Chilli Season is here
- Thread starter Heymatt
- Start date
The under-appreciated ingredient that makes chili real chili is the powder. I use equal parts of 3 different chili powders from the historic purveyor Pendery's in Ft. Worth. My choices are their house Chili blend which includes cumin and garlic powder (and I prefer the no salt added so I can control the salt better), Pendry's Ft. Worth Light, and ground Ancho chili.
If you have to have beans in your chili, cook them separately and allow your unenlightened guests commit that crime individually.
If you have to have beans in your chili, cook them separately and allow your unenlightened guests commit that crime individually.
Empress was the first Cincinnati chili parlor. It was opened by two Macedonian brothers in 1922 next to the Empress Theater downtown. Sadly there are only two locations left as they have been crowded out by copycats.
bamabiker
Member
Supper tonight.
Righteous!
If I am having southern style chili or beef stew I will crush Fritos on top. Outstanding.
My dad was a chili epicurean. His chili was to die for. Dad died before I could get his chili recipe. Undaunted, I experimented for over a year until I got as close as I probably was ever going to get to Dad's recipe. This chili has taken first place in a couple of different chili contests in California, Arizona, and Utah.
Anyway, I agree with Caj. No beans in chili. Chili is a meat dish. If you want chili, make chili. If you want beans, make beans.
That being said, however, the first time I made chili for Ms. Judy, she flatly remarked, "I like beans in my chili." I tried to explain the niceties of real chili, but to no avail. So, I started putting beans in my chili.
A few years back, someone asked me the secret to 45 years of a happy marriage. "That's easy," I said. "Just put beans in your chili."
Anyway, I agree with Caj. No beans in chili. Chili is a meat dish. If you want chili, make chili. If you want beans, make beans.
That being said, however, the first time I made chili for Ms. Judy, she flatly remarked, "I like beans in my chili." I tried to explain the niceties of real chili, but to no avail. So, I started putting beans in my chili.
A few years back, someone asked me the secret to 45 years of a happy marriage. "That's easy," I said. "Just put beans in your chili."
CAJUNLAWYER
Member
It doesn't make you a bad person.......
CAJUNLAWYER
Member
My go to chili receipe i Wick Fowler's two alarm chili. Package directions are just a guide. I will add a can of green chilis and some diced jalepenos.
Also you gotta have chopped raw white onions on top. I'm not big on cheese, sour cream or fritos but will excuse their use as each is a healthy topping
Oh and forgot the secret ingredient-a half teaspoon of cinnamon
Also you gotta have chopped raw white onions on top. I'm not big on cheese, sour cream or fritos but will excuse their use as each is a healthy topping
Oh and forgot the secret ingredient-a half teaspoon of cinnamon
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03hemi
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lol.
Although this is how I make mine, the guy that won 1st actually spent all day on his from scratch and you could really tell. Chili (to me) needs to be simple and NOT just taste like chili powder.
Tag team R&R put this together tonight. It is now a fond memory.
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Chubbo
Member
Chili
Dried beans, in their many varieties, were a main staple in our pioneer's, supplies as they crossed the country to their new homes in the West.
Dried beans, kept dry don't spoil, and are a great source of protein, and a good substitute for meat.
It's hard for me to believe that our pioneers would choose to make chili without beans.
Dried beans, in their many varieties, were a main staple in our pioneer's, supplies as they crossed the country to their new homes in the West.
Dried beans, kept dry don't spoil, and are a great source of protein, and a good substitute for meat.
It's hard for me to believe that our pioneers would choose to make chili without beans.
Really don't want to come off as a snob but as a Texan I get a kick out of what passes for chili in "other locations." I have been asked to judge chili contests several times in out-of-the-way places (outside the Lone Star State) and it's always fun and amusing. I'm asked because when someone discovers I reside in Texas they assume I'm a chili expert - which I am.
Variety being the spice of life it has occurred to me that all of it is pretty good but some represents "real" chili and some is a sort of local stew that is not chili - despite being quite tasty and satisfying.
I remember distinctly several members of the American Agri-Women Association telling me where they were from, the Dakotas, Minnesota, and Northern Iowa, that "salsa" was Campbell's cream of mushroom soup relative to Texas. We took them to Joe T. Garcia's restaurant in Fort Worth and the table salsa, served with tortilla chips, almost sent them to the emergency room.
Variety being the spice of life it has occurred to me that all of it is pretty good but some represents "real" chili and some is a sort of local stew that is not chili - despite being quite tasty and satisfying.
I remember distinctly several members of the American Agri-Women Association telling me where they were from, the Dakotas, Minnesota, and Northern Iowa, that "salsa" was Campbell's cream of mushroom soup relative to Texas. We took them to Joe T. Garcia's restaurant in Fort Worth and the table salsa, served with tortilla chips, almost sent them to the emergency room.
I have a copy of a Chili cooking contest with 3 judges....
Judge #3, a volunteer who never had real hot chili didn't make it.
Posting it would get me with many dings........
I've read that, and it is hysterical. And probably truer to life than you might imagine.
JDBoardman
US Veteran
The dish is called "chili con carne" Chili with meat. It is not called "Chili con frijoles" or chili with beans. And in the referenced scene in Blazing Saddles, the cowboys were eating plates of beans - no chili-just beans. Now it is possible that some of you may have had a warped upbringing, but Caj is right -= THERE AIN'T NO BEANS IN CHILI.
riverrat38
US Veteran
I have a copy of a Chili cooking contest with 3 judges....
Judge #3, a volunteer who never had real hot chili didn't make it.
Posting it would get me with many dings........
If that happened in New Mexico, with beer served by Sally, the beer maid, it is very funny. Didn't take much searching to find.
73,
Rick
bamabiker
Member
What a wonderful world I live in. One where I can have beans in my chili if I want them.
I can even put ketchup on my hotdog.
I can even put ketchup on my hotdog.
Sistema1927
US Veteran
And Chile (with an E) season is here as well.
Nothing better than a steaming hot bowl of Green Chile Stew when the north winds blow in New Mexico, with nothing between here and the North Pole but a 3 strand barbed wire fence.
Nothing better than a steaming hot bowl of Green Chile Stew when the north winds blow in New Mexico, with nothing between here and the North Pole but a 3 strand barbed wire fence.
DGNY
Member
Neat thread. I recall BBQ had certain beginnings. I believe Chili(e) also.
The beauty of each is that, long since, there have been regional adaptations /variations, based on preferences of individuals, and ingredient availabilities.
We can celebrate all of these, as we are able.
The beauty of each is that, long since, there have been regional adaptations /variations, based on preferences of individuals, and ingredient availabilities.
We can celebrate all of these, as we are able.
Be careful what you post. I mentioned above that I occasionally put beans in my chili and got a visit from these guys.
Hey, its OK to put beans in your chili, just don't call it chili. Call it what it is, chili AND beans.
Myself, I don't like beans in my chili, but many people do.
Myself, I don't like beans in my chili, but many people do.
TheHobbyist
Member
Love good chili...it's kinda like pizza...always good, with few exceptions.
I tend to change it up based on the ingredients I have and inclination.
This week I made chili for my wife, her best friend, and me. It went something like this:
3.5 lbs. ground beef (80/20), browned in a large frying pan, until it was under medium rare.
small can of green chiles about a quarter cup
Mexican all seasoning spice, Badia Complete seasoning, applied very generously.
Remove extra grease but I leave a little.
Put two limes worth of juice in. Squeezed.
Add a medium amount (table spoon??) of Tajin Classico seasoning...it was 3.5 lbs so easily could handle it.
British Heinz beans in tomato sauce, one can.
Quarter cup of portabello mushroom, finely chopped.
San Marzano tomatoes, whole, peeled, by Cento. Two cans.
1 table spoon roughy of Valentina Salsa Picante (Mexican hot sauce)
cooked on low for 4-5 hours to reduce.
no noodles, but put them on the side for wife.
It varies on what I have on hand, but this is generally the way I do it. No complaints and the cook is happy.
I tend to change it up based on the ingredients I have and inclination.
This week I made chili for my wife, her best friend, and me. It went something like this:
3.5 lbs. ground beef (80/20), browned in a large frying pan, until it was under medium rare.
small can of green chiles about a quarter cup
Mexican all seasoning spice, Badia Complete seasoning, applied very generously.
Remove extra grease but I leave a little.
Put two limes worth of juice in. Squeezed.
Add a medium amount (table spoon??) of Tajin Classico seasoning...it was 3.5 lbs so easily could handle it.
British Heinz beans in tomato sauce, one can.
Quarter cup of portabello mushroom, finely chopped.
San Marzano tomatoes, whole, peeled, by Cento. Two cans.
1 table spoon roughy of Valentina Salsa Picante (Mexican hot sauce)
cooked on low for 4-5 hours to reduce.
no noodles, but put them on the side for wife.
It varies on what I have on hand, but this is generally the way I do it. No complaints and the cook is happy.
Recusant
Member
A big bowl of chilli and a pan of cornbread warms up the coldest winter day!
Chubbo
Member
Skyline Chilli
Regretfully, I have to eliminate Skyline Chili from my list of good brands of decent, ready-made, grocery store, available chili. I've used it for years, but the last two cans we opened, the sauce was nothing more than, tomato colored vinegar, the consistency of water.
Regretfully, I have to eliminate Skyline Chili from my list of good brands of decent, ready-made, grocery store, available chili. I've used it for years, but the last two cans we opened, the sauce was nothing more than, tomato colored vinegar, the consistency of water.
I just recently used a can to make cheese coneys for me and the boys. It was good.
Contact them and used the "leave feedback" option. They stand behind their product and will make it right.
Skyline Chili – Local Restaurants Near Me | Skyline
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I think you'll find all canned chili is not only foul, it's not healthy.
"Skyline" is Macedonian/Greek chili. Around these parts there is no better way to drown a hot dog.
