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(TwinCities.com)   For the first time in its 46 year history, the Int'l Chili Society is allowing beans in The World Chili Cook-off. Do not fear the winds of change, my friends   (twincities.com) divider line 180
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3835 clicks; posted to Main » on 30 Sep 2012 at 8:37 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-30 12:14:25 PM  

ZeroCorpse: Coney sauce should be slightly sweet, slightly tangy, and have no extra stuff in it: Finely-ground beef, tomato sauce, molasses or brown sugar, and MAYBE refried bean paste for thickness is the most common base recipe. Onions are added AFTERWARD, on top of the sauce. No sense in putting onions in the sauce when you're going to put onions on your coney dog. Good coney sauce should be a runny paste.

Chili dogs are quite simple: Make chili without beans, pour it on top of your hot dog.

People outside of Michigan get all confused, thinking they're both the same thing. THEY ARE NOT.


Fine, if you want to argue that "hot dog chili" and "Coney sauce" are different things, ok, maybe they are, at least in Michigan.

But you still have to find a name for "hot dog chili" other than "hot dog chili" because IT IS NOT CHILI.

You can call it "mdukubufo" for all I care, so long as you don't call it "chili."
 
2012-09-30 12:19:13 PM  

Sudo_Make_Me_A_Sandwich: vudukungfu: Then it got weird. Chocolate chips and beer weird.

I saute peppers and onions for my chili and then deglaze the pan with pale ale, and then near the end of the cooking I add a bit of dutch-processed cocoa powder to give it a sort of mole flavor. Everyone that tries it loves it.


I just add a heaping tablespoon of mole paste. I've never made any two batches alike; I've used whiskey, coffee, cocoa, beer, adobo sauce, brown sugar, various salsas, and so on, but they always start with a combo of cubed beef and pork (grilled/smoked if possible), fresh chiles (hopefully roasted), and a tomato base. The only constant is that there are to be no beans. When you put beans in, it stops being chili and becomes soup.
 
2012-09-30 12:20:47 PM  
What is wrong with you people?

Chili has beans. Period.

If it doesn't have beans, it's not real chili, it's just a hot dog sauce. Tomatoes are optional, but beans are mandatory.
 
2012-09-30 12:38:45 PM  

LawrencePerson: "Chili with beans" makes as much sense as "kosher ham."


You sound Texan.
 
2012-09-30 12:52:09 PM  
I'm here to piss you all off... Chili should have beef and beans.

Seriously, what other meat would you be putting in chili? Fish? Whale?
 
2012-09-30 12:56:56 PM  

fzumrk: A chili thread, yeah!
[i50.tinypic.com image 369x252]


Piker. Go for a five-way, or go home.

4.bp.blogspot.com

Not a big fan of Texas-style chili......but I love my 'Chicago' style (dark red kidney beans, ground beef, onions, seasoning....and no pasta) Cook it for 6+ hours, and it's pure heaven.

Don't think of Skyline as 'real' chili, but it's still good. If you haven't tried it, grab some with an ice cold local beer. It's heaven for
 
2012-09-30 12:58:01 PM  
I've lived in Texas my whole life. The first time heard that Texas chili doesn't have beans was on Top Chef Texas. I guess I've been eating and making it wrong my entire life.

/likes lots of kidney beans in chili
//won't eat it otherwise
 
2012-09-30 12:58:26 PM  

stonent: I'm here to piss you all off... Chili should have beef and beans.

Seriously, what other meat would you be putting in chili? Fish? Whale?


Don't tempt the Norwegians. I live with two of 'em and it would not surprise me if they put fish or whale in chili. Probably seal, too.
 
2012-09-30 01:19:59 PM  
As mentioned up-thread... Chili only has beans if you're too poor to get enough meat. That or you're a phony herbivore.

Texas Law:
Exceptions to the 'beans are for teh poors' rule is when you are making a very large quantity for folks you only give half-a-shiat about.

Also, I'm ashamed that no one has mentioned cornbread. Chili without cornbread on the side is not chili, it's Mexican soup.
 
2012-09-30 01:21:22 PM  
For the record, if I was making a pot of chili for you Farkers, it would be mostly beans, and the density would be approximately 4oz per TBSP.
 
2012-09-30 01:34:33 PM  
Surprised no one posted this yet:


Thursday, January 08, 2009
Yankee Judging a Texas Chili Cook-off
Please note, Judge #3 was an inexperienced Chili taster named Frank, who was visiting from Boston.

Frank: 'Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing right there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge #3.

Here are the scorecard notes from the event:

CHILI # 1 - MIKE'S MANIAC MONSTER CHILI

Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.

CHILI # 2 - AUSTIN'S AFTERBURNER CHILI

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Warning! Danger! Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who
wanted to give me the Heimlich maneuver. They had to rush in more beer
when they saw the look on my face.

CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI

Judge # 1 -- Excellent firehouse chili. Great kick.
Judge # 2 -- A bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now. Get
me more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting shiat-faced from
all of the beer.

CHILI # 4 - BUBBA'S BLACK MAGIC

Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. biatch is starting to look HOT ... just like this nuclear waste I'm eating! Is chili an aphrodisiac?

CHILI # 5 - LISA'S LEGAL LIP REMOVER

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili may have given me permanent brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.

CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except for Sally. Can't feel my lips OR my face anymore. I need to wipe my ass with a snow cone.

CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about judge number 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot.. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted when we started tasting some really hot chili?

Judge # 3 - No Report.
 
2012-09-30 01:36:08 PM  
Psycoholic_Slag's Chili

1.5 lbs ground beef
.5 lb bacon diced
1 large onion diced
1 bulb garlic minced
small handful cilantro chopped
1 large tbl spn chipotle paste (small can chipotle peppers in adobo sauce blended smooth)
1 large tbl spn chili powder
1 tbl spn cumin
1/2 tbl spn oregano
1 small can tomato past
1 large can diced tomatoes
1 15oz can kidney beans (drained)
1 15oz can black beans (drained)
2 15oz can pinto beans (drained)
1 bottle of beer (what ever you have)
6 or 7 dashes of worcestershire sauce
salt & pepper to taste

I don't measure the seasonings so it is an estimate.

Sauté the bacon until the fat is rendered.
Add the onions and cook until translucent.
Add garlic and cook about 1 minute or so.
Add ground beef and cook until browned.
Add chipotle, chili powder, cumin, oregano and cook about 2 minutes to get the flavors blended.
Add tomato paste and cook about 1 minute.
Add diced tomatoes, beans, beer and worcestershire sauce, salt and pepper.
Low simmer about 45 minutes stirring ocassionaly. At this point I taste for salt and add if needed.
Remove from heat and stir in chopped cilantro.

TA DA!
 
2012-09-30 01:38:30 PM  
For the first time in its 46 year history, the Int'l Chili Society is allowing beans in The World Chili Cook-off. Do not fear the winds of change, my friends

What? Is international too many syllables for you to type out subby?
 
2012-09-30 01:40:56 PM  
Came to say that ALL one pot meals should contain a protein, a carbohydrate, and a veg.

Those who serve meals without all three components are not chefs nor should they be in a "competition".
 
2012-09-30 01:46:13 PM  

stonent: I'm here to piss you all off... Chili should have beef and beans.

Seriously, what other meat would you be putting in chili? Fish? Whale?


Bacon.
 
2012-09-30 01:48:33 PM  
I'm a bit late to this party, but for the fun of it:

Beanless chili : I like gravy just as much as the next guy, even if it's a biatchunky. Seems odd to make a plate of gravy a meal, but hey, I guess that's why everything's 'bigger in texas'? Note: The fact that you eat a bowl of gravy as a meal is yet one more reason why people from other states mock texans.

Beaned chili: Isn't this what chili actually is? Better on a cold day. Need separate pile of optional raw onions and diced cheddar - maybe cold sour cream if it's campfire-pot hot.

Coney dog: Looks like diarrhea, smells like it too. Usually comes in 5 gallon vats. Barely fit to be cafeteria food. Makes McDonalds look both healthy and flavorful. Also, sugary; may as well just put ketchup on your hot dog, you child.

Cincinnati chili: Hey, we all make spaghetti sauce in different ways, but I don't know that just calling it 'chili' qualifies it as such. I once put diced chicken with chili pepper and olives on pasta with a red sauce - but I didn't call it 'chili'.  Also, cocoa is not bad in many dishes, as long as it's not overpowering. Takes the alkaline edge off tomatoes.

Last, and most important: Regardless of how you make your chili, no chili can be perfect unless the weather is at least 20 below, and you've been outside long enough that the exposed flesh has stopped stinging and has made peace with the cold.. until you get warm and it stings again. Having moved from Chicago, IL, to Austin, TX, I pity the fact that many Texans may never have a really good bowl of chili.

When it comes to chili, there's nothing better than a steaming hot bowl of meaty chili after a hard day of shoveling packed snow in biting winds. You want it thick too, so it sticks to the spoon, no watery, beanless sauce. You need something hearty to fill you up. Your can wrap your cold hands around the hot bowl and just absorb the essence before you take your first spoonful, and let the warmth radiate out from your stomach. You can just sit back and let your muscles relax, watching the snow fall outside on a quieted world, knowing you get to do it all again tomorrow - but not right now.

Aww yeah.

On the other hand, last xmas, it was like .. what, 85F in austin? *Sighs*
 
2012-09-30 01:54:22 PM  

stonent: I'm here to piss you all off... Chili should have beef and beans.

Seriously, what other meat would you be putting in chili? Fish? Whale?


I make mine with ground turkey. It's awesome.
 
2012-09-30 01:59:46 PM  
 
2012-09-30 02:23:00 PM  

Benjimin_Dover: What is the point of a contest of chili makers if they have to use the exact same list of ingredients? Are they competing on who can come up with the best proportions of those ingredients?


blog.deeperquestions.com
 
2012-09-30 02:25:37 PM  
TOMATO SOUP WITH MEAT ISN'T CHILI!

...well, it would be about that time for this if it were a pizza thread...
 
2012-09-30 02:27:33 PM  

theorellior: As with pizza or barbecue, I'm okay with many variations on the same basic theme. Chili is good with or without beans, but I do prefer beans.


Oh, so you like to cook your meat until it could be used as a bad kid's Christmas stocking stuffer, so that the nasty sauce you put on it makes it taste better by comparison?
 
2012-09-30 02:27:44 PM  
West Virginia? From all the huffing and puffing one always hears about chili I thought this competition would be held in the land of steers and queers. Go figure.
 
2012-09-30 02:30:50 PM  

KrispyKritter: West Virginia? From all the huffing and puffing one always hears about chili I thought this competition would be held in the land of steers and queers. Go figure.


NEW YORK CITY!??


www.andyellwood.com
 
2012-09-30 02:31:07 PM  

quietwalker: I'm a bit late to this party, but for the fun of it:
[snip]
Last, and most important: Regardless of how you make your chili, no chili can be perfect unless the weather is at least 20 below, and you've been outside long enough that the exposed flesh has stopped stinging and has made peace with the cold.. until you get warm and it stings again. Having moved from Chicago, IL, to Austin, TX, I pity the fact that many Texans may never have a really good bowl of chili.

When it comes to chili, there's nothing better than a steaming hot bowl of meaty chili after a hard day of shoveling packed snow in biting winds. You want it thick too, so it sticks to the spoon, no watery, beanless sauce. You need something hearty to fill you up. Your can wrap your cold hands around the hot bowl and just absorb the essence before you take your first spoonful, and let the warmth radiate out from your stomach. ...


Damnit. You made me hungry, and it's only down to the low 50's. Now I either have to explain to my wife why I just spent the last half hour lying down in the big freezer in the garage or wait until the middle of November.

Chilli and Beer are culinary opposites. Beer is only good in the summer after push-mowing an acre of grass- and it can't be one of those chunky beers like a Guiness or Boddingtons. Give me a nice watery pilsner- ice cold right from the bottle- on a hot day when sweat is pouring off my brow. Pure Heaven. Otherwise, it's not worth the trouble of drinking it. Chilli is just the opposite- if your core temperature isn't a tenth of a degree from a hypothermia induced coma, there's really no point in it. Oh, both might be mildly satisfying in their own right- but once you've experienced them in their true restorative glory, you'll never want to "just eat chilli" or "just drink a beer" again. It's simply not the same.
 
2012-09-30 02:31:16 PM  

buckler: I just add a heaping tablespoon of mole paste.


Ok, I just have to know: what kind of sauce paste?


And really, who puts beans in chile, and who spells it chili?

Finally, BBQ FTW!
 
2012-09-30 02:33:56 PM  
I have an outrage

that I've not attended this yet
 
2012-09-30 02:43:38 PM  
1 lb ground beef
1 lb ground pork sausage
10 andouille sausage, cut until each slice is about 1 inch thick
3 cups pinto beans
3 cups kidney beans
6 celery stalks diced
15-20 tomatoes diced
10 tomatoes quartered
2 Red peppers sliced then roasted on medium heat in cast iron skillet
1 yellow onion diced then roasted on medium heat in cast iron skillet
4 garlic cloves pressed
2 cups apple cider vinegar
2 habanero finely diced
3 tablespoons chili powder
1/8 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

Cut all your tomatoes in half. Using a spoon scoop out the gooey inside, then rinse them under cool water until all the grit is gone. Add those into a large crock pot with the beans, spices, habanero, garlic and vinegar and cover on high heat while you are preparing everything else.

In large skillet cook ground beef and ground sausage, drain fat and add to chili.

In large cast iron skillet cook the andouille sausage and set aside
In the same skillet cook your onions and red peppers until softened and have grill marks on them and set aside.

Turn the heat on the chili to low and let cook 4 hours.
Now that the sausage has cooled cut each one into 5 slices, add peppers, onions and celery and finish cooking for 1/2 hour in the crock pot.

The reason you add those ingredients last is you want each bite of chili to be exciting with different flavors and textures.
 
2012-09-30 02:44:51 PM  

Yoyo: buckler: I just add a heaping tablespoon of mole paste.

Ok, I just have to know: what kind of sauce paste?


And really, who puts beans in chile, and who spells it chili?

Finally, BBQ FTW!


In the fridge now is Doña Maria molé poblano paste. You can generally find it in the ethnic aisle (maybe not that brand, but any molé poblano paste should do. It adds a cocoa-ish, earthy kick, as it's made with chocolate, chiles, ground pumpkin and sesame seed, plus a bunch of other things. It's not sweet, especially, but it rounds out the flavor nicely. It's also great for its most popular and traditional use, too: either stwing chicken in it, or pouring the sauce over shredded chicken.
 
2012-09-30 02:49:35 PM  
If we're posting recipes:
1 lb. pork sausage
1 lb. diced potatoes
1 lb. chopped green chile
1 bulb minced garlic
water
Cook sausage in a large pot. Remove and set aside. Add water and potatoes to pot and boil until cooked. Return sausage and add chile and garlic to pot. Simmer.
 
2012-09-30 03:00:24 PM  
Real chili is made from shredded chuck with no damn whistle berries.

As a courtesy however, you may consider boosting gaseous production in proportion to the capsaisin concentration to promote a clean blast through which reduces collateral afterburn, as such some beans and the mainly the juice they came in are recommended.
 
2012-09-30 03:16:28 PM  
I put beans in my chili because I like the taste and the texture they add to it. It's as simple as that.
 
2012-09-30 03:54:59 PM  
There is chili.
And there is chili with beans.

English is rather simple in this respect.
 
2012-09-30 04:05:33 PM  

Yoyo: buckler: I just add a heaping tablespoon of mole paste.

Ok, I just have to know: what kind of sauce paste?


And really, who puts beans in chile, and who spells it chili?

Finally, BBQ FTW!


People who know that a "chili" is a blend, either the dish that is the subject of discussion in this thread or a seasoning blend, aka "chili powder". A "chile" is a spicy type of pepper related to berries and can be purchased freshed, dried, as flakes or as a "chile powder", which is not a blend or mix, only one type of chile. Chile in some form is always included in chili but they are not the same thing.
 
2012-09-30 04:09:55 PM  
Am I seriously in before Big Bang Theory?
 
2012-09-30 04:42:18 PM  
Chili does not have beans in it, period. The addition of beans to chili is a way to make it less expensive.

I'll put it another way, saying chili with beans added is still chili would be like saying cereal made with water instead of milk is still cereal. It isn't. You can choose to call it cereal if you like, but it's just a soggy bowl of corn meal. If you prefer it that way, fine, but don't call it a bowl of cereal, because it isn't. It's corn mush. That's it, if you take chili and add beans, you end with with bean mush, not chili.

Similarly, you can make an heirloom tomato bisque, but if you then stretch it by adding an equal volume of ketchup, it is no longer an heirloom tomato bisque. I don't know what it is, and you may love the resulting concoction, but it isn't what you claim it is if you call it heirloom tomato bisque.

/You're welcome
 
2012-09-30 04:46:52 PM  

EngineerBoy: Chili does not have beans in it, period. The addition of beans to chili is a way to make it less expensive.

I'll put it another way, saying chili with beans added is still chili would be like saying cereal made with water instead of milk is still cereal. It isn't. You can choose to call it cereal if you like, but it's just a soggy bowl of corn meal. If you prefer it that way, fine, but don't call it a bowl of cereal, because it isn't. It's corn mush. That's it, if you take chili and add beans, you end with with bean mush, not chili.

Similarly, you can make an heirloom tomato bisque, but if you then stretch it by adding an equal volume of ketchup, it is no longer an heirloom tomato bisque. I don't know what it is, and you may love the resulting concoction, but it isn't what you claim it is if you call it heirloom tomato bisque.

/You're welcome


Pet peeve here, you can't actually make a bisque without shellfish. You just have a nicer and creamier version of tomato soup.
 
2012-09-30 05:20:09 PM  
who cares if you like beans in your chili/chile or not. just get to posting your recipes & let us decide if it's good or not. thanks to those 4 or so people who did post recipes.
 
2012-09-30 05:23:00 PM  
I didn't know about chili verde until this thread got me looking at chili recipes; I know what I'm doing next weekend!
 
2012-09-30 05:49:01 PM  
got this recipe from the chew. came out good.

Chili con Carla

Ingredients
6 Large Dried Ancho Chiles
1 1/4 pound Onions (chopped)
1 5-pound flat-cut Beef Brisket (cut into 2 1/2- to 3-inch cubes)
Coarse Kosher Salt
6 large Garlic Cloves (peeled)
2 tablespoon Chili Powder
2 teaspoon Cumin Seeds
1 teaspoon Ground Coriander
1 1/2 teaspoon Coarse Kosher Salt
1 3/4 cup Fire roasted diced Tomatoes with Green Chiles
1 12 ounce Bottle Mexican Beer
1 7-ounce can Roasted Green Chiles (diced)
4 ounce Dark Chocolate (chopped)

Garnishes: Sliced Red Onion, Avocado (diced), Monterey Jack Cheese (grated), Tortillas, Cilantro, Sour cream

Directions
Place chiles in medium bowl. Pour enough boiling water over to cover and soak the chiles for about 4 hours, or until they are soft.
Preheat oven to 350F.
In a large, ovenproof dutch oven over medium-high heat add the onion and cook until translucent. Season the brisket liberally with salt and pepper. Add this to the pot and toss to coat with fat.
Drain the chiles, pour 1 cup of the soaking liquid along with the chiles into a blender along with the garlic, cumin seeds, coriander and salt. Blend until pureed, then add to chili along with tomatoes, beer, green chiles chili powder, and chocolate.
Stir and bring to a simmer, cover, and transfer to oven. Cook for two hours, and then remove lid and continue to cook 45 minutes - until brisket is almost tender, skimming the fat from the surface and adding water if necessary to keep brisket submerged. Cook an additional 45 minutes, until meat is tender.
To serve, spoon into bowls and top with desired garnishes.
 
2012-09-30 05:51:33 PM  
so anybody have a good cornbread recipe to go with some chili?
 
2012-09-30 06:16:05 PM  

theodopolis13: so anybody have a good cornbread recipe to go with some chili?


I use jiffy, but fry bacon and use a little bit of grease in the batter, cook in cast iron skillet then during the last couple minutes top with shredded cheddar and the crumbled bacon
 
2012-09-30 06:19:42 PM  

theodopolis13: so anybody have a good cornbread recipe to go with some chili?


Here's what I created a couple of weeks ago:
img.photobucket.com

PoundofBacon Cheesy Jalapeno Cornbread
1) Cook a full pound of bacon
2) Try not to eat all the bacon
3) Mix corn bread ingredients - add chunks of chedder cheese, chopped jalapenos and pieces of bacon (I broke bacon into mostly large chunks but made bits out of any really crunchy parts)
4) Bake & enjoy!
 
2012-09-30 06:23:52 PM  

orclover: So its a bean cook off? Are they having the Chili cook off somewhere else? Did they remember to change the name? DNRTA.

/if you add beans, you are now making beans. Blows yer mind doesnt it?


So if somebody was making beans and then threw in meat he would be making chili. Works both ways.
 
2012-09-30 06:43:47 PM  

EngineerBoy: Chili does not have beans in it, period. The addition of beans to chili is a way to make it less expensive.

I'll put it another way, saying chili with beans added is still chili would be like saying cereal made with water instead of milk is still cereal. It isn't. You can choose to call it cereal if you like, but it's just a soggy bowl of corn meal. If you prefer it that way, fine, but don't call it a bowl of cereal, because it isn't. It's corn mush. That's it, if you take chili and add beans, you end with with bean mush, not chili.

Similarly, you can make an heirloom tomato bisque, but if you then stretch it by adding an equal volume of ketchup, it is no longer an heirloom tomato bisque. I don't know what it is, and you may love the resulting concoction, but it isn't what you claim it is if you call it heirloom tomato bisque.

/You're welcome


Bad analogy. Nobody here is talking about replacing meat with beans. The beans are an addition.

A better analogy would to be take a bowl of cereal made with wheat flakes and milk. It's called cereal. Probably Wheaties as the specific kind. Then you take the same bowl of cereal and add raisins to it. Is it still cereal? Yes. It's specific kind changes to probably raisin bran but it is still cereal.
 
2012-09-30 06:48:58 PM  

theodopolis13: so anybody have a good cornbread recipe to go with some chili?


My favorite cornbread recipe

Green Chile Cheese Cornbread

1/2 C butter, room temperature
1/2 C (or less) sugar
4 eggs
4 oz. mild green chiles, seeded and chopped (I use a 4-oz can)
1 lb. creamed corn (I use a 15 oz can)
1 C (3 oz) grated cheddar cheese
1 C flour
1 C yellow cornmeal
4 tsp. baking powder
1/2 tsp. salt

Grease and flour a 9×13-inch baking pan. Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in chiles, cheese, and corn.

Combine dry ingredients; add to corn mixture, blend well.

Bake in 300F oven until golden brown and it begins to pull away from the sides of the pan (about 55 minutes).
 
2012-09-30 06:53:45 PM  

theodopolis13: so anybody have a good cornbread recipe to go with some chili?


Box of jiffy, 2-3 jalapenos, seeded and diced.
 
2012-09-30 06:57:40 PM  
1 lb hot breakfast sausage (Bob Evans, Jimmy Dean, Old Folks, etc)
1 lb bacon
1 large onion (red or vidalia)
3 pack of bell peppers most groceries have (red, orange, yellow)
hot peppers as desired (at least a few jalapenos. Add serranos or habaneros if you like heat)
3-4 garlic cloves, pressed
1 can Rotels hot diced tomatoes
1 can regular/other diced tomatoes
1 lg can tomato sauce
1 lg can hot chili beans
1 can chipotle peppers in adobo sauce (slice the peppers up)
Either 1/2 cup dried black beans (preferred) or 1 can black beans
Either 1/2 cup dried garbanzo beans (preferred) or 1 can garbanzo beans
2-3 bottles dark beer (I like Negra Modela)
Chili powder, cumin, and "italian mix" spices
salt, pepper
olive oil
optional, 3-4 dried chili peppers (I get them from the asian or latin markets)

If using dried beans, pressure cooker is preferred: Boil dried beans (with dried chilis, optional, but gives the beans a nice heat of their own) for about half an hour, then put them into the pressure cooker according to directions (usually about 25-30 minutes).
Add all canned ingredients into large pot at medium heat (including pressure cooked beans if you used dry). The chipotle peppers are canned whole, so you'll have to dump them onto your cutting board and slice them up. Use the beer to thin the mixture out to desired consistency. Add spices and
a splash of vinegar.
I like a metric shiat-ton of both chili powder and cumin (ok, at least a couple tablespoons), and I'd say 2 teaspoons of the italian mix.
Adjust this to your own liking, along with salt and pepper. Mince garlic in a press and add to the pot.

Check and stir the mixture periodically throughout this process. Add more beer if needed to keep it at the desired thickness at any time.

While that is stewing, cut all peppers and onions, mix them together in a large bowl. Heat up some olive oil in a large pan or wok and dump this mixture into it, put a lid on it. We're not going to mix or stir this, but let it cook as is for a bit. The end result will be that the stuff on the bottom will
be starting to carmelize, the stuff on the top will be just a bit steamed. Add it all to the pot at this point.

Cut the bacon into small pieces, and almost fully cook both it and the sausage before adding to the pot. We should have brought the temp down to low by now to just simmer the chili. We can keep it at simmer for another hour at least.
If you used as much cumin as me, it might be slightly bitter. Just add a little sugar if needed to offset this.
It's good to eat at this point, but chili always tastes best the next day, once the ingredients have had some time to get to know each other.
 
2012-09-30 07:38:43 PM  

dryknife: Nobody Knows More About Chili Than I Do

/Obligatory


The essay that started the whole chili cookoff phenomenon.

H. Allen Smith is may favorite humorist. Unfortunately he's all but forgotten today. It's a shame.

For chiliheads, I recommend his book, The Great Chili Confrontation. It relates how the orginal article lead to some good natured taunting and bravado between Smith and Wick Fowler, and how it all culminated in the very first chili cookoff.
ecx.images-amazon.com
 
2012-09-30 08:32:52 PM  

Benjimin_Dover: orclover: So its a bean cook off? Are they having the Chili cook off somewhere else? Did they remember to change the name? DNRTA.

/if you add beans, you are now making beans. Blows yer mind doesnt it?

So if somebody was making beans and then threw in meat he would be making chili. Works both ways.


Sure, if you threw out the beans and then used the same pot to start cooking chili in, its not rocket science.
 
2012-09-30 08:35:23 PM  
I cannot believe how many seemingly sane, rational people believe that you can have chili without beans.

I didn't know that so many supported communism, terrorism, and hated puppies and freedom.
 
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