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Post by starfire on Oct 17, 2006 9:18:31 GMT -5
In a discussion on another thread, I am just wondering who uses beans in their chili and who does not?
I have heard before that real chili does not have beans.
I feel I can't make chili without beans.
So, what do you think?
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Post by Kathy on Oct 17, 2006 10:02:27 GMT -5
I love beans in mine. ;D When I lived in Amarilly, TX, the first time I ordered chili, I got this bowl of what looked like dark colored sloppy joe meat with nothing liquidy !  I'd wondered why they asked if I wanted rice, spaghetti or beans-they put the 'chili' over your choice of those three! Odd to this Yankee who likes her chili tomatoey(sp?), spicy & with lots of meat & beans! |
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Post by Deleted on Oct 17, 2006 13:59:05 GMT -5
Well, I have to 'fess up. ;D Although beans do NOT belong in chili  they sure help stretch it out so more often than not, a can or two accidentally falls in. I like to use the spicy ranch-style beans instead of the plain red kidney beans that are so dear to my mum. Kathy, they poured it over rice or spaghetti??? That sounds like a very...er...unusual way to serve it. And the description of the chili itself sounds baaaad. Really bad. Ugh. /VM |
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Post by nan on Oct 17, 2006 19:10:34 GMT -5
Ick...Kidney beans...ick....something wrong about naming a bean after something in your urinary tract....ICKY!  I have many friends that DO like them...but I don't care for them.... I usually put beans in mine to stretch it too VM! If I were to buy it in the store....in cans....for chili dogs...I buy the beanless kind! But for chilli in a bowl with grated cheese on top...and maybe some cornbread...then I put pinto beans in it..or ranch style beans if I have them...and tomatoes...and onions....and lots of meat.....BUT...if I make white chili...I use chicken/navy beans/green chillies/tomatoes/ garlic...etc... |
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Post by Kathy on Oct 17, 2006 20:30:43 GMT -5
I've never had white chili, care to share that recipe??  I use the chili hot beans in chili gravy for my bean additions. Or sometimes I'll use black beans but it's usually the chili hot beans. My mother used a combination of Kidney beans and the chili hot beans but I don't care for those huge red beans so I switched over after I got out on my own.  |
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Post by nan on Oct 17, 2006 20:51:45 GMT -5
Weird...I couldn't find the reply buttons..so had to use the quick reply! For my white chili I use leftover chicken cut up in bitesized pieces(at least 3 or 4 thighs or a couple of breasts), chopped onion, chopped green chillies(one small can...but I home can mine so probably put a few more in my jar than they put in the little can at the store), one can of navy beans or cooked navy beans, chilli powder and garlic to taste, a bit of salt, chicken boullion but just a bit, and then I sometimes add a can of stewed tomatoes...but sometimes I don't...it all depends on my mood! If you like it thicker you can add some cornstarch mixed with some water or milk. I wing it when I do white chilli....so it isn't exact....but you get the gist of it!  I have even used leftover turkey breasts and it wasn't too bad! Oh.....just before you serve it....it is reeeeeally good to add some velveeta in there and stir it up until it melts! |
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Post by starfire on Oct 17, 2006 23:13:18 GMT -5
UCK I hate Kidney beans in my chili, I use hot chili beans. I never thought about usingSpicy ranch style beans I will have to try that.
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Post by Deleted on Dec 8, 2006 23:05:58 GMT -5
Real chili is a stew of meat. chilies, onions, garlic and spices.
No beans, no tomatoes, no nothing else.
Served over spaghetti or rice it is called chili red and is good.
Served over scrambled eggs, there is no better breakfast or late supper.
Scooped up with softened corn tortillas it is a meal fit for royalty.
Served with a side dish of pinto beans, few better meals (requires a functioning gas mask).
Served with a skillet of cornbread, heaven .
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Post by Kathy on Dec 8, 2006 23:08:27 GMT -5
Real chili is a stew of meat. chilies, onions, garlic and spices. No beans, no tomatoes, no nothing else. Served over spaghetti or rice it is called chili red and is good. Served over scrambled eggs, there is no better breakfast or late supper. Scooped up with softened corn tortillas it is a meal fit for royalty. Served with a side dish of pinto beans, few better meals (requires a functioning gas mask). Served with a skillet of cornbread, heaven . Let me guess, you're in Texas! ;D I've never heard anyone other than a Texan wax poetic about chili! I like the TX chili in corn tortillas myself. |
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Post by Deleted on Dec 10, 2006 15:56:53 GMT -5
Kathy:
You're right I am a Texan. I've lived all over the world and have found the only place to get a GOOD bowl of chili is Texas. Using ground beef turns chili into what my father called slumgullion.
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Post by Deleted on Dec 11, 2006 7:05:04 GMT -5
You'd get along with my 'Mamaw'. Too bad she's not here anymore. But hey, she was born in '27. She HATED when people put tomatoes and beans in chili. And don't use ground beef either. She said 'If I wanted spaghetti sauce, I would have made spaghetti sauce' and 'Where exactly on the cattle drive did they get the tomatoes?'. I miss her. She too was Texan (born in Zavala county). Chili meat is beef diced into small pieces. Nothing ground, even that 'chili meat' at the store is all wrong. It takes some time to make a good chili (and money!) but when you have one, 'You'll know you're fed' <-- another one of her lines.
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Post by bbird on Dec 11, 2006 10:16:06 GMT -5
Wow, am I ever getting educated here!
bbird-who knows nothing except chili has ground beef, tomato's and kidney beans in it. lol
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Post by Deleted on Dec 12, 2006 0:02:54 GMT -5
bbird: You have my deepest sympathy. Anyone who has never had a bowl of Red, or Hell on the Trinity has been deprived of one of the supreme pleasures of life. Manicmommy: Though I was born considerably later than '27 your mamaw sounds like my kind of woman. My grandmother (maw) was probably a very similar woman. God bless Texas women. |
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Post by Deleted on Dec 12, 2006 23:06:30 GMT -5
For your edification and the benefit of your taste buds try this recipe:
This is, according to the legend, an original recipe of one of San Antonio’s chili queens.
2 pounds beef, cut into 1/2-inch cubes
1 pound pork, cut into 1/2-inch cubes
1/4 cup suet
1/4 cup pork fat
3 medium onions, chopped
6 cloves garlic, minced
1 quart water
4 ancho chiles, seeds and stems removed, chopped fine
1 Serrano chile, seeds and stems removed, chopped fine
6 dried red New Mexican chiles, seeds and stems removed, chopped fine
1 tablespoon cumin seeds, freshly ground
2 tablespoons Mexican oregano
Salt, to taste
Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often. Add onions and garlic and sauté until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.
Grind the chiles in a blender or molcajete. Add to the meat mixture. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve.
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Post by bbird on Dec 12, 2006 23:12:37 GMT -5
Ohhh, will have to try but will first have to look to see what peppers the stores have available, lol. I'm not up on my pepper slang!
One question though....what is suet? I'm getting flashes of that bird food cakes you set out for the birds, but I don't think that is what you are talking about, lol.
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Post by Kathy on Dec 12, 2006 23:30:25 GMT -5
Ohhh, will have to try but will first have to look to see what peppers the stores have available, lol. I'm not up on my pepper slang! One question though....what is suet? I'm getting flashes of that bird food cakes you set out for the birds, but I don't think that is what you are talking about, lol. Deb, if you don't mind online shopping, here's a few places to order the less common peppers and spices. ;D www.sfherb.com/
www.penzeys.com/cgi-bin/penzeys/shophome.html
www.fiestaspices.com/?page=product_index |
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Post by Deleted on Dec 13, 2006 7:14:56 GMT -5
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Post by bbird on Dec 13, 2006 15:44:06 GMT -5
Cool, pictures are great. That helps a lot.
lol, I know what suet is now. I don't know why when I read that the only thing I could think of was bird food...it was just one of those days I guess.
Well, I'm excited. I will try this after the holidays. We all like chili around here, so another variety will be fun. Thanks! :-)
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Post by antiquestuff on Dec 14, 2006 13:40:49 GMT -5
Suet is what I usually make tallow out of. After seeing some of the things I have in it, I'll only eat that if there's nothing else.
I make my chili with ground beef and tomatoes (but not real tomato-ey, I don't like a lot of tomato or liquid in it), really spicy, and usually put it over rice. No beans, they're not needed...
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