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What do you like in your Chili?
Topic Started: Sep 28 2014, 04:28 AM (384 Views)
Olive Oil
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My Mother always made chili with ground beef, kidney beans, onion, and tomato soup. Although mine started out like that, it has morphed to include:
Ground beef, mushrooms, red, green, and yellow sweet peppers, canned 6 bean medley, canned diced tomatoes, kidney beans, and garbanzo beans, onions, garlic, cayenne pepper and chili powder. I like it served with mashed potatoes. It keeps nicely in the freezer.
I've never tried making chili out of cubed beef which I understand is big in the south.
I make a huge pot and deliver some to my daughter who is allergic to cooking laugh123
I have heard some people add cocoa powder or coffee..
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agate
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That sounds good OO , except for all the beans. I am not a fan of them. I only use the kidney beans.

I have never heard about the cocoa or coffee. I use a dash of vinegar and some bro0wn sugar laugh123 and I always have mine with rice.
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Darcie
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Skeptic
I follow the Wendy's Chilli recipe only add more chilli. You are making me hungry, but I have to make curry first as I have all the ingredients.
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lilal
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Ground beef, diced onion, minced garlic, kidney beans, chili powder, cumin, crushed or diced tomatoes and served with baking powder biscuits.
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Olive Oil
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agate
Sep 28 2014, 05:04 AM
. I use a dash of vinegar and some bro0wn sugar .
I'm going to try this. Sometimes the tomato tastes a bit too acidy and this could be the remedy. My borsch has vinegar and sugar in it which seems to balance the flavor.
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heatseeker
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Pinto beans and much of the above. Pinto beans have firmer texture than many other varieties. Small chunks of beef are better than ground beef, but ground beef is often what we have in the freezer.

I've probably tried all of the additions over the years, including coffee and chocolate. Less s more.
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Bitsy
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Cubed chuck roast is my family's choice chili meat, and definitely no beans.
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Alli
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I don't use meat in mine.. I don't eat red meat especially ground butts & lips and anything inbetween... laugh123 I use Green Lentils nice texture after cooking I use all and any vegetable plus bean of various kinds including chic peas, fava beans depending how hot I may throw in some chopped Harbanaro pepper.. or Cayene the good stand by heat....
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Trotsky
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Big City Boy
Browned lean ground beef, onions, mixed red, green sweet and hot spicy peppers (banana, jalapeno, habanera,) 3 beans in equal quantities from kidney, black, pinto or navy and diced canned tomatoes.
Lots of chili powder.

To my serving I add more Louisiana or Franks hot sauce.

Nice French baguette and a big red wine or ice cold beer.
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imjene
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Bitsy
Sep 28 2014, 09:33 AM
Cubed chuck roast is my family's choice chili meat, and definitely no beans.
How can you make chili without beans? I thought that was partly what made it chili, or is it just the spice?

I have made vegetarian chili and like it as well as with ground beef. I add lots of beans, red kidney, black beans, canned beans, garbanzo, or whatever is handy, along with lots of onion and celery, canned or frozen tomatoes, garlic, and cumin and chili powder.
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Trotsky
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Chili without beans is spicy GOULASH. laugh123 laugh123
Edited by Trotsky, Sep 29 2014, 01:37 AM.
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haili
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When my son lived at home I had to make his portion without the beans. Now I put in lots of beans and sometimes add corn - just to use more veggies.
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Bitsy
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imjene
Sep 28 2014, 04:02 PM
How can you make chili without beans? I thought that was partly what made it chili, or is it just the spice?

Texas chili purists would never think of adding beans to chili. As this article states, they are a filler. I see though that the ICS has acquiesced, beans can be added albeit it will be two different categories.


Quote:
 
The notion of putting beans in chili has been a sensitive topic as long as competitive cook-offs have been around.

So this year the International Chili Society is saying: Let's do both.

For the first time, the ICS will have traditional red chili and bean-optional chili categories at its 46th world championship event, which returns to Charleston starting Friday.

Chili purists contend beans are nothing more than filler. Proponents say they certainly belong.

Organizers and competitors say adding beans to the competition will do little to quash the debate over using them.

John Jepson of Merced, Calif., won the ICS red chili world title last year. He's entered in both the red chili and homestyle categories this time. He says the debate over beans or no beans will never end.

http://www.huffingtonpost.com/2012/10/01/world-chili-cook-off-beans_n_1928450.html

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Bitsy
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From the research library of the Institute of Texan Cultures comes this link with the past - a Chili Queen recipe (slightly updated for shopping convenience):


Original San Antonio Chili


2 pounds beef shoulder, cut into ½-inch cubes
1 pound pork shoulder, cut into ½-inch cubes
¼ cup suet
¼ cup pork fat
3 medium-sized onions, chopped
6 garlic cloves, minced
1 quart water
4 ancho chiles
1 serrano chile
6 dried red chiles
1 tablespoon comino seeds, freshly ground
2 tablespoons Mexican oregano
Salt to taste

Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.

http://www.chilicookoff.com/history/history_of_chili.asp

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Olive Oil
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Bitsy
Sep 29 2014, 02:25 AM


¼ cup suet
¼ cup pork fat
At first I wondered why the inclusion of so much fat would add to the taste of the finished product but I suppose it's not much different than adding half a cup of butter.
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