Bean!
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Bean!
You got to have beans in chilli it would be immoral not to.
So if it doesn't have beans isn't it just BBQ/sloppy joe ??????
My preference is no beans as I have a texture issue with them (think running your fingernails down a chalk board).
Chili with beans over corn chips drizzled with sharp cheddar cheese.. yum
Jeepyj
My recipe is way over 50 years old and came from a retired ARMY cook.
BEANS-BEANS AND LOTS OF BEANS
Now if you do not want the gas add some parsley,works every time.
No beans and all you have is a bowl of soup and slurping is forbidden.
It has to have Beans "Home baked solder beans" for me to truly enjoy.
Mrs Urny is in Missouri, so I was able to vote no beans without precipitating an uprising. If you have to have beans, homemade pork and beans is the way.
NO, no beans. If I want chili con carney, I'll order it.
:2gunsfiring_v1::2gunsfiring_v1::2gunsfiring_v1:
Chili Con Carne (chili pepper with meat) is pure Texas. It was born when the Mexican chili spices came in contact with the German meat stew that those square head idiots brought with them to Texas in the early 1850's. Their stupid polka music also collided with Mexican music to form Conjunto or as it has evolved Tejano music. I dispise the German/Mexican hybred music, but an a big fan of chili.
I will just say one thing and be done with this topic. Texans , at least those who hold fast to their roots, DO NOT PUT BEANS IN CHILI. I do not, will not, nor allow such to be done under my roof, or any other place over which I have control.
Mmmmmm chili...BEANZ!
Char-Gar just for you!!! https://www.youtube.com/watch?v=n04-zEPOk2A Enjoy:kidding:
No beans mixed in. Proper chili is: medium hot to hot red chili with fresh pork chunks and some skin in large pot slow cooked over open fire. No jalapeņos mixed in. Refried pinto beans on the side if desired. Eat (scoop) chili with lightly browned flour tortilla.
I voted no beans, grew up in AZ,ya got chili, chili with meat "con carne", chili with meat and frijoles, also to be chili with beans they got to be pintos.
Ma always cubed the meat, pork, beef,mutton or venison into small 1/2-3/4" cubes, put a 1/2 cup chili powder made from ground peppers and 1/2 flour 'n' other spices into a paper sack, dropped in the cubed meat and coated it well, got the cast iron pot hot and added bacon grease and browned the meat, really it came out red, then added water to cover and added the rest of the chili powder and flour to make a red gravy lower the heat and cooked 'till tender.
On the other burner was a pot of pintos cooking seasoned with a couple smoked pork hocks. Served yourself, if you wanted chili with beans you added a couple cups of pintos and then added the chili con carne, the redder it was the hotter is was. Mom always blisterd some pablano chilies over the burners to slip the skins off and served a plate of roasted green chilies with her home made masa flour and corn tortillas you could fold them just right to make a spoon.
Where I live now they put spaghetti in their chili ????
Black and white beans or brown or all with jalapeņo corn bread. Lots of chilli's is just a given.
Beans in the pot but only use 239 beans or else....