it's still chili, no matter how much anyone might want to insist otherwise. Sure, there may be an "original" recipe, like there was an "original" recipe for pasta when Marco Polo came home from his explorations, but that doesn't mean "There can be only one."

I realize this POV is heretical in some corners, but my mind is firm on this issue.

I like meat/bean chili, hot as hell, with cheese on it.

Some things just acquire a life of their own--it's like people calling everyone "dude." Once upon a time, a "dude" was a fancily-dressed man out west. Nothing else. Then as the decades passed by, he became the guy you bought your weed from....now he can be a she, and he can even be grandma or grampa. Ain't that right, dude?


And wasn't it Bullwinkle, half a century ago, who said:

Eeenie, meanie...CHILI BEANIE...the spirits are about to speak?

Ladies and gentlemen of the jury, I rest my case!!!!!

Even our favorite food-critic here, Robb Walsh, doesn't have a problem with beans being in chili. Look at his blog as I think you'll like it. And here's an older story of his on the history of Chili con Carne

Chili doesn't have different forms. It is made one way and it NEVER EVER under ANY circumstances contains beans.

for over 30 years makes a chicken "chili" with what looks like navy beans. I call it "that stuff you make". It's actually pretty good. But it ain't chili by any stretch of the imagination.

USN beans (!), whatever ya got handy to add heat, plenty of garlic...mmm, mmm~!

I make a Puerto Rican version that has meat and habichuelas coloradas and sofrito...no comino~! It's a bump up on the "rice and beans" recipe, and it's chili in San Juan, ah tell you whut~to quote Hank Hill (no one is more Texan than him, no?). You've got to be a cilantro fan (and I am), though....

So I never did. But with my second husband being from WI he was used to the beans. So I have moderated the chili to be less spicy and more tomatoey and beanie.

i have to order those dvds!

(i wonder if they have garfield goose)

on edit:
sad face. no goose.

there was something for the adults, something for the kids, and a bit of knowledge to be gained for the tweens. They are still good after all these years, too.

I am sure the chili we have in Minnesota is probably not generally very authentic, but I have never heard anyone claim it is not chili. I think all the chili I have ever tasted had beans in it, I have never heard of spaghetti in chili however.

"What's the name of this dish?" you respond, "Chili." The Texas, "Oh, that's interesting." and continue eating because it's the polite thing to do.

The rude Texas, "What the Hell are banes (beans) doing in this chili?"

The Cincinnati version of chili is always served over spaghetti, except when it's slathered on a hot dog.

http://www.skylinechili.com/ways.php

While I have never heard of chili on spaghetti, I must admit that it does sound pretty good. I may have to try making it that way at home sometime.

...in Nashville, TN no less. For our spaghetti the chili of choice was....



Of course, looking at the nutrition label, it's a wonder I lived past 18.

The ingredients include cinnamon, allspice and chocolate. It bears no resemblance to Texas-style chili, and seems to be an acquired taste that few people outside the Cincinnati area have acquired.

The chili authorities are in Texas b

The correct term is chili con carne because there is a just plain chili, generally served over enchiladas

Second, the land in Terlingua is still pretty much worthless. You can buy land there for as little as $100 an acre.

Hot pepper, with a bit of meat! And "carne" is just meat--it's not beef, or pork, or anything in particular--catch it, mix it with hot chiles and salt and grease, and there ya go!

I think beans enhance the flavor.

They're musical, those beans....

And yuck...no spaghetti.

Then chili becomes what ever you have in cupboard.
Even in Texas i'm sure there are better things to argue about.

With extra heat, and BEANS. Beans are what make chili awesome, IMHO. I like to use kidney, pinto, and black.

I also like to post the recipe at various food blogs as "Texas-Style Chili w/ Beans". Drives the Texans nuts.

I'm a Florida native, but my mom's family hailed from NY. They always made Texas-style chili, but my grandfather liked to use beans (my mom, however, did not). So I stuck with his recipe until I slowly doctored it and eventually started again from scratch with my own recipe. I tend to use chili ground beef, but when I can get my hands on some fresh venison, it's on!

ground beef, chunk beef, chicken, beans, no beans, tomatoes, no-tomatoes. It's all chili. The only requirement for me is lots of chile flavor- whether roasted, fresh, or ground.

It's under it.

HAD NO BEANS!!! But I grew up eating chili with beans in it.

Although, I know of a little roadside dive in Idaho (mormons don't know how to cook and have little - if any - sense about what is actually food IMO) that has a mixture of spaghetti sauce with pinto bean mash on top of thick spaghetti pasta... at least the name is appropriate, they call it a "mess". For cast iron stomachs only!

for moving out of Texas, to LA CA back when my daddy was 7 where he met my mom, who was a Native Californian, 25 years later. Texans will be the death of this country, mark my words. Chili con carne is the hybrid of two dishes: chili colorado and chili verde. Both dishes are made without beans, but they are always served with a serving of beans and rice. Today's chili can be made either way with beans or without, depending on your preference. Trust me, one of the first things I learned as the son of a Texan is that you never listen to a Texan.

oh PLEASE

The first time I ate Texas chili I wondered why someone put kerosene in it. Yikes! The chili flavor was so strong!

Now, many years later, I love it.

I like it with and without beans, but if I use beans, I use kidney beans - kidney beans hold up better to the strong chili flavor. While I like pinto beans, they are just too mild for chili. Meh.

According to my Texan Bro-in-law, beans are served on the side for those who want them.

I have to admit, he makes a mean pot of Texas Red that is just about perfect.

Where the food choices were vegetarian or vegan. The vegan choice (I think) was 5-bean chili. No meat. Tasted good, though.

Chili without beans can be called a lot of things, but not chili.

Those chuck wagons carried beans for a reason. Don't be fooled by the cattle baron's hype. Texas chili had beans, and I would bet most still does.

And one more comment: Chili powder in Chili? Yuck, may as well open a can from Hormel. Always use peppers, peppers, and more peppers. Pepper flakes in a pinch, but never chili powder, quickest way to ruin chili.

Real chili has no tomato sauce or beans.

One of my beloved old aunts uttered that wise phrase many years ago about food preferences. I myself like beans in chili (I'll pass on the pasta, however). I first read the Chili With Beans In It Is Sacrilege thing in a "Texas Monthly" article, years ago (back when that publication was generally worth a shit). I ignored it then, I continue to ignore it now.