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Tags:how to chop onions for chili,monkey see,firehouse chili,monkeysee,spicy chili,tom papoutsis
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Okay, next we’re going to go to our onions. We’ve got three of these huge sweet onions, but what we’re going to do I’m going to show you a quick basic simple way. We’re going to cut the ends off here, move these up into here. We get some of that out there. I like to take my onions, slice it down the middle, and then it makes it easier to take the peel off. Just kind to take off all the outer skin, that’s kind of dry. You can see difference how yellow that is and then once we get into the center here it starts to a little more white. That’s where we want to be, so you’ve got to loose about one or two layers typically of the onion.
Okay, so we’re going to peel this back. The way I learned to do onions was the way my grandmother used to do it. And this little woman used to take and she would slice all this onions down, not all the way through, but she would slice it down like that and then take. And what I do is I come through and I don’t go all the way back, I’m staying right here and I kind of cut it like that. And this is going to dice very easily, because I’m going to take my fingers and hold that all together. I’m going to come straight down through, and when it’s done, you’re going to see these are real nice little pieces of diced onion. And when we get down to that point where we stop, we have this, I just flip it over and we’re just going to chop it just like that.
And we’re going to do that with all of our onions, and that will give us a nice chop. Don’t be too concerned about making your onions really tiny small, this is chili, okay, it’s not rocket science. I call it kitchen chemistry but this is chili and we want some big pieces in there. Okay, there’s our onion, we’re going to go ahead and do that one little bit later.