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10-20-2008, 08:35 PM | #42 |
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Re: Chili: Beans or not?
Traditional Texas style chili is made without beans, it can be made with ground or cut meat.
Like chili with or without beans, I always use 3 types of beans and 3 types of meat when making chili, feel it makes it more interesting. |
10-21-2008, 06:23 AM | #45 |
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Re: Chili: Beans or not?
Most of the time I make it with beans. Personally, I prefer it without.
In chili competitions, you are not allowed to put beans in your chili. I'm the kind of person that looks online for just about everything. In my searches, I hit a goldmine!!!!! I'll find it and post it here. There is somewhere(And Like I said, I'll link it) on the web, every recipe for the last 40 years, the winner of the world chili cookoff. If this thread spins off into a ful blown chili thread, I'll start posting each recipe!!!!! Ron |
10-21-2008, 06:55 AM | #48 |
Lets Go Buckeyes!
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Re: Chili: Beans or not?
No beans!
My favorite is Skyline Chili. I order a cheese coney with no onions or mustard and a 3-Way (Chili, Spaghetti, and Cheese) when I get Skyline! |
10-21-2008, 04:57 PM | #49 |
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Re: Chili: Beans or not?
Made some chili from the inspiration of this thread. It was damn tasty
A little different then what I normally make, but good
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10-21-2008, 05:56 PM | #50 |
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Re: Chili: Beans or not?
Looks Good Chip!!!!!!!
How about I start spilling those Recipes!!!!! Ron |
10-21-2008, 06:00 PM | #51 |
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Re: Chili: Beans or not?
1967 World Champion Chili Recipe
Winner - H. Allen Smith / Wick Fowler Ingredients: 4 lbs course-ground chopped sirloin or tenderloin olive oil or butter 1-2 small cans tomato paste, with water OR fresh tomatoes, finely chopped OR canned tomatoes pressed through a colander 3-4 medium onions, chopped 1 bell pepper, chopped 2-10 cloves garlic, minced 1 TBS oregano 1/2 TSP sweet basil 1 TBS cumin seed or ground cumin salt and pepper to taste 3 TBS (or more) chili power OR some chili pods Instructions: In a 4-quart pot, brown meat in oil or butter or in a blend of the two. Add the remaining ingredients, Simmer 2-3 hours with the lid on. Enjoy |
10-21-2008, 06:04 PM | #52 |
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Re: Chili: Beans or not?
1968 World Champion Chili Recipe
Winner - Woody DeSilva's Champion Chili Ingredients: 5 medium onions, chopped small amount cooking oil salt and pepper to taste 4 lbs chuck beef, course chili grind or chopped into thumbnail-size pieced 5 cloves garlic, minced 4 TSB oregano 2 TSP woodruff (an herb) 1 teaspoon cayenne pepper 2 TSB paprika scant teaspoon to full teaspoon chipenos (also known as chilipiquines), crushed (available at stores stocking Mexican groceries) 4 dashes Tabasco sauce 3 10-ounce cans tomato paste 1 6-ounce cam tomato paste water 4 TSB flour masa flour (available at stores stocking Mexican groceries) Instructions: In a skillet, brown onion in oil, seasoning with salt and pepper. Place in chili pot. Brown beef in skillet, adding more oil if necessary. Add garlic and 1 TSB of the oregano. Add this mixture to the chili pot. In a paper sack, shake together the woodruff, cayenne pepper, paprika, New Mexico chili powder, cumin, the remaining 3 TSB oregano and the chipeno. Add the blended spices to the chili pot. Brown beef in chili pot with the Tabasco sauce, tomato sauce and tomato paste. Add enough water to cover the meat and simmer at least 2 hours. Cool the chili; refrigerate it overnight. Skim off the excess grease. Reheat the chili to the boiling point and stir in a paste made of the flour and a little water to thicken the mixture. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture. |
10-21-2008, 06:05 PM | #53 |
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Re: Chili: Beans or not?
BEANS!!!!
and a lot of cumin |
10-21-2008, 07:32 PM | #54 |
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Re: Chili: Beans or not?
Beans for me! I tend to overdo it with the beans and the wife only wants me to make it when I'm going out for a while. I use kidney and pork & beans. the pork & beans sweeten it up a bit. I like it HOT so I have to make one pot hot and another medium for the others.
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10-21-2008, 07:44 PM | #56 |
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Re: Chili: Beans or not?
Here is the guestimate of the recipe I used for the chili I made above.
3 lbs cubed beef 1 super can of light red kidney beans, drained and rinsed 2 cans Mexi-corn (the one with the peppers in it) 1 med. onion chopped 1 bell pepper chopped (I chose the orange) 3 jalapenos chopped (more if you like) 1 jar roasted red peppers chopped 2 cans chopped tomatoes (chipotle style or with peppers) Chili powder Onion powder Paprika Cumin Turn on your slow cooker to "LOW" ADD Beans and tomatoes and corn. STIR to combine COOK beef in a pan to about medium with chili powder, onion powder and paprika ADD beef and juices to the slow cooker STIR to combine SAUTE onion, pepper, jalapenos and roasted red peppers ADD to slow cooker STIR to combine ADD cumin and chili powder and any other spices you may like to taste COOK on "Low" for atleast 2 Hours It is just some basic thing I threw together yesterday, hope someone else tries it and likes it
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If we weren't supposed to eat animals, then how come they're made of meat? You can never have too many cigars, they are like an investment in good times. |
10-21-2008, 08:03 PM | #57 |
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Re: Chili: Beans or not?
If you add corn or any vegetable other than tomatoes, onion, garlic and beans then it is not chili. It's a thick soup.
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10-21-2008, 09:55 PM | #58 |
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Re: Chili: Beans or not?
I prefer mine with beans. Lots of them.
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10-21-2008, 10:12 PM | #59 | |
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Re: Chili: Beans or not?
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10-21-2008, 11:10 PM | #60 | ||
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Re: Chili: Beans or not?
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If you know beans about chili, you know chili ain't got know beans. "Chili" is "chili con carne" shortened, and refers not just to the chili pepper, but a preparation using chili peppers and various spices. With meat added. I've eaten at a lot of Mexican food joints and I've never seen chili con carne y frijoles, or chili con carne y arroz on any menu. Having said all that, I use a recipe called "Chili Blanco" that calls for chicken, great northern white beans, and green chilis (Anaheim is best). Garnished with green onion and grated pepper jack. It is awesome. |
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