As the cold weather sets in, a craving for hot chili is quite natural. While getting out of bed may be difficult, the thought of a hot chili dish no doubt gives you all the energy. While having chili, have you wondered whether it is a soup or a stew? While depending on chili, soup, or stew to warm up during the winter months, it may interest you to know the differences among them.
What Is Chili – A Soup Or Stew?
Chili is the short name of chili con came which comes in “chili with meat”. Chili is a spicy stew comprising chili peppers, beans, tomatoes, and ground meat. Chili comes without meat too, containing many kinds of vegetables in a tomato broth.
What is Soup?
Soup is hot liquid food. It comprises a combination of vegetables or meat, fish, chicken or vegetable stock, spices, and water. They boil the hot soup with solid ingredients to extract the flavor and create a broth. Soups are of many types, some are clear or creamy, spicy and plain, but all have more liquid. Soups are served in a soup bowl or cup. Soups eaten by special soups spoons.
The soups are lighter food and serve as starters before a meal.
What is a Stew?
A thick dish having pieces of vegetables and meat is a stew. The stew is made by simmering to make the ingredients soft and thick. The liquid is a broth like that of a soup but much more thick. Stews can be a veggie with only tomatoes and other vegetables. Stews receive variation by addition of noodles, mashed potato rice.
Stews are filling and can be a meal by itself. Chili is a stew having the thickness and containing tomatoes, meat or fish, beans, and vegetables to make it thick and saucy.
Why Should You Have Soups?
Soups and toast in the cold season are the best way to keep yourself warm. However, in restaurants, soups are served as a starter no matter what the season. Service with a bowl of soup means dinner is on the way. However, there is a lot more than waiting for the main dishes. The contents of the soup have many benefits.
1. Good for Health
If you can avoid the creamy, fatty soup, and ask for vegetables, you will get plenty of low-fat nutrition that is good for your health. With soups, you can benefit from the nutrients of vegetables like carrot, squash, parsnips, cauliflower, pumpkin, and all kinds of mushrooms available year-round. You can also use day-old or refrigerated vegetables with the same effect and taste. Tossing boiled vegetables in the boiling broth is equally fine. Therefore, you do not have to worry about having renewed supplies when you have a sudden plan to have soups. Soups made of chicken broth are healthier and often help patients recovering from cold.
2. Easy to Cook and Inexpensive
Soups are not expensive food. It is also easy to prepare on a stove or by using a pressure cooker in a quick time. In an instant pot, preparing your savory soup takes five minutes. Even with beef and chicken cubes, the soup is easy to make. The filling soup is quite a good meal with a sandwich or bread and salad.
3. Easy to Freeze and Preserve
Soups made before lunch and dinner stay well in freezers. You can keep a batch of soup in the freezer and consume it over the week without fear of becoming spoilt. You can have ready soup by heating after a hard day’s work.
4. Hydrating agents
Soups are excellent hydrating agents. In winter, when you drink less water, and become dehydrated, a bowl of soup is enough to make you hydrated. When hot, you may sweat and lose weight water. The liquid soup will keep you hydrated and get back to normal easily.
5. Soups Boost the Immune System
Soups are part of a diet to overcome the weakness in the body after the flu or cold. The nutrients in the soup from chicken, fish, and vegetables help make up the loss of immunity because of cold-related sickness. Besides the nutrients and minerals, the medicinal value of celery, onion, and garlic repair the body and boosts the immune system.
Why Should You Have Stew?
Stews contain many food items that contribute to the nutrition in a meal. We prefer stews as wholemeal food because:
- The nutrients of the elements remain intact.
- Tough meat becomes tender due to slow cooking.
- Cooking does not consume much fuel.
- The juices of the meat keep, and so are the nutrients.
- It is a complete food with minerals, vitamins, and fibers.
- Food is flavorful
The Art Of Making Stew
Stew is much thicker than soup. With a distinct concentration, the stew will give you the perfect texture and flavor. Here are some tips to allow you to make the best stew and charm your guests.
1. Use Homemade Stock
The best stew comes out when made at home with care. A homemade stew gets the amount of salt to your taste, the thickness and consistency of the broth that also matches with the age and leanness of the meat. You can also use the other ingredients of the right proportion to suit your taste.
2. Allow Time to Cook
The meat in the stew must be soft enough. The meat strands usually break down after simmering for two hours. The flavor of stew depends on the time of cooking. Relax and allow time for the meat to become soft. Never rush when you plan to make a stew that tastes good.
3. Select the Right Cut of Meat
The stew will taste best if the cut of meat is correct. Brisket and chuck roast are juicy and tender and enrich the stew.
4. Searing the Meat
Flavorful stew meat needs searing, which is a technique of baking, grilling, sauteing, or roasting the surface of the meat pieces. Cooking does searing at a high temperature to a level that the crust becomes brown. Searing caramelizes to meat to give it a distinct flavor. If you have a bulk of meat, you may have to sear in batches.
5. The Spices You Would Like to Use
Spices add to the flavor and taste of the stew. The various spices such as onion, garlic, ginger, coriander cardamom, cinnamon, turmeric, cumin, mustard seed, and sesame oil in different proportions add flavor and aesthetic value to the stew. However, you may pick and choose the spices to go with the ingredients and your taste.
6. Deglazing the Stew
The searing of the meat leaves brown bits of leftovers. De glazing or splashing water, wine, or apple juice to add to the stew creates a special flavor.
7. Thickening of the Stew
With simmering in low heat, the stew will lose a lot of water. However, to thicken it, you will need to add 1-2 Tbsp. of flour. To make it gluten-free, arrowroot or cornflower is the best. Stir well so that the flour does not form lumps.
Not all we have said about stew or chili is complete without a recipe to try out. Let us have a simple chili recipe to make at home.
Servings for 4
Time to cook 3 hours
- 1 lb. Stew beef, cut into 1-inch cubes
- 31/2 cup beef broth
- ¼ cup all-purpose flour
- 5 tsp. oil
- 2 Tsp red vinegar
- 1 cup red wine
- 2 carrots, 3 tomatoes, 1 small bunch of celery chopped into pieces
- ¼ cup red-cooked red beans
- 1 large onion, chopped
- 3 bay leaves
- ¼ tsp. ground pepper
- Salt to taste
- Take a large bowl and mix the flour, pepper, and little salt. Coat the dry pieces of beef with the mixture. In a large pan, heat the oil and add the beef pieces in batches. Cook to brown by turning all sides. Remove the beef pieces from the oil. It will take 5-6 minutes for each bunch of meat. Add oil as required for each bath.
- Add wine and vinegar to the pot. Loosen the brown pieces on the sides by scrapping with a flat wooden spoon. Add bay leaf and beef broth and the beef pieces. Boil for a few minutes and let it simmer in slow heat.
- Cover the pot and cook until the beef becomes tender. It will take about one and a half hours. Pour the beans and let them simmer for some more time. Add salt to taste.
- Add the carrot, tomato, celery, and onion and cover the pot. Let the vegetables cook for some time. The vegetables should not be overdone. Simmer for 15 to20 minutes.
- To make the stew thick, mix 2 Tbs. of flour or corn in water and pour it into the pot containing all the ingredients. Stir well so that it does not stick at the bottom of the pot.
- Pour in a serving bowl. Sprinkle with onion and serve hot.