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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
    More: Interesting, ICs  
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3832 clicks; posted to Main » on 30 Sep 2012 at 8:37 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-30 04:07:58 AM
What's the point of chili without beans?
 
2012-09-30 04:38:30 AM
Chili don't need no beans.
 
2012-09-30 04:47:46 AM
Chili without beans is just stewed meat.
Are they allowing vegetarian chili as well?

/dnrtfa
 
2012-09-30 04:49:44 AM
I dont understand chili without beans. Sounds like meat sauce.....
 
2012-09-30 05:05:52 AM
The original chili recipe was dried peppers and venison because the men exploring the continent, the Spanish, were out for LONG expeditions and it's easier to carry a bag of dried peppers and look for deer than it is to carry as much food as you actually need.

In Texas, they like to INSIST that you don't use beans in the chili. But then they use beef instead. Might as well add skittles at that point of authenticity.
 
2012-09-30 05:29:34 AM
I plan to come back to this thread later hoping to see some kick ass Farker chili recipes.
 
2012-09-30 05:48:51 AM

Death Eats a Cracker: I plan to come back to this thread later hoping to see some kick ass Farker chili recipes.


My wifes secret ingrediant -shh, dont tell- bacon.

But you have to cook it first before you put it in the chili. A coworker misunderstood me on that previously and ruined his chili.
 
2012-09-30 07:14:53 AM
Chili with beans... the way your preferred deity intended it to be.

TAKE THAT, MEAT SOUP LOVERS!
 
2012-09-30 07:48:24 AM

Frederick: Death Eats a Cracker: I plan to come back to this thread later hoping to see some kick ass Farker chili recipes.

My wifes secret ingrediant -shh, dont tell- bacon.

But you have to cook it first before you put it in the chili. A coworker misunderstood me on that previously and ruined his chili.


I'm embarrassed that I never thought to use bacon in my chili. About how many slices for a 5 quart crock pot?
 
NFA [TotalFark]
2012-09-30 07:56:43 AM

Frederick: I dont understand chili without beans. Sounds like meat sauce.....


What? Haven't you ever eaten spaghetti without pasta?



/me neither
 
2012-09-30 08:40:12 AM
I make a nice Texas Red without beans for competitions. For personal consumption though I prefer adding pinto beans. Not kidney.

Another tip: Add a can of refried beans to a loose chili. Tightens it up and really adds some body.
 
2012-09-30 08:45:16 AM
farm3.staticflickr.com
 
2012-09-30 08:45:25 AM

Equilibrist: Another tip: Add a can of refried beans to a loose chili. Tightens it up and really adds some body.


That works for loose stools, too.
 
2012-09-30 08:45:48 AM

Frederick: My wifes secret ingrediant -shh, dont tell- bacon.


If you plan on leaving her anytime soon, call me!
 
2012-09-30 08:46:13 AM

SuperSeriousMan: [farm3.staticflickr.com image 450x352]


ANd.. we're done here.
 
2012-09-30 08:46:37 AM
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.
 
2012-09-30 08:47:57 AM
Beans, no beans,whatever.

As long as it's not Cincinnati-style with the cinnamon or chocolate or whatever the fark they put in it.
 
2012-09-30 08:49:07 AM
chili without beans is only good for piling onto a hot dog.
 
2012-09-30 08:49:47 AM

doglover: The original chili recipe was dried peppers and venison because the men exploring the continent, the Spanish, were out for LONG expeditions and it's easier to carry a bag of dried peppers and look for deer than it is to carry as much food as you actually need.

In Texas, they like to INSIST that you don't use beans in the chili. But then they use beef instead. Might as well add skittles at that point of authenticity.


I lol'd hard at that. I'm going to have to bring that up the next time I hear a 'purist' talk about beans in chili.
 
2012-09-30 08:50:12 AM
Back in my poor bachelor days, I would make a pound of cheap beef tips last an entire week by making a chili with equal parts beef, red beans, pinto beans and black beans. Plus spices and a couple of peppers and tomatoes.
 
2012-09-30 08:50:13 AM
Chili and beans go together perfectly. I don't like chili without beans.
 
2012-09-30 08:51:47 AM
If you use a crockpot and simmer everything for 12 hours it's hard to tell the difference between bean and beef. You've just made a delicious protein paste at that point.
 
2012-09-30 08:53:25 AM

theorellior: Back in my poor bachelor days, I would make a pound of cheap beef tips last an entire week by making a chili with equal parts beef, red beans, pinto beans and black beans. Plus spices and a couple of peppers and tomatoes.


Coulda saved even more cash by simply eliminating the beef tips.
 
2012-09-30 08:53:44 AM
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?
 
2012-09-30 08:54:57 AM
Shhhhh! Nobody tell Sheldon about this!
 
2012-09-30 08:55:26 AM
Beans suck. They ruin the chili. And if you heard me say this out loud, I would have said "ruin" in that same way that Stewie Griffin says it that is so annoying.
 
2012-09-30 08:55:49 AM

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?


You'd be surprised at the differences than can arise with varying processes. This is a good way to isolate and judge the cook's skill.
 
2012-09-30 08:57:00 AM
Chili as a soup should have beans and pasta. Chili as a sauce should have beans. Chili as a topping should not have beans.
 
2012-09-30 08:58:18 AM

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?


It's an A$$hold burning competition.
Used to be, Shredded mild chilies, and shredded meat and garlic to kill the germs, and tomato acid to llikk bacteria.
Then came the beans as a protien substitute for los pobres.
Then came the fancy chilies.
Then it got weird. Chocolate chips and beer weird.
The it became a spectacle of how hot can you make it and still eat it?

Meh. Si lo quiro, me gusta chilie de la casa.
 
2012-09-30 08:58:46 AM
Man I love chili of all sorts as long as it doesn't have much salt in it. Salt is the lazy cook's way of masking the unpleasantness of their pathetic dishes.

I prefer beans in mine though.
 
2012-09-30 09:04:42 AM

theorellior: If you use a crockpot and simmer everything for 12 hours it's hard to tell the difference between bean and beef. You've just made a delicious protein paste at that point.


I use a pressure cooker son high for an hour.  Must use stew beef, not hamburger and I always use beans usually three types.  Oddly I made a huge pot of chili last night.
 
I love chili, but it is also a cheap way to make a ton of food and stretch a dollar.
 
2012-09-30 09:06:00 AM
Fifty years ago, Bullwinkle said: "Eenie, meenie, chili beanie." That's authority enough for me.

And it also explains his next line: "The spirits are about to speak."
 
2012-09-30 09:10:55 AM

NIXON YOU DOLT!!!!!: Frederick: My wifes secret ingrediant -shh, dont tell- bacon.

If you plan on leaving her anytime soon, call me!


And have your wife call me! I love bacon!
 
2012-09-30 09:15:33 AM

microdome: Chili as a soup should have beans and pasta. Chili as a sauce should have beans. Chili as a topping should not have beans.


I kind of agree. A nice chili dog doesn't need beans. But my dad makes the best bowl of chili I've ever had in my life, and its got a great proportion of beans to meat to liquid.
 
2012-09-30 09:16:32 AM
Chili has beans, and my roomie from Texas will not eat it. Insists it's not to have beans. I say that he needs to get over his insecurities and just it as is.
 
2012-09-30 09:20:31 AM
Beans. Peppers. Good.

/MOAR habeneros
//I said MOAR!
 
2012-09-30 09:22:00 AM
I drop a turkey neck in mine just to have something unpleasant-looking protruding from the chili as it cooks.
 
2012-09-30 09:26:42 AM
Cinci chili is great, but I make my own style.


1 can tomato soup
1 can kidney beans (drain the liquid first)
1 box of pasta
1 tea spoon of chili powder.

Easy peasy drunk food.
 
2012-09-30 09:27:15 AM

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?


The number of different chiles you can use for the seasoning alone makes a world of difference. I use a blend of toasted chiles, and you can absolutely tell a difference in flavors if I use 2 ancho or 3 guajillo or whatever.
 
2012-09-30 09:32:09 AM
+1 subby

www.takethepiss.com
 
2012-09-30 09:32:25 AM

davidphogan: What's the point of chili without beans?


QFT.
 
2012-09-30 09:36:17 AM

marius2: Cinci chili is great, but I make my own style.


1 can tomato soup
1 can kidney beans (drain the liquid first)
1 box of pasta
1 tea spoon of chili powder.

Easy peasy drunk food.


Do you cook the pasta separate, or all together?
 
2012-09-30 09:38:58 AM

Gleeman:

Do you cook the pasta separate, or all together?


separate. I start them at the same time, let the beans slowly cook in the sauce, then add them together and mix at the end. They usually finish at around the same time so it works well.
 
2012-09-30 09:41:36 AM
fark THAT NOISE!


The first commandment of chili states:

Thine chili shalt hath no beans.


The word of the Lord
 
2012-09-30 09:44:45 AM

ndeans: fark THAT NOISE!


The first commandment of chili states:

Thine chili shalt hath no beans.


The word of the Lord


Well, sure, if you're like a mormon or a scientologist or some weirdo like that.
 
2012-09-30 09:47:24 AM
You can tell the Yankees in this thread.

Chili does not have beans. If it has beans, you have not made chili. You have made bean soup.

Chili with beans = Mustang II

Cookie's Chisolm Trail chili = Boss 429

Good chili also needs a pone of cornbread made in iron skillet. Real cornbread, not that crap you pull out of a box of Jiffy.
 
2012-09-30 09:49:14 AM
Beans are what you put in chili when you're too poor to afford enough meat.

/Texan
//doesn't mind a little bean chili
 
2012-09-30 09:51:30 AM

otalicus: Beans are what you put in chili when you're too poor to afford enough meat.

/Texan
//doesn't mind a little bean chili


this
 
2012-09-30 09:51:37 AM
Chili is just plain better with beans.
 
2012-09-30 09:56:31 AM

Frederick: Death Eats a Cracker: I plan to come back to this thread later hoping to see some kick ass Farker chili recipes.

My wifes secret ingrediant -shh, dont tell- bacon.

But you have to cook it first before you put it in the chili. A coworker misunderstood me on that previously and ruined his chili.


Not only that, you cook the bacon in the stock pot and leave the bacon grease in there when you make your chili
 
2012-09-30 10:00:33 AM
Trader Joe's used to sell a chili under their name in a glass jar that was really good. They stopped selling it and I can't find it being sold by anyone else, anywhere. Anybody know who made that chili for TJ's? TIA
 
2012-09-30 10:00:40 AM

ndeans: fark THAT NOISE!
The first commandment of chili states:
Thine chili shalt hath no beans.
The word of the Lord


Caelistis: You can tell the Yankees in this thread.


You can tell the Southerners in this thread because they get riled over BEANS, GODDAMN, TAKE A DEEP BREATH, CUPCAKES
 
2012-09-30 10:01:01 AM
I make my chili both ways, depending on mood. I also vary my spices and liquids, roasted veggies or not, sofrito to start it maybe or maybe not. Chili, for me at least, is an experimental dish, my favorite kind of cooking.

The last time I made chili (last winter, it is still pretty warm here) I started with a beef brisket, chose my spices, did a dry rub on the brisket with some of the spices and smoked it for 5 or 6 hours. Then I got with the chili making. It took me all day, but it's all "hands off" stuff, so it was merely time consuming rather than difficult. It was also delicious topped with a bit of sharp cheddar, some cubed avocado, a bit of diced red onion and served with a rich, cheese and chile flavored cornbread. I hope I can remember what proportion of spices I used last winter as I think that was my favorite chili I've made so far.
 
2012-09-30 10:01:29 AM
No beens. Its called "Chili", not "Beens" and those are what poors and vegetarians have to eat.
 
2012-09-30 10:03:26 AM
As someone who is recovering from a chili cookoff over the weekend, I am getting a kick out of these replies.
 
2012-09-30 10:03:43 AM
When the lighting in the kitchen is not adequate, ground cinnamon looks a lot like ground cumin sitting in the spice rack. Thus my first batch of cinnamon chili was born. It smelled as bad as one would imagine. I ate two bowls of it just to make sure it wasn't the next great thing in culinary creations. It wasn't.
 
2012-09-30 10:04:46 AM

Gulper Eel: I drop a turkey neck in mine just to have something unpleasant-looking protruding from the chili as it cooks.


That's hilarious and disgusting. Troll on!
 
2012-09-30 10:04:48 AM

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.
 
2012-09-30 10:09:02 AM

davidphogan: What's the point of chili without beans?


It shows that you're a damn Texan, which ironically, is something Texans are proud of..
 
2012-09-30 10:10:43 AM
I find the lack of recipes in this thread very disturbing.
 
2012-09-30 10:11:39 AM

nburghmatt: chili without beans is only good for piling onto a hot dog.


That's not chili. That's Coney Island Sauce.

Coney Island Sauce is not chili. Chili is not Coney Island Sauce. They are totally different things used for totally different purposes.
 
2012-09-30 10:14:26 AM
What the judges might look like:

www.fart-sounds.net 



And sound like...
 
2012-09-30 10:22:09 AM
Change? I blame Obama for this one.

There are certain known facts in life like the designated hitter rule is an abomination, figure skating is not a "sport" (requires athletic ability but so does ball room dancing), men should not wear speedos or drive electric/smart cars, Kanas City really does not know good BBQ, .45 is superior to 9mm, Chicago deep dish pizza is really just dough pie, the Dallas Cowboys need a new owner, a blow job is sex and chili does not have beans.
 
2012-09-30 10:23:52 AM
I dislike beans greatly, so I like the idea of no beans in chili.
 
2012-09-30 10:34:59 AM

TheYeti: Beans, no beans,whatever.

As long as it's not Cincinnati-style with the cinnamon or chocolate or whatever the fark they put in it.


Beans or no beans, makes no difference to me. Chili is chili and good is good.

/and, as one of the tiny minority on Fark who like Cincinnati chili, I'll be the first to admit that it is not actually chili
 
2012-09-30 10:37:19 AM
A chili thread, yeah!
i50.tinypic.com
 
2012-09-30 10:40:43 AM
I preferred my chili with beans, but after 13 years in Texas, I've sort of forgotten what it's like.
 
2012-09-30 10:40:45 AM

kwame: 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?

The number of different chiles you can use for the seasoning alone makes a world of difference. I use a blend of toasted chiles, and you can absolutely tell a difference in flavors if I use 2 ancho or 3 guajillo or whatever.


This. Cookoff-quality chili is as varied as you can possibly imagine. And it's waaaay too good to use as a hot dog topping.

/Chili w/beans - for the home
//Chili w/o beans - FTW
 
2012-09-30 10:45:06 AM
farm9.staticflickr.com


Don't know where I found this, (photoshop contest?) but I've been waiting a long time to use it. Thank you, owner/artist!
 
2012-09-30 10:45:26 AM

doglover: In Texas, they like to INSIST that you don't use beans in the chili. But then they use beef instead. Might as well add skittles at that point of authenticity.


Can't do that. It's Texas, remember? When you send your houseboy out for skittles your neighbour will probably feel threatened and shoot him, and then who's going to clean the toilets afterwards, eh?
 
WD
2012-09-30 10:45:49 AM
This thread reminds me that Texas is a strange country.
 
2012-09-30 10:50:40 AM

ciberido: nburghmatt: chili without beans is only good for piling onto a hot dog.

That's not chili. That's Coney Island Sauce.

Coney Island Sauce is not chili. Chili is not Coney Island Sauce. They are totally different things used for totally different purposes.


well i don't know how they do it in Coney Island but around here it's beanless chili. in cheaper joints it comes straight out of a Hormel can.
 
2012-09-30 10:56:35 AM

Caelistis: Good chili also needs a pone of cornbread


A pone, you say....
 
2012-09-30 10:56:40 AM
Chili is good stuff. I usually use pintos and dark red kidneys in my chili. Assorted chilis. And a bottle of beer - adds that extra bit of flavor.

i.chzbgr.com
 
2012-09-30 10:59:24 AM
www.mysafetylabels.com
 
2012-09-30 11:01:24 AM
I didn't know that Cinncinati had chili parlors. And who the fark puts chocolate in chili?
 
2012-09-30 11:04:18 AM
And another society bites the dust.
 
2012-09-30 11:04:22 AM

Gleeman: marius2: Cinci chili is great, but I make my own style.


1 can tomato soup
1 can kidney beans (drain the liquid first)
1 box of pasta
1 tea spoon of chili powder.

Easy peasy drunk food.

Do you cook the pasta separate, or all together?


That sounds horrible
 
2012-09-30 11:06:20 AM

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


Yes a Chili thread, not whatever that is.
 
2012-09-30 11:09:02 AM
For the record, the Coney Dog was invented in Michigan (not Coney Island, though that's what they called it). Coney dogs and chili dogs are two different things. A chili dog is a hot dog with (usually) beanless chili on it. A coney dog is a hot dog with a sweet, tomato-based meat sauce/paste on it.

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. Good coney dogs have a sweetness that counters the brine & salt of the hot dog (which should probably be a Koegel frankfurter with the skin on).
 
2012-09-30 11:10:06 AM
Correction: Good coney sauce should be a runny-yet-chunky paste. The meat should be discernible.
 
2012-09-30 11:11:17 AM

lelio: I didn't know that Cinncinati had chili parlors. And who the fark puts chocolate in chili?


I put cocoa (unsweetened baker's cocoa, that is) in it. Just a little. It gives it a little oomph. The Aztecs were all about mixing cocoa and hot peppers.
 
2012-09-30 11:13:28 AM
I'm indifferent about beans, but there is nothing worse than ground beef based chili. Stop it. Ground beef is the worst starting point for chili.
 
2012-09-30 11:26:37 AM
unrealitymag.com
 
2012-09-30 11:27:31 AM
www.artstormfineart.com
 
2012-09-30 11:31:39 AM
Cinncinnati chile is an abomination that deserves to be scoured from the face of the earth with nuclear fire.

Whole dried toasted chiles in whatever combo you desire, regular select grade chuck cubed into 1/2" pieces, a few diced sauteed yellow onions (or just a jar of Pico De Gallo), some tomato paste,50/50 beer and beef stock and beans (Kidney or Pinto please, and don't drain or rinse 'em) if you like them. Brown the beef (cast iron dutch oven), remove it and sautee the veg, deglaze,toss everything (not the beans) back in, throw that bad boy in the oven at 300 for a few hours, add the beans, adjust the salt and the heat and you're done.
 
2012-09-30 11:39:16 AM

Jon iz teh kewl: [www.artstormfineart.com image 600x313]


Came for this, leaving satisfied

/Marge, we're missing the chili cookoff!!!!
 
2012-09-30 11:43:02 AM
Once I was making chili (simple chili: beef, cans of chili beans, tomato juice, spices) and I noticed there was a lone Bud Light in the fridge. I was sure as shiat not going to drink it, so I decided to pour almost the whole thing into my chili. The carbonation I guess did something awesome to the chili and it tasted amazing. I've been meaning to try it out again, especially since cold weather is coming.
 
2012-09-30 11:43:55 AM
Kind of shocked here.

Living in the midwest most of my life I though chili meant blandish bean soup.

I didn't know it was originally spicy meat stew, which might be tasty.
 
2012-09-30 11:45:14 AM
Chili Should have beans.

We tend to use black beans, butter beans, and (duh) chilli beans (which are actually just spiced pintos.

Also, here in Wisconsin we tend to also pour our chili over macaroni noodles. This is because we need something to hold up all that cheese and sour cream that we use as our chili condiments. 

It's Wisconsin, we have to add dairy to everything.
 
2012-09-30 11:45:41 AM
I always pour a half can of beer in chili while cooking. That and the whiskey in the piri-piri adds an interesting flavor.
 
2012-09-30 11:47:36 AM
asscorethethird
Chili Should have beans.
We tend to use black beans, butter beans, and (duh) chilli beans (which are actually just spiced pintos.
Also, here in Wisconsin we tend to also pour our chili over macaroni noodles. This is because we need something to hold up all that cheese and sour cream that we use as our chili condiments.
It's Wisconsin, we have to add dairy to everything.


Yes, because everything in the midwest needs to be covered in some sort of dairy based goo.

/Don't drown your food...
 
2012-09-30 11:47:51 AM
Chili. Home = Beans. Competition = No Beans. Never Ground Beef.

Real Competition is in Terlingua, Texas. CASI

My brother is headed for his ~20th year~. I get his leftover spices every year. Most come from Pendery's.
 
2012-09-30 11:48:39 AM

Enemabag Jones: Kind of shocked here.

Living in the midwest most of my life I though chili meant blandish bean soup.

I didn't know it was originally spicy meat stew, which might be tasty.


That is so sad.
 
2012-09-30 11:52:13 AM
Cyno's Chili:

2lb ground chuck (already browned and drained), a piece of roast cubed and pulsed a few times in the food processor is preferred, but store ground is ok
large onion, diced, and
2 cloves of garlic, smashed,
cooked in a roux of equal parts butter, olive oil and bacon grease, maybe half a tablespoon of each
can of petite diced tomatoes with chilis,
can of red kidney beans, undrained,
can of black beans, undrained,
can of chili beans, undrained,
a bean can worth of frozen corn,
about a cup of salsa...

Seasonings;
heaping tablespoon of penzeys chili 3000
heaping tablespoon of penzeys chili 9000
maybe half a tspn fresh ground black pepper,
maybe half a tspn fresh ground cumin,
half a tspn of chipotle powder,
some coriander,
tspn of honey,
cilantro (dried or fresh, more if fresh),
maybe a tablespoon of franks chili & lime hot sauce,
maybe a tspn of sriracha,
maybe a half teaspoon soy sauce
about half a teaspoon brown mustard
splash of worcestershire
splash of liquid smoke
pinch of coco powder
and just a whisper of cinnamon.

Bring to a boil, simmer as low as possible for at least 6 hours. Enjoy however you want, saltines, cheese, sour cream, whatever.

May not be chili for purists, but its pretty fantastic. .
 
2012-09-30 11:52:22 AM
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?
 
2012-09-30 11:52:43 AM

lelio: I didn't know that Cinncinati had chili parlors. And who the fark puts chocolate in chili?


Just a wee little bit of cocoa powder adds a nice bit of color and flavor. Cincinnati does have chili places, and you should avoid them like the plague, especially Skyline Chili.
 
2012-09-30 11:53:44 AM
About a pound, maybe more, of medium ground beef, browned. Not drained. Keep the damn fat! It's good for you and it tastes good! Simmer with about half a dozen large, peeled, cored, chopped tomatoes. Chopped onion, zucchini, and a small can of kernel corn, drained. None of the creamed corn stuff. Two large cans of drained red kidney beans, and a can of black beans, also drained. One small can of tomato paste. Season with chili powder, cumin, salt and pepper, and red pepper flakes. Simmer if all for a few hours.

I like mine topped with some chopped green onion, chopped olives, shredded jack cheese, and maybe a spoonful of sour cream, if I'm feeling decadent.
 
2012-09-30 11:55:39 AM

Phaeon: Once I was making chili (simple chili: beef, cans of chili beans, tomato juice, spices) and I noticed there was a lone Bud Light in the fridge. I was sure as shiat not going to drink it, so I decided to pour almost the whole thing into my chili. The carbonation I guess did something awesome to the chili and it tasted amazing. I've been meaning to try it out again, especially since cold weather is coming.


While not an actual recipe, I will complement you on the progress to that area is some fashion.

/recipes, they are what's for dinner
 
2012-09-30 12:05:04 PM
"Chili with beans" makes as much sense as "kosher ham."
 
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.
 
2012-09-30 09:06:19 PM

orclover: 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.


Sounds like sorcery to me.
 
2012-09-30 09:24:19 PM
I use a chicken stock and prefer to have different types of beans. Butter beans are very common in my chilli. Also use kidney and pinto, sometimes black beans. Ground turkey is used once in a while instead of the usual ground beef. I grow my own green peppers and jalapenos, cut them up and freeze them for later chilli cooking.
 
2012-09-30 09:41:51 PM

FirstNationalBastard: 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.


Unfortunately, even yuck crap like Wolf and Hormel had to label their chili different due to the morons who bought it thinking it had beans in it.

Back in the day when you bought a can of chili at the store, you bought....

(a) Chili
(b) Chili w/Beans

Now you buy...

(a) Chili without Beans
(b) Chili w/Beans

I blame poor people who don't understand that beans in chili are only there to replace the meat that would be there if they weren't so damn poor.
 
2012-09-30 09:45:41 PM

Death Eats a Cracker: Frederick: Death Eats a Cracker: I plan to come back to this thread later hoping to see some kick ass Farker chili recipes.

My wifes secret ingrediant -shh, dont tell- bacon.

But you have to cook it first before you put it in the chili. A coworker misunderstood me on that previously and ruined his chili.

I'm embarrassed that I never thought to use bacon in my chili. About how many slices for a 5 quart crock pot?


I'm sorry -I dont really know. I'm the eater, not the maker. I dont want to ask because she might actually get upset I let out her secret. But you can it ever have too much?

NIXON YOU DOLT!!!!!: Frederick: My wifes secret ingrediant -shh, dont tell- bacon.

If you plan on leaving her anytime soon, call me!


heh heh -she's a keeper.
 
2012-09-30 09:48:04 PM

residentgeek: theorellior: Back in my poor bachelor days, I would make a pound of cheap beef tips last an entire week by making a chili with equal parts beef, red beans, pinto beans and black beans. Plus spices and a couple of peppers and tomatoes.

Coulda saved even more cash by simply eliminating the beef tips.


Well, I had some pride, I wanted a little meat in my chili. : )
 
2012-09-30 09:51:34 PM

.

Good.

.
.
 
2012-09-30 10:28:26 PM
Attention Farkers:

Things like celery, pasta, cocoa powder, mole, cinnamon, olive oil, chocolate, and corn do not belong in chili.

Additionally, please note, chili contains beans.

That is all.
 
2012-09-30 10:47:23 PM
every single person on here making chili with ground meat is wrong. beans is the least of your problemos if that's what you think goes in a chili.
 
2012-09-30 10:49:02 PM

doglover: The original chili recipe was dried peppers and venison because the men exploring the continent, the Spanish, were out for LONG expeditions and it's easier to carry a bag of dried peppers and look for deer than it is to carry as much food as you actually need.

In Texas, they like to INSIST that you don't use beans in the chili. But then they use beef instead. Might as well add skittles at that point of authenticity.


Wrong, yet again. But keep insisting you're right...it's actually amusing.
 
2012-09-30 10:56:24 PM

cheap_thoughts: Chili has beans, and my roomie from Texas will not eat it. Insists it's not to have beans. I say that he needs to get over his insecurities and just it as is.


I say two things. One, grow up and live somewhere without a roomate. And two, you're roomate is a dumbass. I'm Texan, born and raised, and never make chili without beans.
 
2012-09-30 10:58:44 PM

fzumrk: A chili thread, yeah!
i50.tinypic.com


That isn't chili, sparky. That's spaghetti sauce.
 
2012-09-30 11:03:14 PM

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


You obviously don't know your ass from a hole in the ground.
 
2012-09-30 11:11:20 PM
Late to the thread, but everyone (even Texans other than me) love this recipe

1 pound ground beef
1 onion, chopped
2-3 medium jalapenos, diced
2 cloves garlic, minced (or ¼ teaspoon garlic powder)
2 tablespoons chili powder
1 teaspoon cumin
2 cans Rotel
2 cans kidney beans, drained and rinsed
3 cans tomato sauce
Salt and pepper, to taste

Brown ground beef, along with onion, jalapenos, and garlic. Drain excess fat. Add remaining ingredients and stir thoroughly. Cook over low heat, the longer, the better.

I adjust everything to taste, but have never had so much as one complaint about it. 

/You can substitute one kind of bean for another...they pretty much all work.
 
2012-09-30 11:11:40 PM

IlGreven: 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?


What you're describing is the terrible crap that passes for barbecue in Cleveland.
 
2012-09-30 11:50:09 PM
I was kidding,
.
.
BAD!


There's no beans in chile.
 
2012-10-01 12:14:04 AM
WHARGARBLE! MY WAY IS THE ONLY WAY! YOU DON'T COOK YOUR FOOD LIKE I COOK MY FOOD! HEATHEN! DIE, DIE, DIE! YOUR FOOD ISN'T REAL!

Stoplikingwhatidontlike.jpg

I mean, really? I happen to like chili, beans or no beans, beef, venison, pork, elk, squirrel, chicken, pork, boar, bear, turkey, on it's own, with cornbread, over noodles or on a hotdog, who cares? This is like BBQ. Everybody thinks their way is the best or only way, and that other methods and styles are wrong or fake. It's pathetic. Guess what? Other people like different things than you.
 
2012-10-01 12:19:14 AM

Pokey.Clyde: I say two things. One, grow up and live somewhere without a roomate. And two, you're roomate is a dumbass. I'm Texan, born and raised, and never make chili without beans.


You sound poor.
 
2012-10-01 12:20:47 AM
One big 'ol tasty vat of chili on the stove:

- 2lbs ground beef
- 2 cans of whole tomatoes
- one large onion
- 4 cloves of garlic
- one can of black beans
- one can of kidney beans
- one bottle or can of beer

As for the spices, I never measure:
- plenty of chili powder
- cumin
- red pepper flakes
- 2-3 bay leaves
- sprinkle of oregano
- optional additions I've put in before: mesquite, chipotle, Frank's hot sauce, egg noodles underneath. Also, very important: corn is an excellent addition to chili, but only add it to each individual bowl, not the whole vat. Adding the corn to chili while it cooks makes it very sweet.

Brown the meat first, then throw everything together in the pot, turn it on low, cover it, stir it once and awhile, and have food in 2-3 hours. I like it with Italian bread or saltine crackers.

/now I have to try bacon
//I think I just found tomorrow's dinner
 
2012-10-01 01:39:14 AM
Chili-mac for dinner!
 
2012-10-01 09:02:59 AM
There used to be a great chilli place in Baltimore call Cafe Tattoo. It was a tattoo place in the front and a take out chilli place in the back. The cook was an old hippy and it was open when he felt like it but man there was some good chilli there. I was talking to him one day as he was getting ready to go west to a big competition and I asked him which one he was making as he had 3-4 different kinds. He told me he was going in to the desert the day before and what he shot was what was going into the chilli. The year before it was rattlesnake.
 
2012-10-01 09:16:19 AM

NFA: Frederick: I dont understand chili without beans. Sounds like meat sauce.....
What? Haven't you ever eaten spaghetti without pasta?
/me neither


O_o
so nothing then?
 
2012-10-01 09:47:18 AM

pxlboy: Gulper Eel: I drop a turkey neck in mine just to have something unpleasant-looking protruding from the chili as it cooks.

That's hilarious and disgusting. Troll on!


It started when I remembered that when I was a kid I used to love eating the chicken hearts that my grandmother tossed into the epic soups she would make...so I figured how bad could it be if I pitched some chicken hearts into the chili?

Turns out it's still mighty good. Some day I'll give it a try with beef heart, although nothing beats the turkey neck for visual weirdness.
 
2012-10-01 12:23:44 PM
FWIW at this late juncture. If you like putting beans in your chili, fine, but I don't understand why some insist that it "isn't chili if it DOESN'T have beans." That indicates that the only beanless chili you've probably had is the ground-beefy hot dog topping kind and not the chunky meaty kind. Chili can be good with or without beans but it makes a difference what kind of meat you are using too.

I prefer it without beans, or with few beans. Also noticed the recipes here calling for what seems like HUGE quantities of a bunch of different kinds of beans. At that point I'm almost inclined to say you should just call it bean stew. Doesn't mean it isn't really tasty, but I might recommend as an experiment toning down the beans a bit and turning up the meat (chunks of stewmeat, venison, pork, whatever. instead of ground beef).

Another basic tip if you want to enhance your chili (if you've never tried) - use fresh finely diced peppers of your choice (jalapeno is decent) (use gloves) and saute your onions and peppers and so forth before simmering the chili. Also cumin is the thing that makes chili taste like what most people probably think chili should taste like. I also substitute beer for most of whatever liquid the basic recipe might call for which seems to work great as long as you have a good long simmer time.
 
2012-10-01 01:46:10 PM
upthread, did he say potatoes?
 
2012-10-01 02:26:53 PM

PallMall: You sound poor.


Why, because I don't have to rely on a roomate to pay my rent?
 
2012-10-01 02:30:49 PM
In Spanish, the "chile" refers to a chile pepper and "carne" means meat. The first documented recipe for "chile con carne" is dated September 2, 1519. The ingredients were boiled tomatoes, salt, chiles and meat. Bernal Diaz del Castillo, one of Hernan Cortez's Captains and the source of the recipe, states in his book, that the Cholulan Indians, allied with the Aztecs, were so confident of victory in a battle against the Conquistadors the following day that they had "already prepared cauldrons of tomatoes, salt and chiles" in anticipation of a victory feast. The one missing ingredient, the meat, was to be furnished by the Conquistadors themselves: their own flesh. (The Discovery and Conquest of Mexico--Bernal Diaz del Castillo)
 
2012-10-01 04:33:57 PM
Cannot stand "chili" that has beans. Worse yet: elbow noodles. WTF?

/also needs to be hotter than hell. like, 'if you start eating slower it hurts more' kind of hot
//hello, "chili"? can't have a mild version of a dish named after a hot farking fruit
 
2012-10-01 04:56:13 PM

Gulper Eel: pxlboy: Gulper Eel: I drop a turkey neck in mine just to have something unpleasant-looking protruding from the chili as it cooks.

That's hilarious and disgusting. Troll on!

It started when I remembered that when I was a kid I used to love eating the chicken hearts that my grandmother tossed into the epic soups she would make...so I figured how bad could it be if I pitched some chicken hearts into the chili?

Turns out it's still mighty good. Some day I'll give it a try with beef heart,


www.progarchives.com
 
2012-10-02 01:33:15 AM
We don't really have chili in my part of the world. We have some pretty good tex-mex restaurants which probably serve it but I've never gone past the tacos and burritos.

The recipes here look pretty good but I haven't seen much mention of cayenne, and not a single mention of paprika. Would these not go well?
 
2012-10-02 07:13:02 PM

Aussie_As: We don't really have chili in my part of the world. We have some pretty good tex-mex restaurants which probably serve it but I've never gone past the tacos and burritos.

The recipes here look pretty good but I haven't seen much mention of cayenne, and not a single mention of paprika. Would these not go well?


Cayenne - Yes. I use a palm full in mine
Paprika - No. Its flavor is too weak and gets lost in the mix
 
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