AG 07 said:

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tlfw378 said:

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I don't like beans. I don't ever eat beans. If you put beans in the chili, I will not eat it. No big deal, you can have it. I will find something else to eat.

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Great! At least with this special snowflake they aren't entitled.

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It doesn't bother me in the least how you like your chili. Eat it anyway you like. Make it anyway you like. I could miss a meal or three...

tlfw378 said:

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AG 07 said:

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tlfw378 said:

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I don't like beans. I don't ever eat beans. If you put beans in the chili, I will not eat it. No big deal, you can have it. I will find something else to eat.

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Great! At least with this special snowflake they aren't entitled.

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It doesn't bother me in the least how you like your chili. Eat it anyway you like. Make it anyway you like. I could miss a meal or three...

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I didn't not get why this is such a bad thing. It isn't like we are living in a society where people are starving to death.

I don't see this as any different than passing on anchovy pizza, ghost pepper wings, or balut. Some people don't like somethings. I would rather have a guest fill up on something they like and be relaxed than to have then choke down something they don't enjoy. I am not going to take it personally.

tlfw378 said:

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AG 07 said:

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tlfw378 said:

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I don't like beans. I don't ever eat beans. If you put beans in the chili, I will not eat it. No big deal, you can have it. I will find something else to eat.

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Great! At least with this special snowflake they aren't entitled.

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It doesn't bother me in the least how you like your chili. Eat it anyway you like. Make it anyway you like. I could miss a meal or three...

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I agree with you completely. I was more of making a comment about the fact that you don't like beans at all in anyway. That has got to be a minority in the general public given their place in general food culture across the world, their nutritional value, diversity, ease of growth and cost efficiency. That is a unique person, but you have a bad ass attitude about it.

Uh no sir. Gumbo is sacred.

Chili is a comfort food to me. I was born and raised in Texas but my folks are from the Midwest. Growing up, chili was the great leftover revitalizer. My Mom threw basically any leftover in chili and it tasted delicious and beans always went in it. I do the same with my family today.

Honestly, I've found every version of Texas Chili I've ever had really bland and lacking of texture.

I just made a big pot of black beans.

They will be frozen in meal sized containers. Some will go in chili. I might even make Frito pie with that chili.

THE HORROR!

I eat all of my chili over rice, and I just learned within the past year or so that's supposedly uncommon. I prefer chili with beans, I like the texture change they add to the dish, but I'm a weirdo and will eat it however.

Bruce Almighty said:

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PFG said:

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Quote:

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That, and the whole kolache/klobasnek argument. Just stop

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Why is this a silly argument? Do you want me to call your truck a car? Do you drink your coffee from a bowl? Do you wear a pair of sun watches on your face when outside?

The kolache argument is MUCH more relevant bc its words that have been *******ized by city folk who don't care to know the correct vocabulary.

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Meanings of words change, especially when involving two languages. It's been that way through recorded history.

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Lame, and lazy.

Made my best pot of chili ever last weekend.

1lbs Buffalo
1.75lbs Chuck coarse ground chili
2 lbs mild Italian sausage
1 large onion
2 bell peppers (green/red)
2 cups chopped celery
Spices

And yeah, 2 cans of rinsed/drained red beans. Wife doesn't care for beans so I removed enough for her for 2 meals prior to adding beans.

I made a pot Monday and didn't use beans. I did serve it over spaghetti and man of was amazing

Y'all have to try it

MookieBlaylock said:

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I made a pot Monday and didn't use beans. I did serve it over spaghetti and man of was amazing

Y'all have to try it

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Troll

My wife and I had this discussion today eating at Wendy's. She is a fan of beans in chili. In my opinion, there is no place for them in it. If you want beans, cook pinto beans and pour over cornbread and add chow chow.

I much prefer green chili to red. I eat red chili maybe 3 times/year & it's the recipe used by Eskimo Joes (has beans). It's good.

Gabster43213 said:

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My wife and I had this discussion today eating at Wendy's. She is a fan of beans in chili. In my opinion, there is no place for them in it. If you want beans, cook pinto beans and pour over cornbread and add chow chow.

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WTF is chow chow

Beans are a side dish for once you add beans to chili it is no longer chili but becomes chili beans. Usually when we have people over and I am making chili I also make a nice pot of Pintos and tell people if they want beans in their chili help themselves to adding to cooked pintos. My wife just shakes her head.

Love me some beans and chili pour over the top of maccoronni and cheese.

PFG said:

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I don't put beans in my chili.

That said, I stopped the bean hate a few years ago. I was ragging on bean-in-chili peeps when I was told they grew up eating chili that way bc it stretched the pot. Money was tight. Too tight for all mean chili.

Insert foot in mouth.

Anyway, just making a point to say there are more than 1 reason why people add beans to the pot.

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Which is prolly what the range folks did in 1880 as well. But I don't care - don't like beans in mine.

Chow chow is pickled tomato relish

I am a purist.

Beer has four ingredients: barley, hops, yeast and water. There are lots of similar beverages out there with these ingredients plus a few others. Some of them taste quite good, and I drink them on a regular basis ... but they are not "beer."

Chili has a limited list of ingredients as well: beef, onions, peppers and garlic, plus a variety of spices. There are lots of foodstuffs that look a lot like chili and even taste a lot like chili, but have additional ingredients (e.g. beans and tomato, to name a few). Some are actually quite tasty, and I will certainly eat them if provided to me. I will even make them myself on occasion ... but they are not "chili."


My friends, however, do give me grief about the "beef." If I am going "all out" on a big pot, I have three "beef" ingredients: course ground "chili meat," hamburger-style ground meat, and finely-diced stew meat (pieces about 1/4 the size of typical stew meat). I think having all three textures tends to add something to the tactile experience, but some people seem to take issue with the large "stew meat" chunks. I am the only person I know who does this. My friends call it either "stewli" (stew-chili) or "chew" (chili-stew). Some ask me to make it, and others ask me NOT to make it.

Bulldog73 said:

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I eat all of my chili over rice, and I just learned within the past year or so that's supposedly uncommon. I prefer chili with beans, I like the texture change they add to the dish, but I'm a weirdo and will eat it however.

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My mom always served chili with rice, but it was cooked separately and everyone could decide (1) whether to serve the chili over the rice, (2) whether to sprinkle grated cheese over the chili and (3) whether to add diced, raw onion. (Only my father did the last one).

I still sometimes do the rice thing, but I honestly like saltines with chili better than rice with chili.

AggieFrankTX said:

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I am a purist.

Beer has four ingredients: barley, hops, yeast and water. There are lots of similar beverages out there with these ingredients plus a few others. Some of them taste quite good, and I drink them on a regular basis ... but they are not "beer."

Chili has a limited list of ingredients as well: beef, onions, peppers and garlic, plus a variety of spices. There are lots of foodstuffs that look a lot like chili and even taste a lot like chili, but have additional ingredients (e.g. beans and tomato, to name a few). Some are actually quite tasty, and I will certainly eat them if provided to me. I will even make them myself on occasion ... but they are not "chili."


My friends, however, do give me grief about the "beef." If I am going "all out" on a big pot, I have three "beef" ingredients: course ground "chili meat," hamburger-style ground meat, and finely-diced stew meat (pieces about 1/4 the size of typical stew meat). I think having all three textures tends to add something to the tactile experience, but some people seem to take issue with the large "stew meat" chunks. I am the only person I know who does this. My friends call it either "stewli" (stew-chili) or "chew" (chili-stew). Some ask me to make it, and others ask me NOT to make it.

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Pardon my French but AggieFrank is so tight that if you stuck a lump of coal up his ass, in two weeks you'd have a diamond.


Also, lots of folks use fine diced stew meat.

Ogre09 said:

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Pardon my French but AggieFrank is so tight that if you stuck a lump of coal up his ass, in two weeks you'd have a diamond.


Also, lots of folks use fine diced stew meat.

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Pleased to make your acquaintance. Extremely polite fellow, aren't you?

I hate ground beef chili. Diced chuck roast is the only way I make it.

JTrainsBabyCousin said:

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But last night I put beans in the pot of chili I was cooking for the first time and realized that it was perhaps the dumbest decision I've ever made in my 29 years on Earth.

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The odds are in your favor if you were wearing a condom. Otherwise, there's no post insertion solution for beans in chili.

AggieFrankTX said:

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I am a purist.

Beer has four ingredients: barley, hops, yeast and water. There are lots of similar beverages out there with these ingredients plus a few others. Some of them taste quite good, and I drink them on a regular basis ... but they are not "beer."

Chili has a limited list of ingredients as well: beef, onions, peppers and garlic, plus a variety of spices. There are lots of foodstuffs that look a lot like chili and even taste a lot like chili, but have additional ingredients (e.g. beans and tomato, to name a few). Some are actually quite tasty, and I will certainly eat them if provided to me. I will even make them myself on occasion ... but they are not "chili."


My friends, however, do give me grief about the "beef." If I am going "all out" on a big pot, I have three "beef" ingredients: course ground "chili meat," hamburger-style ground meat, and finely-diced stew meat (pieces about 1/4 the size of typical stew meat). I think having all three textures tends to add something to the tactile experience, but some people seem to take issue with the large "stew meat" chunks. I am the only person I know who does this. My friends call it either "stewli" (stew-chili) or "chew" (chili-stew). Some ask me to make it, and others ask me NOT to make it.

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So your chili is just a pile of garlic and spice seasoned meat with chopped onions and peppers?

John Francis Donaghy said:

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So your chili is just a pile of garlic and spice seasoned meat with chopped onions and peppers?

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Basically, yes, though I did exclude water (which I thought was self-evident), so it is not really a "pile" in the sense of Ethiopian food. And the onion is more sliced than finely-chopped. Cooked (simmered) not less than ten hours.

Why? I want it to be authentic. According to my research, this is what would have been served from chuck wagons on the trail. The only difference with most recipes is. (1) beans (enough said above) and (2) tomato.

Tomato would not have been available on a trail drive, unless dried (and I have seen no contemporaneous reference that chuck wagons on the trail carried sun dried tomato). I have tried it in the recipe just as an experiment (because I LIKE sun dried tomato) and did not care for the result. Experiment with enough different peppers, and you could probably overcome the sweetness, but I did not see it as being worth the effort.

Again, I have no problem with recipes that add fresh tomato OR (gasp) beans, I just do not think they are authentic Texas chili. Much like I enjoy a good California sparkling wine, but do not call it "champagne."

AggieFrankTX said:

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John Francis Donaghy said:

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So your chili is just a pile of garlic and spice seasoned meat with chopped onions and peppers?

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Basically, yes, though I did exclude water (which I thought was self-evident), so it is not really a "pile" in the sense of Ethiopian food. And the onion is more sliced than finely-chopped. Cooked (simmered) not less than ten hours.

Why? I want it to be authentic. According to my research, this is what would have been served from chuck wagons on the trail. The only difference with most recipes is. (1) beans (enough said above) and (2) tomato.

Tomato would not have been available on a trail drive, unless dried (and I have seen no contemporaneous reference that chuck wagons on the trail carried sun dried tomato). I have tried it in the recipe just as an experiment (because I LIKE sun dried tomato) and did not care for the result. Experiment with enough different peppers, and you could probably overcome the sweetness, but I did not see it as being worth the effort.

Again, I have no problem with recipes that add fresh tomato OR (gasp) beans, I just do not think they are authentic Texas chili. Much like I enjoy a good California sparkling wine, but do not call it "champagne."

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You don't think chuck wagons had dried beans?