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Crazy chili

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sueatmo Feb 7, 2012 07:16 PM

Today I was in and out. In between times I cooked some leftover dried black beans in the PC, browned some chopped chuck roast, and slapped together a chili which cooked on simmer in the crock pot while Mr. Sueatmo and I were out. We came home, ate chili, and I went out again. My chili was made of available ingredients--nothing special. The chili was very good, not as thick as my regular chili, but very spicy.

I wonder what interesting, unusual, unexpected ingredients Hounds put in their chili. Whatever chili you make, brown or white, beans or not, meat or veg, is there an unusual ingredient that sets your chili dish apart? I'm interested; please share.

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  1. p
    pine time RE: sueatmo Feb 9, 2012 11:49 AM

    It may be commonplace to many folks, but the first time I added a slurry of masa harina, it was a revelation!

    10 Replies
    1. re: pine time
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      sueatmo RE: pine time Feb 9, 2012 04:55 PM

      I've used cornmeal to thicken the chili. Does that count? And sometimes I add frozen corn kernels.

      Never used masa harina, though. Interesting.

      1. re: sueatmo
        r
        Rella RE: sueatmo Feb 9, 2012 05:36 PM

        I've used in the distant past added corn meal and/or corn flour and I like the taste. I've also used corn kernels decades ago and liked it, but I think corn flour and corn meal used as a thickener gives a integral flavor -- and then why not also add a few kernels of corn :-))

        1. re: Rella
          l
          Lady_Tenar RE: Rella Feb 10, 2012 12:02 PM

          I use toasted corn tortillas myself--but getting some kind of corn product in there definitely makes a huge difference.

          I don't know if I have any super "crazy" ingredients but I always add add a lot of Spanish smoked paprika, which I guess is a somewhat personal touch. I also use bacon fat for the browning and sauteing and add some unsweetened cocoa powder at the end (although that's not too original).

          Oh, and sometimes I make chili with bison meat, especially when I can't get any chili-suitable grass-fed cuts--it's really delicious AND sustainable! And I have at times added a dash of good, smoky scotch (when I have some on hand...)

          1. re: Lady_Tenar
            Perilagu Khan RE: Lady_Tenar Feb 10, 2012 12:40 PM

            Smoked paprika is good. So is smoked serrano.

            1. re: Lady_Tenar
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              Jason1 RE: Lady_Tenar Feb 10, 2012 01:06 PM

              I've actually used puleverized tortilla chips with pretty good results!

              1. re: Jason1
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                acgold7 RE: Jason1 Feb 10, 2012 01:24 PM

                I do that as well -- learned it from Alton Brown. Basically, whenever I have a bag of corn or tortilla chips that's down to inedible crumbs, I toss them into a Ziploc and store them in the freezer. Whenever I need some for thickening, I grind them down to dust in a spice/coffee grinder (not the one I use for coffee).

                Just be careful with the salt in your chili, as the chips are pretty heavily salted. I usually under-season (salt-wise) the chili until the chips are incorporated.

                1. re: Jason1
                  s
                  Sal Vanilla RE: Jason1 Dec 13, 2012 02:45 PM

                  That is a dandy idea.

          2. re: pine time
            DavidA06488 RE: pine time Feb 11, 2012 04:48 AM

            I've been making chili for years, but know what you mean. The masa harina slurry during the last 20-30 minutes not only thickens the chili, but rounds out the flavor of it.

            1. re: DavidA06488
              c
              ChiliDude RE: DavidA06488 Jan 3, 2013 01:42 PM

              I totally agree!

            2. re: pine time
              eclecticsynergy RE: pine time Feb 12, 2012 12:33 AM

              You can also thicken with quick grits. Or refried beans...

            3. Perilagu Khan RE: sueatmo Feb 9, 2012 12:13 PM

              One of my chili recipes calls for sesame oil.

              1. r
                Rella RE: sueatmo Feb 9, 2012 05:31 PM

                Since I can't buy fresh Hatch chile peppers from Hatch, New Mexico, I keep in the freezer:

                Hatch Medium Red Chile Powder

                Hatch Extra Hot Red Chile Powder

                from

                http://thechileshop.com/

                I use it in every batch of chile I've made for many, many years. But I don't make much chile. It is my go-to chile powder.

                My chile bean of choice is dark red kidney beans only because that is what I'm used to and like the taste of best.. It is difficult to find DARK red kidney beans anymore.

                But when I use dark red kidney beans I'd rather make rajma.

                1 Reply
                1. re: Rella
                  DavidA06488 RE: Rella Feb 11, 2012 05:21 AM

                  I use a combination of dried guajillo peppers (dark chocolatey aroma and color), New Mexican dried peppers (bright color), canned chipotles in adobo, dried arbol chiles(sparingly), and some green chile powder if I'm in the mood. While I enjoy more heat than most, my aim is to create a chili with layers of flavor. Onion and garlic, Mexican oregano and dried cilantro are a necessity. Sometimes I'll add ground coriander and even a little unsweetened chocolate if I add the chiles de arbol, to round off some of the piquancy. Beans and rice are separate. Rice is good as a base under the chili to soak up the extra sauce. Beans can be added from the side bowl if you need to feed some extra people and extend the food.

                2. m
                  magiesmom RE: sueatmo Feb 9, 2012 05:32 PM

                  I like bulgar in vegetarian chili.

                  1. s
                    supernc RE: sueatmo Feb 9, 2012 05:42 PM

                    We use Tomatillos as a base. They are Mexican green tomato's. NO red tomato. You might find them in a can but normally you can buy them fresh. Cut in half and cook really quickly in a toaster over. Then whip up in a blender/grinder.

                    We have to bring our chili for the last 6 years to New Years celebration(we were ordered). No questions asked! Cooked and delivered in a 10quart cast iron Dutch Over on the stove top.

                    If you want you may Google TFM from Fla who I got this recipe from.

                    Supernc

                    12 Replies
                    1. re: supernc
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                      wyogal RE: supernc Feb 11, 2012 05:10 AM

                      Tomatillos are not tomatoes, not related, they just look like them. They are more like giant gooseberries.

                      1. re: wyogal
                        FoodFuser RE: wyogal Feb 11, 2012 11:47 AM

                        Taxonomy update on T-tillos and T-toes.

                        Related. Same family (Solanaceae). Different genera (Physalis, Solanum).

                        http://en.wikipedia.org/wiki/Tomatillo
                        http://en.wikipedia.org/wiki/Tomato

                        The reference to gooseberries is a good one. See wikis for Physalis / Gooseberry., also genus Ribes.

                        Both T's have a place in my various chilis.

                        1. re: FoodFuser
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                          wyogal RE: FoodFuser Feb 11, 2012 12:07 PM

                          I love 'em. It may be heresy to some, but I put them in my green chili. I like the tartness they impart, and add to that whole "green" flavor.

                          (and quite frankly, if I have a bunch of green tomatoes, I use them in a similar fashion... shhhh...)

                          1. re: wyogal
                            DavidA06488 RE: wyogal Feb 11, 2012 02:56 PM

                            Not heresy as far as I'm concerned, and according tp some of the "authentic" recipes.I've found. Glad you like them as much as I do.Yeahhj, they're goooood!

                            1. re: wyogal
                              paulj RE: wyogal Feb 13, 2012 09:12 PM

                              Tomatillos are usually paired with fresh green chiles, and with 'white' meat (pork, poultry), while dried red chiles are used with beef and optional red tomato. Those aren't strict rules, but a common pattern. In Mexico pork can be cooked with a 'chile colorado' (red) sauce, or even a sauce that uses achiote for added red color. And in Colorado pork is cooked with green chiles (but not tomatillos) to make a meaty gravy that served on everything. While in New Mexico the red and green sauces are made almost exclusively with the corresponding chiles, without tomatillo, tomato, or meat.

                              1. re: paulj
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                                wyogal RE: paulj Feb 14, 2012 05:31 AM

                                Yes, which is why I used the word "heresy," because some people think that one should not use tomatillos in green chili. I know that different regions have different types of chili.

                                1. re: wyogal
                                  coll RE: wyogal Feb 14, 2012 06:29 AM

                                  My motto is, rules were made to be broken!

                                  1. re: coll
                                    w
                                    wyogal RE: coll Feb 14, 2012 06:41 AM

                                    of course. I don't follow rules slavishly. Just a comment. Because if I came on this board and said I used tomatillos in my green chili, there would be at least one response telling me how stupid I am because everyone "knows" that authentic green chili is.... blah, blah, blah.
                                    So it was just a disclaimer.

                                    1. re: wyogal
                                      coll RE: wyogal Feb 14, 2012 07:03 AM

                                      One person would say something, and 10 others would take note silently and incorporate it into their repertoire. At least that's what I like to think!

                                      1. re: coll
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                                        sueatmo RE: coll Feb 14, 2012 07:54 AM

                                        Me too! And just who gets to make all these rules anyway?

                                        1. re: sueatmo
                                          Perilagu Khan RE: sueatmo Feb 14, 2012 10:50 AM

                                          Rules come about through decades, sometimes centuries of trial and error. They are the culinary repository of generations of cooking wisdom. They exist for a reason. And they don't exist simply to be broken wontonly.

                                          1. re: Perilagu Khan
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                                            sueatmo RE: Perilagu Khan Feb 14, 2012 02:14 PM

                                            Except for the authenticity thing. Cooking, like the English language, changes repeatedly over time.

                      2. porker RE: sueatmo Feb 9, 2012 05:52 PM

                        Just my small chili story.
                        Our family makes a gringo style chili: brown meat, add chili powder, cumin, onions, tomato sauce, celery, chipotle, red pepper, green pepper, and kidney beans. Yeah, I know, not authentic, but its what we grew up with.
                        Anyway, its my neice's baptism and we're all tasked with bringing potluck. My brother? Chili. He made one mistake: confusing cayenne for chili powder - about 4 cups worth...
                        So what, right? Just another extra spicy chili....
                        I'll tell you though, all guests were sweating and tearing up, noses running, mouths gagging. But weirdly enough, everyone was coming back for more. I guess the endorphins were in full swing.
                        People were talking about that chili for years.

                        6 Replies
                        1. re: porker
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                          sueatmo RE: porker Feb 10, 2012 01:37 PM

                          What a great story! My last batch made me sweat too. And I loved it. Is it endorphins?

                          1. re: sueatmo
                            s
                            Solstice444 RE: sueatmo Feb 11, 2012 05:45 AM

                            Yes, your body releases endorphins when you eat spicy food in response to the pain that it's feeling. :-)

                          2. re: porker
                            Perilagu Khan RE: porker Feb 10, 2012 02:11 PM

                            Four cups of cayenne?! How many pounds o' meat?

                            1. re: Perilagu Khan
                              kattyeyes RE: Perilagu Khan Feb 10, 2012 02:19 PM

                              Umm, the whole hog?!

                              1. re: kattyeyes
                                h
                                hawkeyeui93 RE: kattyeyes Feb 10, 2012 02:49 PM

                                At least a quarter of it! LOL

                            2. re: porker
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                              jwg RE: porker Feb 11, 2012 06:01 AM

                              Did the similar thing 20 years ago when making three batches of fried chicken for a picnic. When I reached for the paprika to flavor the flavor before shaking the chicken, I grabbed the chili powder instead. I did not realize it until I was cleaning up. I tasted the last batch and it was great. Just like Popeyes.

                            3. g
                              gbque RE: sueatmo Feb 9, 2012 05:59 PM

                              I make a deep dark almost black chili with a homemade chili mix. I dry and grind all the peppers and spices myself. Sometimes, but not always, I'll add chocolate to my chili. It works in mole and it definitely works in chili.

                              7 Replies
                              1. re: gbque
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                                eamcd RE: gbque Feb 9, 2012 06:22 PM

                                I was just going to say that I add some unsweetened dark cocoa to my chili. It adds some depth to it. It doesn't taste like chocolate, just a little "something."

                                1. re: eamcd
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                                  gbque RE: eamcd Feb 9, 2012 07:27 PM

                                  I normally use a high quality 60% or above dark chocolate. It really helps to round out the spiciness of my mix. I also like that it adds a bit of a silky mouth coating texture. You are right that it's not really chocolatey but more "full". Damn, now I gotta make some chili...

                                  1. re: gbque
                                    t
                                    tzurriz RE: gbque Feb 9, 2012 07:49 PM

                                    I also add cocoa powder (good quality stuff), and a splash of tequila. The cocoa rounds out the flavors, and the tequila brightens it up.

                                    1. re: gbque
                                      s
                                      sueatmo RE: gbque Feb 10, 2012 01:38 PM

                                      I'll be at your house for dinner. I just love chili and yours sounds fabulous.

                                      1. re: gbque
                                        kattyeyes RE: gbque Feb 10, 2012 01:56 PM

                                        +1 on chocolate--either cocoa powder or I grate chocolate intended for Mexican hot cocoa. Cinnamon, too, sometimes. Also vanilla!

                                    2. re: gbque
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                                      Lady_Tenar RE: gbque Feb 10, 2012 12:04 PM

                                      yeah, homemade chili powder is definitely the way to go. I don't always dry the pepper myself but I always toast the whole dried peppers and spices myself and then grind them. Makes a huge difference.

                                      1. re: gbque
                                        DavidA06488 RE: gbque Feb 11, 2012 05:27 AM

                                        I like what you do, but I simmer the whole dried (and seeded, of course) toasted chile pods in chicken broth for about 1/2 hour, then puree them in a blender to make the base. The depth of flavor is great, and there isn't any loose pwder floating around.

                                      2. coll RE: sueatmo Feb 10, 2012 10:09 AM

                                        A half bottle of beer and a splash of tequila.

                                        10 Replies
                                        1. re: coll
                                          h
                                          hawkeyeui93 RE: coll Feb 10, 2012 11:14 AM

                                          I done both, but never together .....

                                          1. re: coll
                                            kattyeyes RE: coll Feb 10, 2012 01:54 PM

                                            Lightweight! ;) Or are you drinking the other half? Teasing, I hope you know. I put the whole bottle in. Love the tequila idea--I throw that in salsa. CENT'ANNI!

                                            1. re: kattyeyes
                                              h
                                              hawkeyeui93 RE: kattyeyes Feb 10, 2012 01:57 PM

                                              Gotta save some tequila for the margaritas!

                                              1. re: hawkeyeui93
                                                kattyeyes RE: hawkeyeui93 Feb 10, 2012 02:00 PM

                                                Absofreakinlutely!

                                                1. re: hawkeyeui93
                                                  coll RE: hawkeyeui93 Feb 11, 2012 03:17 AM

                                                  Actually if I had to open a bottle of beer I'd pour the whole thing in, but I usually have a partial, open bottle on hand for whatever reason. With chile, I never measure anything really.

                                                  And I do add some lime juice to the pot too, since I have it out for margaritas already....

                                                  1. re: coll
                                                    MGZ RE: coll Feb 11, 2012 04:24 AM

                                                    "I usually have a partial, open bottle on hand"

                                                    Wow! I just usually have one "in" hand.

                                                    1. re: MGZ
                                                      coll RE: MGZ Feb 11, 2012 05:07 AM

                                                      I'm just a cheapskate, don't drink much beer myself but if my husband doesn't finish his I hate to throw it away. Coffee too, if I don't finish my last cup in the morning it goes into the next thing I stew up. Sustainable living! (BTW I'm not a teetotaler, but vodka is more my everyday style)

                                                      1. re: MGZ
                                                        kattyeyes RE: MGZ Feb 11, 2012 07:09 AM

                                                        HEE HEE, when I'm making chili, me, too, for sure. It just seems like the right thing to do. ;)

                                                        1. re: kattyeyes
                                                          coll RE: kattyeyes Feb 11, 2012 07:19 AM

                                                          A dose of tequila for me. Since it's out already anyway.

                                                          1. re: coll
                                                            h
                                                            hyde RE: coll May 18, 2012 06:11 PM

                                                            while i have heard their are people who dont finish their beer, i have never actually seen it!

                                              2. ttoommyy RE: sueatmo Feb 10, 2012 10:32 AM

                                                Although I'm a simpler-the-better chili lover these days (no beans even) I used to add white hominy. It gave the chili a bit more body and I found hominy to be tastier than beans.

                                                9 Replies
                                                1. re: ttoommyy
                                                  Perilagu Khan RE: ttoommyy Feb 10, 2012 10:53 AM

                                                  Good man.

                                                  An old chili adage: the best way to improve your chili is to remove an ingredient.

                                                  1. re: Perilagu Khan
                                                    ttoommyy RE: Perilagu Khan Feb 10, 2012 11:39 AM

                                                    I was on a low fiber diet for a while due to a health problem (I know, sounds odd) so I stopped putting beans and/or hominy in my chili and was amazed at how much better it tasted. It was as if the beans were somehow neutralizing the spices in the chili. My partner has never complimented my chili as much as he has since I have been making it "bare bones" so to speak. I am definitley in the less-is-more group now when it comes to chili.

                                                    1. re: ttoommyy
                                                      Perilagu Khan RE: ttoommyy Feb 10, 2012 11:50 AM

                                                      That's a good way to describe the function of beans in chili. They basically smother the savory essence of the chili. Only reason to put them in, IMO, is as an extender.

                                                      1. re: Perilagu Khan
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                                                        Lady_Tenar RE: Perilagu Khan Feb 10, 2012 12:07 PM

                                                        I don't know, I enjoy the textural contrast of the beans. But I don't add a lot of them, and they are soaked, dried beans. No reason to muddle a good batch of chili with mushy, canned beans.

                                                        1. re: Lady_Tenar
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                                                          sueatmo RE: Lady_Tenar Feb 10, 2012 01:40 PM

                                                          I agree. And I like to add bean cooking water to the chili, but I've cooked the beans in chicken broth beforehand. The broth is delicious. I think I need a little cornmeal and a little bean broth added. Cocoa or chocolate too.

                                                        2. re: Perilagu Khan
                                                          Will Owen RE: Perilagu Khan Feb 10, 2012 12:50 PM

                                                          PK, I have a much more compelling reason to put beans in chili: so that Mrs. O will eat it! While I agree with the Chili Orthodoxy that chili is a meat dish that heretics often put beans into, my dearly beloved asserts that it is primarily a bean dish which may or may not contain meat. And the last time I made it I had just two cans of beans (yes, we like canned!) instead of the usual three, and she groused that "there are hardly any beans at all in here!"

                                                          1. re: Will Owen
                                                            Perilagu Khan RE: Will Owen Feb 10, 2012 02:14 PM

                                                            Ah, the sacrifices we make for love and domestic tranquility.

                                                            Fortunately, Mrs. Khan--a Penn'lvanny Yankee, I'll have you know--is almost as much of a carnivorous chilehead as yours truly. She'd give me a poke in the chops if I adulterated our chili with beans.

                                                            1. re: Will Owen
                                                              FoodFuser RE: Will Owen Feb 11, 2012 12:06 PM

                                                              I have always found Orthodoxies to be way too chilly,
                                                              with their various assumed powers of ex-communication.

                                                              The debate about beans will never see end.
                                                              I add them for soluble/insoluble fibers, and protein.

                                                              Next day, the consequent flatulence
                                                              Just brings smile to my face
                                                              in remembrance of feast.

                                                        3. re: Perilagu Khan
                                                          s
                                                          Sal Vanilla RE: Perilagu Khan Dec 13, 2012 02:43 PM

                                                          There are chili adages? I need to get out more. And if I add both beans and hominy - which I might do in a flight of chili fancy... a chili fugue state - I will NEED to go outside. The cross ventilation in my house is lacking in the Winter.

                                                      2. p
                                                        prio girl RE: sueatmo Feb 10, 2012 11:48 AM

                                                        I make a very basic chili and add corn and black beans along with pinto beans and kidney beans.

                                                        I also like adding the slurry of fine-ground cornmeal - it give it a nice consistency and flavor.

                                                        In this thread, I read about some CH'ers adding unsweetened dark cocoa - that sounds so good. I'll have to try that. Does the cocoa give it a mole type flavor?

                                                        15 Replies
                                                        1. re: prio girl
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                                                          eamcd RE: prio girl Feb 10, 2012 04:41 PM

                                                          It all depends on how much cocoa (or chocolate, I'm sure) you add. I like to add the dark cocoa. If you add a good amount, it can get a little closer to a mole type flavor.

                                                          Every time I make chili, I kind of "wing" it -- in terms of ingredients and quantities.

                                                          1. re: prio girl
                                                            DavidA06488 RE: prio girl Feb 11, 2012 05:02 AM

                                                            Unsweetened dark cocoa, like the masa harina slurry, rounds out the flavor of the chili. Sometimes I use it, sometimes not, but don't omit the masa. Your fineground cornmeal is similar, but not the same. The reason that the MesoAmericans had a complete diet with beans, squashes and corn is because they treated the corn with limewater to loosen the skin off the corn. In the process they unknowingly allowed the protein and other nutrients to become available dietarily in what is known as nixtmalinization. That's why they were healthier than a lot of people in our country in the early 1900's who had a similar diet without the corn limewater treatment. FYI, the treated, but unground corn is hominy, which is great in posole and menudo.

                                                            1. re: DavidA06488
                                                              coll RE: DavidA06488 Feb 11, 2012 05:09 AM

                                                              I just discovered the joys of hominy, thanks for the history lesson! Bought a couple of cans yesterday just to have around, after making my first pot of pozole. So much better than regular corn.

                                                              1. re: coll
                                                                DavidA06488 RE: coll Feb 11, 2012 06:53 AM

                                                                Sorry if I came off as preachy, but it's something I only came across about a year ago, and it fascinates me that in some ways the so-called "savages" were more advanced than the Europeans. And yes, hominy tastes far better than regular corn in posole. :)

                                                                1. re: coll
                                                                  porker RE: coll Feb 11, 2012 09:48 AM

                                                                  Maybe try draining a can and heating (almost sauteeing) in a little butter for breaky....tasty.

                                                                  1. re: porker
                                                                    coll RE: porker Feb 11, 2012 10:07 AM

                                                                    Sounds good. I like the idea of subbing it for beans too.

                                                                    1. re: porker
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                                                                      sandylc RE: porker Feb 12, 2012 08:22 PM

                                                                      Try cooking it from dried hominy. Takes it to another level.

                                                                      1. re: sandylc
                                                                        DavidA06488 RE: sandylc Feb 13, 2012 04:42 AM

                                                                        Great, isn't it?

                                                                  2. re: DavidA06488
                                                                    s
                                                                    sueatmo RE: DavidA06488 Feb 11, 2012 07:02 AM

                                                                    When touring the cliff dwellings in CO, the guide specifically told us that the women were probably all anemic because their diet did not have enough iron in it. He mentioned that the lifespan of these people was probably not long, partially because of their limited diet.

                                                                    I have also read that with the coming of the cultivation of corn, tooth decay became prevalent in the early Native American settlements.

                                                                    I don't really think that a diet of beans, squash and corn is a complete diet. Lots of carbs, and not as much protein, for one thing.

                                                                    1. re: sueatmo
                                                                      DavidA06488 RE: sueatmo Feb 11, 2012 07:34 AM

                                                                      At least in Mexico they cultivated turkeys and shot game, too. In North America in what is now the US, they didn't do the nixtmalinization(I don't think). From Mexico on south they did. But corn, beans and squash were the primary diet. Corn by itself does not produce iron. Beans have iron and protein in them, and supplemented by the iron and protein in animal meat that make the vegetable protein more available nutritionally. No one thing makes it all work, but without nixtmalinization corn isn't very nutritious.

                                                                  3. re: prio girl
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                                                                    wyogal RE: prio girl Feb 11, 2012 05:13 AM

                                                                    There is so much more to mole than chocolate. Mole is a complex flavor because of the amount of different ingredients in it. Chocolate does not make it mole. And, there are many types of mole.

                                                                    1. re: wyogal
                                                                      DavidA06488 RE: wyogal Feb 11, 2012 05:34 AM

                                                                      Agreed. In any market in Mexico you can find 8 or 10 different kinds of mole, each wonderful in its own way. Why do you think that chocolate is associated with mole in most people's minds? IMHO it's because most people only know mole poblano. Do you think so?

                                                                      1. re: DavidA06488
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                                                                        wyogal RE: DavidA06488 Feb 11, 2012 05:37 AM

                                                                        I'm not sure. But there are basically just two on the grocery store shelf, one with chocolate/cocoa, and a green one. Also, it might be due to chain restaurants or something. There are as many moles as there are cooks. Kind of like the ubiquitous "curry."

                                                                        1. re: wyogal
                                                                          DavidA06488 RE: wyogal Feb 11, 2012 06:03 AM

                                                                          Right! If you look for mole recipes, you find the 8 or 10 basic types, but as you say, there are as many variations as there are cooks. But, the number of ingredients in all of them are so much more than chocolate, and most don't include it.

                                                                          1. re: DavidA06488
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                                                                            wyogal RE: DavidA06488 Feb 11, 2012 06:07 AM

                                                                            :)

                                                                  4. Antilope RE: sueatmo Feb 10, 2012 11:55 AM

                                                                    Salsa or salsa verde. Black beans.

                                                                    1. h
                                                                      hawkeyeui93 RE: sueatmo Feb 10, 2012 11:57 AM

                                                                      I like using fresh poblanos and mushrooms to my beanless chili ...

                                                                      1. t
                                                                        truman RE: sueatmo Feb 10, 2012 01:01 PM

                                                                        I have a recipe from Epicurious for a cashew-based chili... think I only made it once or twice, but it was good.
                                                                        http://www.epicurious.com/recipes/foo...

                                                                        5 Replies
                                                                        1. re: truman
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                                                                          megjp RE: truman Feb 11, 2012 08:43 AM

                                                                          Very interesting; I've bookmarked this for future use (perhaps even tonight, as I have one lonely ounce-square of chocolate left :) . I'd use white cannelini beans, which I quite like with chicken, and the cilantro can be replaced by parsley's non-soapy freshness .

                                                                          Thanks!

                                                                          1. re: megjp
                                                                            DavidA06488 RE: megjp Feb 11, 2012 09:23 AM

                                                                            If you're going to do chicken and cannelinis, I'd do a green chili sauce with poblanos and tomatillos IMHO. I'm sure it will be great. I'd use chocolate with a red sauce that goes well with turkey and red meat. To me chicken's lighter taste needs a lighter green sauce. ??

                                                                            1. re: DavidA06488
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                                                                              megjp RE: DavidA06488 Feb 11, 2012 11:00 AM

                                                                              You're right, that flavour combination is very good -- I've made similar things before.

                                                                              I have, however, also had success by adapting an Epicurious recipe for chipotle-cherry chili that uses both cocoa powder and the chicken-cannelini combo. I find that, in general, chicken holds up better to strong flavours than people give it credit for. Perhaps this is because I don't use breasts but thighs and bone-in where possible; I generally buy free-range hippie meat; and I generally have homemade stock on hand to use when broth is called for in stews. I make red posole regularly with chicken thighs, even, and have never found them lacking.

                                                                              Nonetheless, I specifically wanted to try the recipe that truman linked because it intrigued me in terms of flavour combinations. I do love me some cashews :)

                                                                              1. re: megjp
                                                                                DavidA06488 RE: megjp Feb 11, 2012 11:07 AM

                                                                                :-)

                                                                                1. re: DavidA06488
                                                                                  m
                                                                                  megjp RE: DavidA06488 Feb 12, 2012 10:00 AM

                                                                                  I made this last night but didn't eat it; it's tonight's dinner, and I'll report back in WFD.

                                                                        2. g
                                                                          gator28 RE: sueatmo Feb 10, 2012 03:58 PM

                                                                          I like pumpkin and sweet potatoes in my chili.

                                                                          3 Replies
                                                                          1. re: gator28
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                                                                            sueatmo RE: gator28 Feb 10, 2012 06:23 PM

                                                                            Well, please share recipe. Where did you come up with those ingredients for chili? Sounds interesting and tasty.

                                                                            1. re: sueatmo
                                                                              g
                                                                              gator28 RE: sueatmo Feb 10, 2012 10:11 PM

                                                                              Well, I have been experimenting with vegan dishes and found this recipe for a sweet potato chili...I made a couple of modifications of course.

                                                                              http://www.blogher.com/frame.php?url=...

                                                                              I added a black beans, a can of pumpkin, red bell pepper, twice as much chili powder, a can of chopped green chiles, omitted the orange juice, and a little siracha. It came out terrific in my opinion! I'm not a chili purist though...no rules in my book.

                                                                              1. re: gator28
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                                                                                sueatmo RE: gator28 Feb 11, 2012 07:05 AM

                                                                                Interesting recipe. I think black beans would be good with it too.

                                                                                Chili is food for the poor, or for emptying the pantry, or for a culinary adventure--in other words chili is whatever you want it to be.

                                                                          2. s
                                                                            sherriberry RE: sueatmo Feb 10, 2012 04:21 PM

                                                                            I add a bit of cinnamon and some mashed carrots to add a bit of sweetness and cut the acidity of the tomatoes.

                                                                            1. MGZ RE: sueatmo Feb 11, 2012 03:05 AM

                                                                              I'm of the mindset that chili is one of those food stuffs borne of necessity and clever invention which must be "remade" each time in that spirit. No chili should ever be made by following a recipe. Like good jazz, it's essence must be found through improvisation.

                                                                              In that vein, last summer's heirloom tomatoes provided the inspiration for Yellow Chili. Pork shoulder chunks seasoned with habaneros and Hungarian carrot peppers simmered in yellow tomatoes. Tasted great with a sweet, stinging heat.

                                                                              Also, today's NY Times offers up:

                                                                              http://www.nytimes.com/2012/02/15/din...

                                                                              3 Replies
                                                                              1. re: MGZ
                                                                                DavidA06488 RE: MGZ Feb 11, 2012 05:09 AM

                                                                                I agree for the most part, but like great jazz, there's always a thread that runs through it. I've never had Hungarian carrot peppers. What are they like? One of my favorite chilies is New Mexico green chile pork stew. Had some of the best at the Albuquerque airport early one morning as I was leaving to fly back East. Love my own better, of course.

                                                                                1. re: DavidA06488
                                                                                  MGZ RE: DavidA06488 Feb 11, 2012 06:24 AM

                                                                                  They are also know as Bulgarian carrot peppers. They, as the name implies, are shaped like a carrot and yellow-orange in color. See, e.g, http://www.egardenseed.com/Bulgarian_...
                                                                                  They are quite hot with a bit of an earthy citrus flavor, though not as fruity and floral as habaneros. They fairly grow well here in the NJ summer, so they have become a regular chile for us. I like them best sliced thin with chunks of fresh melon or added to curries.

                                                                                  1. re: MGZ
                                                                                    DavidA06488 RE: MGZ Feb 11, 2012 06:29 AM

                                                                                    Thanks. It's a new one for me.

                                                                              2. Antilope RE: sueatmo Feb 11, 2012 09:29 AM

                                                                                I wonder where the "no beans in chili" attitude came from? Beans have been added to canned chili con carne for more than 100 years.

                                                                                Here's an ad from 1911 for Chili Con Carne with beans:

                                                                                http://tinyurl.com/6whcpfh

                                                                                20 Replies
                                                                                1. re: Antilope
                                                                                  DavidA06488 RE: Antilope Feb 11, 2012 09:57 AM

                                                                                  I think it depends on where it comes from. Chili con carne literally means chile sauce with meat. If I wanted beans in it, I'd ask for chili con carne y frijoles. Texas and cowboy chili was made with what was at hand. Beans were, I believe, the most commonly available filling food stuff they had on hand, and so added to stretch it out and make it cheaper to make and to feed a crew. For some of us, the starch in beans tends to bland out the flavor of the chiles in the sauce. That's my only reason for saying no beans in the chili. As far as I'm concerned, people are welcome to add beans after they try the chili without, to compare. I think they'll choose a well-made chili without after the taste test. But then, that's just my own prejudice. ;-)

                                                                                  1. re: DavidA06488
                                                                                    coll RE: DavidA06488 Feb 11, 2012 10:10 AM

                                                                                    I always thought they started adding beans during the Depression, for restaurants to save money.

                                                                                    I HATE when I get a bowl of chili full of kidney beans, and after I pick them out, there's nothing left in the bowl. There oughta be a law!

                                                                                    1. re: coll
                                                                                      DavidA06488 RE: coll Feb 11, 2012 10:24 AM

                                                                                      Make mine pure! For sure!

                                                                                      1. re: coll
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                                                                                        sueatmo RE: coll Feb 11, 2012 12:05 PM

                                                                                        http://tinyurl.com/7zn76dz

                                                                                        Here is another historical link. I did not know about chili Queens in San Antonio.

                                                                                        1. re: sueatmo
                                                                                          DavidA06488 RE: sueatmo Feb 12, 2012 09:46 AM

                                                                                          Great article. Had a couple of interesting recipes. Yeah, the Chili Queens were an interesting piece of the story.

                                                                                      2. re: DavidA06488
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                                                                                        sueatmo RE: DavidA06488 Feb 11, 2012 11:47 AM

                                                                                        I assume that Chili con Carne is named that way because the original chili was without meat, and possibly was all beans. Like cowboy beans. So to designate the difference, Chili con Carne was used.

                                                                                        I don't really know any of this. Do we have a food historian in the house?

                                                                                        1. re: sueatmo
                                                                                          coll RE: sueatmo Feb 11, 2012 11:53 AM

                                                                                          This is pretty interesting

                                                                                          http://en.wikipedia.org/wiki/Chili_co...

                                                                                          First documented 1519, wow. And all meat (not beef though), no beans.

                                                                                          1. re: coll
                                                                                            DavidA06488 RE: coll Feb 11, 2012 03:06 PM

                                                                                            Yeah. One of my ancestors was with Cortez, and not anxious to be part of the main course. My grandfather had the land deed from the king of Spain dated 1532. Doesn't change the importance of chili, with or without beans, but does give me an investment in authenticity, if you know what I mean.

                                                                                            1. re: DavidA06488
                                                                                              coll RE: DavidA06488 Feb 12, 2012 04:37 AM

                                                                                              That's pretty cool, wish I could trace my family back that far.

                                                                                          2. re: sueatmo
                                                                                            DavidA06488 RE: sueatmo Feb 11, 2012 02:53 PM

                                                                                            Chili is the sauce. It is universal in Mexico. Chili con carne is with meat. Chili con frijoles would be with beans. Chili as a Texan/cowboy dish was either with beans or without, but it's important to differentiate it from the sauce.. I think that the original cowboy/Texan dish with meat was with diced meat not ground meat. Beans were a staple of cowboy meals, and made a little meat and a lot of sauce go a long way. Today, Beans and rice as separate sides as a base for the chili serve the same function.

                                                                                            1. re: sueatmo
                                                                                              DavidA06488 RE: sueatmo Feb 12, 2012 05:29 AM

                                                                                              Chili is a sauce without meat or beans. It is the basis for everything else. I think that because the addition of beans was common in early days, they stopped calling it chili con frijoles or chili with beans, since it was understood that you had beans at every meal. By the way, in Mexico they throw either fresh or dried epazote (available through Penzey's) in with any beans they cook. Natural Beano. It works for me.

                                                                                            2. re: DavidA06488
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                                                                                              sueatmo RE: DavidA06488 Feb 11, 2012 11:56 AM

                                                                                              http://tinyurl.com/7rw384b

                                                                                              Here is link purporting to give the original recipe. It specifically does NOT use beans in the chili recipe, or tomatoes. No chili powder either, but cumin and paprika and cayenne and black, I also note that it calls for garlic which I doubt was much in use in West TX. At any rate the chili could be served over beans. You only cook it for 30 minutes, and the recipe doesn't specify what sort of meat you are cooking.

                                                                                              Not sure how authentic the recommendations for serving are, but if served over beans, then perhaps that is how beans migrated into chili itself.

                                                                                              1. re: sueatmo
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                                                                                                ChiliDude RE: sueatmo Feb 12, 2012 09:03 AM

                                                                                                I see that you have done some research into the traditional preparation. I agree with 'no chili powder' because it is a combination of mild ground chile, Mediterranean oregano instead of Mexican oregano, salt and cumin. I use ground chile powder imported from Fort Worth, Texas as well as fresh or frozen homegrown chiles like serranos, habaneros and/or ghost peppers (bhut jolokia). Many old recipes call for Ge***rt's chili powder, but it is much too mild for me. My liquid of choice is beer.

                                                                                                1. re: ChiliDude
                                                                                                  DavidA06488 RE: ChiliDude Feb 12, 2012 09:17 AM

                                                                                                  I won't use habanero or bhut jolokia peppers, because they only add an amount of heat that doesn't give any other flavors to come through, IMHO. I do add beer on occasion. I use the term chili powder to mean the mixture as you do. I use the term ground chile meaning the ground dried pods of a particular chile, as I think you do as well. I think chile sauce has many wonderful variations depending on the chiles used and the spices and herbs, right?

                                                                                                  1. re: DavidA06488
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                                                                                                    Solstice444 RE: DavidA06488 Feb 12, 2012 09:42 AM

                                                                                                    I usually use 1 habanero in my chili and flavor still comes through. I would be wary of bhut jolokias though, but since I loooove heat I would try it, if I had access to them!

                                                                                                    1. re: Solstice444
                                                                                                      DavidA06488 RE: Solstice444 Feb 12, 2012 09:59 AM

                                                                                                      Got some bhut jolokia sauce when I was in NM. The heat was barely tolerable. I use a single habanero when I do pickled shrimp, but that's another thread. I prefer to develop multiple layers of flavor with the chiles used and spices. Glad you enjoy the habanero chili.

                                                                                                  2. re: ChiliDude
                                                                                                    Perilagu Khan RE: ChiliDude Feb 12, 2012 01:35 PM

                                                                                                    I've used powdered bhut and it makes a fine chili.

                                                                                                    1. re: ChiliDude
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                                                                                                      sueatmo RE: ChiliDude Feb 12, 2012 07:57 PM

                                                                                                      The chili powder you refer to with asterisks, is too mild for me too. And I'm no chili head.

                                                                                                      I do use chili powder. I like Penzey's medium hot the very best.

                                                                                                2. re: Antilope
                                                                                                  Antilope RE: Antilope Feb 11, 2012 11:06 AM

                                                                                                  Here's an ad in the New Zealand Otago Daily Times newspaper from June 1863 for a
                                                                                                  ships cargo, including "chili beans".

                                                                                                  http://paperspast.natlib.govt.nz/cgi-...

                                                                                                  1. re: Antilope
                                                                                                    r
                                                                                                    Rella RE: Antilope Feb 11, 2012 12:11 PM

                                                                                                    Wonder what kind of beans are/were indigenous to Tahiti, if that is where they came from.

                                                                                                    Carolina rice on this manifold, and the history thereof, is another intriguing issue, as one most often thinks of Carolina rice and its origin being in the Carolina states.But here we are: a shipment from Tahiti.

                                                                                                3. eclecticsynergy RE: sueatmo Feb 12, 2012 01:28 AM

                                                                                                  Couple suggestions from my chili file:

                                                                                                  Whole chile pods make better chili than chili powder. (Obviously...)

                                                                                                  A jar of salsa at the end can really brighten the flavor.

                                                                                                  Try bitter chocolate and red wine together. Or black coffee and ground allspice.
                                                                                                  Or a truly unexpected twist- dried apricots (don't laugh, this one has a sound molecular foundation) and replace half your cumin with turmeric, or use half curry powder instead.
                                                                                                  Well, the OP did ask about the unusual...

                                                                                                  14 Replies
                                                                                                  1. re: eclecticsynergy
                                                                                                    DavidA06488 RE: eclecticsynergy Feb 12, 2012 05:19 AM

                                                                                                    Chili powder is, I believe, a mix of things, like curry powder. Make your own from ground peppers if you can't get the whole dried peppers. I have made chili (don't tell anyone I did this) with ground cinnamon and allspice. It adds interesting notes. Black coffee sounds interesting, too. I can see it adding dark notes, like guajillo peppers do.I'll have to try it sometime.

                                                                                                    1. re: DavidA06488
                                                                                                      eclecticsynergy RE: DavidA06488 Feb 12, 2012 10:55 PM

                                                                                                      There are two different types of powders sold here in the States under the name "chili powder." One is actual powdered chilis, the other is a spice blend for seasoning pots of chili. One needs to check the ingredients to be sure which of the two one is looking at. Myself, I keep a jar of the pure chili one around for when I don't have genuine pods on hand.

                                                                                                      1. re: eclecticsynergy
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                                                                                                        sueatmo RE: eclecticsynergy Feb 13, 2012 12:27 PM

                                                                                                        Chili pepper = powdered red pepper, such as cayenne

                                                                                                        Chili powder = blended spices with chili pepper

                                                                                                    2. re: eclecticsynergy
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                                                                                                      vanyo RE: eclecticsynergy Feb 12, 2012 05:54 AM

                                                                                                      I totally agree about the chili pods. I buy those, soak them in very hot water (water brought to boil, then heat turned off, then add the dried peppers - pouring off excess water so there's just enough to cover the pods), then, the hard part, I remove the seeds (hard when making a huge batch, which I tend to always do). Then the soft seedless pods go into the food processor and are pureed. The result is a thick, delicious red sauce (no tomatoes).

                                                                                                      1. re: vanyo
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                                                                                                        Rella RE: vanyo Feb 12, 2012 06:21 AM

                                                                                                        My method, too. I refer to p. 77 in the book, "The Feast of Santa Fe.." It does roast for 4 minutes the chiles in heavy skillet previous to soaking.

                                                                                                        1. re: vanyo
                                                                                                          DavidA06488 RE: vanyo Feb 12, 2012 07:18 AM

                                                                                                          I do it a little differently. I destem and split open the dry pods, shake out the seeds, then toast the pods in a cast iron skillet, then simmer them in chicken broth, then all into the blender. In any case, as you say, rhe result is a thick delicious sauce. Question for you and Rella, do you vary the types of chiles you use to get different flavors for different kinds of meat you might use for the end product?

                                                                                                          1. re: DavidA06488
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                                                                                                            Rella RE: DavidA06488 Feb 12, 2012 08:57 AM

                                                                                                            I usually use only the Hatch and Dixon powdered chile - as mentioned above for when I make 'chili" either with beans and meat.. But as for the recipe I mention in The Feast of Santa Fe, I will not use certain kinds of peppers to make that red sauce recipe. For instance, I would not use habanero to make that red sauce.
                                                                                                            I only use this red sauce recipe occasionally, and then it is not for chile con carne or chile with beans.

                                                                                                            1. re: Rella
                                                                                                              DavidA06488 RE: Rella Feb 12, 2012 09:21 AM

                                                                                                              I'm unfamiliar with Hatch & Dixon powdered chile(is it separate ground chile powder, or the combination of ground chile, oregano, cumin, etc all ground together?). When and for what do you make the chile sauce from The Feast of Santa Fe?

                                                                                                              1. re: DavidA06488
                                                                                                                r
                                                                                                                Rella RE: DavidA06488 Feb 12, 2012 10:08 AM

                                                                                                                http://thechileshop.com/ They used to carry several other chile powders which I used, but now only seem to carry a few. If you don't know, Hatch is an town or area in New Mexico famous for its chiles, Hatch New Mexico. https://en.wikipedia.org/wiki/Hatch,_.... I can't remember for sure, but I think "Dixon" is the name of a New Mexico chile powder. Also I liked the New Mexican chile powder which they used to carry "Chimayo." The Hatch chile powder I buy is not a blend; and I understand the Dixon is not either. I freeze it.

                                                                                                                The chili sauce I am speaking of is a basic sauce which one adds to it things like tomatos, OR heavy cream, other chiles, garlic or cumin or onion; used to make sauces for enchiladas dipping, This same basic sauce recipe is given for 'green' chiles' made with green chiles, not tomatillos as some think of when they think of green sauce.

                                                                                                                1. re: Rella
                                                                                                                  DavidA06488 RE: Rella Feb 12, 2012 10:24 AM

                                                                                                                  Thanks. I did see your reference to Hatch chiles further up in the thread after I asked the question. I have made a pilgrimage to Hatch up I-25 from Las Cruces. Surprisingly, I can get a variety of dried chiles here in the East, so I do mine from those. Since chili has become so popular, I can even get fresh poblano peppers, serranos, and jalapenos. I love to do a green chili pork stew with poblanos. Happy peppers.

                                                                                                                  1. re: DavidA06488
                                                                                                                    r
                                                                                                                    Rella RE: DavidA06488 Feb 12, 2012 11:31 AM

                                                                                                                    I shop at Foodmaxx here in Winchester, VA which 'always' has fresh chilis. I buy the poblano peppers there because they not only fresh, but cheaper $1.49 vs. $2.99 a lb.

                                                                                                                    I have ONE fresh poblano recipe that I use, that I've used for years, but I always make my own sauce for it - not necessarily by recipe, but in the summer when I buy local chiles, I make and freeze a chili sauce which lasts me over-winter.

                                                                                                                    I actually prefer serranos to jalapenos in the cooking that I do because my main choice is Indian vs. Mexican.

                                                                                                                    1. re: Rella
                                                                                                                      DavidA06488 RE: Rella Feb 12, 2012 11:47 AM

                                                                                                                      I, too, prefer serranos to jalapenos, but in Mexican cooking.

                                                                                                        2. re: eclecticsynergy
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                                                                                                          sueatmo RE: eclecticsynergy Feb 12, 2012 08:02 PM

                                                                                                          I like your suggestions. I will try bitter chocolate and red wine. I have put red wine in chili before.

                                                                                                          When you specify bitter chocolate, do you mean unsweetened, or bittersweet? Surely not semi-sweet?

                                                                                                          1. re: sueatmo
                                                                                                            eclecticsynergy RE: sueatmo Feb 12, 2012 11:01 PM

                                                                                                            Unsweetened.

                                                                                                        3. c
                                                                                                          ChiliDude RE: sueatmo Feb 12, 2012 08:54 AM

                                                                                                          I quickly scanned the posts and decided not to post anything other than one statement.

                                                                                                          Some of the ingredients that I saw some posts were such that I would not call the concoctions CHILI.

                                                                                                          18 Replies
                                                                                                          1. re: ChiliDude
                                                                                                            DavidA06488 RE: ChiliDude Feb 12, 2012 09:08 AM

                                                                                                            Agreed, but to each his own.

                                                                                                            1. re: ChiliDude
                                                                                                              DavidA06488 RE: ChiliDude Feb 12, 2012 09:10 AM

                                                                                                              But don't give up on the thread. There are some good postings.

                                                                                                              1. re: ChiliDude
                                                                                                                porker RE: ChiliDude Feb 12, 2012 09:18 AM

                                                                                                                Would you accept the term "Crazy chili"?

                                                                                                                1. re: porker
                                                                                                                  DavidA06488 RE: porker Feb 12, 2012 10:01 AM

                                                                                                                  Yeah, I think some of us, myself included, are traditionalists, and are a bit bemused by some of the crazy combinations. But that'swhat this thread is all about, right?

                                                                                                                  1. re: DavidA06488
                                                                                                                    porker RE: DavidA06488 Feb 12, 2012 05:54 PM

                                                                                                                    I see both sides of the fence, traditional/purists vs everyone else. Just being around the block, purist seems a bit.....tightcast, no? Im just saying...

                                                                                                                2. re: ChiliDude
                                                                                                                  m
                                                                                                                  megjp RE: ChiliDude Feb 12, 2012 09:59 AM

                                                                                                                  They're just words. Vague reference points.

                                                                                                                  1. re: ChiliDude
                                                                                                                    Antilope RE: ChiliDude Feb 12, 2012 11:00 AM

                                                                                                                    You want to see some strange chili ingredients?

                                                                                                                    Accent, MSG, Meat tenderizer, celery, mineral water, Snap-E-Tom.

                                                                                                                    World Chili Champions recipes 1967 - 2011

                                                                                                                    http://www.chilicookoff.com/Recipe/Re...

                                                                                                                    1. re: Antilope
                                                                                                                      DavidA06488 RE: Antilope Feb 12, 2012 11:46 AM

                                                                                                                      Strange is right.

                                                                                                                      1. re: Antilope
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                                                                                                                        sedimental RE: Antilope Feb 12, 2012 12:01 PM

                                                                                                                        Wow Antilope, thanks for that link, not only strange ingredients, but kinda "crap" ingredients (IMO) as well... bouillon cubes, powdered spices, canned stock, packaged spice mixes, etc. I suppose they need to do that because they are usually cooking for a crowd in those competitions? I have never tasted an International Chili competition winner's chili...but I am not really sure I would like it. I am not a "traditional" chili fan anyway. It bores me.

                                                                                                                        I tend to like unique things, made with fresh ingredients- not from a package. This thread is giving me some great ideas!

                                                                                                                        1. re: sedimental
                                                                                                                          eclecticsynergy RE: sedimental Feb 12, 2012 11:22 PM

                                                                                                                          You have to remember those recipes go all the way back to the 60s- not only were American sensibilities very different back then (in 1967 many considered onion soup mix a new, exotic & exciting thing, for instance) but many of the ingredients we take for granted weren't widely available... or the techniques for using them weren't widely known.

                                                                                                                          1. re: eclecticsynergy
                                                                                                                            Antilope RE: eclecticsynergy Feb 12, 2012 11:44 PM

                                                                                                                            2011 Chicken Bouillon Cubes
                                                                                                                            2010 Happy Trails Chili Seasoning
                                                                                                                            2009 Sazon goya seasoning
                                                                                                                            2007 MSG
                                                                                                                            2004 V-8 Juice, MSG
                                                                                                                            2003 Accent
                                                                                                                            2002 MSG
                                                                                                                            2001 Accent
                                                                                                                            1998 MSG, Beef granules, Chicken granules
                                                                                                                            1993 MSG
                                                                                                                            1992 Snap-E-Tom
                                                                                                                            1990 chicken bouillon granules, beef bouillon granules

                                                                                                                            1. re: Antilope
                                                                                                                              Antilope RE: Antilope Jan 3, 2013 01:23 PM

                                                                                                                              In 2012 the winning recipe contained Sunsweet Pitted Prunes, but none of those danged beans!

                                                                                                                              Championship chili and they use store-bought chili mixes, MSG, Accent, dried bouillon cubes, artificial thickeners?

                                                                                                                              What kind of championship cook is that?

                                                                                                                              The Lance Armstrong's of Chili. ;-)

                                                                                                                              International Chili Society, World Chili Champions recipes 1967 - 2012 did allow these ingredients.

                                                                                                                              http://www.chilicookoff.com/Recipe/Re...

                                                                                                                              2012 Sunsweet Pitted Prunes
                                                                                                                              2011 Chicken Bouillon Cubes, Corn Starch
                                                                                                                              2010 Happy Trails Chili Seasoning mix (what's in that?)
                                                                                                                              2009 Sazon goya seasoning, arrow root
                                                                                                                              2007 MSG
                                                                                                                              2004 V-8 Juice, MSG, arrowroot
                                                                                                                              2003 Accent
                                                                                                                              2002 MSG
                                                                                                                              2001 Accent
                                                                                                                              2000 Arrowroot
                                                                                                                              1998 MSG, Beef granules, Chicken granules
                                                                                                                              1997 Meat tenderizer
                                                                                                                              1993 MSG
                                                                                                                              1992 Snap-E-Tom
                                                                                                                              1990 chicken bouillon granules, beef bouillon granules
                                                                                                                              1983 MSG
                                                                                                                              1982 MSG
                                                                                                                              1981 bouillon cube
                                                                                                                              1980 MSG
                                                                                                                              1979 MSG
                                                                                                                              1975 Chilli Man Chilli Mix
                                                                                                                              1970 package of 2 Alarm Chili Ingredients

                                                                                                                              1. re: Antilope
                                                                                                                                c
                                                                                                                                ChiliDude RE: Antilope Jan 5, 2013 08:46 AM

                                                                                                                                I wholeheartedly agree with you!

                                                                                                                                1. re: Antilope
                                                                                                                                  mcf RE: Antilope Jan 5, 2013 03:08 PM

                                                                                                                                  That reads more like ad copy than a recipe. Seriously. Maybe the winner was the one to stuff the most sponsor products into the pot?

                                                                                                                              2. re: eclecticsynergy
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                                                                                                                                sedimental RE: eclecticsynergy Feb 12, 2012 11:45 PM

                                                                                                                                Sure, but I was referring to the recent ones...like 2011.

                                                                                                                                1. re: sedimental
                                                                                                                                  eclecticsynergy RE: sedimental Feb 13, 2012 01:12 AM

                                                                                                                                  Hadn't realized that and I apologize if I sounded pedantic.

                                                                                                                                  Lot of MSG there (I always knew Accent was MSG, but was saddened a couple of years back when I found it's also the primary ingredient in Sazon) though I guess in a contest the tendency is to go for every advantage you can...

                                                                                                                          2. re: ChiliDude
                                                                                                                            Perilagu Khan RE: ChiliDude Feb 12, 2012 01:36 PM

                                                                                                                            No doubt. But if some of these strange ingredients are merely flavor-enhancers rather than the actual basis for the chili, I have no problem. If something other than beef constitutes the basis of the chili, then that recipe simply doesn't register with me. I just pass it by.

                                                                                                                            1. re: ChiliDude
                                                                                                                              s
                                                                                                                              sueatmo RE: ChiliDude Feb 12, 2012 08:08 PM

                                                                                                                              OP here. I just seems to me that chili can/could be made in many different ways. I don't think it is chili unless it has chile of some sort in it. (Powdered, fresh, dried, whatever.) And some sort of meat. There are so many varieties of chili, that I thought some cooks probably used "crazy" ingredients. I don't know why one could not hew to a purist list of ingredients for a pursit chili, but also enjoy experimentation in a dish of crazy chili. Being a purist is fine, but it can be boring being a purist all the time.

                                                                                                                            2. e
                                                                                                                              Enigma3 RE: sueatmo Feb 12, 2012 09:49 AM

                                                                                                                              I use a little "Fort Worth Light" chili powder, a little mole and a little (more) Gebhardts chili powder. That's my chili blend. Tastes wonderful.

                                                                                                                              1. c
                                                                                                                                ChiliDude RE: sueatmo Feb 13, 2012 06:37 AM

                                                                                                                                I recently had some chili made by my 24-year-old grandson. It was the 1st that I had chili with shredded beef. He has a tendency to use sriracha in the food that he prepares, but don't know if it was in this batch. His sister brought to our house when she came to visit. I must admit that the chili was really good. I have not had a chance to talk to him yet. He and I made chili together when he was 12-years-old.

                                                                                                                                1 Reply
                                                                                                                                1. re: ChiliDude
                                                                                                                                  DavidA06488 RE: ChiliDude Feb 13, 2012 06:43 AM

                                                                                                                                  Passing on the great tradition, huh? Way to go.

                                                                                                                                2. BobB RE: sueatmo Feb 13, 2012 11:19 AM

                                                                                                                                  My chili follows the rule of three: three types of hot peppers (chipotles in adobo, pickled jalapeño, powdered cayenne) and three types of beans (white, black, and red kidney).

                                                                                                                                  4 Replies
                                                                                                                                  1. re: BobB
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                                                                                                                                    sueatmo RE: BobB Feb 13, 2012 12:28 PM

                                                                                                                                    I would eat your chili, and probably ask for seconds.

                                                                                                                                    1. re: sueatmo
                                                                                                                                      BobB RE: sueatmo Feb 13, 2012 12:32 PM

                                                                                                                                      Thanks! The recipe is here if you're interested: http://chowhound.chow.com/topics/6830...

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                                                                                                                                        sueatmo RE: BobB Feb 13, 2012 12:37 PM

                                                                                                                                        I am, and thank you.

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                                                                                                                                          Solstice444 RE: BobB Feb 13, 2012 12:51 PM

                                                                                                                                          Mmm, looks good! I've made a very similar version, just using less chipotles and a habanero instead. And pink beans instead of black. But I love using a variety of beans, it makes it look prettier too, in my opinion.

                                                                                                                                    2. shanagain RE: sueatmo Feb 13, 2012 02:19 PM

                                                                                                                                      I always add coffee to mine for part of my simmering liquid. And (sacrilege, I'm a Texan, after all) a squirt of ketchup and usually a touch of tomato paste. I also really, really like to add jarred, pickled jalapenos (along with fresh).

                                                                                                                                      5 Replies
                                                                                                                                      1. re: shanagain
                                                                                                                                        Perilagu Khan RE: shanagain Feb 13, 2012 02:36 PM

                                                                                                                                        Nothing sacreligious about tomato paste, but that ketchup might raise an eyebrow or two. ;)

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                                                                                                                                          ecd RE: Perilagu Khan Feb 13, 2012 02:53 PM

                                                                                                                                          We usually add sweet potatoes and frozen corn near the end of the simmering period (some folks mentioned those already), but also chopped broccoli (or serve finished chili over steamed broccoli florets). We're also partial to several good shots of chili sauce and/or ketchup, and, if we're the only ones eating it, as much as a jar of Trader Joe's Habanero Lime salsa :)

                                                                                                                                          1. re: ecd
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                                                                                                                                            sueatmo RE: ecd Feb 13, 2012 06:36 PM

                                                                                                                                            I like the idea of eating chil spooned over steamed broccoli. It might spark rebellion here, but I like the idea. . .

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                                                                                                                                              Rella RE: sueatmo Feb 14, 2012 08:30 AM

                                                                                                                                              My f-i-l likes to go to a fast-food restaurant where he likes the chili. I think they have broccoli there also, (as well as a baked potato).
                                                                                                                                              I'll bet there are many others like that same combo.

                                                                                                                                          2. re: Perilagu Khan
                                                                                                                                            shanagain RE: Perilagu Khan Feb 13, 2012 07:03 PM

                                                                                                                                            I'd deny to my death in person.

                                                                                                                                        2. mariacarmen RE: sueatmo May 11, 2012 03:27 PM

                                                                                                                                          Four years ago my then-office had a chili cook-off - me against 6 others. I don't really even like chili (no offense) but i won! i researched, a lot, and looked at slews of different recipes, on chili cook-off sites and the like, then made up my own recipe. Mine had no beans, and had tri tip, pork shoulder, ground beef, rib-eye and a touch of bacon in the protein department. i used dried whole chilis pulverized, i used corn meal, i used espresso, i used bitter chocolate. i used chipotle, cayenne, and habanero sauce. among other things. I'm happy to see here that most of my ingredients are widely used by fellow CHers. i like the idea of the masa harina slurry, instead of the cornmeal....

                                                                                                                                          my current place of employment is having a chili cook-off next week and i'm going to make my second batch of chili ever, hoping to take the title once again. however, i'm only up against one other woman this time. wish me luck!

                                                                                                                                          8 Replies
                                                                                                                                          1. re: mariacarmen
                                                                                                                                            JerryMe RE: mariacarmen May 11, 2012 05:05 PM

                                                                                                                                            Good luck! How can you not like chili?? All due respect though - your ingredients sound great!

                                                                                                                                            1. re: JerryMe
                                                                                                                                              mariacarmen RE: JerryMe May 11, 2012 08:22 PM

                                                                                                                                              Thanks!

                                                                                                                                              I don't know, JM, i just never developed a taste for it! i liked mine, but as I said, i've never even made it again (tho friends of mine have, so i know the recipe's pretty darned decent.)

                                                                                                                                            2. re: mariacarmen
                                                                                                                                              gingershelley RE: mariacarmen May 11, 2012 05:35 PM

                                                                                                                                              LUCK! Sounds good.... that's a LOT of different protiens, MC!

                                                                                                                                              1. re: gingershelley
                                                                                                                                                mariacarmen RE: gingershelley May 11, 2012 08:23 PM

                                                                                                                                                Thx! i know. I called it The Big Meaty!

                                                                                                                                              2. re: mariacarmen
                                                                                                                                                kattyeyes RE: mariacarmen May 11, 2012 06:30 PM

                                                                                                                                                "A touch of bacon in the protein department." REEEEEALLY...NO, not YOU! ;) That sounds fantastic! Go get 'em again, sista!

                                                                                                                                                1. re: kattyeyes
                                                                                                                                                  mariacarmen RE: kattyeyes May 11, 2012 08:21 PM

                                                                                                                                                  hahaha - you know it had to be in there somewhere!

                                                                                                                                                2. re: mariacarmen
                                                                                                                                                  DavidA06488 RE: mariacarmen May 12, 2012 03:38 AM

                                                                                                                                                  It does sound good. I only put the masa harina slurry in the chili for the last half hour of cooking, myself.

                                                                                                                                                  1. re: DavidA06488
                                                                                                                                                    mariacarmen RE: DavidA06488 May 12, 2012 08:43 AM

                                                                                                                                                    thanks, going to try that.

                                                                                                                                                3. JerryMe RE: sueatmo May 11, 2012 05:04 PM

                                                                                                                                                  I haven't read all of the replies yet, so maybe these are a repeat -

                                                                                                                                                  Grape jelly
                                                                                                                                                  Cocoa powder
                                                                                                                                                  Dried chilies (whatever chilies I find on sale, or are growing, and I can't use them all right away, I thread them up and let them dry in my kitchen, hanging off of a coat hanger. I'll pull one down and add it to whatever I'm needing some heat for)

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                                                                                                                                                    sueatmo RE: JerryMe May 11, 2012 06:14 PM

                                                                                                                                                    I don't recall anyone saying they put grape jelly in chili. What sort of chili would grape jelly go into? What does it add to the chili? Do you put grape jelly AND cocoa in a pot? Please share.

                                                                                                                                                  2. sunangelmb RE: sueatmo May 11, 2012 05:40 PM

                                                                                                                                                    We had chili tonight. Lots of beans, corn, rotel, chili in adobo and spices. Used chicken breast cause hubby's on a diet

                                                                                                                                                    Edit; always topped with avocado, and cilantro

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                                                                                                                                                      Sharuf RE: sueatmo May 12, 2012 06:07 AM

                                                                                                                                                      I make a fairly standard gringo-style chili - meat, beans, tomato etc. I have two rules - it must sit overnight before reheating and serving. Same day chili tastes unfinished to me. Then, while reheating, I add some pressed garlic and some chopped cilantro at the end. These give a nice fresh kick to things.

                                                                                                                                                      11 Replies
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                                                                                                                                                        sueatmo RE: Sharuf May 12, 2012 07:42 AM

                                                                                                                                                        I agree about sitting overnight. Mine is refrigerated and reheated the next day, normally. I add beans then too.

                                                                                                                                                        The flavors blend better if left alone for awhile.

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                                                                                                                                                          ChiliDude RE: sueatmo May 12, 2012 09:49 AM

                                                                                                                                                          Adding beans to chili is heresy.

                                                                                                                                                          1. re: ChiliDude
                                                                                                                                                            paulj RE: ChiliDude May 12, 2012 10:43 AM

                                                                                                                                                            heresy as defined by what chili pope or council?

                                                                                                                                                            1. re: paulj
                                                                                                                                                              Antilope RE: paulj May 12, 2012 12:08 PM

                                                                                                                                                              People have been adding beans to chili for more than 100 years. Up thread there is a link to a 1911 ad for canned chili beans. There were canneries in Texas that produced "chili beans". There is an 1860's ship manifest that lists "chili beans" as cargo. People have enjoyed beans in chili for at least 150 years.

                                                                                                                                                              Considering that "championship" recipes add things like Snap-E-Tom , msg, Beef granules, Chicken granules, Accent, Meat tenderizer , and Sazon goya seasoning, beans don't seem so bad. At least they are organic and natural, not something from a chemical factory. . ;-)

                                                                                                                                                              Using those ingredients in a championship contest is like using an aluminum bat in the world series.

                                                                                                                                                              1. re: Antilope
                                                                                                                                                                paulj RE: Antilope May 12, 2012 01:03 PM

                                                                                                                                                                When you compare those chili ingredients to aluminum bats, do you mean that both are prohibited by contest rules, or that both are allowed but frowned upon by purists who would like to make the rules?

                                                                                                                                                                1. re: paulj
                                                                                                                                                                  Antilope RE: paulj May 12, 2012 01:07 PM

                                                                                                                                                                  Considering the ingredients have artificial flavors, I would call it close to cheating. I should have said a corked bat. Or maybe steroids '-).

                                                                                                                                                                  I wonder when the first molecular gastronomy chili recipe will win the contest? Maybe they can add "beans" that aren't beans to get around the rules. '-)

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                                                                                                                                                              Sal Vanilla RE: ChiliDude Dec 13, 2012 02:40 PM

                                                                                                                                                              Not adding beans seems the greater heretical act.

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                                                                                                                                                                ChiliDude RE: Sal Vanilla Dec 15, 2012 04:26 AM

                                                                                                                                                                Beans started to added as an extender of the batch of chili, not to add flavor. Purists have frijoles refritos as a side dish if beans are wanted.

                                                                                                                                                                1. re: ChiliDude
                                                                                                                                                                  paulj RE: ChiliDude Dec 15, 2012 12:21 PM

                                                                                                                                                                  Years ago I stayed for a month with a Mexican family just south of the border. I don't recall beans being added to any of the stews or soups. Instead we ate them separately at the end of the meal.

                                                                                                                                                            3. re: sueatmo
                                                                                                                                                              mcf RE: sueatmo Jan 5, 2013 03:11 PM

                                                                                                                                                              I make a lot, but the next day's chili is always best and we have it around for a few days. Chili, pot roast and chicken scarpariello are the three things I make that are vastly better the next day.

                                                                                                                                                              Not that we wait, we just look forward to leftovers, too.

                                                                                                                                                            4. re: Sharuf
                                                                                                                                                              mariacarmen RE: Sharuf May 12, 2012 08:42 AM

                                                                                                                                                              good tips. since i'll be making mine after work this week, it'll defnitely sit in the fridge overnight. maybe even two, half finished. like the idea of adding in the garlic and cilantro at the end for the kick.

                                                                                                                                                            5. mariacarmen RE: sueatmo May 18, 2012 02:09 PM

                                                                                                                                                              full disclosure: i lost the office chili cook-off! the other woman's had only ground beef (mine had 4 kinds of meat) and i truly liked the depth of flavors in mine better, and hers had beans and mine didn't, but hers had more heat. i toned mine down because i thought people wouldn't be able to take it, but they went for the heat! hats off to her - back to the drawing board for me! and thanks to everyone for all the tips here. i LOVED using the masa harina slurry.

                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                sunangelmb RE: mariacarmen May 18, 2012 02:23 PM

                                                                                                                                                                I demand a recount! Yours sounded awesome. Much better then just ground beef and heat.

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                                                                                                                                                                  mariacarmen RE: sunangelmb May 18, 2012 03:17 PM

                                                                                                                                                                  aww, you're so nice!

                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                  kattyeyes RE: mariacarmen May 18, 2012 04:00 PM

                                                                                                                                                                  I agree with sunangelmb wholeheartedly. All I can say is give 'em HEAT and give 'em HELL next year if that's what they seek, because your recipe, ingredients alone, would seem to kick the other's ass. PLUS, what I said about EMPTY POTS SPEAK THE TRUTH! Rock on, Maria! Didn't you even put BACON in yours? How could that possibly lose?! SHEESH!

                                                                                                                                                                  1. re: kattyeyes
                                                                                                                                                                    mariacarmen RE: kattyeyes May 18, 2012 07:27 PM

                                                                                                                                                                    well doesn't that tell you that if i put BACON in something and STILL lost, i must've done something really wrong?!!

                                                                                                                                                                    but thanks, kattyeyes, for the support!

                                                                                                                                                                3. Hank Hanover RE: sueatmo Sep 21, 2012 10:57 PM

                                                                                                                                                                  Chili is nominated for dish of the month. http://chowhound.chow.com/topics/869782

                                                                                                                                                                  Vote for it if you are interested in it being featured in October.

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                                                                                                                                                                    ChiliDude RE: Hank Hanover Jan 4, 2013 09:10 AM

                                                                                                                                                                    A little late, but I would've seconded the motion.

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                                                                                                                                                                    nicboston RE: sueatmo Dec 13, 2012 02:17 PM

                                                                                                                                                                    I often add Worcestershire. To me, gives the chili depth and a little lift, too (two opposing directions, I know).

                                                                                                                                                                    Then again, I could drink Worcestershire sauce, so maybe it's just me.

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                                                                                                                                                                      Sal Vanilla RE: nicboston Dec 13, 2012 02:39 PM

                                                                                                                                                                      I often use Worcestershire in stir fry. People never know it is in there. Ketchup too.

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                                                                                                                                                                        nicboston RE: Sal Vanilla Dec 13, 2012 02:43 PM

                                                                                                                                                                        Ketchup in your stir fry? Or chili? Or both? Sneaky...

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                                                                                                                                                                          Sal Vanilla RE: nicboston Dec 13, 2012 03:16 PM

                                                                                                                                                                          Stirfry. But I would happily add it to the chili. I muck with the supposed unmuckable holy grail.

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                                                                                                                                                                      Sal Vanilla RE: sueatmo Dec 13, 2012 02:38 PM

                                                                                                                                                                      When I want instant chili I mix in refried beans to thicken. So good. If I am doing all day chili I would do a masa slurry as pine time and others do.

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                                                                                                                                                                        ChiliDude RE: sueatmo Jan 3, 2013 01:40 PM

                                                                                                                                                                        I realized that some of my posts were created in such a hurry that some words were missing from the text. My apologies for my haste, but I think most of the chowhounds who bothered to read my posts got the general idea of what I was trying to get across.

                                                                                                                                                                        I take this opportunity to iterate that BEANS DO NOT GO IN CHILI. OKRA, ZUCCHINI, BRUSSEL SPROUTS AND OTHER EXOTICA DO NOT GO IN CHILI.

                                                                                                                                                                        55 Replies
                                                                                                                                                                        1. re: ChiliDude
                                                                                                                                                                          Antilope RE: ChiliDude Jan 3, 2013 01:45 PM

                                                                                                                                                                          What about diced celery? The World Chili Championship winners in 1969, 1977, 1978 used it.

                                                                                                                                                                          What about Pitted Prunes? The World Chili Championship winner in 2012 used that ingredient.

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                                                                                                                                                                            ChiliDude RE: Antilope Jan 4, 2013 08:44 AM

                                                                                                                                                                            Which of the 2 renowned chili organizations that sponsor contests sanctioned these cook-offs?

                                                                                                                                                                            1. re: ChiliDude
                                                                                                                                                                              Antilope RE: ChiliDude Jan 4, 2013 08:51 AM

                                                                                                                                                                              International Chili Society

                                                                                                                                                                              http://www.chilicookoff.com/Recipe/Re...

                                                                                                                                                                              1. re: Antilope
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                                                                                                                                                                                ChiliDude RE: Antilope Jan 5, 2013 08:32 AM

                                                                                                                                                                                I'M SHOCKED!!! The ICS has then lowered its standards.

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                                                                                                                                                                                  sandylc RE: ChiliDude Jan 5, 2013 09:37 AM

                                                                                                                                                                                  Or evolved.

                                                                                                                                                                                2. re: Antilope
                                                                                                                                                                                  paulj RE: Antilope Jan 5, 2013 10:00 AM

                                                                                                                                                                                  ICS rules are:
                                                                                                                                                                                  "1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,
                                                                                                                                                                                  cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA
                                                                                                                                                                                  which are strictly forbidden."

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                                                                                                                                                                                    ChiliDude RE: paulj Jun 10, 2013 01:19 PM

                                                                                                                                                                                    Thank you for your support in the dictum that BEANS & PASTA are not valid ingredients for contest chili, and in my case homemade chili.

                                                                                                                                                                                    I have a bean concoction every morning for breakfast that I call 'arrabbiato minestrone denso.' It helps me maintain a low level of total cholesterol. I include chiles in the minestrone and I DO NOT call it chili.

                                                                                                                                                                              2. re: Antilope
                                                                                                                                                                                paulj RE: Antilope Jan 5, 2013 10:04 AM

                                                                                                                                                                                But there were only 2 prunes, added at the start. They will disappear, adding just a hint of sweetness. Not all that different from adding some chocolate. I've used prunes in stews for a similar reason (though not in chili).

                                                                                                                                                                              3. re: ChiliDude
                                                                                                                                                                                porker RE: ChiliDude Jan 3, 2013 06:31 PM

                                                                                                                                                                                I can understand the purist approach, but the shouting of "BEANS DO NOT GO IN CHILI. OKRA, ZUCCHINI, BRUSSEL SPROUTS AND OTHER EXOTICA DO NOT GO IN CHILI." seems quite strict. Iis this across the board? Or do you mean competition chili?
                                                                                                                                                                                I'm curious about answering Antilope's queries as well.

                                                                                                                                                                                Thanks.

                                                                                                                                                                                1. re: porker
                                                                                                                                                                                  kattyeyes RE: porker Jan 3, 2013 06:56 PM

                                                                                                                                                                                  Next we'll all hafta stay after class and write that on the blackboard repeatedly till we get it through our little minds, I guess, porker... ;)

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                                                                                                                                                                                  sueatmo RE: ChiliDude Jan 3, 2013 08:47 PM

                                                                                                                                                                                  OP here. The topic is Crazy Chili. The idea is to hear what unusual or special ingredients fellow Hounds use in their chili creations. Of course beans go in chili if you like it that way. Don't be ridiculous. The very name, "Chili con Carne" or chili with meat indicates that there is somewhere a chili without meat. I assume that chili had beans.

                                                                                                                                                                                  If someone wants to put okra or zucchini in his or her own bowl of red, and they designate the dish as chili, it is.

                                                                                                                                                                                  1. re: sueatmo
                                                                                                                                                                                    paulj RE: sueatmo Jan 4, 2013 12:49 AM

                                                                                                                                                                                    Rick Bayless claims that the closest northern Mexican dish is Carne con chile colorado - meat with red chilies, or in a red chile sauce. There's no beans in that. There are cooked red (dried) chile sauces (without meat or beans). I've not read of, or eaten, an authentic Mexican dish consisting of beans in a chile (red or green) sauce. The idea of serving beans in a spicy chile sauce is more American than Mexican.

                                                                                                                                                                                    Bayless also quotes a Diccionario de Mejicanismos as:
                                                                                                                                                                                    "Chile con carne: Destatble food that under the false Mexican title is sold in the United States [of America], from Texas to New York." (p250, Authenitic Mexican).

                                                                                                                                                                                    1. re: paulj
                                                                                                                                                                                      porker RE: paulj Jan 4, 2013 07:08 AM

                                                                                                                                                                                      I'm getting a vibe that the OP is not worried about the textbook definition of "chili". As mentioned above, the topic is "Crazy Chili". Perhaps to put everyone at ease, we should call it "Faux Chili"? or maybe "I know it ain't chili, but I'd like to hear your variants"? or maybe "Chili is a combination of meat and chili sauce with two variants, green and red. Call me insane, call it a conspiracy, but I'd like to hear about other tyrant's attempts at tricking the world by including other tasty, crazy ingredients yet still call it "chili" "?
                                                                                                                                                                                      {;-/)

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                                                                                                                                                                                        ChiliDude RE: porker Jan 4, 2013 09:08 AM

                                                                                                                                                                                        BEAN STEW!

                                                                                                                                                                                        BTW, I have nothing against beans. I have discovered a combination of ingredients including beans for stew that have lowered my total cholesterol from over 250 to 111 in 3 months. That was 5 years ago. At time of a daily dose of the stuff, I was on 3 medications to control hyperlipidemia. My cardiologist could only whisper "I'm amazed" when he saw the lab results.

                                                                                                                                                                                        Now here's the kicker. I eat this "arrabbiata minestrone denso" for breakfast (yes, breakfast) every morning that I am at home, and not traveling. I rarely am traveling. I'm still on meds, but at reduced dosages.

                                                                                                                                                                                        The minestrone is a combination of beans, vegetables, grains and extremely incendiary chiles. WHERE IS IT WRITTEN THAT ONE MUST EAT CEREAL FOR BREAKFAST???

                                                                                                                                                                                        1. re: ChiliDude
                                                                                                                                                                                          paulj RE: ChiliDude Jan 4, 2013 09:27 AM

                                                                                                                                                                                          The chili that I did not like as a kid was the typical Midwestern style, with a tomato sauce and lots of beans - kidney beans that is.

                                                                                                                                                                                          It wasn't until I discovered Jane Butel's Chili Madness, and the 2 Alarm mix that I started making the kind that uses meat and ground chile, and little else. That is still my starting point.

                                                                                                                                                                                          Once I cooked ox tails with chili like seasonings, and added some black beans on a whim. That worked very well, with the beans absorbing some of the fat. I still do that on occasion.

                                                                                                                                                                                          For some reason other beans just don't see right in chili, even though I do make stews with canelli or peruano beans. But my seasoning for those is more Spanish in style.

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                                                                                                                                                                                            sandylc RE: paulj Jan 4, 2013 10:14 AM

                                                                                                                                                                                            Ugh. Kidney beans. If you're going to do a bean variation on chili, please use a tastier bean (Mom, I'm talking to you!)

                                                                                                                                                                                            1. re: sandylc
                                                                                                                                                                                              paulj RE: sandylc Jan 4, 2013 10:19 AM

                                                                                                                                                                                              It wasn't so much the lack of taste that bothered me, but that they were large and mealy. As kid texture was a big part of 'taste'.

                                                                                                                                                                                            2. re: paulj
                                                                                                                                                                                              coll RE: paulj Jan 6, 2013 01:52 AM

                                                                                                                                                                                              I too not long ago started adding a small can of black beans to my big pot of chili. But kidney beans, yuck, I used to sit and pick them out and then guess what? There was nothing left.

                                                                                                                                                                                              1. re: coll
                                                                                                                                                                                                mcf RE: coll Jan 6, 2013 07:24 AM

                                                                                                                                                                                                I use kidney beans because I really like them and their texture plus they're higher fiber/lower carb, so it's a win win for me. Sometimes I use black soybeans instead for their zero net carb high protein content, but they're firmer than most beans and I like the mush factor.

                                                                                                                                                                                                Diff'rent strokes. :-)

                                                                                                                                                                                            3. re: ChiliDude
                                                                                                                                                                                              Antilope RE: ChiliDude Jan 4, 2013 01:17 PM

                                                                                                                                                                                              What about blending or mashing black beans and adding them to the chili to add an earthy note and a thickener? The beans in that case would be a flavoring ingredient and for texture rather than a filler.

                                                                                                                                                                                              1. re: ChiliDude
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                                                                                                                                                                                                sueatmo RE: ChiliDude Jan 4, 2013 02:27 PM

                                                                                                                                                                                                to chilidude: nowhere!

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                                                                                                                                                                                                  ChiliDude RE: sueatmo Jan 5, 2013 08:37 AM

                                                                                                                                                                                                  sueatmo, your statement confuses me. I'm 76 years-old, and not up on some one word declarations.

                                                                                                                                                                                                  1. re: ChiliDude
                                                                                                                                                                                                    Jay F RE: ChiliDude Jan 5, 2013 10:02 AM

                                                                                                                                                                                                    ChiliDude, I'm guessing sueatmo was responding to this:

                                                                                                                                                                                                    "WHERE IS IT WRITTEN THAT ONE MUST EAT CEREAL FOR BREAKFAST????

                                                                                                                                                                                                    "nowhere!" is, after all, *the* perfect answer. I NEVER EAT CEREAL FOR BREAKFAST. Today I had pizza and the dregs of a can of popcorn someone gave me in December. And iced tea.

                                                                                                                                                                                                    Tomorrow, I'll have a bagel with smoked salmon, etc.

                                                                                                                                                                                                    Monday, leftover something from Sunday. Which is likely going to be Marcella Hazan's meatballs (from son Giuliano's cookbook).

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                                                                                                                                                                                                      ChiliDude RE: Jay F Jan 5, 2013 11:37 AM

                                                                                                                                                                                                      Thanks for the translation Jay F. Was your pizza cold right out of the fridge? That's that way I eat leftover pizza when there is leftover pizza. My wife is of Italian heritage, and as far as I know, people with Italian genes do not eat anything cold right out of the fridge. I differentiate fridge from freezer because of Ice cream.

                                                                                                                                                                                                      1. re: ChiliDude
                                                                                                                                                                                                        Jay F RE: ChiliDude Jan 5, 2013 02:47 PM

                                                                                                                                                                                                        No, I heat it up in the oven. I don't like cold pizza. Room temperature, no problem, but this had been in the fridge.

                                                                                                                                                                                                        1. re: ChiliDude
                                                                                                                                                                                                          DavidA06488 RE: ChiliDude Jan 6, 2013 01:43 AM

                                                                                                                                                                                                          Off-topic, but leftover pizza at room or even fridge temp is a great breakfast.

                                                                                                                                                                                                    2. re: sueatmo
                                                                                                                                                                                                      s
                                                                                                                                                                                                      sueatmo RE: sueatmo Jan 6, 2013 08:34 PM

                                                                                                                                                                                                      to chilidude: WHERE IS IT WRITTEN THAT ONE MUST EAT CEREAL FOR BREAKFAST??? nowhere!

                                                                                                                                                                                                    3. re: ChiliDude
                                                                                                                                                                                                      coll RE: ChiliDude Jan 6, 2013 01:59 AM

                                                                                                                                                                                                      I'm making minestrone tonight (and will probably have some tomorrow for breakfast too); curious what "grains" you use. I just use elbow mac. My goal this year is to get off those darned statins so I am trying for low carb diet, your numbers are amazing.

                                                                                                                                                                                                      1. re: ChiliDude
                                                                                                                                                                                                        DavidA06488 RE: ChiliDude Jun 10, 2013 02:30 PM

                                                                                                                                                                                                        ChiliDude,

                                                                                                                                                                                                        I'd like to see your recipe. While my total cholesterol is well under 200 and my LDLs are "almost too low" per my PCP, I am on medication. I'd like to see if I can eliminate it entirely. Share, Please!

                                                                                                                                                                                                      2. re: porker
                                                                                                                                                                                                        MplsM ary RE: porker Jan 4, 2013 12:18 PM

                                                                                                                                                                                                        The world chili cook-off now has a bean optional chili category. Chili is the North American version of curry. So many varieties, mostly good.

                                                                                                                                                                                                        As a vegetarian who loves chili (with beans), I'll add my wacky ingredient: red wine.

                                                                                                                                                                                                        Relax, already. Sheesh.

                                                                                                                                                                                                        1. re: MplsM ary
                                                                                                                                                                                                          porker RE: MplsM ary Jan 4, 2013 01:05 PM

                                                                                                                                                                                                          "Relax, already"
                                                                                                                                                                                                          thats my point, plus a guy smiley face :-)

                                                                                                                                                                                                          1. re: porker
                                                                                                                                                                                                            MplsM ary RE: porker Jan 4, 2013 01:28 PM

                                                                                                                                                                                                            My reply was to ChiliDude - apologies. I wish we could see to whom we are replying... I swear I hit reply on the Bean Stew comment.

                                                                                                                                                                                                            Chili is a celebration of experimentation. It's all good.

                                                                                                                                                                                                          2. re: MplsM ary
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                                                                                                                                                                                                            sueatmo RE: MplsM ary Jan 4, 2013 02:28 PM

                                                                                                                                                                                                            I often add red wine to my chili, as I would to many meat dishes. If you have a great vegetarian chili recipe, please feel free to share!

                                                                                                                                                                                                            1. re: sueatmo
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                                                                                                                                                                                                              cannedchaos RE: sueatmo Apr 30, 2013 10:49 AM

                                                                                                                                                                                                              My favourite ingredient in veg chili (I could call it bean stew, but I won't) is minced (in a food processor, for the uneven but fine chop) mixed mushrooms. I usually make it in a crock-pot. I start with 2 cups minced shitake and portobello mushrooms (gills removed). I sauté them until the water comes out (drain off as necessary) and they start to caramelize a little. I also sauté an onion and 3 or so cloves of garlic in butter with a small amount of cumin and oregano. In the crock go canned plum tomatoes, a small can of tomatillos, a chopped sweet green pepper, a chopped roasted red pepper, one finely minced carrot and parsnip, 2 chipotles in adobo, 1 crushed smoked cayenne pepper, 2 dried ancho chilies, 2 finely chopped dates, 1 minced fresh habanero or bird chili (depending on what's at the grocery), 1 teaspoon of unsweetened cocoa, 1 tablespoon tamari and the veggies. I cook the sauce down in the crockpot until it's thickened and everything is pretty broken down (usually overnight on low).

                                                                                                                                                                                                              I separately cook 2 cups each (dry) of soaked black and pinto beans in broth. Once the sauce is thickened I add the beans (and usually a shot of booze - whisky, dark rum, burbon and brandy all seem to work well - and cook until the beans are just barely starting to break down. They shouldn't be mushy. If it's too thick, I add some reserved broth from the beans. The minced veggies add some texture and flavour without being obvious big chunks of veg.

                                                                                                                                                                                                              I make a 7 quart crockpot every year for our boat club's opening weekend and I've never brought home leftovers. When I make it at home, I usually mix roasted chicken or turkey in for my SO and his sons. It's hearty, satisfying, spicy and flavourful without being really far out there.

                                                                                                                                                                                                              I haven't eaten meat in 20 years, in that time I have been subjected to any number of odd ingredients in "veggie chili". A lot of the time people seem to throw in everything but the kitchen sink and it just becomes a muddled mess.

                                                                                                                                                                                                              I've also added roasted corn before, it's OK, but I prefer it without.

                                                                                                                                                                                                              1. re: cannedchaos
                                                                                                                                                                                                                DavidA06488 RE: cannedchaos Apr 30, 2013 10:59 AM

                                                                                                                                                                                                                Although I'm not a fan of vegetarian chile, what you do with the mushrooms adds some umami. It sounds pretty good in fact. I'll have to try it. Thanks for the post.

                                                                                                                                                                                                                1. re: cannedchaos
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                                                                                                                                                                                                                  sueatmo RE: cannedchaos May 3, 2013 08:14 PM

                                                                                                                                                                                                                  I actually have wondered if mushrooms wouldn't work in veg chili. Did you devise your recipe yourself?

                                                                                                                                                                                                                  It really sounds good.

                                                                                                                                                                                                          3. re: paulj
                                                                                                                                                                                                            c
                                                                                                                                                                                                            ChiliDude RE: paulj Jan 4, 2013 08:59 AM

                                                                                                                                                                                                            It is my understanding from having read several of my chili cookbooks that San Antonio, TX is the place of origin of chili.

                                                                                                                                                                                                            Your citation attributed to Rick Bayless' finding in the Mexican dictionary also is cited on page 27 of the paperback book entitled "A Bowl Of Red" by Frank X. Tolbert published in 1988. The original hardcover book was published in 1953.

                                                                                                                                                                                                            I found that the book has been reprinted again in 2002. I am fortunate to have a copy of the 1988 edition since it went out of print until 2002. Tolbert's daughter sent it to me.

                                                                                                                                                                                                            1. re: ChiliDude
                                                                                                                                                                                                              porker RE: ChiliDude Jan 4, 2013 11:33 AM

                                                                                                                                                                                                              I read "A Bowl of Red" maybe 25 years ago. I don't recall it very well, but I do remember it was the first time I saw the method of making a bowl of red (chili); vastly different than my mother's browned hash meat/"chili powder"/tomato sauce/canned kidney beans.

                                                                                                                                                                                                              1. re: porker
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                                                                                                                                                                                                                sandylc RE: porker Jan 4, 2013 11:57 AM

                                                                                                                                                                                                                That's my mom's chili. She made us eat some a few months ago. Salt was the main flavor.

                                                                                                                                                                                                                1. re: sandylc
                                                                                                                                                                                                                  porker RE: sandylc Jan 4, 2013 12:07 PM

                                                                                                                                                                                                                  To stretch a meal, my mom would serve it on white rice or egg noodles...
                                                                                                                                                                                                                  I still like it, maybe preferring it on a hot dog rather than by the bowl, but its only one variant (be it somewhat low brow) in a big world of chili.

                                                                                                                                                                                                                  1. re: porker
                                                                                                                                                                                                                    maplesugar RE: porker Jan 4, 2013 04:52 PM

                                                                                                                                                                                                                    My kids like chili [with beans, burn me at the stake ;) ] served over homemade mac 'n cheese.

                                                                                                                                                                                                                  2. re: sandylc
                                                                                                                                                                                                                    c
                                                                                                                                                                                                                    ChiliDude RE: sandylc Jan 5, 2013 08:39 AM

                                                                                                                                                                                                                    My sympathies with respect to your ordeal.

                                                                                                                                                                                                                    1. re: sandylc
                                                                                                                                                                                                                      c
                                                                                                                                                                                                                      ChiliDude RE: sandylc Jan 5, 2013 08:44 AM

                                                                                                                                                                                                                      My thanks to everyone who has submitted a post in response to this topic. IT HAS BEEN ENLIGHTENING!

                                                                                                                                                                                                                      1. re: sandylc
                                                                                                                                                                                                                        mcf RE: sandylc Jan 5, 2013 03:17 PM

                                                                                                                                                                                                                        Ooh, wow.

                                                                                                                                                                                                                        Do you need a hug after that?

                                                                                                                                                                                                                  3. re: paulj
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                                                                                                                                                                                                                    sueatmo RE: paulj Jan 4, 2013 02:25 PM

                                                                                                                                                                                                                    OK, but if I understand it, chili is not Mexican, but Tex Mex or possibly SW US. But honestly, does it matter? Most of the chili I've ever eaten has had beans in it. I am making a white chili tomorrow with loads of Great Northern beans and turkey tenderloin, and all I want is a great bowl of chili, however "inauthentic" it probably is.

                                                                                                                                                                                                                    I like a certain amount of conservatism in foods, I admit. I hate to know that basic dishes in the American tradition--in all its diversity--are being over sweetened, over salted and over processed in our food culture. But I don't see that putting unique ingredients in one's own chili is a bad thing. And this isn't the place to fulminate against the "purity" of the dish.

                                                                                                                                                                                                                    For me chili is an economical and tasty way to cook cheap meat and beans into a wonderful, savory dish.

                                                                                                                                                                                                                    1. re: sueatmo
                                                                                                                                                                                                                      DavidA06488 RE: sueatmo Jan 4, 2013 02:37 PM

                                                                                                                                                                                                                      You may be late to the conversation, but chili sauce and chili con carne are authentically Mexican, everything else is gringo food, but so what. This conversation is about crazy chili ( the NorteAmericano versions). Although I am a traditionalist, I recognize some tasty variations that are non-traditional and I'm willing to accept them and love them for their diversity. Viva chili!

                                                                                                                                                                                                                      1. re: DavidA06488
                                                                                                                                                                                                                        s
                                                                                                                                                                                                                        sueatmo RE: DavidA06488 Jan 4, 2013 02:38 PM

                                                                                                                                                                                                                        Actually, I am the OP. I agree--Viva chili!

                                                                                                                                                                                                                        1. re: sueatmo
                                                                                                                                                                                                                          DavidA06488 RE: sueatmo Jan 4, 2013 02:40 PM

                                                                                                                                                                                                                          Sorry, I should have recognized you. Love the conversation.

                                                                                                                                                                                                                          1. re: sueatmo
                                                                                                                                                                                                                            DavidA06488 RE: sueatmo Jan 4, 2013 03:04 PM

                                                                                                                                                                                                                            PS. I make a New Mexican green chili pork stew that is to die for, and would fall under the parameters of the discussion. Pork shoulder, poblanos, green New Mexico chiles, onions, garlic, cumin, oregano, chicken stock, and fire roasted tomatoes. Can't get enough of it. I guess I'm not all that much of a purist.

                                                                                                                                                                                                                            1. re: DavidA06488
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                                                                                                                                                                                                                              sueatmo RE: DavidA06488 Jan 4, 2013 08:11 PM

                                                                                                                                                                                                                              My goodness, please share your recipe!

                                                                                                                                                                                                                              1. re: sueatmo
                                                                                                                                                                                                                                DavidA06488 RE: sueatmo Jan 5, 2013 04:52 AM

                                                                                                                                                                                                                                I got it from The Best of the Best New Mexico Cookbook and made just a couple of tweaks to fit my tastes.
                                                                                                                                                                                                                                Green Chile Pork Stew
                                                                                                                                                                                                                                2 lb boneless pork shoulder, cut into 1/2 - 3/4 inch cubes
                                                                                                                                                                                                                                3 TBs All-purpose flour
                                                                                                                                                                                                                                2 TBs butter
                                                                                                                                                                                                                                1 c chopped onion
                                                                                                                                                                                                                                2 garlic cloves chopped
                                                                                                                                                                                                                                3 c peeled, chopped ripe tomatoes (or Muir Glen fire roasted tomatoes which I prefer to add that smoked taste)
                                                                                                                                                                                                                                1 tsp salt (only add a little at a time to taste)
                                                                                                                                                                                                                                ½ tsp dried oregano (preferably Mexican)
                                                                                                                                                                                                                                ¼ tsp ground cumin
                                                                                                                                                                                                                                20 fresh New Mexico chiles, roasted, peeled, seeded, chopped (I usually use 8+ Poblanos and about 4 green New Mexico chiles )
                                                                                                                                                                                                                                Chicken broth (Your own is best)
                                                                                                                                                                                                                                Toss the cubed meat in the salted and peppered flour.
                                                                                                                                                                                                                                Brown the meat in a dutch oven.
                                                                                                                                                                                                                                Soften the onion and garlic to one side of the meat.
                                                                                                                                                                                                                                Add tomatoes, oregano, cumin and enough broth to allow it all to become a loose stew or soup (as you like).
                                                                                                                                                                                                                                Cover loosely and simmer an hour - add broth as necessary.
                                                                                                                                                                                                                                Add the chiles and simmer another 30 minutes or so.
                                                                                                                                                                                                                                Serve with a squeeze of lime on the side.
                                                                                                                                                                                                                                Buen provecho!

                                                                                                                                                                                                                                1. re: DavidA06488
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                                                                                                                                                                                                                                  sandylc RE: DavidA06488 Jan 5, 2013 09:42 AM

                                                                                                                                                                                                                                  That looks great - such a tiny dab of cumin, though - did the original recipe have more? I woould expect about a Tablespoon here.

                                                                                                                                                                                                                                  1. re: sandylc
                                                                                                                                                                                                                                    DavidA06488 RE: sandylc Jan 5, 2013 10:00 AM

                                                                                                                                                                                                                                    Nope. But you should adjust to your tastes. While I find cumin a necessity, to me a Tablespoon would overwhelm the balance of flavors.

                                                                                                                                                                                                                                  2. re: DavidA06488
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                                                                                                                                                                                                                                    sueatmo RE: DavidA06488 Jan 6, 2013 08:36 PM

                                                                                                                                                                                                                                    This sounds so good. I noticed that Hatch chile peppers were freely available late in the year here. Would this recipe work for those?

                                                                                                                                                                                                                                    1. re: sueatmo
                                                                                                                                                                                                                                      DavidA06488 RE: sueatmo Jan 7, 2013 12:57 AM

                                                                                                                                                                                                                                      I believe they would, as long as they were green. It would be different if they are the fully ripened red ones IMHO. As far as I know Hatch chiles are New Mexico chiles.

                                                                                                                                                                                                                  4. q
                                                                                                                                                                                                                    Querencia RE: sueatmo Jan 3, 2013 03:16 PM

                                                                                                                                                                                                                    Once at the lunch counter in Whole Foods I saw that they were selling Sweet Potato Chili. Can't comment on it as I passed.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: Querencia
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                                                                                                                                                                                                                      sueatmo RE: Querencia Jan 4, 2013 02:30 PM

                                                                                                                                                                                                                      One wonders what it might be? Probably vegetarian? Cubed sweet potatoes instead of beans? I probably would pass too unless I could get a free taste.

                                                                                                                                                                                                                      1. re: sueatmo
                                                                                                                                                                                                                        s
                                                                                                                                                                                                                        sandylc RE: sueatmo Jan 4, 2013 02:50 PM

                                                                                                                                                                                                                        I made chili a few weeks ago with assorted veg (including sweet potatoes), garbanzos, and hominy, along with cumin, ancho, jalapenos, tomatoes, etc. No, not at all "real" chili, but healthy and delicious.

                                                                                                                                                                                                                    2. Antilope RE: sueatmo Jan 4, 2013 09:39 AM

                                                                                                                                                                                                                      Serious Eats has an interesting chili recipe. I haven't tried it yet.

                                                                                                                                                                                                                      This recipe is from J. Kenji López-Alt, the developer of the famous Cook's Illustrated Vodka Pie Crust recipe.

                                                                                                                                                                                                                      "The Best Chili Ever"
                                                                                                                                                                                                                      http://www.seriouseats.com/recipes/20...

                                                                                                                                                                                                                      http://www.seriouseats.com/2010/01/ho...

                                                                                                                                                                                                                      1. MGZ RE: sueatmo Jan 7, 2013 07:50 AM

                                                                                                                                                                                                                        Hell, "chile con carne" means chile peppers and meat. The recipe/concept is ancient. It wasn't invented in San Antonio, it's as timeless a recipe as "stew" in the Western tradition. According to Wikipedia (dumbed down, albeit accessible source, I know)* there's a documented recipe to it dating to the beginning of the Sixteenth Century - long before Texas even existed. Certainly, it was a staple long before that.

                                                                                                                                                                                                                        Clearly, the concept of braised meat in the indigenous tomatoes and hot peppers in order to stretch the meat is not something different than doing the same thing with meat, water, and whatever grasses, herbs, and "vegetables" were at hand in Africa, Asia, or Europe. It is a primitive cooking technique. To assert that any "chili" is authentic, or "created" anywhere, is culinary nonsense.

                                                                                                                                                                                                                        *http://en.wikipedia.org/wiki/Chili_co...

                                                                                                                                                                                                                        1. s
                                                                                                                                                                                                                          sparky403 RE: sueatmo Jan 7, 2013 11:07 AM

                                                                                                                                                                                                                          a table spoon of unsweeted chocolate really puts it over the top!

                                                                                                                                                                                                                          Some Chipotle is also a good mellow heat and flavor.

                                                                                                                                                                                                                          I also add corn chips, as well as a can of re-fried beans to thicken my chicken Tortilla Soup. I belive this would work very well with Chilli as well.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: sparky403
                                                                                                                                                                                                                            DavidA06488 RE: sparky403 Jan 7, 2013 02:50 PM

                                                                                                                                                                                                                            The unsweetened chocolate moves it toward mole poblano, though lacking the many spices of that dish, but the chocolate helps round out the chile flavor so it's not as sharp. That and a slurry of masa harina both help with that and the masa helps thicken the chile.

                                                                                                                                                                                                                            1. re: sparky403
                                                                                                                                                                                                                              mcf RE: sparky403 Jan 7, 2013 03:41 PM

                                                                                                                                                                                                                              I always add one whole chipotle in adobo to a pot of chili... good background heat and smokiness.

                                                                                                                                                                                                                            2. Antilope RE: sueatmo Jan 7, 2013 11:55 AM

                                                                                                                                                                                                                              Sausage & 17 Bean Chili
                                                                                                                                                                                                                              http://www.insidethekaganoffkitchen.c...

                                                                                                                                                                                                                              17 Bean White Chicken Chili
                                                                                                                                                                                                                              http://www.mommiecooks.com/2011/03/21...

                                                                                                                                                                                                                              Vegetarian 15 Bean Chili
                                                                                                                                                                                                                              http://www.landolakes.com/recipe/1239...

                                                                                                                                                                                                                              Black and White Bean Turkey Chili
                                                                                                                                                                                                                              http://www.recipesecrets.net/forums/y...

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