Leaving the lid slightly ajar reduces vapor pressure on the
surface of the stew, which can also limit its upper
temperature. With a heavy lid, stew temperatures can push
up to 212 ̊F. Leave that same lid slightly cracked, and your
stew will stay closer to 190° or even 180°F—much better.
Even slow-cooked meat can be overcooked, so you want to
carefully monitor your chili and pull it off the heat just when
the meat becomes tender. This usually takes 2½ to 3 hours.
Then you can leave the chili as is, but I like to thicken
mine with a bit of cornmeal.
Like any good marriage, the marriage between beef and
chili gets better and more intimate with time. Let the chili sit
overnight in the fridge and it’ll taste even better the next
day. I promise, it’s worth the wait. Meaty? Check. Hot, rich,
complex chili flavor? Check. And that’s really all Texas
chili needs. A sprinkle of cilantro, sliced scallions, and
perhaps some grated cheese (I like cotija, but Jack, Colby,
and cheddar will all work fine) make for good
accompaniments. As do warm tortillas or corn chips. As
does some good beer or whisky. And, fine, if you’d like,
you can go ahead and add a can of beans. Just don’t tell
anyone I told you to.
nandana
(Nandana)
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