Home Forums Hunting & Shooting Hunter's Campfire Not a Chili con Carne Debate

Some folks will say that if chili has any beans, it's not real chili (Texans). Others would argue the reverse (many non-Texans). I think the whole argument is a bit silly. When I make chili, I make it how I like to eat it, just like everything else I cook, chili tradition be damned.

I put together a batch that was enjoyed by a bunch of the boys at the club, with almost nothing leftover. Probably 20+ guys dug in. Wasn't really planned but since no one else had volunteered to toss together a meal for the night said I'd whip something up. We just got heavy snow, gusts to maybe 60 and coastal flooding along with freezing rain pushed in by a nor-easter, so chili con carne was about the perfect food. It came out fantastic, if I do say so myself.

I like my chili with just a smattering of beans, and served over or on the side with Japanese style rice all piping hot. And I do mean a smattering of beans. I used about 10 pounds of meat. 3 lbs 80% lean ground beef, 2 pounds ground moose (waves at Ptarmigan), a pound or so of ground caribou (waves at DaninAK) and about 3 pounds of London broil steaks. Two cans of kidney beans, one red one white, and all the other ingredients. As I wrote, just a touch of beans.

I'll run with my usual picture story. Note: not all of the meat/ingredients are pictured at once. I had a finite amount of counter to work with, and with that much meat going into a single dish, had to work in stages.

Happy spring, y'all.

Lord have mercy.

Looks plenty good.

If it doesn't have beans, it's just s meat sauce looking for something to put in it or put it over......in Kentucky, anyway.

Looks good, truth be told I don't mind beans but I do enjoy f-cking with people online about it.

Good man.

I never thought about putting chili on rice before...but then I aint a Chinaman neither.

Looks pretty tasty to me Kamo!

Ron

Bean stew looks pretty good! .

Fck me running! Looks deelish.

Oh man…… con huevos Fritos

Looks friggin great 👍🏻

Take any leftover chili and white rice (Uncle Ben's is about right for you, I reckon). Heat up a pan in a little oil and get the chili tossed in and get it bubbling hot. Toss in about as much rice as chili. Mix and stir, mix and stir until steaming hot. Looks something like this. Toss in as much added heat as you want. Referred to in many places as Spanish rice.

https://www.fromvalerieskitchen.com/spanish-rice-with-ground-beef/

Stick around a bit and you just might learn something--and then maybe pick on the sp_cs for a change.

Chili with beans = main course.
Chili without beans = condiment.

Both good when applied properly.

OK, I’m drooling here!

Its a really good idea.


We eat a lot of rice. Buy it in 25 pound sacks.



Not ashamed to say we have a nice rice cooker.


Gonna try it next time.

I use Wal-Mart Great Value Chili Beans (I think they're better than Ranch Style beans) added to my moose/pork/caribou chili - and serve over Cajun medium grain rice. Haven't heard any complaints yet or had much leftover.

My chili recipe:

4 - Tsp. Cooking Oil
3 - 15 oz. Cans Pinto Beans, Drained and Rinsed
3 – 15 oz. Cans Northern Beans, Drained and Rinsed
1 - 15 oz. Cans Northern Beans, Drained, Rinsed and Pureed
4 - 14.5 oz. Cans Crushed Tomatoes
1 - 8 oz. Can Tomato Sauce
4 - 4 oz. Cans Mild Green Chilies, Diced
1 - 1 lb. Package Bulk Italian Sausage, Hot, Mild, or Sweet
1 – 1 lb. Package 85% Lean Ground Beef
3 - Cloves Garlic, Crushed & Chopped
1 - Large Sweet Vidalia Onion, chopped
2 – Bunches Green Onions, chopped
3 – Bell Peppers, chopped
2 - Tsp. Chili Powder
3 - Tsp. Ground Cumin
1 - Tsp. Black Pepper
1 – Tsp. Cayenne Pepper
1 - Tsp. Salt

-- NOTE -- You might want to try 2x 4 ounce cans of mild diced green chilies the first time that you try this recipe. If you want it hotter, add 2 more cans of mild green chilies.

Serve with Fritos or saltine crackers and a dollop of sour cream if that moves you.

Used to be part of the “ no beans “ mob, but have mellowed in my old age. Also used to despise ground meat. Now I often make what I refer to as “East coast” chili with ground venison and beans (pintos not kidney beans) one 15 ounce can per 3 pounds ground venison. Also make my own chili powder from ( what I refer to as) a “ carefully curated” blend of dried chili peppers and other select ingredients. Very well received by wife, kids, friends and relatives.

Almost always served with white rice and cornbread; sometimes northern style cornbread, sometimes southern style.

Looks good!

Just got a few bags of ground chile, red and green, from these folks.

https://thefruitbasketabq.com/shop