Beef Marrow Bones and Chili
Hi All -
I'm ruminating on the perfect pot of chili, and I had a thought of simmering some roasted beef bones with marrow in the chili all day. My thought is that the marrow and roasted bones will impart a richness and flavor not seen in your typical pot o' chili.
Has anyone had any experience with this, or think it's really just a bad idea?
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6 Comments:
I think it's a great idea, but frankly anything that includes marrow makes me happy. I don't know that it will add flavor, but I think it'll add richness, and make it more full-bodied.
lemons at 5:42PM on 03/08/09
What are you using as the liquid in your chili? Because when I make chili, I use my own beef stock (which simmered for several hours with bone) when I have it on hand.
Delicious. And this reminds me that I want to make some chili this coming week.
RegrettableFoodie at 7:28PM on 03/08/09
That should say "with the bones." Apparently I'm a bonehead.
RegrettableFoodie at 7:31PM on 03/08/09
The richness is what I was going for... it could be great, or a disaster.
For the liquid I will use a turkey stock I made. I smoked the turkey, and then roasted the bones before making the stock. I am thinking this will blend nicely with everything else.
Another thought I had similar to the beef bones was to smoke an oxtail, and then let that simmer in the chili.
This is all a little out there, but I am hoping to trounce my competition at this upcoming chili cook-off with something a little different.
Thanks for the feedback!
ChefDeLighting at 9:48PM on 03/08/09
I've simmered ox tails as a base for my chili. I found it very rich and tasty. Almost overkill.
joeqboo at 8:20AM on 03/09/09
Personally, I use a three part mix of beef broth, coca cola, and coffee for the liquid in my chili. I also cook mine in a pressure cooker so any roasted bones, marrow, or even short ribs, always give out all of there flavor and add to the richness of the pot
Kenzo at 2:17PM on 03/10/09