I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours.
I just read
On Browning Ground Meat in Recipes | Serious Eats
which suggests only browning a portion of the meat before cooking the rest.
I understand about browning & flavors from the Maillard reaction.
My question is: Since I'm going to be simmering everything for several hours, do I need to cook the rest of the meat before mixing with everything else? Should I?
Update: Wish I could mark all the answers as accepted! Mouth feel
is something that I hadn't considered in thinking about cooking the meat before simmering.
FYI, I'm using a combo of chopped chuck & Italian sausage. My current plans are to brown one side of the chuck, and cook/drain the sausage, reserving the fat for a roux as suggested by @CosCallis
Best Answer
What do you mean by "need"?
In fact, some cuisines don't generally brown meats before boiling or poaching them, and still have outstanding outcomes--I am thinking of Tex/Mex taco fillings (not the ground beef kind, for example).
Now, as to should? Personal preference. I would choose to because I like the beefy flavors browning brings to the table.
Kenji Alt is now recommending just browning one side well, and then beginning the stew or braise, which I think is a very reasonable compromise. See his Carne Adovada article for discussion on this. This is the article that lead to his thoughts on browning ground beef that you cited.
. . .
On re-reading your question, I wonder if you are implying that you are using ground meat. Since you said stew, I was assuming the meat was not ground.
If you are using ground meat, as in chili, which is essentially a ground beef and chili stew, you still have options.
Browning will lead to more flavor, but require longer stewing to have a fully tender mouthfeel, as the browning will initially make the meat tough.
Just cooking through (greying, as it were) will lead to a firmer mouth feel than beginning the stew with raw ground meat, which leads to a soft, silky type of texture, almost. This is actually traditional in some Cincinnati Chili recipes.