BEANS, NO BEANS CHILI? (465 views)
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Post by wallycat on Nov 20, 2016 11:20:10 GMT -5
When I was super-low-carb, I skipped the beans. I've begun adding them back.
I adore chili any way it is served, so not much help. In fact, I'm about to make a batch today....I'm going to try making it in the crockpot. I prefer heat; dh prefers mid-low-heat.
I've just surfed and Pioneer woman and betty crocker are very similar so that's what I'm going with. Both have beans.
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Post by swedishcook on Nov 20, 2016 16:59:08 GMT -5
Texans tell me that real chili is never prepared with beans. Guess it's a matter of local tradition as much as personal preference. My own favorite is CL's All American Chili which includes beans.
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applecrisp1
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Post by applecrisp1 on Nov 20, 2016 17:34:22 GMT -5
I've never made a chili that didn't have beans, and sometimes I go for a veggie chili. But the chili recipe that I make most often is CL's Black Bean Salsa Chili. Super easy to make and freezes great too!
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Post by soupandstew on Nov 20, 2016 18:03:27 GMT -5
I've eaten chili across US and Mexico so I go with what we enjoy. Beef, not ground, but slightly smaller than standard grocery store chili cut, heavy on the cumin, plus black beans, tomatoes, onions and garlic. The mix of dried chiles I use depends on my mood and availability. Mostly Ancho, with some Arbol and a little Chipotle. I can't digest kidney beans which are often recommended, and pinto beans just don't carry much flavor punch in beef chili. I will use pinto beans in a turkey chili, or cannellini in a white chili.
There are NO bad chilis, just some we favor a bit more than others.
Happy T-day everyone!
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Post by karenw on Nov 20, 2016 19:43:45 GMT -5
BEANS! That's all I have to say!
Karen
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Post by wallycat on Nov 20, 2016 23:18:59 GMT -5
My chili turned out decent. I think using a crockpot, I should automatically double the spices. But...it was hot and ready to eat after hours hunting for deer.
I added 1 tsp. of cocoa powder, black beans (made from scratch), 1 tsp garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ancho powder, 1 shallot, 1/2 tsp. onion powder, 1 tbs oregano, 1 tsp cumin. I also added a can of diced tomatoes and 8 oz. of v-8 juice.
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Post by beth on Nov 21, 2016 1:42:27 GMT -5
Well, my mom was a native Texan and she would tell me that people said Texans didn't use beans in chili, but she always did. I suspect she was stretching dollars or trying to combine meat and veggies in a single pot meal. When I started making chili for myself, it just seemed right to use the beans too -- and not just any beans, Ranch Style Beans. They're made in Texas.  ETA I don't have a recipe to share because my basic chili is always a process -- something I have always thrown together without a recipe and had to teach my sons the same way. I only use a recipe if I want to try something different -- like the CL Spicy Chicken Pumpkin Chili, and even then I am known to take liberties. I know that will shock many of this group (do we need to note sarcasm here?). |
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bawstinn
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Post by bawstinn on Nov 21, 2016 10:16:36 GMT -5
When I am making a basic chili, I always make Cook Illustrated's Simple Beef and Bean Chili (or something like that). I believe it just calls for 2 cans of kidney beans, but I also add 2 cans of pinto and 2 cans of black beans, otherwise it is too meat heavy for me.
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Post by mrswaz on Nov 21, 2016 11:01:15 GMT -5
Chili is all about the beans here! The only time I make chili without the beans is when we're going to use the chili for chili dogs or chili cheese fries.
I made chili Saturday with the first real winter cold of the year. No specific recipe, but I did use my own runner beans that I'd grown, harvested and dried this year. They were SO delicious and made the chili. Actually, the only thing that went into the chili that I didn't grow were the seasonings and then ground beef.
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Varaile
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Post by Varaile on Nov 22, 2016 16:23:47 GMT -5
I like prefer vegetarian chilies but will eat chicken or pork in mine, any kind of bean but kidney, medium heat and lots of flavor.
Husband prefers meat (beef), no black or kidney beans, medium heat and lots of flavor.
I did a search on my blog for chili recipes and realized there were way to many to re-post here, so here's the one the husband likes to make:
Chunky Beef Chili
This isn't your typical Northern MN and WI chili. No ground beef. No macaroni. Usually 2 kinds of beans (none of them kidney, but bean mixture is up to you). This is thick, saucy, and chunky. Awesome with some sour cream and cheddar cheese, with Frito's for scooping. Or cornbread. Love love love! warm cornbread slathered with butter and honey with my chili.
I'm giving a range of spices - how spicy/flavorful you like it is really up to to you. If you're a Hot Head, use a bit more, like it flavorful but not spicy, err on the less side.
1 lb stew meat, cut into 1" chunks (I prefer bite sized).
*1 lb boneless country pork ribs also works very well, cut into 1" chunks.
1 green pepper, cored, seeded and cut into 1" chunks
1 red pepper, cored, seeded and cut into 1" chunks
1 onion, cut into 1" chunks
2 stalks celery, diced
2-3 hot peppers of choice, minced (we used jalepeno and Anaheim, it all depends on whats available at the store)
1-15oz can diced tomatoes
1-15 oz can tomato sauce
1-15oz can pinto beans (or bean of choice)
1-15oz can navy beans (or bean of choice)
1-2 tbsp cumin
1-2 tbsp chili powder
1/2 tsp ancho chili powder
1 8oz can tomato paste
Assemble everything but tomato paste in slow cooker. Cook on low for 6-8 hours or high 4 hours. Best if made ahead and allowed to sit one day to allow flavors to fully develop
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Post by erin elizabeth on Nov 22, 2016 17:42:00 GMT -5
I usually make CL's All-American Chili (with broth instead of wine) or a WW turkey chili, but I love this beef chili.
Real Texas Chili (sorry, the source has been lost!)
2 tbsp oil
3lbs chuck, cut into 1' cubes
3 cloves garlic
5 tbsp chili powder
2 tsps cumin
3 tbsp flour
1 tbsp oregano
1 tsp salt
1/4 tsp pepper
26oz beef broth
Toppings: green peppers, onion, cheddar, sour cream
Heat oil in dutch oven. Add beef and cook, stirring often, until meat changes color but does not brown. Combine chili powder, flour, and cumin. Sprinkle over meat and stir until evenly coated. Sprinkle oregano over meat. Add 19ozs broth and the salt and pepper. Stir until well blended. Bring to a boil then reduce to a simmer and cook for about 1.5 hours, stirring occasionally. Add remaning broth and simmer for about 30 minutes until meat almost falls apart. Cool, cover, and refrigerate overnight to enhance flavor. Reheat and serve with toppings.
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traildoggie
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Post by traildoggie on Nov 22, 2016 19:12:48 GMT -5
I make many different recipes, but vegetables, like winter squash, and mainly beans, lots of seasoning, some but not overwhelmingly tomato. If it has meat, I don't eat it. I have one version with ground turkey that is good. I like black beans and pintos, but never kidney beans. chili to me is really .... beans!
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