The Great Chili Debate: Beans or no Beans?

For a truly informed discussion shouldn't we bring in the boys from Hot Guys Farting

http://www.justusboys.com/forum/thre...=1#post5291444

I love dark red kidney beans. Great texture and flavor.

Chili with no beans, isn't that Sloppy Joe?

j/k

I've actually made chili in the slow cooker and added small homestyle meatballs. Green pepper/Onion/diced tomatoes/tomato paste/dark red kidney beans(rinsed)/two cups water/seasonings
high heat 4 hours/ low 8 hours

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Originally Posted by doctorsun

No beans. That's real chili.

In any case, I prefer Cincinnati chili, which is always without beans in the chili itself. Beans are only added as a topping if one desires.

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BOOM... this right here... all these sacrilegious Texas chili Oafs..... Cincinnati Chili is where it is at....

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Cincinnati chili (or “Cincinnati-style chili”) is a regional style of chili con carne characterized by the use of seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne.

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Your options are as follows....

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Ordering Cincinnati chili is based on this ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans.[2] The number before the "way" of the chili determines which ingredients are included in each chili order. [1] Thus, customers can order a:

Bowl: chili in a bowl
Two-way: chili and spaghetti
Three-way: chili, spaghetti, and cheese
Four-way: chili, spaghetti, cheese, and onions
Five-way: chili, spaghetti, cheese, onions, and beans
and optionally, the:

Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)

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Lex you would dig it because it is all flavor and you add as much heat as you want after.....

I Like mine five way... then I put five spice ground peppers on top and maybe a jigger or two of Pepper sauce which is still not hot just flava-flave.....

This is part where I confess I've only ever had chili with no beans and thought chili was pretty good. Guess I haven't had it the "real way"?

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Originally Posted by FuryOfFirestorm

I've done that too. If you like chickpeas in chili, try using hominy. It has a similar taste and texture.

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Originally Posted by gsdx

In 6 decades, I have never seen it for sale up here. If grits aren't the same thing, I haven't seen that for sale, either.

I guess it's as popular up here as poutine is popular down there.

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Haven't seen hominy on this side of the country either. Somebody on here explained what it was a year or two ago but I forget.

…googling… looks like Corn Nuts..

http://www.planters.com/cornnuts/

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Originally Posted by bankside

Haven't seen hominy on this side of the country either. Somebody on here explained what it was a year or two ago but I forget.

…googling… looks like Corn Nuts..

http://www.planters.com/cornnuts/

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yeeeesssss.... but only if the raw material for the corn nuts were not deep fried. One of my favorite easy recipes is publix's jerked pork (found in the same section of the meat department where they have raw meatloaves and shish kebabs and cordon bleus) cooked and then dump in a can or two of ro-tel and a can of hominy. It's like a 3-ingredient pozole

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Originally Posted by G-Lexington

Pretty much. :) My issue is that people seem to focus completely and solely on "heat". It's always "five-alarm chili" and "hellish chili" and "ass-kicking chili". I don't want to fight my food. I want to enjoy my food. And I know many of people can discern plenty of stuff around "heat", but after a certain point, all I taste is "heat". If it's exceptionally hot, I can't even discern texture anymore. It's like having my mouth cut to ribbons, and that's the only sensation I'm getting. What I like about chili is the delicious beef (and bean, if present) and spices interacting, and if it's too hot, that's completely lost on me.

Lex

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Well said!

Mom always used kidney beans, so that's what I like. And there was a cafeteria downtown I used to frequent when I was going to school where the chili had a thick layer of liquid grease on top and chopped red and green bell peppers which I like in addition. These days I use ground pork to be economical. Chili without beans is for Coney Islands.

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Originally Posted by purina

These days I use ground pork to be economical.

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Have you ever tried it with ground chicken? It's an entirely new flavour experience.

I grew up on Hormel chili. My dad's first attempt at homemade chili was a disaster, but my aunt made a wonderful homemade chili. After a while, my dad learned from his mistakes, and now he makes a pretty good chili.

My veggie chili "recipe" (guidelines, really, because I never follow an exact recipe) is really easy to adapt, and some of my friends have taken it and made their own versions.

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Originally Posted by bankside

Haven't seen hominy on this side of the country either. Somebody on here explained what it was a year or two ago but I forget.

…googling… looks like Corn Nuts..

http://www.planters.com/cornnuts/

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Hominy is dried field corn (not sweet corn) which has been soaked in lye (like drain cleaner--which you can use--or in olden days, the ashes from your fire place after you've burned a hard wood.) This alkaline bath changes its texture, but more importantly for some native American civilizations it renders from the corn a nutrient profile missing in its original state without which they would suffer malnourishment (now how did they figure that out!!!!) Ground fresh, it forms the basis for all kinds of doughs and and snacks, notably tortillas. It makes yummy posole/pozole. Dried, it may be milled into polenta's cousin, grits.

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Originally Posted by G-Lexington

And I know many of people can discern plenty of stuff around "heat"...
Lex

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Yes, thank you for noting that!

love is a burning thing

Chili for hot dogs, no beans, chili to be eaten in a bowl, yes beans.

Chili NEEDS to have beans in it - but it's fine if they're served on the side somehow, so they're "elective" for whoever wants them.

Chili should have mushrooms in it, also.

I had some chili at my uncle's wedding years ago, since it was the only thing there that looked even remotely appetizing. It did have beans in it, however I couldn't even taste them since the celery and onions completely overpowered everything else in it. It was really gross so I just set the bowl down on the table and walked away. Haven't had any chili since.

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Originally Posted by JayHawk

BOOM... this right here... all these sacrilegious Texas chili Oafs..... Cincinnati Chili is where it is at....



Your options are as follows....



Lex you would dig it because it is all flavor and you add as much heat as you want after.....

I Like mine five way... then I put five spice ground peppers on top and maybe a jigger or two of Pepper sauce which is still not hot just flava-flave.....

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Amen. I prefer 3-way with the addition of a little mustard. It's one of my favorite meals. I even make it at home sometimes since I live in Northeast Ohio and there are only a few Skylines in the area.

Never been to Skyline Chili. I'd probably be inclined to try it "four way, without cheese."

This is one kind of food I would pass on (in general). I've described it as a horrible tex-mex disaster... conflicting flavors and often not balanced at all.

I prefer mole (specifically from Oaxaca, Mexico... I'm not a fan of the one from Puebla even though it's the most popular) but that's something entirely different. It's more of a sauce.

Oh! doctorson you're the only other person besides myself who I'm aware of, who puts mustard in chili. Not very much, mind you (perhaps a tablespoon or two in a gallon of chili), but it brings in a little more flavor that works.

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Originally Posted by frankfrank

Oh! doctorson you're the only other person besides myself who I'm aware of, who puts mustard in chili. Not very much, mind you (perhaps a tablespoon or two in a gallon of chili), but it brings in a little more flavor that works.

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I don't put it in the chili, just on it as a topping. However, putting mustard in Texas chili sounds like a great idea.