cincinnati chili
Posted on 10/03/2009 1:53:18 PM PDT by JoeProBono
What a great idea! Thanks!
I lived in Texas for a year and had to listen to people spew that nonsense about ‘no beans in chili’. Whatever. It tastes better with beans in it and my chili does not resemble soup at all. It’s extremely thick and incredibly flavorful. I like to add a tablespoon or so of cocoa and a dash of nutmeg to mine sometimes. Gives it a different flavor. Every once in awhile we’ll put a little red wine or beer in it but I think that is too over powering. I do like to use dried beans that I’ve prepared myself but usually just buy the canned stuff. I’m afraid with a house full of little kids it just makes it easier. I haven’t had a chance to prepare beans and freeze them in awhile. It is that time of year though! Will have a pot of chili brewing here tomorrow.
Of course, you can make your own "chili" whatever way you wish, and you can even call it "chili", but calling something with beans in it "chili" doesn't make it chili. You can call a turkey vulture a bald eagle all day long, but in reality a turkey vulture is still a turkey vulture.
Chili with beans is "chili" in the same way that gay marriage is "marriage".
Cheers!
Somewhere in Massachusetts there’s a nice, liberal lady with a recipe for healthy tofu-and-kidney-bean chili.
Secret...mention? You screamed them at the top of your lungs!
Share your recipe with us. I thought there was only one type of chili and thats the chili that wins this.
http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=12
The fella is the worlds only undefeated Chili Champ.
Never been beat.
cincinnati chili
Is there any pre-made chili available off the shelf that is good?
With all due respect, my dear lady, saying that chili “tastes better with beans in it” is like saying that chicken soup tastes better with beef added to it. If beans are added, the dish ceases to be chili.
And as for nutmeg, chocolate chips, and the like, may God forbid.
Again, meaning no disrespect, but you are a Missourian. While the form of barbecue unique to your region does you credit (while remaining of course inferior to true* barbecue), no real Texan could ever consider the dish you describe — however tasty — to be chili. It just isn’t.
* Texas.
Lobster? In chili? Why not add a slice of birthday cake, too?
“Chili” with seafood in it may be considered edible in Washington, but here in Texas we eat real chili, which contains no seafood.
http://www.chilicookoff.com/History/History_Home.asp
The ICS sanctioned over 200 cookoffs with over one million people tasting, cooking, judging and having a great time. ICS sanctioned cookoffs include three categories: Red (traditional red chili), Chili Verde (green chili) and Salsa. The ICS annually crowns a World Champion in each category.
A chili championship in West Virginia means about as much to me as a sushi championship held in Arkansas.
Maybe they’re confusing chili with gumbo.
It’s like asking if there are any off-the-shelf scrambled eggs that are good...
Chili powder? Chili spice? Not around this house...FRESH chiles go hand-in-hand with chili. We use habaneros, scotch bonnets, trinidad scorpions...whatever’s laying around. You don’t know hot; West Virginia. Oh...and no beans.
Who cares what the Hillbilly Chili Association or whatever says? Not me. The International Gay Games hands out gold medals, too.
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