Mire Poix trying to understand

I might be totally off here, but I don't think a mirepoix is going to add much for chili. The aromatics have a gentle flavor that will get lost in chili.

 

My gut reaction is to agree with you, Tyler. But, if you think about it, we use it in gumbo; and that has pretty bold flavors too.

Quetex, were it me I'd reserve the dried mp for soups and the like, where their flavors will make a contribution.

 

That's true. But, gumbo get it's strong flavors from a combination of a lot of less assertive flavors. Plus, we cut out the carrot and substitute green bell pepper. I think it's the carrot that's throwing me off. And chili contains so many spices, I think it might get lost. Maybe it's worth a try though.

 

Don't want to hijak this with a discussion of the purpose and nature of aromatics. But the only difference between a mirepoix and the trinity is that the carrots bring some sweetness to the mix. Other than that they serve the same function.

My underlaying feeling is that including the dried mp in a chili won't hurt; but it likely won't contribute much either.

 

Just out of curiousity, what do you currently do when making chili in regards to aromatics? Do you start with sweating onions or other vegetables, or add them later, or omit them altogether?

 

The only aromatics I use in chili are onions and garlic, both of which get cooked first until they just show some color. The meat is then seared in the same pot with them, drained if necessary, and then I go on from there.

But I know lots of people who add them afterwards, just dropping them raw into the cookpot.

Personally, I see no need for celery, carrots, or peppers (that is, sweet peppers) in a chili.

 

KY, I do the same, except I also use bell pepper and some hot peppers (usually either jalepenos, serranos, or anaheims, or combination thereof).

I'm curious what the OP does.

 

By all means, give it a try and let us know how it works. I have heard of some crazy additions to chili, including coconut milk, mangos, and peaches.

 

Mirepoix:

People making chili usually start with one sort of sofrito or another, even if that's only sweated onions and garlic.  I can kind of see the point of using mirepoix or the trinity in chili for flavor, but wouldn't want to see chunks -- not even small chunks -- of celery or carrot in the bowl; pepper or onion wouldn't be quite as bad, but they aren't selling points either.  Whatever.  That problem can be solved at the stock level, or by mincing very fine (as with a food processor).

What I can't see at all is the point of using dehydrated (?!) mirepoix.  

Origins:

It's certainly not scholarship, more of a feeling... But the relationship between a Texas style "red" and mundane, Mexican chili colorado are so close, it seems pretty clear to me that the former is just a variation of the latter.  How it moved it's way into mainstream American cuisine -- through the Chili Queens or in some other way -- is another question. 

No beans in my chili please,

BDL

 

I guess I'm the outlier on this one. I always put beans in chili.

 

 

Before the argument ranges it's important that your orientation be stated.

BDL is a former competitor, for instance, and that colors his viewpoint. In competition chile only the sauce (gravy) and meat can be discerned. So, as he indicates, the sofrito should be run through a blender or food processor. That way it is assured of melting into the sauce with no lumps, bumps, or pieces. It's presence should appeal merely as flavor.

On the other hand, if you're making it for yourself, who cares what you include? If you want to bite into a piece of onion, then rough chop them. If you like beans, add 'em. If not, not. Similarly, on the circuit, chop meat will no longer make it---competitors dice their meat finely instead (which amuses me, because I've always maintained that the meat should be shredded, and came under fire for it when chop meat was the competitive standard). But if you like chop meat, or shredded meat, then that's the route to follow.

What I can't see at all is the point of using dehydrated (?!) mirepoix.  

Frankly, that was my reaction too. Just didn't want to obfuscate the issue further.

 

a mire poix is the "base".  it's a subtle layer in some places and a delicious bite in others. This isn't roasted garlic or caramelized onions it does not take hours to get this flavour. it's just a boost in flavor, although a subtle one.