PART 1: Chili recipe (prep of the bean Base)
Home Recipe
👩🍳 Home Recipe 🍳
Occasion & Servings: 5 - 6
Ingredient 1 & Portion: 2 bag of dry kidney beans
Ingredient 2 & Portion: serving spoon of butter and 1/2 of water in a pot and 1/2 of turkey or any broth of your choice into the watered pot
Detailed Steps:
1. Boil your 1/2 of water and 1/2 of any broth of choice in a pot
2. Empty your 2 bags of kidney beans into a bowl and wash it before adding it into the boiling pot
3. Let it boil for 30 - 45 minutes on medium to high heat
4. Remove some of the boiled kidney beans and fluid (where the bean were boiling in) and place it in a container to blend everything together.
5. Remove the pureed beans and add it back into the pot that contain the leftover non blended kidney bean and fluid.
6. Add serving size spoon of butter and stir under low heat until thicken.
Additional tips/notes:
Note: Blending the bean and fluid together helps build on the consistency of the base to make the perfect Chili.
Tip: Season bean base recipe with the same ingredients you added to your ground meat ONLY AFTER you added your seasoned cooked ground meat into the pot of your bean base. Note: Less is more and you can always alternative the intensity of the flavor to your liking for a great Chili meal.
"check next post for ground meat seasoning"
When making chili, the bean base is truly the foundation of the dish and can significantly influence its texture and flavor. One tip I've found very helpful is to soak the dry kidney beans overnight before cooking. This step reduces cooking time and helps the beans become more tender and digestible. Also, while boiling the beans, occasionally skimming off any foam that forms on top can result in a cleaner taste. Blending some of the boiled beans along with their cooking liquid creates a wonderfully creamy consistency that thickens the chili naturally without needing additional thickeners. Adding butter while gently cooking the bean base enhances the richness and gives the chili a more luscious mouthfeel. An important note: I always suggest seasoning the bean base only after adding your seasoned cooked ground meat. This keeps the flavors balanced and prevents the beans from tasting too salty or overpowering. You can adjust the seasoning intensity to your liking as the chili simmers. If you don’t have turkey broth on hand, vegetable or chicken broth works well as a substitute and will impart a slightly different but still delicious flavor. The key is to use a broth that complements your meat and other chili ingredients. Overall, patience is key during the bean preparation stage, as properly cooked and blended beans make all the difference between a watery chili and a hearty, satisfying meal. Don’t rush the boiling process, and remember to taste and adjust seasoning gradually for the best results.
