Should chili be made with beans? Let's settle this once and for all!

[KingOrfeo]

unlike texas itself.

There's no proof the dish ever was known in Mexican Tejas.

 

[barefootgirl69]

Dang.. I'm mad at you King O.

National Chili Day was last Thursday.
We are a week late for this discussion and a day of shopping (Wednesday). Now I'm hungry and I want chili... with pintos and diced tomatoes, ground beef, onion, tomato sauce, cumin, garlic, serrano, pablano, and jalapeño. And cheese and sour cream on top, please.

 

[KingOrfeo]

KingOrfeo's Royal Chili:

3 tbsp. olive oil
2 lbs. stew beef cut into half-inch cubes
2 lbs. pork cut into half-inch cubes
2 lbs. lamb cut into half-inch cubes
4 onions
4 cloves garlic
2 red bell peppers
2 poblano peppers
8 Anaheim or New Mexico peppers
4 jalapeno peppers
2 habanero or Scotch bonnet peppers
3 carrots
3 stalks celery
3 cups frozen corn
3 15-oz. cans Guinness Draught beer
4 cups beef stock
3 tbsp. ancho chile pepper (this is not "chili powder," which is a blend of dried powdered chile peppers and other spices; this is powdered ancho peppers (dried poblano peppers))
3 tbsp. cumin (GOTTA have cumin!)
2 tbsp. oregano
1 tsp. parsley flakes
1 tsp. sage
1 tsp. rosemary
2 tsp. thyme
1 tsp. basil
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon or 1 stick cinnamon
1 tsp. coriander
1 tsp. cilantro
1 tsp. cayenne pepper
1 tsp. black pepper
2 tbsp. salt
1 cup cocoa powder
2 tbsp. brown sugar
2 bay leaves
2 tbsp. honey
2 tbsp. vinegar
1 28-oz. can crushed tomatoes

Wearing rubber gloves, cut peppers in half, remove stalks, pith and seeds, and wash under running water to remove remaining seeds. Run vegetables through a food processor (except for garlic; mince it fine by hand). Put vegetables, meat and olive oil in a large pot or Dutch oven. Saute on medium heat until the meat is thoroughly browned and onions translucent. Add beer and beef stock and bring to boil. Reduce heat and simmer one hour. Add remaining ingredients. Bring to boil. Reduce heat and simmer another hour, stirring occasionally, and scraping the spoon along the bottom of the pot to make sure nothing sticks. Refrigerate overnight and serve the next day (for some reason chili always tastes better the day after it's made).

Optional:
1 cup dried red kidney beans
1 cup dried pinto beans
1 cup dried navy/white beans
1 cup dried black beans

Soak beans in water overnight. Drain. Add beans to chili with the beer and beef stock.

 

[pointless]

There's no proof the dish ever was known in Mexican Tejas.

what's fourteen years in the greater scheme of things?

 

[Conager]

By defimition, chili has beans. Chili con carne has meat as well.

I call my chili verde, chili, but it id really a spicy, pork stew.

 

[Conager]

Fritos?? The only people I know that do that live in a horrible snowy, cold state. But, the people in that state gave my chili 3rd place, which was great for my first time! There's one coming up in April where I live now... I'm going to check out the competition!

And I just read that you said midwestern! I was right about the fritos!!!

Exactly. You instead should use thin, crisp restaurant-style, fried, corn, tortilla chips, ladle my chile verde over it, top with cheese and bake. I microwave it. Instant chiliquiles. Somewhere between enchiladas and nschos. Great breakfast.

 

[KingOrfeo]

By defimition, chili has beans. Chili con carne has meat as well.

See post #19, and sleep with the lights on.

 

[raindancer]

Cumin!

 

[pointless]

not yet. maybe later.

 

[KingOrfeo]

Some recipes call for dredging the meat in flour before browning it, but I've never seen the point.

 

[Conager]

Some recipes call for dredging the meat in flour before browning it, but I've never seen the point.

I don't but the point is the browning. The starch in the flour sets off the process of carmelization. Starch just hasn't had those carbohydrate chains broken into sugar.Heat does that.

I learned a slightly diferent technique (for browning meat, not making chili) when I spent a week stranded with some cambodians in Tacoma. A pinch of sugar starts that same process.

What I usually do is I'm caramelizing onions simultaneously and that also accomplishes the same things because onions have sugar in them.

 

[Conager]

Cumin!

Too heavy on the cumin makes it taste like tacos. Not alltogether a bad thing, but not what I usually aim for.

 

[KingOrfeo]

I don't but the point is the browning. The starch in the flour sets off the process of carmelization.

So does browning the meat. I don't see how flour helps.

 

[barefootgirl69]

So does browning the meat. I don't see how flour helps.

Like dredging the meat for a stew... the flour will ultimately help to thicken it

 

[juttjaw]

Like dredging the meat for a stew... the flour will ultimately help to thicken it

You stole my post.

 

[barefootgirl69]

You stole my post.

*hands you some Fritos*

#sorrynotsorry

 

[thør]

Cornbread?

 

[gypsyTX]

Like dredging the meat for a stew... the flour will ultimately help to thicken it

I never thicken my stew (or chili) with flour. That's what the onions are for, just need to use plenty of it.

 

[Christobal]

I don't think I have ever seen a thread go 6 pages without it going off topic but yet chili keeps us on topic. I guess we love our chili. YAY.

My recipe only has five ingredients.

hamburger

chili spices

fresh onion

chili beans--yes you can go to the store and buy "chili beans"

tomato sauce

It's not so much the ingredients but how and when you put them together while cooking. The biggest difference is the beans that I add at the end. I am just basically heating them up in the chili. The beans remain firm and add texture rather than turning to mush and paste.

 

[juttjaw]

*hands you some Fritos*

#sorrynotsorry

*hands you some chili cheese fritos*

#fritolayknowswhatsupyo

 

[Rollinbones]

My aussie version is a bit different in that I use sheep cause that's what i have on my little farmlet to eat mostly.

I put the hock meat through a really coarse mincer or cube it. Mincer seems to work better.

I grow Anaheim, jalapeño and cayenne chillies, red okra and cherry tomatoes, tomatillos and onions so I use what is to hand. the chillies and toms get put in a smoker with redgum chips and warm smoked for a few hours. then I push them through a colander to skin them.

The onion is browned in brown sugar, butter and maple syrup till its dirty looking then I rub the minced hock through some plain flour and throw that in to brown.

Then all of it gets thrown in a slow cooker with a tin of black beans, a tin of Guinness, some coffee grounds, the usual spices (paprika, cumin etc) and let sit for the day.

The hock meat and okra are naturally mucilaginous so I have to thin it a bit prior to serving with whatever grog I have to hand (usually bourbon or port). Then I serve it alongside some toasted sour dough bread.

You probably all want to lynch me for crucifying your cultural icon but... well. Them's the skids.

 

[4est_4est_Gump]

I put beans in my chili sometimes.

a couple of cans of these

http://target.scene7.com/is/image/Target/24004326?wid=450&hei=450&fmt=pjpeg

Well, okay, but we grow and can our own jalapeños...



If I could just get onions to grow. They really seem to hate this oak clay.

 

[JohnnySavage]

I don't think I have ever seen a thread go 6 pages without it going off topic but yet chili keeps us on topic. I guess we love our chili. YAY.

My recipe only has five ingredients.

hamburger

chili spices

fresh onion

chili beans--yes you can go to the store and buy "chili beans"

tomato sauce

It's not so much the ingredients but how and when you put them together while cooking. The biggest difference is the beans that I add at the end. I am just basically heating them up in the chili. The beans remain firm and add texture rather than turning to mush and paste.

You should have been here for my sushi thread. It was a classic.

 

[Conager]

I don't think I have ever seen a thread go 6 pages without it going off topic but yet chili keeps us on topic. I guess we love our chili. YAY.

My recipe only has five ingredients.

hamburger

chili spices

fresh onion

chili beans--yes you can go to the store and buy "chili beans"

tomato sauce

It's not so much the ingredients but how and when you put them together while cooking. The biggest difference is the beans that I add at the end. I am just basically heating them up in the chili. The beans remain firm and add texture rather than turning to mush and paste.

When cooking lots of different dishes from chili to spaghetti sauce I will saute half the onion and add the other half raw because the texture and taste is different depending on how and when you add it. I will top my chili with raw onions sometimes.

 

[KingOrfeo]

My aussie version is a bit different in that I use sheep cause that's what i have on my little farmlet to eat mostly.

I put the hock meat through a really coarse mincer or cube it. Mincer seems to work better.

I grow Anaheim, jalapeño and cayenne chillies, red okra and cherry tomatoes, tomatillos and onions so I use what is to hand. the chillies and toms get put in a smoker with redgum chips and warm smoked for a few hours. then I push them through a colander to skin them.

The onion is browned in brown sugar, butter and maple syrup till its dirty looking then I rub the minced hock through some plain flour and throw that in to brown.

Then all of it gets thrown in a slow cooker with a tin of black beans, a tin of Guinness, some coffee grounds, the usual spices (paprika, cumin etc) and let sit for the day.

The hock meat and okra are naturally mucilaginous so I have to thin it a bit prior to serving with whatever grog I have to hand (usually bourbon or port). Then I serve it alongside some toasted sour dough bread.

You probably all want to lynch me for crucifying your cultural icon but... well. Them's the skids.

Lamb chili (you can't get mutton here) is not unknown in the States, but I never heard of making it with okra. For that matter, I never heard of red okra.