Chili, No Beans? - 24hourcampfire

So, I'll be open minded. As a meat sauce, what do you have as sides?

beans

Certain regional areas claim chili can have no beans, like cornbeard can have no sugar.

When I ate regional cooking in Tennessee and Missippippi. I loved it

I'll still very close to living in an area that thinks ketchup is spicy

If I had access to the the peppers/spices mentioned on here I'd try some no beans chili.

I'll eat mine my way . They are welcome to their own interpretations.

F

You can say that again.

If you made a bowl of ice cream, with homemade strawberry sauce and chopped nuts,
and called it dessert chilli, I wouldn't argue.

If you can believe it, some people serve ground meat and tomato sauce over pasta and call it chili. I sht you not.

Originally Posted by Flyer01

If I had access to the the peppers/spices mentioned on here I'd try some no beans chili.

Saskatchewan?

Decent domestic beef up there.

There are magnificent chilies and peppers/spices available online.

Look online for Hatch chili. Hatch, NM is probably considered the chili capital of the world, or at least the US. I like to buy several lbs of mild Hatch chili and make a chili meat sauce. I don't use all of that to make the sauce, maybe just a 1/2 to a whole cup. Think thick chili sauce made with a lot of mild chili powder(no tomatoes). Then roll it up in a tortilla with beans and raw onions and cheese melted on top. You better have a beer handy(grin).

I also love a good pot of traditional chili with peppers , onions, tomatoes, beans, mushrooms etc.

Originally Posted by wabigoon

So, I'll be open minded. As a meat sauce, what do you have as sides?

Rice

Originally Posted by FieldGrade

Originally Posted by wabigoon

So, I'll be open minded. As a meat sauce, what do you have as sides?

Rice

Sour cream

and no damn tomatoes in my chili either. No beans and no tomatoes. Makes a catchy recipe title.

Quote

Chili. No beans, no tomatoes

Two pounds NY Strip Steak, cut into 1/2 inch cubes, lightly salted
(Venison, Antelope or Elk work fine )
Two tablespoons lard
2 cups beef broth
Two fresh Poblano peppers
8 fresh red chili peppers
4 dried Chili Mulato peppers
4 dried Guajillo peppers
10 dried Chile Arbol
4 dried California peppers (Anaheim)
1 medium white onion, fine diced
4 cloves garlic, fine diced
1 teaspoon ground Cumin
2 teaspoon medium chili powder
2 teaspoon Mexican Oregano
1/4 cup masa harina corn flour

Using a cast iron pot, melt the lard over medium high heat. Add in the cubed beef, and sear on one side only. Remove from the heat, add in the diced garlic and onion, and the beef broth.
Place in a 225F oven for two hours, stirring once or twice.
Remove from the oven, and place the pot on a low heat burner. Add in the rest of the ingredients, stir well, and simmer for another hour.

The dried peppers should be seeded, and cut into large pieces. Heat a cast iron skillet or griddle, and place the peppers on it. Heat on high for a minute or two per side, but do NOT BURN the peppers. Use no oil.
Place the peppers in a bowl, and cover with boiling water. Let sit for 20 or so minutes. Place the peppers and the water into a blender. Pulse several times. Do not reduce to a puree. Using a slotted spoon, remove the pepper pieces from the liquid, and add to the chili. Add the liquid as needed to the chili, to make sure the chili does not dry out when cooking.

Mix some of the liquid from the chili into the masa harina. Add this back to the chili until you get the consistency you want.

2lbs Ground venison burger
BIG can of crushed tomatoes
water
3 cans of drained black beans
Chili powder 2TBSP
Cumin 1 TBSP
Paprika 1 TBSP
garlic powder - dash
dash of hot sauce
one onion diced

Simmer until it smells so good, you just can't stand it anymore. Sprinkle a bit of cheddar on top Then make a cast iron pan of Jiffy Cornbread with a bit of sugar added... you will thank me later.

not saying that would not be tasty. I am sure it would. I'd call it "bean and tomato soup with ground venison" though, not chili.

I enjoy big chunks of smoked chuck roast or venison, slow steeped in my ground up dried chilis, beef broth and maybe an sauteed onion and garlic, topped with nothing other than chopped onions and a little hot sauce. Beans not needed.

I'm not sure if its chili, more of a "chili colorado" as its known in the mexican cuisine lingo, but its dang good.

Title=redundant

Like sippin' whiskey, no ice.

Originally Posted by Sasha_and_Abby

2lbs Ground venison burger
BIG can of crushed tomatoes
water
3 cans of drained black beans
Chili powder 2TBSP
Cumin 1 TBSP
Paprika 1 TBSP
garlic powder - dash
dash of hot sauce
one onion diced

Simmer until it smells so good, you just can't stand it anymore. Sprinkle a bit of cheddar on top Then make a cast iron pan of Jiffy Cornbread with a bit of sugar added... you will thank me later.

You are wrong in so many ways starting with black (or any beans) in your meat sauce all the way to Jiffy with added sugar. No Thanks given.

Originally Posted by mathman

Like sippin' whiskey, no ice.

I imagine that ice would serve to water down the chili.

To All,

REAL Texas Chili (which was INVENTED here in The Alamo City about 1825, as a FILLING, more or less nutriticous & most of all CHEAP dish to sell to the single men, who flooded into Texas for possible riches, FREE land & a "fresh start".) NEVER has beans IN it, though we wild Texicans often serve beans on the side to add if you wish.

TEXAS RED has SEVEN & only 7 ingredients: Meat (in early TX, the meat was beef/horse/bison or "mystery meat"), onions, water, hot peppers, chili powder, salt & black pepper.
(Circa 1830-1845, a bowl of Texas Red, tortillas & coffee cost "a small Spanish silver coin". = Eaters got a discount for bringing their own spoon, bowl & coffee cup, to The Chili Queens on the Main Plaza.)

yours, tex

If one is needing chile, but they are in a chile free zone like we are, then they can do what we do . . . .

Order it from New Mexico Connection.

We even order frozen green from them in 1 pound packs

LouisB,

Fwiw, you're correct about NM Green Chile Stew. = Great dish that was invented by the Navaho people, mostly using mutton or horsemeat. - The DINE call it: "Green Stew", btw.
(Even born & bred New Mexicans will admit that it's NOT the same thing as Chili.)

We Texicans make a similar dish with beef & call it: Caldo de res.

yours, tex

Lotta people think their chili recipe or description of chili is the final word on chili. It ain't.

People from all over the country define and make it different ways. Aren't too many ways I won't eat and enjoy it.

Ground meat and tomato sauce over pasta is not one I would enjoy as "chili". (Cincinatti).

local dirt,

WORSE than that, some places in Cincinnati actually put CHOCOLATE in whatever that it is, that they call "chili" "chilii" or "chilee" & serve it over spaghetti.
(They cannot up there even seem to agree on the spelling.)

yours, tex.

Wow, read this thread to late !

Made some on the weekend & I "mistakenly" put 3 kinds of beans in it.

Guess I'll have to feed it to the dog.

NOT !!!!

We may have touched on this broke Paul. making chili near Dryden without imported ingredients would be hard for me.

PS, if you feed the soup to the dog, stay a ways away, or upwind.

New 2 99s,

Feel FREE to put anything in your dish, that you choose, EH.. = We wild/rebellious TEXICANS just will chuckle, IF you call it "real chili".

Btw, putting 3 kinds of beans in your dish is GUARANTEED to keep the skunks out of camp & maybe out of the Province. = CHUCKLE..

yours, tex

Originally Posted by New_2_99s

Wow, read this thread to late !

Made some on the weekend & I "mistakenly" put 3 kinds of beans in it.

Guess I'll have to feed it to the dog.

NOT !!!!

It's good to know you're not mean to your dog.

Beans/no beans it's all good. No pinky extended here.

Ate my first bowl of "Red" in Dennison, Texas in 1966 & it sure wasn't my last!! But I'll have to admit when I make chili I add beans, who doesn't like beans & chili is just one of those dishes that people add different ingredients to, just like adjusting the amount of heat in their "Red". All Good!!

Dick

Our's usually has beans, but I have had some great stuff with no beans..

Originally Posted by local_dirt

Lotta people think their chili recipe or description of chili is the final word on chili. It ain't.

People from all over the country define and make it different ways. Aren't too many ways I won't eat and enjoy it.

Ground meat and tomato sauce over pasta is not one I would enjoy as "chili". (Cincinatti).

But you're ok with someone putting some chili powder in a pot of ground chicken and beans "identifying" their recipe as Chili?

We need a jug of Burbon and a long talk LD,

None of it is authentic unless you use goat anyway.....

I've read that.
Steve Bodio has a good history on real chili in one of his books.
He says it was basically trail grub made with any meat that could be had cooked with chili's.
Not because mesicans hated beans but because they didn't have any.

Originally Posted by FieldGrade

Originally Posted by local_dirt

Lotta people think their chili recipe or description of chili is the final word on chili. It ain't.

People from all over the country define and make it different ways. Aren't too many ways I won't eat and enjoy it.

Ground meat and tomato sauce over pasta is not one I would enjoy as "chili". (Cincinatti).

But you're ok with someone putting some chili powder in a pot of ground chicken and beans "identifying" their recipe as Chili?

We need a jug of Burbon and a long talk LD,

I make a damn good white chili. But, i don't prefer it.