili? ›
When making chili, former Southern Living Test Kitchen Director, Robby Melvin, recommends using a mix of ground chuck and ground sirloin. "It's the best of both worlds," he says. "You get a balanced lean-to-fat ratio from the chuck and the hearty, beefy leanness from the sirloin."
Yes, you should rinse the baking soda off of the meat before cooking it the same way you would a brine to remove excess salt. Does baking soda change the taste of beef? If baking soda is left on the meat before cooking, it can affect the flavor of the meat, sometimes giving it a metallic taste.
How do Chinese get beef so tender? ›
While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.
How much baking soda to add to a burger? ›
If you want to get exact with your measurements, you'll need about 1/4 teaspoon of baking soda for every 12 ounces of ground meat. Otherwise, a generous sprinkle with your fingertips typically does the trick as well.
What does baking soda and cornstarch do to beef? ›
Velveting is a cooking method where usually tough cuts of meat are marinated in a cornstarch or baking soda mixture or slurry. This tenderizes the meat without altering its taste while also helping the meat to retain moisture so it doesn't dry out while cooking, especially in something like a stir-fry.
