First, what will address all the questions at once: The recipes I write (and the way you see me cook them in a video) are exactly to the letter how I do them. I don't modify for the camera, there are no food stylists on set, I'm not editing anything to fit. So when I don't soak beans, use water instead of broth an…
First, what will address all the questions at once: The recipes I write (and the way you see me cook them in a video) are exactly to the letter how I do them. I don't modify for the camera, there are no food stylists on set, I'm not editing anything to fit. So when I don't soak beans, use water instead of broth and cook for 3-3.5 hours, that's what I've found works for me and what I'm happy with (and think you will be, too!). I write the recipe with the hopes that's what you do, then adjust from there based on your cooking style (is your simmer lower than mine?) and taste preferences (did you think it was bland after using only water?), etc.
The specific amendments you're talking about: soaking beans, using broth instead of water and simmering longer will not hurt your chili! In fact, any of those things might make it even better. They also add a lot more time (and an additional ingredient). But if you're happy there, that's wonderful and I don't take it personally haha.
1. Soaking beans: This is a long battle I have discussed for what feels like twenty years. I know I'm in the minority when I say "you don't have to soak," but...I never do, and my beans cook evenly and taste great. If I think of it or have the time, sure-- I'm not opposed to soaking! I just almost never think of it (or have the time). Soaking never hurts, but not soaking....is also okay (at most, it adds an additional 30-40 mins of cooking?).
2. This chili has so much going on (aromatics, spices, tomato, beer, beef, beans) that broth (especially store-bought broth from a tetra pack, which in my opinion almost always tastes pretty bad) isn't going to really add much IMO- feels like a waste of money. I almost always use water instead of store-bought broth for any soup, stew or braise. The recipe should be building the broth for you, no? In the event I do want quick/easy broth (mostly for weeknight soups), I'm using Better Than Bouillon every time. But yes, here, per the recipe, I use 100% water and only water and never wished it tasted more flavorful.
3. Simmer time! Again, simmering longer will only concentrate flavors and make things taste better-- if it took that long, I would say your beef is on the larger side or the simmer was too low? Hard for me to diagnose exactly, but I think if something takes almost 2x longer than the recipe says you may wanna increase the heat. Or commit to a 5 hour chili and enjoy the ride-- whatever gets you there!
Thanks for being here and asking such thoughtful questions-- I live for this!!!
Really appreciate this answer, thanks for taking the time!
Noted on your first point and I’m not surprised. Shame on me for thinking you’d misrepresent a recipe.
I’ll follow to the T next time and see how it compares.
FWIW - I ran out of your Golden Turmeric Chicken Broth last week and bought the tetrapacks in a pinch. Will absolutely follow your advice on Better Than Bouillon in the future! But also very excited to see what this chili tastes like with some subtle hints of ginger, turmeric, and star anise…
Hi! Happy to have you!!!
First, what will address all the questions at once: The recipes I write (and the way you see me cook them in a video) are exactly to the letter how I do them. I don't modify for the camera, there are no food stylists on set, I'm not editing anything to fit. So when I don't soak beans, use water instead of broth and cook for 3-3.5 hours, that's what I've found works for me and what I'm happy with (and think you will be, too!). I write the recipe with the hopes that's what you do, then adjust from there based on your cooking style (is your simmer lower than mine?) and taste preferences (did you think it was bland after using only water?), etc.
The specific amendments you're talking about: soaking beans, using broth instead of water and simmering longer will not hurt your chili! In fact, any of those things might make it even better. They also add a lot more time (and an additional ingredient). But if you're happy there, that's wonderful and I don't take it personally haha.
1. Soaking beans: This is a long battle I have discussed for what feels like twenty years. I know I'm in the minority when I say "you don't have to soak," but...I never do, and my beans cook evenly and taste great. If I think of it or have the time, sure-- I'm not opposed to soaking! I just almost never think of it (or have the time). Soaking never hurts, but not soaking....is also okay (at most, it adds an additional 30-40 mins of cooking?).
2. This chili has so much going on (aromatics, spices, tomato, beer, beef, beans) that broth (especially store-bought broth from a tetra pack, which in my opinion almost always tastes pretty bad) isn't going to really add much IMO- feels like a waste of money. I almost always use water instead of store-bought broth for any soup, stew or braise. The recipe should be building the broth for you, no? In the event I do want quick/easy broth (mostly for weeknight soups), I'm using Better Than Bouillon every time. But yes, here, per the recipe, I use 100% water and only water and never wished it tasted more flavorful.
3. Simmer time! Again, simmering longer will only concentrate flavors and make things taste better-- if it took that long, I would say your beef is on the larger side or the simmer was too low? Hard for me to diagnose exactly, but I think if something takes almost 2x longer than the recipe says you may wanna increase the heat. Or commit to a 5 hour chili and enjoy the ride-- whatever gets you there!
Thanks for being here and asking such thoughtful questions-- I live for this!!!
Really appreciate this answer, thanks for taking the time!
Noted on your first point and I’m not surprised. Shame on me for thinking you’d misrepresent a recipe.
I’ll follow to the T next time and see how it compares.
FWIW - I ran out of your Golden Turmeric Chicken Broth last week and bought the tetrapacks in a pinch. Will absolutely follow your advice on Better Than Bouillon in the future! But also very excited to see what this chili tastes like with some subtle hints of ginger, turmeric, and star anise…