NewAtThis
Assistant Cook
Hello!
You all were very helpful to me a few months ago when I posted a question regarding frozen chili tasting spoiled. Thanks again for that. Here's another question!
I'm trying to reverse engineer the recipe of a certain restaurant's chili in the town I grew up in. I now live out of state and miss that place immensely! I've got a pretty good chili recipe of my own creation, but now and again, I'd like to have something that tastes remotely close to that chili back home. My attempts are getting better, with the flavor approaching that of the restaurant's chili, but here's something that bothers me:
Their chili has little dots of red (or maybe orange) grease that float to the top. I figured it was because they use ground beef (they've advertised that they use fresh ground beef). So I use 80% ground beef, browning it first after coating the bottom of the pan with vegetable oil, and my grease is more of a clear/yellow color. Is it the vegetable oil that's preventing my grease from being red, or am I using the wrong technique, or might there be an additional ingredient producing the red grease in the restaurant's chili?
I'd appreciate any comments or suggestions.
Thank you!
Steven.
You all were very helpful to me a few months ago when I posted a question regarding frozen chili tasting spoiled. Thanks again for that. Here's another question!
I'm trying to reverse engineer the recipe of a certain restaurant's chili in the town I grew up in. I now live out of state and miss that place immensely! I've got a pretty good chili recipe of my own creation, but now and again, I'd like to have something that tastes remotely close to that chili back home. My attempts are getting better, with the flavor approaching that of the restaurant's chili, but here's something that bothers me:
Their chili has little dots of red (or maybe orange) grease that float to the top. I figured it was because they use ground beef (they've advertised that they use fresh ground beef). So I use 80% ground beef, browning it first after coating the bottom of the pan with vegetable oil, and my grease is more of a clear/yellow color. Is it the vegetable oil that's preventing my grease from being red, or am I using the wrong technique, or might there be an additional ingredient producing the red grease in the restaurant's chili?
I'd appreciate any comments or suggestions.
Thank you!
Steven.