Pete Posted September 3, 2004 Share Posted September 3, 2004 I am making a huge batch of chili right now and had brain freeze. I soaked beans overnight, whipped up my chili and added the beans without boiling them. Any suggestions how to salvage the chili? If I simmer it for two hours do you think the beans will soften up? Thanks! Link to comment Share on other sites More sharing options...
_BiB_ Posted September 3, 2004 Share Posted September 3, 2004 I am making a huge batch of chili right now and had brain freeze. I soaked beans overnight, whipped up my chili and added the beans without boiling them. Any suggestions how to salvage the chili? If I simmer it for two hours do you think the beans will soften up? Thanks! 17420[/snapback] Since you soaked them overnight, you'll be fine. Stay away from the salt until they tenderize-the salt tends to make them resist moisture. I never pre-cook my beans when I make baked beans, they come out fine. Link to comment Share on other sites More sharing options...
Pete Posted September 3, 2004 Author Share Posted September 3, 2004 Phew! Thanks! I did add salt already- hopefully that doesnt slow it down too bad. Thanks again! Link to comment Share on other sites More sharing options...
_BiB_ Posted September 3, 2004 Share Posted September 3, 2004 Phew! Thanks! I did add salt already- hopefully that doesnt slow it down too bad. Thanks again! 17436[/snapback] Make sure you keep enough moisture in there as well. Add a little HOT water every so often until you know they are right. Link to comment Share on other sites More sharing options...
Beerball Posted September 3, 2004 Share Posted September 3, 2004 Make sure you keep enough moisture in there as well. Add a little HOT water every so often until you know they are right. 17438[/snapback] Hot water! Add a couple bottles of beer. Leave the water to the kiddies. Link to comment Share on other sites More sharing options...
Pete Posted September 3, 2004 Author Share Posted September 3, 2004 I have 4 cans Guiness in it. Not to mention Cocoa powder, espresso, habeneros and lots other strange ingredients. The beans are halfway soft and its been over an hour. I hope they hurry up and soften up- I am setting up for a big party and have better things to do then stir the chile every five minutes. Thanks for all your help though! Link to comment Share on other sites More sharing options...
Beerball Posted September 3, 2004 Share Posted September 3, 2004 I have 4 cans Guiness in it. Not to mention Cocoa powder, espresso, habeneros and lots other strange ingredients. The beans are halfway soft and its been over an hour. I hope they hurry up and soften up- I am setting up for a big party and have better things to do then stir the chile every five minutes. Thanks for all your help though! 17558[/snapback] Guinness is exactly the one I was thinking of. I've done espresso too. Cocoa powder is a new one on me. Maybe I'll have to experiment a little. Link to comment Share on other sites More sharing options...
_BiB_ Posted September 3, 2004 Share Posted September 3, 2004 Oh, by all means add the beer, and plenty of it. I use a dark beer in my baked beans recipe. But cooking requires a certain amount of pure water as well. It's a chemistry/temperature/time thing. Your texture is not the same if you don't use water. Where's Chef when you need him? Link to comment Share on other sites More sharing options...
Frez Posted September 3, 2004 Share Posted September 3, 2004 Sounded so good, just made some chili myself! Is it opening day yet? Oh, did I mention........I add Italian Sausage to my chili. Link to comment Share on other sites More sharing options...
MattyT Posted September 3, 2004 Share Posted September 3, 2004 Consider a dash of cinammon also. Sounds weird, but it's pretty good. Not to mention that it is a key ingredient in Nick Tahoe's meat sauce. Link to comment Share on other sites More sharing options...
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