It’s likely you already have it in your pantry.
Thirty minutes prior to handing in her pot of
chili
for judging at the 2018 International Chili Society World Championship Chili Cook-Off in St. Louis, Tana Harter concluded that her dish was, at best,
mid
and needed fixing.
With merely a hint of
apple cider vinegar
, Harter revamped her chili recipe and secured the victory. “I walked away with $25,000 thanks to apple cider vinegar. When you analyze the details, that’s an undeniable truth,” Harter explained afterward.
New York Times
,
Even though it might seem surprising, there’s a straightforward explanation for why apple cider vinegar is so effective in dishes such as Harter’s prize-winning chili: It introduces an acidic element.
Why Adding Apple Cider Vinegar Can Enhance Your Chili Experience
This does not imply, though, that Harter would have succeeded if she had opted for plain white vinegar instead. Apple cider vinegar was necessary due to its gentle yet intricate acidity, enhanced by delicate fruit and caramel undertones from fermented apples. Plain white vinegar offers only a direct sour and tart flavor without capturing the depth and intricacy provided by apple cider vinegar. In dishes such as chili, a smooth, vibrant acidity is desired to cut through the heaviness of various meats and beans, harmonizing other tastes while adding a zesty kick that enlivens the palate.
Harter’s technique can be applied to nearly any type of chili recipe. Prepare a pot of chili following your usual method, then add half a teaspoon of apple cider vinegar near the end of cooking. Taste it and gauge your preference. Gradually incorporate more apple cider vinegar, adding approximately half a teaspoon each time, tasting after each addition, until the seasoning aligns perfectly with your palate.
Make sure you don’t go too far with it. Remember, as the apple cider vinegar boils in the pot, additional flavors will keep developing. Moreover, Harter added just two teaspoons of apple cider vinegar to her big batch of chili, which contained three pounds of tri-tip.
It goes without saying that acidity plays a crucial role in enhancing numerous savory meals. Apple cider vinegar can add brightness and depth to an array of dishes beyond chili, such as noodle soups, beef stews, and veggie casseroles. Lately, I’ve improved ready-made soup using acidity. A splash of balsamic vinegar makes tomato soup significantly more delicious—a technique I picked up recently.
Gordon Ramsay
I haven’t included balsamic vinegar in my chili recipe so far, but I believe it could serve as a simple replacement for apple cider vinegar since they both come from fermented fruit sources. Balsamic vinegar specifically originates from fermented grapes.
Although none of us may become chili cook-off winners like Harter, we can still savor homemade chili with championship-caliber flavor. By adding a dash of apple cider vinegar, your upcoming batch of chili could turn out to be the finest you’ve ever created.
Read the initial article on
SofTech
