Chili

[Pete]

Waiting for the White Chilie (Chicken) crowd and Kidney Bean crowd to jump in.

What? Are you folks shy or what?

[mark46th]

Zonie- Occasionally I will put diced potatoes. I like canned new potatos for this, the news don't break down like russets. I call my regular red chile Jesus, Jose and Maria because I use red, black and pinto beans...

[Jack Dale]

All right. Let's get down to it. Chili or chile, beans or no beans, All-Over or Foot-Washing Baptist, Episcopal or Catholic, National League or American League. I've been in bars where taking a firm stand one or the other can earn you an ass-whipping, not because any one gives a damn one way or the other, but exactly because no one gives a damn one way or the other, but you made an issue of it. Pinto beans don't add much flavor but they do extend the volume. You rich guys can do without, but us poor folks go for the volume.

Chili is the concoction, chile is the vegetable. All-Over is a chance to swimming on Sunday, Foot-Washing is a chance to learn who's got foot fungus and holes in their socks. Catholic is a chance to make up sins once a week to try to make the priest giggle, but wherever you find four Episcopalians, you always find a fifth ... or a quart. National League or American League gives you a perfect excuse to fulminate about the designated hitter rule, one way or the other. Potatoes added to green chili make it green chili stew. (See pinto beans above.) Both are great and if you eat enough chiles and mix them with enough tequila, you'll see God doing the mambo in a Carmen Miranda hat. (I swear that's who it looked like.)

I guess it all boils down to those of us who like our sacrilege with beans and those of use who don't.

[PSM]

My wife likes it with beans and I don't. I compromise, I cook it without and she adds beans to her bowl when she dishes it out.

Pat

[Gypsy]

Originally Posted by Pete

Waiting for the White Chilie (Chicken) crowd and Kidney Bean crowd to jump in.

What? Are you folks shy or what?

Me...shy? LOL! I make a MOST excellent roasted chicken/ground turkey/cannellini bean chili for a change of pace. Matter of fact I just polished some off the other day. Want the recipe?

I still make my "regular" (beef) chili too. Just like to mix it up.

[mark46th]

I told you- opened a can of beans....

Originally Posted by Jack Dale

All right. Let's get down to it. Chili or chile, beans or no beans, All-Over or Foot-Washing Baptist, Episcopal or Catholic, National League or American League. I've been in bars where taking a firm stand one or the other can earn you an ass-whipping, not because any one gives a damn one way or the other, but exactly because no one gives a damn one way or the other, but you made an issue of it. Pinto beans don't add much flavor but they do extend the volume. You rich guys can do without, but us poor folks go for the volume.

Chili is the concoction, chile is the vegetable. All-Over is a chance to swimming on Sunday, Foot-Washing is a chance to learn who's got foot fungus and holes in their socks. Catholic is a chance to make up sins once a week to try to make the priest giggle, but wherever you find four Episcopalians, you always find a fifth ... or a quart. National League or American League gives you a perfect excuse to fulminate about the designated hitter rule, one way or the other. Potatoes added to green chili make it green chili stew. (See pinto beans above.) Both are great and if you eat enough chiles and mix them with enough tequila, you'll see God doing the mambo in a Carmen Miranda hat. (I swear that's who it looked like.)

I guess it all boils down to those of us who like our sacrilege with beans and those of use who don't.

WHAT ON THE EARTH HAVE YOU BEEN DRINKING???

Oh, wait,.... the tequila, got it. By the way, I'm out of Chili, ate it three days in a row. Good stuff, thanks brother.

[Stingray]

Originally Posted by Gypsy

Me...shy? LOL! I make a MOST excellent roasted chicken/ground turkey/cannellini bean chili for a change of pace. Matter of fact I just polished some off the other day. Want the recipe?

I still make my "regular" (beef) chili too. Just like to mix it up.

Please share Gypsy.

[Gypsy]

Originally Posted by Stingray

Please share Gypsy.

Here you go Stingray. It is from Giada DeLaurentis...Food Network.

I used what I had on hand. I happen to like both ground and "chunk" meats in my chili so I used about 1 lb of left over roasted chicken which I rough chopped. I had ground turkey so used that instead of ground chicken and substituted shallots for onions, which I think added a slightly different and great flavor. I did not have fennel seeds so left those out. Baby spinach replaced the chard...had fresh (frozen) corn from this past summer. I always have cannellini beans on hand, you can use any white bean I'd guess. Finally I had some left over oven roasted red and green bell peppers, so I threw those in too. Oh, and I had some cilantro on hand...used some of that as well.

I was pleasantly surprised at how much I really enjoyed it. Brought some in to a friend of mine at work (we often cook and share on Mondays) and she thought it was very good as well.



Ingredients

* 2 tablespoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, minced
* 2 pounds ground chicken
* 1 teaspoon salt, plus more for seasoning (I grind sea salt)
* 2 tablespoons ground cumin
* 1 tablespoon fennel seeds
* 1 tablespoon dried oregano
* 2 teaspoons chili powder
* 3 tablespoons flour
* 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
* 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
* 11/2 cups frozen corn, thawed
* 4 cups low-sodium chicken stock
* 1/4 teaspoon crushed red pepper flakes
* Freshly ground black pepper for seasoning
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh flat-leaf parsley

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. (don't burn the garlic!)

Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. (at this point I then added the roasted chicken chunks and peppers)

Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. (I found it needed very little salt)

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

[mark46th]

Thank's Gypsy- I will make some... I use my green chile to make Chicken enchiladas... Good stuff...

[Gypsy]

Happy cooking mark46th, let me know how you liked it!

[Team Sergeant]

My Chili Recipe
2 lbs Ground beef

1 lbs beef roast (diced)

1-2x bell peppers (diced)

3x Poblanos (diced, skin on)

3x Jalapenos (diced)

6-8 garlic cloves (small dice)

1 x tsp salt (to start)

1x 28 ounce can diced tomatoes

1x can tomato paste

2-3x can kidney beans (I use dry and soak them overnight) Remember, 1 cup dry beans equals 3 cups wet beans.

1/4 cup chili powder

1 tbsp ground cumin (I buy seed and grind it just before use)

1x large onion or three small-med ones, (diced)

Heat large Dutch oven, if using lean ground beef and diced beef (add a bit of oil before browning beef). If using 80-20, brown and drain the grease. Get a nice sear on the beef. Remove beef from heat, set aside. Add onions, saute until translucent, add garlic, peppers and spices. Return the beef and add the rest of the ingredients. Cover and simmer at low heat for a few hours and stirring every 30 minutes. Cook it down until you like the consistency and taste/seasoning.

It's not rocket science, add more of what you like being careful on the salt.

If I have any left over sausage or bacon from the day before, it's going in also.

I usually double the amounts and freeze individual servings.


You can make your own chili powder too, I've made this a few times. Buy good spices and you'll never be let down.

2 tablespoons paprika
2 teaspoons oregano
1 1⁄4 teaspoons cumin
1 1⁄4 teaspoons garlic powder
1 1⁄4 teaspoons cayenne pepper
3⁄4 teaspoon onion powder
1 tsp black pepper

[Sdiver]

Not to bring up an old argument, (okay, I meant to), but this should quell the question if chili should be beanless or not.

BTW .... I like my chili WITHOUT beans.

CHILI: BEANS OR NO BEANS, THAT IS THE QUESTION

There’s a saying in Texas – “if you know beans about chili, it’s that there’s no beans in chili.” There’s a common thought that chili with beans is a Yankee thing. Texas chili does not have beans.

Except, when it does. Texas chili is chili con carne – peppers with meat. But, just as popular is chili con carne y frijoles – peppers with meat and beans. You will find both to be common – with one binding rule – the purpose of a chili tasting is to judge the meat and gravy, so beans are forbidden in competitive chili.



If you ask most Texans if they want chili with beans or without they will say that if it’s got beans… it’s not chili! (and I agree)

But not so fast!



While any chili with beans is automatically disqualified from an official chili competition, there is a movement growing in support of the magical fruit.

John Raven of texascooking.com has this to say:

“It is just fine with me if you want to put beans in your chili, as long as they are not white beans. White beans do not belong in chili. That was written on the back of one of the stone slabs Moses brought down off the mountain.”

On the other hand, the venerable Texas journalist Wick Fowler said:

“If you know beans about chili, you know that chili has no beans.”

Carroll Shelby of the International Chili Society is more sanguine in his approach:

“The beauty of chili to me is that it’s really a state of mind,” he says. “It’s what you want when you make it. You can put anything in there you want, make it hot or mild, any blend of spices you feel like at the time. You make it up to suit your mood.”

http://www.iamatexan.com/2015/07/22/...the-question/#

[Rob_Frey]

As a Yankee from Wisconsin, I like chili with beans, my Mother made chili with red kidney beans and elbow macaroni. I do however use Pinto beans in my chili, but not the macaroni, unless I'm feeling nostalgic.

I sometimes do make chili without beans, but it's as rare as when I use macaroni.

My favorite recipe not my own, is one from America's Test Kitchen, it is better than my version. It's the one called "Simple Beef Chili with Kidney Beans" from Season 4, I just substitute the Pinto beans for the Kidney beans.

[Box]

Originally Posted by Pete

Waiting for the White Chilie (Chicken) crowd and Kidney Bean crowd to jump in.

What? Are you folks shy or what?

...well
one can of navy beans
one can of cannellieni (or white kidney) beans
one can of great northern beans
drain these bad boys before you dump them in the crock pot

32 ounces of chicken broth

a large diced vidalia onion

two cans of diced green chilies

one big teaspoon of chopped garlic

one pound of chicken (chopped or diced)
...throw a few boneless skinless breasts in whole and just shread them as the cook and fall apart

salt and pepper to taste
lots of cumin
lots

dump everything in a crock pot and cook on low for about 6 hrs
add some cumin halfway through.... you probably didn't add the right amount when you started cooking

top with sour cream and shredded sharp cheddar