Chili

Mule Packer · Feb 15, 2013

The kids are coming up for the weekend. It's kinda cold outside with a foot of snow still on the ground, so I figured I'd make a pot of chili with either a big pan of cornbread or a batch of sourdough biscuits for them when they got here.

To my way of thinking, chili is a meat dish...not a bean dish. I mean, if you want beans, put 'em on the side, but not in the chili. Chili is pretty much just meat with chiles, some other spices, maybe some tomatoes, onions, garlic, a few other odds and ends, and simmered for a long time.

My dad made a great pot of chili, but unfortunately, he passed on before handing down his recipe. It took me years of experimenting to come close to what tastes pretty much like my dad's chili.

My sweet little wife of 40+ years insists on having beans in her chili. She's a little city gal, raised over-looking the golf course, so I figure she just doesn't know any better. But, nevertheless, she likes beans in the chili. As a result, in order to keep peace in the family, whenever I make chili at home, I put beans in it.

Awhile back, someone asked me the secret to a successful 40-year marriage. "It's simple," I said. "Just put beans in your chili."

He looked at me kinda funny, scratched his head, and walked away. Go figger.

keith44spl · Feb 15, 2013

"To my way of thinking, chili is a meat dish...not a bean dish. I mean, if you want beans, put 'em on the side, but not in the chili. Chili is pretty much just meat with chiles, some other spices, maybe some tomatoes, onions, garlic, a few other odds and ends, and simmered for a long time."

Right thar it is^^^^^^^^

I built myself a pot of 'er last week.......Red River 'Red' & a skillet of cornbread and fresh churn'd butter.

.

OFT II · Feb 15, 2013

My wife likes pinto beans in her chili too. Some kind of pagan I guess. So when I make a pot of chili I split it into two batches when it's ready and add beans to hers. Keeps her happy, kinda like leaving the seat up or down.

wheelgun28 · Feb 15, 2013

Oh no, not a bean or no bean chili thread...

Here we go

Mule Packer · Feb 15, 2013

wheelgun28 said:
Oh no, not a bean or no bean chili thread...

Here we go

Sorry. I'm new here. Didn't mean to re-hash something. In fact, I wasn't looking for an argument at all...just stating an experience.

I'll shut up.

Smith357 · Feb 15, 2013

Mmmmm Chili.... Now you guy got me wanting to whip up a nice big batch of Chili Verde, no beans, no tomatos.

galena · Feb 15, 2013

I'm with Smith357 above, a good batch of Southern Colorado/Northern New Mexico Green Chili (Chili Verde) with some homemade tortillas is the way to go. As to Chili Rojo, I want Pinto Beans in mine, heck when I was a kid we were so poor I was 21 before I knew beans weren't meat. Of course, Mule Packer, if you will tell me how to get there and what time we eat I'll be over in a minute.

Alnamvet68 · Feb 15, 2013

Mule Packer said:
The kids are coming up for the weekend. It's kinda cold outside with a foot of snow still on the ground, so I figured I'd make a pot of chili with either a big pan of cornbread or a batch of sourdough biscuits for them when they got here.

To my way of thinking, chili is a meat dish...not a bean dish. I mean, if you want beans, put 'em on the side, but not in the chili. Chili is pretty much just meat with chiles, some other spices, maybe some tomatoes, onions, garlic, a few other odds and ends, and simmered for a long time.

My dad made a great pot of chili, but unfortunately, he passed on before handing down his recipe. It took me years of experimenting to come close to what tastes pretty much like my dad's chili.

My sweet little wife of 40+ years insists on having beans in her chili. She's a little city gal, raised over-looking the golf course, so I figure she just doesn't know any better. But, nevertheless, she likes beans in the chili. As a result, in order to keep peace in the family, whenever I make chili at home, I put beans in it.

Awhile back, someone asked me the secret to a successful 40-year marriage. "It's simple," I said. "Just put beans in your chili."

He looked at me kinda funny, scratched his head, and walked away. Go figger.

Amen hermano...I never ever put beans in my chile....well, the closest I've ever come to doing that was when I was doing a contract job in Bangor Maine, and the snow was coming down 6 inches per hour, and halfway through my meal prep I discovered I had no masa, and I needed something to thicken up this world class chile I was making. So I grabbed a can of pink beans and black beans and ran them through the blender, and added enough to give my chile that just right consistency.

Old 44 Guy · Feb 15, 2013

UM; Chili sure sounds good right now.

diamonback68 · Feb 15, 2013

Sooooo, where are the world class recipes?

cowboy45 · Feb 15, 2013

Put beans on the side and add if you want. Good chili is an art in itself.
I love chili verde.
Google Texas Red chili and read the original winner at Terlingua. Simple and good.
Gotta have skillet cornbread with chil or beans.

jlrhiner · Feb 15, 2013

I made some chicken chili last weekend.

Alright, simmer down. It was just for fun.

I don't like beans in my chili either.

Old TexMex · Feb 15, 2013

There's a norther blowin' in tonight, and my flight doesn't head south till sunday. Sounds like a plan. Now...where did I put that chunk of Axis deer?....
Oh yeah, beans, that's charros. On the side. Cornbread mejor que tortillas, certainly.

RonJ · Feb 15, 2013

I like chili without beans
I like chili with beans
I like HOT chile over white rice

Edit: ever notice that we have a bunch of contrarians on this forum?

Tenn2 · Feb 15, 2013

Yep! Wife is cooking chili tonight. She puts it inside a tortilla and folds it over. It has other stuff that I am not allowed to know about. JUST SHUT UP AND EAT IT. Yes, dear.

Alnamvet68 · Feb 15, 2013

Chile on the menu for Sunday. World class recipe to follow. Teaser ingredients are: 1 lb ground 93% fat free Angus beef, 1 lb lean ground fresh pork butt, 1lb ground lamb, and for the piece de resistance, 1lb ground buffalo....rest of my 5 star recipe will be posted soon...

P.S. We all love chile over rice, as well as over thick spaghetti.

Just came back from the market...went for a 6 pack of Sol, and saw they had the buffalo at half price, $6.49 a pound, and of course, I had to buy a pound.

Old TexMex · Feb 15, 2013

.

2 1/2 lbs of chunked 1" venison backstrap
1/2 lb feral hog hammered and chopped
2 chopped cayennes or 1/2 of a habanero pepper(whole habanero for muy macho)
6 tbs of chili powder
2 teaspoons comino (cumin)
6 tomatoes, blanched and peeled then chopped
Half quart water
2 peeled and diced onions
1 teaspoon paprika
Some salt
4 teaspoons masa harina mixed with water to form a smooth paste
.
Cast iron dutch oven, bacon grease. Sear the venison in that,add the pork, onions and tomatos, cup of the water, cut the fire down
to simmer and put the lid on. 15 minutes later, add the rest of the water and everything else but the masa paste. This is all at medium low heat- you have to bring all that water up to almost a boil, then back it off. Clamp that lid back down on the dutch oven for about 1 1/2 hours. Leave the lid on it. Seriously, leave the lid on it. Go clean the shed, or something. If you have to check it, just make sure there's moisture creeping out around the lid, and keep the fire down. Finally, skim the grease off the top with a piece of white bread( toss that to the dog) thicken it up with the masa paste, but a little at a time, until you've had some practice with this. Give another 30 minutes, serve with chopped onions and whole canned jalapenos on the side.

Mule Packer · Feb 15, 2013

Old TexMex said:
.

2 1/2 lbs of chunked 1" venison backstrap
1/2 lb feral hog hammered and chopped
2 chopped cayennes or 1/2 of a habanero pepper(whole habanero for muy macho)
6 tbs of chili powder
2 teaspoons comino (cumin)
6 tomatoes, blanched and peeled then chopped
Half quart water
2 peeled and diced onions
1 teaspoon paprika
Some salt
4 teaspoons masa harina mixed with water to form a smooth paste
.
Cast iron dutch oven, bacon grease. Sear the venison in that,add the pork, onions and tomatos, cup of the water, cut the fire down
to simmer and put the lid on. 15 minutes later, add the rest of the water and everything else but the masa paste. This is all at medium low heat- you have to bring all that water up to almost a boil, then back it off. Clamp that lid back down on the dutch oven for about 1 1/2 hours. Leave the lid on it. Seriously, leave the lid on it. Go clean the shed, or something. If you have to check it, just make sure there's moisture creeping out around the lid, and keep the fire down. Finally, skim the grease off the top with a piece of white bread( toss that to the dog) thicken it up with the masa paste, but a little at a time, until you've had some practice with this. Give another 30 minutes, serve with chopped onions and whole canned jalapenos on the side.

Dang!! Now that sounds good!!

Erich · Feb 15, 2013

If you spell it with an ultimate "i" . . . well, you might be missing the point.

ditrina · Feb 15, 2013

Smith357 said:
Mmmmm Chili.... Now you guy got me wanting to whip up a nice big batch of Chili Verde, no beans, no tomatos.

Did that last weekend>>> YUM!!

Gotta love Tomatillas

Chili

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