Best Chili? - Page 2

vetachi-ser

Joined: Sep 13, 2006

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12:10p, 12/20/08

AG

BEANS!!! I agree... Its up to the cook.. I add beans to my chili everytime and I was born and raised texan... the real texan (aka from the panhandle!)

Ag83

Joined: Oct 10, 1999

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1:55p, 12/20/08

AG

quote:
I add beans to my chili everytime and I was born and raised texan... the real texan (aka from the panhandle!)

You may have been born "Texan", but you were clearly raised "yankee"...

[This message has been edited by Ag83 (edited 12/20/2008 1:56p).]

Vero143

Joined: Jul 25, 2006

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2:12p, 12/20/08

quote:
Also, if you are going to refrigerate the leftovers, chili without beans reheats better.

This made me laugh. Kinda like someone telling me the same thing about mashed potatoes that were not skinned beforehand.

Allen76

Joined: Dec 12, 2001

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2:20p, 12/20/08

AG

quote:
The amounts of chili powder and ground cumin also look a bit light for three pounds of meat. I usually add at least that much early on in the cooking with only one pound of meat, more when about half finished cooking, and a little more when nearly finished.

Now thats the way you cook right there!!!