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chili debate

how to make chili

  • with beans

    Votes: 8 36.4%
  • no beans

    Votes: 6 27.3%
  • no tomatoes

    Votes: 1 4.5%
  • spoon must stand up in bowl

    Votes: 4 18.2%
  • must have tomato paste to look nicer

    Votes: 0 0.0%
  • ya'll are too picky

    Votes: 2 9.1%
  • canned chile

    Votes: 1 4.5%
  • I hate chili

    Votes: 0 0.0%

  • Total voters
    22

beerftw

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Ok so arguments I have heard recently go as far as claiming real chili has no beans, real chili has no tomatoes, or real chili needs the spoon to stand up in it. Maybe these guys are right but then again maybe I believe they are appearance snobs who think the best looking chili must be the best tasting.

I always use beans in my chili, as well as rotel canned tomatoes or if not available fresh diced tomatoes with diced mild peppers,salt pepper and garlic, a chopped onion, chili powder, cayenne powder, cumin, chipotle powder sometimes, with a mix of two or three beans, red amd black beans, sometime red black and pinto beans. The meat is either ground beef or a mix of ground beef and ground deer, the chili is slow cooked for hours. I will admit no one has hated my chili other than those who hate foods too spicey(I go super hot) and everyone who tries it keeps going back for seconds and thirds, it looks hideous but the taste is spot on.


Now every so often someone argues it is not chili because it can't have beans or tomatoes or some other crap, some of these people arguing such look like they threw a crapton of water corn starch and chili powder in a pot to make something that looks pleasing but lacks any flavor.
 
Beans only.
 
How about... there are different ways to make chili according to region, culture, family or personal tradition, and there isn't a "right way"?
 
i like beans / tomatoes / (and since i have become a vegetarian,) fake meat. also, my family also adds a bit of pasta to our chili.
 
Ok so arguments I have heard recently go as far as claiming real chili has no beans, real chili has no tomatoes, or real chili needs the spoon to stand up in it. Maybe these guys are right but then again maybe I believe they are appearance snobs who think the best looking chili must be the best tasting.

I always use beans in my chili, as well as rotel canned tomatoes or if not available fresh diced tomatoes with diced mild peppers,salt pepper and garlic, a chopped onion, chili powder, cayenne powder, cumin, chipotle powder sometimes, with a mix of two or three beans, red amd black beans, sometime red black and pinto beans. The meat is either ground beef or a mix of ground beef and ground deer, the chili is slow cooked for hours. I will admit no one has hated my chili other than those who hate foods too spicey(I go super hot) and everyone who tries it keeps going back for seconds and thirds, it looks hideous but the taste is spot on.


Now every so often someone argues it is not chili because it can't have beans or tomatoes or some other crap, some of these people arguing such look like they threw a crapton of water corn starch and chili powder in a pot to make something that looks pleasing but lacks any flavor.

If its to be called chili, whatever its details and particular incarnation it must first above all else, taste good. Otherwise why would you bother to call it chili? Chili and the details thereof are a more sophisticated and complicated variation of the tomaeto, tomato arguement, where in the end it doesn't really matter who or what is "correct."
 
I don’t care what the ingredients are, if sweat beads are not forming on your forehead, half-way through, it’s bogus.Might as well be tomato soup, imho!
 
It's the only real chili. All that meat chili is just trying to cover deficiencies.

No, without meat you've made a spicy vegetarian soup. Nothing wrong with that but it's not chili.
 
This would be a great time to re-post this.

Notes from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:

Recently I was honored to be selected as an outstanding famous celebrity in Texas, to be a judge at a Chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking for directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me that I could have free beer during the tasting. So I accepted.

Here are the scorecards from the event:

CHILI # 1: MIKE'S MANIC MONSTER CHILI

JUDGE ONE: A little to heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavor. Very mild.

FRANK: Holy ****, what the hell is this stuff? You could remove dried paint from your driveway with this stuff. I needed two beers to put the flames out. Hope that's the worst one. Those Texans are crazy.

CHILI # 2: ARTHUR'S AFTERBURNER CHILI

JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavor. Needs more peppers to be taken seriously.

FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave of two people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in three extra beers when they saw the look on my face.

CHILI # 3: FRED'S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A bean less chili. A bit salty. Good use of red peppers.

FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting ****-faced.

CHILI # 4: BUBBA'S BLACK MAGIC

JUDGE ONE: Black Bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a chili.

FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills; that 300 lb bitch is starting to look HOT, just like this nuclear-waste I'm eating.

CHILI # 5: LINDA'S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, and I can no linger focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly from a pitcher onto it. It really pisses me off that the other judges asked me to stop screaming. Freakin' Rednecks! ! !

CHILI # 6: VERA'S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions and garlic.

FRANK: My intestines are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!

CHILI # 7: SUSAN'S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho Hum. Tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3.

FRANK: You could put a #)$^@#*&! Grenade in my mouth, pull the #)$^@#*&! pin, and I wouldn't feel a damn thing. I've lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my X*$(@#^&$ mouth. My pants are full of lava-like ****, to match my X*$(@#^&$ shirt. At least the during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the four inch hole in my stomach.

CHILI # 8: HELEN'S MOUNT SAINT CHILI

JUDGE ONE: A perfect ending. This is a nice blend chili, safe for all; not too bold, but spicy enough to declare its existence.

JUDGE TWO: This final entry is a good balanced chili, neither mild now hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.

FRANK: - - - - - Mama?- - - (Editor's Note: Judge # 3 was unable to report).
 
Beans only.

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I'm just gonna stop. I don't know anything about chili. I was just having a lil' fun. I'll let people be serious. About chili.
 
What folks generally call chili (which is simply a pepper) is chile con carne (peppers wth meat). IMHO, "good" chili (con carne) contains meat, peppers, onions, cumin, tomatoes (and/or tomato paste/sauce) and I typically add masa (corn flour), garlic, salt, vinegar, coriander and allspice. Some use a commercial chili powder (spice mix) but none that I have ever tried have enough cumin.

Starch fillers (such as beans, pasta or rice) may be added to chili but I prefer the opposite - if you want filler then add your chili to it (or it to your chili) on a per serving basis. I serve chili with crackers, hot sauce (various levels of heat), shredded cheese and diced raw onion available as condiments.
 
I'm just gonna stop. I don't know anything about chili. I was just having a lil' fun. I'll let people be serious. About chili.

I buy salsa from san antonio, you must buy that stuff from new york city!

 
I buy salsa from san antonio, you must buy that stuff from new york city!

Yeah, but one must actually know something. There're no chili fests in S. Florida. North of the lake, probably.
 
What,no Cincinnati-style chili option?

CHILI THAT ISN'T POURED OVER SPAGHETTI ISN'T CHILI!!!

At least that's how my brother felt when we were kids.

I'd wager most of us prefer it how our families made it when we were kids. It is comfort food, after all.

I'd never even heard of chili without beans until I was in my 20s!
 
I don’t care what the ingredients are, if sweat beads are not forming on your forehead, half-way through, it’s bogus.Might as well be tomato soup, imho!

Welcome to Wendy's where spaghetti sauce with beans in it is called chili. I don't make my chili overly hot (pepper heavy) but always have plenty of hot sauces available as a condiments for those that want more heat.
 
What,no Cincinnati-style chili option?

CHILI THAT ISN'T POURED OVER SPAGHETTI ISN'T CHILI!!!

At least that's how my brother felt when we were kids.

I'd wager most of us prefer it how our families made it when we were kids. It is comfort food, after all.

I'd never even heard of chili without beans until I was in my 20s!

Cincinnati chili is usually on the sweet side (some even put chocolate in it) and has the meat too finely ground - we called that "hot dog chili".
 
Welcome to Wendy's where spaghetti sauce with beans in it is called chili. I don't make my chili overly hot (pepper heavy) but always have plenty of hot sauces available as a condiments for those that want more heat.

Wendys chili recipe

2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce) …
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
How to make it :
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
 
Wendys chili recipe

2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce) …
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
How to make it :
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

For 2 pounds of beef, which should be coarse ground using the #4 plate (3/8 inch) instead of the #1 plate (1/8 inch), I would double the chili power and triple the cumin. Omit the tomato substitutes (derivatives?) and use drained canned tomatoes (crushed or chopped) instead with two tablespoons of vinegar. Beans are, of course, optional but are a good cheap filler (like pasta) for commercial bulk. To make the chili less soupy add 1/2 cup of masa (corn flour) at least 30 minutes before it finishes cooking.
 
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Ok so arguments I have heard recently go as far as claiming real chili has no beans, real chili has no tomatoes, or real chili needs the spoon to stand up in it. Maybe these guys are right but then again maybe I believe they are appearance snobs who think the best looking chili must be the best tasting.

I always use beans in my chili, as well as rotel canned tomatoes or if not available fresh diced tomatoes with diced mild peppers,salt pepper and garlic, a chopped onion, chili powder, cayenne powder, cumin, chipotle powder sometimes, with a mix of two or three beans, red amd black beans, sometime red black and pinto beans. The meat is either ground beef or a mix of ground beef and ground deer, the chili is slow cooked for hours. I will admit no one has hated my chili other than those who hate foods too spicey(I go super hot) and everyone who tries it keeps going back for seconds and thirds, it looks hideous but the taste is spot on.


Now every so often someone argues it is not chili because it can't have beans or tomatoes or some other crap, some of these people arguing such look like they threw a crapton of water corn starch and chili powder in a pot to make something that looks pleasing but lacks any flavor.

I pretty much make mine the same way. A diced green and or red pepper as well. My wife is St. Lucian so a little pepper sauce sometimes. Very hot stuff. I use ground turkey and barbecue sauce as well as ketchup depending on what I have on hand. No complaints from the family.
 
Real chili is without beans. Ok, fine. The chili is better with beans though. To each his/her own. We like ours with black beans. Adds a more complex flavor.
 
Chili is like many Italian dishes. Whatever you like, whatever is in the refrigerator. Whatever...

Funny this poll was today because we had homemade chili tonight.. Wife made in a Crock-pot, with beans, and ground beef, lots of onions, peppers, etc.. It was damn good.
 
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