Making some tonight 4# ground antelope, 2# 80/20 and it is going to be amazing.

I usually use about half and half venison (venison and pork mix 60/40) coarse ground and the other half a good beef roast (shoulder or rump generally, whichever is cheapest at the store) that I cube into about 1/2"-3/4" cubes. I find that I really like the mix of textures between the coarse ground and the cubed and that it makes a really hearty and good chili.

And only commies and yankees put beans in chili! /obligatory chili comment

Regarding beans in chili, if you went to most of the old timer farmers, ranchers, and ranch hands around here and tell them that it isn't chili if it has beans, they are going to think you are some kind of idiot.

The chili w/beans and chili w/out beans would be an interesting study in Texas recipe and food history. I don't imagine anyone has done the research, but I would love to see if the bean/no-bean recipes came from different regions of the state.

I grew up eating and knowing chili as a pot of meat, liquid and spices. Had no clue that people considered adding beans to chili.

From my experience, most people I encounter who put beans in chili are the "Pinterest Chili Recipe", "Facebook Chili Recipe", "15-Minute Chili", "Food Network Chili Recipe" crowd. They want something they can dump in a pot, heat and eat. And adding beans is a shortcut that gives the pot substance.

Just my experience. The point about old cookbooks having chili and bean recipes is true. I have some old church cookbooks that include beans in the recipes.

So lets turn this thread into a history lesson: Where did you grow up, and how did your family eat chili?

- Fayette County, No beans.

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Oh, and this thread is bean vs no-bean FIFY protected.......

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Some people just can't read. Kind of sad really.

Hansford County: both with and without beans.

It pretty much depended on who was cooking it and the purpose of the chili.

http://texags.com/forums/34/topics/2702040/replies/44925454


Here you go PFG!!!

Honestly, the beans/no beans and what meat to include arguments are largely irrelevant. If you want the best chili you can make, you need to use good spices. Not from the grocery store but the spice store. THAT will make people take notice of your chili.

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Honestly, the beans/no beans and what meat to include arguments are largely irrelevant. If you want the best chili you can make, you need to use good spices. Not from the grocery store but the spice store. THAT will make people take notice of your chili.

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Spices are important, but completely disagree on the relegation of meat or beans/no beans as irrelevant.

Good meat will make or break a chili, and whether or not you have beans completely changes the texture and flavor of the chili/meat stew. Both the substance and spice are important equally.

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I usually use about half and half venison (venison and pork mix 60/40) coarse ground and the other half a good beef roast (shoulder or rump generally, whichever is cheapest at the store) that I cube into about 1/2"-3/4" cubes. I find that I really like the mix of textures between the coarse ground and the cubed and that it makes a really hearty and good chili.

And only commies and yankees put beans in chili! /obligatory chili comment

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Yet, you posted this on another thread.

"This is what I like about cooking - there are about a thousand ways to do something, most of them good. I like seeing different methods of making things like gumbo."

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I usually use about half and half venison (venison and pork mix 60/40) coarse ground and the other half a good beef roast (shoulder or rump generally, whichever is cheapest at the store) that I cube into about 1/2"-3/4" cubes. I find that I really like the mix of textures between the coarse ground and the cubed and that it makes a really hearty and good chili.

And only commies and yankees put beans in chili! /obligatory chili comment

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Yet, you posted this on another thread.

"This is what I like about cooking - there are about a thousand ways to do something, most of them good. I like seeing different methods of making things like gumbo."

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Awesome

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I usually use about half and half venison (venison and pork mix 60/40) coarse ground and the other half a good beef roast (shoulder or rump generally, whichever is cheapest at the store) that I cube into about 1/2"-3/4" cubes. I find that I really like the mix of textures between the coarse ground and the cubed and that it makes a really hearty and good chili.

And only commies and yankees put beans in chili! /obligatory chili comment

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Yet, you posted this on another thread.

"This is what I like about cooking - there are about a thousand ways to do something, most of them good. I like seeing different methods of making things like gumbo."

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See the highlighted part.

I also don't try to call red beans and rice gumbo either like people try to do with chili and bean stew.

Pretty sure we discussed the same thing about chili on the gumbo thread as well.

Chili without beans is what you put on hot dogs.

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So lets turn this thread into a history lesson: Where did you grow up, and how did your family eat chili?

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Parts of family from between Lake Charles and Lafaytte, and also Cut and Shoot. Chili with 1/2" cubes of sirloin, venison if we have some. No beans. Served over rice cause when parts of the family comes from that part of Louisiana everything is served over rice. Same stuff gets serves on hot dogs, frito pie or over corn bread.

It is a Gulf Coast Texas/Louisiana thing to serve over rice. Still my favorite way to add filler if I feel the need to do so. Sometimes Fritos, but usually rice.