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The Great Chili Debate: Beans or no Beans?

chili is still chili, beans in it or not. it's the meat that counts. ..| this thread has me thinking about chili dogs, chili dogs with nacho cheese and plain chili with hot sauce. :(
 
FuryOfFirestorm said:
In some places, they serve chili on spaghetti and cover it with shredded cheddar cheese.
Click to expand...

Cincinnati, the home of chili five-way. Worse chili in the world--and take that from a kid from Cincinnati. Now I await the hate-mail from the Queen City citizens.
 
Never tried Veggie chili but if all you're doing is sustituting meat for Beans then I aint eating it...I hate Pinto beans, Black Eyed peas, Limas, kidneys and the rest...The only beans I'll eat for Life 24/7 are String Beans...

I give you guys a lot of Credit for cooking and doing your own thing at the Crib...The Most popular chili served at a Fast Food joint is none other than Wendy's...Not one of you mentioned Wendy's...That's saying a whole lot about your personal cooking/eating tastes...
 
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
 
doctorsun said:
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....

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....

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"?
 
FuryOfFirestorm said:
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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gsdx said:
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/
 
bankside said:
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/
Click to expand...
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
 
G-Lexington said:
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.
 
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.
 
bankside said:
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/
Click to expand...

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.
 
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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