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

Awesome, my Man !!

I concur !

I never use a recipe !

Mine, always has beans !

If you didn't put chili power in wouldn't you call it Brunswick Stew?

One of the things I enjoy when I go to Leightons is the food.

Kamo Gari, looks good. When ever I have had Chili with people from New York City, they always served it over rice.

Looking very good!

I like chile in my chili, and I wouldn’t be a very good BeanMan it it didn’t have some less than year old pinto’s in it.

That dog'll hunt! I'd do rice way before I'd do it Cincinnati style over spaghetti noodles.

Yup.

Chili con carne, chili con frijoles, it’s all good!

Nice spread there KG.

I could put my lips around some of that in a hurry, and yes it has to have beans.

When I grow up, I want be Kamo Gari

Sum a y'all gonna be the ruinayshun of Murican sivilazayshun.

Chili ain't stew, in now way shaper form.

I do love a good chili with beans, but recently, I have been making “chili with beef” without beans or tomatoes. I am using dried Guajillo chiles. Clean off the stem, seeds and veins, toast, soak in hot water, blend, strain, cook down into the same consistency of tomato paste. Brown boneless beef short ribs, add onions and lots of garlic, bay leaves, a small cinnamon stick and cumin. Add the sauce from the chilies and slow cook for several hours. Different from the traditional American chili with beans and tomatoes, but very delicious.

@OP. Every one of your food threads makes wish I was there. Looks delish. I typically cook chili with beans. But can go either way if someone else is cooking. Here locally, chili over spaghetti is thing. Topped with copious amounts of fresh grated sharp cheddar cheese. Just finished lunch and now I have a hankering for chili....

scoony's version is a good genuine chili.

Wednesday night I made some home made ravioli filled with pulled pork (smoked a pork shoulder for several hours Saturday while I was gone to work day at the gun club), served with barbecue sauce. Could have gone either way with my wife (she can be kind of funny about some of my fusion culinary innovations) but she liked it. I told her the next effort was going to be ravioli filled with chili. She and the kids are anxiously awaiting that. Got a couple of chubs of ground venison out of the freezer today to make chili with this weekend. I think chili filled ravioli might be good with enchilada sauce. I think I might shred up some cheddar to mix with the chili as well.

Slices of one the the London broil slabs that I just seared before slicing. Those cuts went into the pot right after the ground was browned and before all the wet ingredients were added. Cook time after all was said and done was maybe 3-4 hours. Like most soups and stews and the sort, I find that with any subsequent days (doesn't happen too often), the flavors just keep improving and getting more robust as time goes on. Spanish rice, as a huevos rancheros type deal, chili dogs and just plain chili are always a win with leftovers. All simple and hit the spot.

Enjoyed reading about some of the other techniques and ingredients folks use, and like many, I never operate off any set recipe. For this one, I used poblano, jalepaño, dried Vietnamese chilis and Korean ground red pepper. Also lots of cumin, smoked Spanish paprika, a little beef bouillon and a couple of Goya sazon packets.

Thanks for the input and words. Good grub is pretty universal, though there's always a couple of folks who you just can't please...

Had chili with beans over spaghetti last night, and it was good.

Thanks L,

there's been many a London broil, and other "steaks", that never made it to the grill, fry pan, stew pot in their entirety. Seems they always had a slice or six missing.

That's good stuff

It's a Mexican/Tejano version of


pasta fazool (pasta e f a g i o l i in real Italian)