This week I'm getting even bolder and exploring a chili that's not only made with beans, but it's made withchile con carne
Next question: how to incorporate them. Canned chilies come pre-cooked, either roasted or more often steamed to remove the skins. Incorporating them into a dish is as simple as dumping and heating. With fresh chilies, I knew I'd have to soften them and concentrate their flavor somehow first., invariably have you chop the chilies and sauté them in a Dutch oven before deglazing with stock and simmering them down.
The flesh underneath gets nice and tender, while the skins char, infusing the rest of the chili with a rich, smoky flavor. If you want to be really hard core about it, you can char the chilies individually over an open gas flame or on top of a hot coal grill, but a broiler does the trick pretty nicely.
Wrapping them up in foil as soon as they come out from under the broiler also helps steam those skins off.As any chili-head will tell you, now comes the most frustrating part of roasting chilies: removing that skin. The easiest way is to just run the under water and the skins will slip right off.
Sautéing them in fat not only develops flavors in them by triggering chemical reactions to take place, but it also helps those flavors meld more fully into the dish.And once it was in, I strained the chicken stock into the mix as well, squeezing the skins to extract any last bits of flavor. You've probably heard that you aren't meant to salt your beans until they're done cooking. Doing so would cause their skins to toughen or perhaps the universe to implode in a bad way. This is not true. In fact, soaking the beans in salted water can have the opposite effect, helping them to soften more easily as they cook and become creamier.
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