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Chili...Beans or no Beans?
tapwater
Member Posts: 10,336 ✭✭✭
..I know a lot of competitions don't allow beans. Regionally, we always use beans to some extent. My wife took the liberty of entering me in a non sanctioned contest where she works. I'll just send a batch which has taken me 35+ years to perfect to our liking.
..Most competitions insist everything be cooked onsite. I couldn't do that, as I cook a roast low and slow the day before. Guess I'll never make the big leagues because of that. How about you folks....beans or no beans?
..Oh yeah, don't ask for a recipe. I tried measuring once and just can't do it..[:o)]
..Most competitions insist everything be cooked onsite. I couldn't do that, as I cook a roast low and slow the day before. Guess I'll never make the big leagues because of that. How about you folks....beans or no beans?
..Oh yeah, don't ask for a recipe. I tried measuring once and just can't do it..[:o)]
Comments
Chili MUST have beans or it ain't chili!!!
My house, my rules...[:D]
As a competition chili cook, I can tell you this; 99% of all true competitions will disqualify you for using beans in chili!
It is SACRILEGE!! A CARDINAL SIN!!
<----Rocky Mountain Madness (chili)
..I'm well aware of that, FCD. How do sanctioned events stand on tomatoes? I've heard that real "cowboy" chili didn't have them because they weren't available to the guys on the trail.
Never had a complaint. [:D]
I really like Green Chilli made with pork.
The right way is no beans but I like it both ways.
I really like Green Chilli made with pork.
+1,000
With or without beans. GIMME! GIMME!
Damn spoons are never big enough. [:p][:p][:p][:p][:p][:p][:p]
If it's the time honored debate of semantics, I consider that a bigger waste of time and effort than the 9mm vs .45 ACP debate. Most of the people in that debate have no idea of the origins and history of Chili con carne. Chili is a pepper, not a culinary innovation. Chili is called chili because it contains chili peppers or something made from chili peppers. Any dish which contains chili peppers can correctly be called chili.
I could never do the competitions because I also only use deer burger.
Me, too. And beans.
No need to be sorry. Doesn't offend me in the least. To each his own.
However...one minor correction; "Chile" is a pepper, "Chili" is a sauce made with Chilies. [:D]
Smart *. [:I] [:D]
Even so, I can take either way. If I am making it, I usually make with pinto beans. Not black beans (YUCK!) not red beans, not kidney beans, but pintos only.
Cook a good roast. Pike's Peak is good. Eat some of it.
Cook a pot of pinto beans with pork. Eat some of it.
Now, the next day or the day after, you have leftover beans and leftover roast. Use the beans as a foundation, cube the roast for the meat, and then add the other stuff for your chili recipe. If adding tomatoes, plan on simmering the chili for several hours to properly liquefy them.
quote:Originally posted by Flying Clay Disk
No need to be sorry. Doesn't offend me in the least. To each his own.
However...one minor correction; "Chile" is a pepper, "Chili" is a sauce made with Chilies. [:D]
Smart *. [:I] [:D]
Chili made with Chilies (or just one HOT Chile) (beans or NOT) throw-down !!! [:p][:p][:p]
Mine is 2 pounds of venison burger browned
2 cans of diced tomatoes with green chiles
1 can of dark red kidney beans
1 can of light red kidney beans
1 large chopped green pepper, sub with Jalapeno or other peppers
1 large chopped onion
2 tablespoons of chili powder
salt
pepper
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1 small squirt of Hershey's chocolate syrup
Cook in crock pot overnight on low and eat.
It's in the "spices" category, along with Cumin and some others.
"Cumin"...isn't that a blood thinner?
1-2 pound or so ground deer or beef
1 pound loose hot sausage
brown roast meat and salt and pepper to taste
I mix the ground meat and sausage together with my hands and brown seperate from the roast. sausage take a little longer and you don't want to dry your roast meat out.
2 large onion and 3 cloves of garlic. I soften the onions and add the garlic at the end of the onion cooking portion. Don't want to burn the garlic.
I like my chilli with lots of peppers. I use what ever I have in the garden or freezer.
I used
jalapeno
gypsy
green bell
cherry
I taste the hot peppers first and adjust accordingly.
I cook peppers just until they start to get soft.
I then boiled for the recomended 5 minutes
2 quarts of home canned hot tomato juice
1 quart plain home canned tomato juice
(sometimes I will toss in a can of whole tomatoes)
I am sure you could use store bought tomato sauce/juice and get the same results.
I then throw the meat and veggies in.
All seasoning is to your specific taste. I go easy and taste until I get it right. You can always add more.
chilli powder
red pepper flakes
cumin
regular sugar
salt
black pepper
Italian season ( go real light, you don't want to turn it into red sauce.)
Then cook on medium low for a good couple hours. It will cook down some. If it does not thickin to your liking you can add a small amout of paste. (a table spoon or two usually gets it done)
I then add a 12oz? can of kidney beans. You can add as much as you like. Let them cook for 30 minutes or so. Then eat!
as long as the sauce is good I like it with saltine crackers, and if I want more substance to it, which I sometimes do, I'll add rice and/or beans to it as well.
..At first that sounded almost criminal. After some thought, it makes some sense. Like beans, it would add substance to it and stretch the batch out. I think that I'd cook the rice first because I don't like thickened chili. That's just wrong. Everything in it should stand on it's own for a purpose.
quote:Originally posted by kimi
as long as the sauce is good I like it with saltine crackers, and if I want more substance to it, which I sometimes do, I'll add rice and/or beans to it as well.
..At first that sounded almost criminal. After some thought, it makes some sense. Like beans, it would add substance to it and stretch the batch out. I think that I'd cook the rice first because I don't like thickened chili. That's just wrong. Everything in it should stand on it's own for a purpose.
I know. I never did buy into eating chili any other way. [:)]
[:0][;)][:D]
Oh, I forgot to mention chilies. I add lots of chilies, usually a mixture of green, serrano and jalapenos. I experimented with halepeno peppers a couple times. I like the heat, but they impart too much of a distinct flavor.
The trick with a true competition grade chili is you shouldn't be able to distinguish and any particular flavor or spice over the rest. Everything should work perfectly together. Then you've got a winner.
never heard of a halepeno pepper
Oh, I forgot to mention chilies. I add lots of chilies, usually a mixture of green, serrano and jalapenos. I experimented with halepeno peppers a couple times. I like the heat, but they impart too much of a distinct flavor.
The trick with a true competition grade chili is you shouldn't be able to distinguish and any particular flavor or spice over the rest. Everything should work perfectly together. Then you've got a winner.
..That's what I've strived for. I've tasted too many that had an overpowering flavor of cumin, oregano, vinegar, sugar or some other ingredient. When it melds into something wonderful but indistinct, it's right.
As to the beans or no beans argument, the whole competition rules aspect is moot. Those rules are in place to handicap the cooks and make it easier for the judges; they have little to do with what is real chili.
At a bare minimum, chili is meat and chili peppers, slow-cooked together. After that, we can add spices like cumin, and toothsome additives like onions. It's still chili. The problem comes when we start adding other stuff. At what point do the "other things" alter the dish enough that it's no longer chili?
I'm not going to draw that line.
But I will say that adding beans is far enough short of that undrawn line that chili with beans is still chili.
One last thing to FCD: I'd be willing to bet that your last secret ingredient is either a bit of dark chocolate or a spoonful of peanut butter. Either one adds that "Can't figure it out but it's great" layer of flavor. No, you don't have to say.
I can live with chili either way and sometimes I throw in some ready cut spaghetti or elbow macaroni as well to bulk it up.
..Egad! Are you from Cincinnati?..[:D]..Really, chili is okay on pasta but not IN the chili pot.
I got off work last night and during the storm, of ice and snow and drove through Steak & Shake,,,couldn't wait to get home and have some semblence of chile",,wellabout 80% beans and didn't even fill 1/2 of a regular bowl,[B)]