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Rant Yes, Chili does has beans.
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Spaghetti sauce, chili, soup . . . all better after a day of letting the ingredients meld into the symphony of deep, interlocking flavor YOU, the man in the imaginary chef hat, master of your kitchen, always knew they would become.
How has your poor exclamation point not worn out on your keyboard yet?
WelshBloke
Lifer
Bullshit on both of your false claims. Chili date much farther back then 1850. and the Native Americans of both Lands now called Mexico and Texas grew Chili Peppers, Maize, and Beans and wide variety of many other plants and combine them into Native dishes.
Those living in Texas would use whatever game meat they have available, while the Aztecs of course will have used Human Flesh since they offered up so many victims Hearts to their gods to enjoy. The left over bodies they carved up for their meat to cooked with Chilli Peppers.
And yes, Chilli is how the Aztecs pronounce the pepper.
BarkingGhostar
Diamond Member
The fact that you went so far to prove your point just shows you how insecure you are about all-meat being the preferred chili style. It will be OK--for the rest of us.Or if the Mods would let me, this thread would be titled "Bullshit! Chili fucking does have beans!" But Forum Rules being what they and I wouldn't dare pissed off the Mods since they are already pissed enough toward me.
Back to the subject of the Thread. I will make the argument that proper Chili does have beans and was created with beans by the Mexican and Native American women who invented the stew.
The Common Beans are a American plant this is native to The Americas. They have always been grown there by the Native Americans living there. Beans were together with maize and squash using the Three Sisters Method which worked quite well for generations long before the first Europeans set foot in the New World.
Phaseolus vulgaris - Wikipedia
en.wikipedia.org
Three Sisters (agriculture) - Wikipedia
Chili peppers were grown in the Texas area by the natives along the maize and beans. And since buffalo were common during the time period they were hunted by the same native peoples. Their meat would have bean used with the beans and chili peppers to create a favorable stew we now know as Chili. Very likely that the stew would been served on top of a flat thin cornbread that was folded or rolled, then eaten in this manner.
Now the mostly Mexican and Native Women who invented Chili, very likely would have the pepper cooked with the meat and beans, since they were of the poor working class.
There you go. Chili started put as poor person dish that it is very likely that higher classes turned their noses away and sneered at due to its lowly origins.
DigDog
Lifer
All-Meat isn't the preferred Chili Style!!!. Everywhere I have eaten Chili at always has beans, meat, and chili peppers in the dish. Texas does grow beans and poorer folks would have always use beans since beans have always been a Food Stable have that group.
Gives me an idea for a cheeky new fast food chain: AssTech's!
Ad slogans would be, "Lunch, Keep It In The Family" and "Mmmmmm, You Gotta' Have Hearts."
zinfamous
No Lifer
Chili with beans is my preference.
You can stop here, because what follows is pretty bad...
I consider chili with no beans as meat sauce. And, although I am a meat eater, again, I prefer vegetarian chili instead of meat chili.
Why? Because boiling meat is a fucking abomination. Adding all this shit doesn't matter.. you are still boiling meat. I don't care. The fact that ANYONE would boil meat ENRAGES me. Oh, you don't care about meat being boiled? Well, you are part of the problem.
What's next with you monsters... eating a steak well done?!?!
I don't think you know how cooking works.
And the patrons would be like the cowboys in Blazing Saddles lifting their asses to release the gas buildup.
Captante
Lifer
I wonder if people will explode if they tried to hold on to the gases instead of releasing them?
Long-Pork?
Help me out here, was he a Chinese general, like General Tso, or a porn star?
Fritzo
Lifer
Jebus....this again????
Chili is a peasant dish created in the Mexico/Texas area using ingredients that were readily available- namely beef (cow ranches), peppers (grow in dry conditions), and local seasonings (cumin). That's all it originally was.
As the dish spread north, people added more items to it: tomatoes, beans, etc to stretch it out as beef was expensive.
Today, most people like chili with beans and tomatoes. Myself included. You can make it however you wish as it's up to you to make food that tastes good to you, not dictate what tastes good to others.
END OF THREAD
Chili is a peasant dish created in the Mexico/Texas area using ingredients that were readily available- namely beef (cow ranches), peppers (grow in dry conditions), and local seasonings (cumin). That's all it originally was.
As the dish spread north, people added more items to it: tomatoes, beans, etc to stretch it out as beef was expensive.
Today, most people like chili with beans and tomatoes. Myself included. You can make it however you wish as it's up to you to make food that tastes good to you, not dictate what tastes good to others.
END OF THREAD
sdifox
No Lifer
Did they order cattle from Amazon? The Spanish Conquistadors introduced cattle to the Americas.
Kaido
Elite Member & Kitchen Overlord
Kaido
Elite Member & Kitchen Overlord
I've actually made some pretty good chili with no chili peppers.
Which is odd because the discussion always focuses on beans vs. meat. On a tangent, I recently had dinner at Chili's and finally tried their chili (hey, I had a gift card!). Strangely enough, I've never thought to get chili at Chili's, like ever, because their name is always associated with babyback ribs (re: commercials, Scrubs, the Office). It was actually pretty decent! Apparently I'm not the only one who never had chili at Chili's:
Part 2: Chili's Red is Dead! Long Live The Red!
You've heard the expression, "Don't Mess With Texas". Well, there's a lesser-known version of that saying that goes, "Don't Mess With a Man'...
drewciferstonezone.blogspot.com
I have Chili's original bean-free "Texas Red" on my list to make this quarter:
Chili's Original Texas Red Chili Recipe (by popular demand)
I've had a number of requests for the recipe for Chili's original "Texas Red" chili, now no longer available at Chili's restaurants (see my ...
drewciferstonezone.blogspot.com
Never tried masa harina in chili, curious how it will be!
As an avid student of Chinese military history, I'm well acquainted with the exploits of Gen. Long-Pork, but, I confess, I know little to nothing personally about the history of chili.
However, the idea that campesinos in "the Mexican/Texas area" would have "cow ranches" but not beans strikes me as unlikely. Again, not an expert, but I believe rice and beans (complementary near perfect protein, btw) to be a long standing staple in basic Mexican cuisine.
Kaido
Elite Member & Kitchen Overlord
You know, now that I'm thinking about it, I think there are really 4 kinds of chilis:
1. Texas Red (meat only)
2. Yankee Chili (beans & meat)
3. Vegetarian (beans only, no meat)
4. The weird ones (like white bean & venison chili)
I think chili is more about the spirit of chili than a strict definition. The best chili I've ever had was from a hunter friend of mine - white bean & venison. It was definitely chili, not stew, not soup. So there's a certain character that chili has. I think heat can be optional, but some heat is a Best Practice. I've been making my chili lately with corn in it, which you think would turn it more into a stew, but nope, it's still definitely chili! I've also really enjoyed using Flatiron Peppers:
www.flatironpepper.com
These give you heat, but don't make your entire pot of chili taste like burning - you get heat plus flavor, instead of only heat.
1. Texas Red (meat only)
2. Yankee Chili (beans & meat)
3. Vegetarian (beans only, no meat)
4. The weird ones (like white bean & venison chili)
I think chili is more about the spirit of chili than a strict definition. The best chili I've ever had was from a hunter friend of mine - white bean & venison. It was definitely chili, not stew, not soup. So there's a certain character that chili has. I think heat can be optional, but some heat is a Best Practice. I've been making my chili lately with corn in it, which you think would turn it more into a stew, but nope, it's still definitely chili! I've also really enjoyed using Flatiron Peppers:
Flatiron Pepper Co
You'll never go back to red pepper flakes! Flatiron Pepper creates unique pepper flake blends that showcase a variety of peppers, such as Jalapeno, Habanero, Ghost Pepper, Chipotle, Hatch Green Chile, Ancho, Carolina Reaper, Moruga Scorpion, Scotch Bonnet, and many more.
www.flatironpepper.com
These give you heat, but don't make your entire pot of chili taste like burning - you get heat plus flavor, instead of only heat.
sdifox
No Lifer
Yeah beans would be in chili far earlier than beef.
Kaido
Elite Member & Kitchen Overlord
I've been making a pot a week for a couple months now, in my Instant Pot. Notes:
1. Bacon is my #1 must-have ingredient. 8 slices of bacon, chopped with scissors, sauteed in the Instant Pot until crispy. The bacon itself isn't important; the fat is, because of the flavor it adds. I tested this by making a baconless-batch & then adding in the bacon fat I save from making bacon. HUGE umami boost!
2. I like chunks of meat. At the moment, I've been doing sous-vide steak & cubing that up. On my list is to try a 36-hour SV chuck roast to (1) get more chunks, and (2) reduce cost, because an 8oz NY Strip is like $8 & doesn't give you nearly as many chunks as I want.
3. I find that I do like darker flavors - soy sauce, worcestershire sauce, fish sauce (Red Boat!), cocoa powder, etc. Trader Joe's mushroom umami powder is also pretty good. I'm not anti-MSG either; it's on the list of things to try in the future. I usually use a broth or stock (chicken or beef); I have bouillon methods (pastes & cubes) on my list of things to mess around with in the future. I suspect I can boost up the beefy flavor with a concentrated bouillon cube.
4. I always add beans, but I don't care about the variety itself - I just get a mix. Sometimes I do like having larger beans in there to accent the smaller ones.
5. 18 minutes does just fine in the Instant Pot. I pre-brown the meat first. The IP tends to scorch things like dairy & tomato-based produces, so you kind of have to layer the ingredients in, then stir it afterwards.
6. I like smoked paprika. I do chili powder & a few other powders. Cumin sometimes. Been going through Flatiron's Peppers lately, which add a nice heat without taking over the overall flavor.
7. Chili Cheese Fritos are excellent with chili. I like cornbread as well, but haven't found the perfect recipe yet. I definitely like more cakey & honey-sweet cornbread than dry, mealy cornbread. For my meal-prep, I use Souper Cubes to freeze the chili into bricks & use a mini-loaf pan to make personal-sized cornbread cakes to dip into the chili. Shredded cheese, scallions, and sour cream are good toppings.
8. I am a proponent of tomatoes in chili. I usually do a salsa, plus a small can of tomato paste, and then usually a can of diced tomatoes with peppers in it. Sometimes I'll add a green salsa, or use fire-roasted tomatoes, or anything else I can find in the Spanish aisle, liked canned hot peppers. I think fresh peppers add quite a bit of flavor & sometimes do jalapenos or just poblanos (roast 'em first), but they're not a key ingredient for me. I've added cornstarch in the past to thicken the chili up via a slurry if it's too soup after cooking.
9. My goal is to create the Real Ultimate Chili this year. Which is a highly subjective thing, haha! My framework is: bacon (chopped & sauteed, for the fat), tender chunks of steak, ground beef, beans, and some type of pasty/chunk/liquidy tomatoes (I am to offend chili-lovers of all walks of life, haha). I have a solid foundation, but it's nowhere near where I want it. I don't quite know enough about the interactions of flavors to even know what I'm looking for quite yet, but I do know that it's not perfect yet, haha!
1. Bacon is my #1 must-have ingredient. 8 slices of bacon, chopped with scissors, sauteed in the Instant Pot until crispy. The bacon itself isn't important; the fat is, because of the flavor it adds. I tested this by making a baconless-batch & then adding in the bacon fat I save from making bacon. HUGE umami boost!
2. I like chunks of meat. At the moment, I've been doing sous-vide steak & cubing that up. On my list is to try a 36-hour SV chuck roast to (1) get more chunks, and (2) reduce cost, because an 8oz NY Strip is like $8 & doesn't give you nearly as many chunks as I want.
3. I find that I do like darker flavors - soy sauce, worcestershire sauce, fish sauce (Red Boat!), cocoa powder, etc. Trader Joe's mushroom umami powder is also pretty good. I'm not anti-MSG either; it's on the list of things to try in the future. I usually use a broth or stock (chicken or beef); I have bouillon methods (pastes & cubes) on my list of things to mess around with in the future. I suspect I can boost up the beefy flavor with a concentrated bouillon cube.
4. I always add beans, but I don't care about the variety itself - I just get a mix. Sometimes I do like having larger beans in there to accent the smaller ones.
5. 18 minutes does just fine in the Instant Pot. I pre-brown the meat first. The IP tends to scorch things like dairy & tomato-based produces, so you kind of have to layer the ingredients in, then stir it afterwards.
6. I like smoked paprika. I do chili powder & a few other powders. Cumin sometimes. Been going through Flatiron's Peppers lately, which add a nice heat without taking over the overall flavor.
7. Chili Cheese Fritos are excellent with chili. I like cornbread as well, but haven't found the perfect recipe yet. I definitely like more cakey & honey-sweet cornbread than dry, mealy cornbread. For my meal-prep, I use Souper Cubes to freeze the chili into bricks & use a mini-loaf pan to make personal-sized cornbread cakes to dip into the chili. Shredded cheese, scallions, and sour cream are good toppings.
8. I am a proponent of tomatoes in chili. I usually do a salsa, plus a small can of tomato paste, and then usually a can of diced tomatoes with peppers in it. Sometimes I'll add a green salsa, or use fire-roasted tomatoes, or anything else I can find in the Spanish aisle, liked canned hot peppers. I think fresh peppers add quite a bit of flavor & sometimes do jalapenos or just poblanos (roast 'em first), but they're not a key ingredient for me. I've added cornstarch in the past to thicken the chili up via a slurry if it's too soup after cooking.
9. My goal is to create the Real Ultimate Chili this year. Which is a highly subjective thing, haha! My framework is: bacon (chopped & sauteed, for the fat), tender chunks of steak, ground beef, beans, and some type of pasty/chunk/liquidy tomatoes (I am to offend chili-lovers of all walks of life, haha). I have a solid foundation, but it's nowhere near where I want it. I don't quite know enough about the interactions of flavors to even know what I'm looking for quite yet, but I do know that it's not perfect yet, haha!
Captante
Lifer
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