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Home Cooking 13

Cooking with Chili Grease ... who would've thunk it!

ipsedixit | Jan 31, 201101:44 PM

You know that orangy-greasy layer that forms and sort of hardens like cold molten lava on your pot of chili after a night in the fridge?

Yes, that orange layer of greasy goodness.

What, if anything, do you do with it?

Do you just sort of leave it be and let it reconstitute with the chili when you heat it up?

Do you skim and (gasp!) throw it out?

Or, do you skim, reserve and cook with it?

That's what I did over the weekend. That is, skimmed, reserved and put it to proper use.

I had finally saved enough of this brownish-orangish artery clogging molten lava and used it to make one of the best cornbreads to ever take form in my cast iron skillet.

This is grease like no other. It's sharper and more complex than just your regular bacon grease, or chicken grease, or whatever animal grease you can think of.

Why? It's got all the perfect Franken-DNA created by the fat rendered slowly from the beef that's been mixed with the cooking oil and the oil-grease-fat combo from the Spanish chorizo (which I always now use in my chili).

Only problem? It's so damn hard to come by. I'm almost tempted nowadays just to make a huge pot of chili, cool, skim, reheat, cool, skim, and repeat ad naseum until I've wrung out every bit of Chili Grease goodness.

Anyone wanna come over for some "fat-free chili"?


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