After two years of blah chili I finally started browning the meat in batches

I used to just dump all the ground beef in at once and it turned gray and watery every time... then a cook at a diner in Peoria told me to do it in small portions so it actually browns. It took me an extra 5 minutes but the flavor depth was totally different. Has anyone else had a small change like that make a huge difference in a budget stew or soup?

2 comments

2 Comments

elliot_king12d ago

The first batch is always a little sad looking until you get that crust going. I had the same problem with my lentil soup for years, it was always bland and watery. Then I started roasting the carrots and onions in the oven first, just a little char on them before they hit the pot. It gave the whole thing a smoky sweetness that cheap herbs just can't fake. Now I spend 15 extra minutes roasting veggies and it turns a $5 pot of soup into something that tastes like it simmered all day. Small steps like that, you know, they really add up.

oliver_torres411d ago

Disagree completely on the roasting thing, @elliot_king. I tried that once and it just made my carrots tough and my onions bitter. I think browning meat in batches IS important for chili no doubt, but for a cheap soup or stew you can get MORE depth by just using a tablespoon of tomato paste and letting it fry in the pot for a minute before adding liquid. That little bit of concentrated umami does way more than any 15 minute veggie roast, and it doesn't dry out your carrots either.