.....for years. I, personally, have Cluck Kent to thank for my sanity. His..ah.... Crossing the Road, was an amazing act of bravery.

..were arguing over it.

Judge: You want a divorce over WHAT?

the fuck I want. If I'm ever in South America, I'll be going there.

I'll tell you what doesn't belong in chili...

MEAT


Well, OK, maybe ground turkey or something.

But no beef.


BEANS! BEANS! BEANS!!

Big plump red kidney beans!

And the whole thing poured onto hot buttered rice.



Let the chili wars begin!

Try telling people from Cincinnati that it doesn't belong on Spagetti



(I am not a fan: too much cinnamon)

I make a black bean chili and a chorizo chili.

I really think this chili thing left the barn a long time ago. I have had it with kangaroo meet (yum!!) Venison, beef — you name it.

I love a good chili — and I have to admit, I love it with good beans.

How can you have a goodfarting contest during half time ????????

...why is there such a thing as chili con carne, which by their definition would literally mean meat and peppers and meat. In his own article I found this quote:

O. Henry describes “the delectable chili-con-carne, a dish evolved by the genius of Mexico, composed of delicate meats minced with aromatic herbs and the poignant chili colorado.”

So if you accept O. Henry chili is an item in itself and the meat a later admixture.

Now let smarty tell me how his adding meat is artistry and another's adding beans is adulterating...

it is a hot dog topping, not a meal.

If beans are to be in the vicinity of chili their proper place is in a dish on the side with some cheese, chopped green onion and hot sauce.

All the entries are meat only, and, of course, lots of various chilies.
We are making chili tomorrow for the "big game" and the recipe comes from one of the winners a few years ago.
We use a chuck roast, diced into small pieces, and slow cooked for hours with serranos, habeneros, and jalepenos.
It can be added to anything, like hominy (posole), or over scrambled eggs--really good plain. It's hot and spicy and delicious.
There are "pods" all over around here, consisting of 20 to 30 pots, or contenders. The winner gets three points, second place gets two and third one. At the end of the year, those with the highest scores get invited to Terlingua Texas for the Nationals.
I got to be a judge a few times, grading each pot, and drinking free beer. A hoot.

Your recipe sounds like it would have a depth of flavor, with multiple levels. And it would make a great posole.

I'll be envying you tomorrow. Have a great time!

Damn, I'm drooling on my keyboard, I'll have to push the chair back.
I'm sure the recipes for the Terlingua winners are on line.
Also, I eyeball every chuck roast, looking for the right grain and marbling, then the meat is soft after cooking all day.

Lots of layers of heat and flavor there.

Most of the entrees had beans.

Beans are proof God loves us and wants us to be happy.

Ok, that's beer, but beans add a texture to chili that just makes sense.

He asserts that chili started with the chili queens of San Antonio, which is simply nonsense. Written recipes for chili con carne predate the chili queens by over a century and Native American oral traditions of the recipe predate that by perhaps hundreds more. The Mayans, Aztecs, and Incas were making stews consisting of various peppers, meat, spices, and beans for hundreds of years before the white man came.

American pizza only bears a faint resemblance to it's Italian forbears, but both are still pizzas.

Dare say, I think there just might be something mentally wrong with them.

Therefore, beans belong in chili.

Quite honestly, all the very best chili that I have ever eaten have contained a wide variety of vegetables, including a variety of beans, and no meat. Vegetarian chili is vastly more interesting in flavors than meat-based chili.

Meat and sauce is just boring.

And I am not a vegetarian.

but my brother in Texas won't eat it. He tells me that beans were added to chili by the Texas Department of Corrections to make it go further and that's the end of the argument.

When he comes around I'll hold back and make it without beans but damn I like the texture it gives to the dish. I'll usually add both red and white kidney beans.

According to the Great and Powerful Oz:

I actually saw that episode.

My chili recipe is quite similar to yours.

In spite of this thread though, I think I'll prepare Emeril's 5 bean chili next time.

However, the steadfast rule is no-bean chili for frito pies and hotdogs. Bean chili is fine and often awesome but slow-cooked, from scratch, no-bean chili is the food of the gods.

Figures we'd get two food fights over the same topic in two different forums/groups