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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 38
    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»



Voting Results (Smartest)
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Archived thread
2012-09-30 04:07:58 AM
5 votes:
What's the point of chili without beans?
2012-09-30 11:31:39 AM
3 votes:
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 05:05:52 AM
3 votes:
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 04:38:30 AM
3 votes:
Chili don't need no beans.
2012-09-30 12:19:13 PM
2 votes:

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 11:52:13 AM
2 votes:
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 10:34:59 AM
2 votes:

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 09:49:14 AM
2 votes:
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 08:47:57 AM
2 votes:
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 07:38:43 PM
1 votes:

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 06:19:42 PM
1 votes:

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 05:49:01 PM
1 votes:
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 03:00:24 PM
1 votes:
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 02:44:51 PM
1 votes:

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 01:48:33 PM
1 votes:
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 01:36:08 PM
1 votes:
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 12:20:47 PM
1 votes:
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 11:47:51 AM
1 votes:
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 11:43:02 AM
1 votes:
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 11:11:17 AM
1 votes:

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 11:04:22 AM
1 votes:

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
WD
2012-09-30 10:45:49 AM
1 votes:
This thread reminds me that Texas is a strange country.
2012-09-30 10:37:19 AM
1 votes:
A chili thread, yeah!
i50.tinypic.com
2012-09-30 10:04:48 AM
1 votes:

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 10:00:40 AM
1 votes:

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 09:56:31 AM
1 votes:

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 09:47:24 AM
1 votes:
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 09:32:09 AM
1 votes:
+1 subby

www.takethepiss.com
2012-09-30 09:16:32 AM
1 votes:
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 09:06:00 AM
1 votes:
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 08:58:18 AM
1 votes:

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 08:57:00 AM
1 votes:
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 08:51:47 AM
1 votes:
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 08:49:07 AM
1 votes:
chili without beans is only good for piling onto a hot dog.
2012-09-30 08:46:37 AM
1 votes:
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 08:45:25 AM
1 votes:

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 07:14:53 AM
1 votes:
Chili with beans... the way your preferred deity intended it to be.

TAKE THAT, MEAT SOUP LOVERS!
2012-09-30 05:48:51 AM
1 votes:

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.
 
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