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Chili w/o beans


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Any time I put on a chili, The Lady gets a pot of water boiling for the spaghetti noodles. 

Every now and then I miss the good ol days of
Chili Mac MRE's, and when I finally decide I really hate myself i'll make some homemade Mac n cheese and throw in leftover chili, but noodles and chili right out of the gate is.....something.
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16 minutes ago, Herbie Hancock said:


Every now and then I miss the good ol days of
Chili Mac MRE's, and when I finally decide I really hate myself i'll make some homemade Mac n cheese and throw in leftover chili, but noodles and chili right out of the gate is.....something.

a joke. We'll do frito pie. Sometimes some cornbread. I've been doing mine just straight lately. Maybe some onion. 

Edited by UncleBuck
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I love throwing some cornbread in the bottom of the bowl, and then scooping out the chili-inundated mixture.  Some chopped onions and cheddar cheese on top are always welcome.

I do this with jalapeño cornbread or just put the chili in a casserole with some cheese and onions and top it with the cornbread batter (with added ancho Chile) to make a tamale pie if I’m all fancy.
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Chili Verde. No beans.
PXL_20231018_183627395.thumb.jpg.21af51fae852306d399dd89e34d6f857.jpg

I love green pork chili but do not like the big chunks as they aren’t seasoned inside. I grind up that pork shoulder and make it with ground meat. I just like it better that way.

Also, for some reason I don’t like cornbread or corn tortillas with green chili. I like hot biscuits, or flour tortillas, or sopapillas or fry bread. With butter and honey of course.
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6 hours ago, Texzilla58 said:


I love green pork chili but do not like the big chunks as they aren’t seasoned inside. I grind up that pork shoulder and make it with ground meat. I just like it better that way.

Also, for some reason I don’t like cornbread or corn tortillas with green chili. I like hot biscuits, or flour tortillas, or sopapillas or fry bread. With butter and honey of course.

I had some leftover basmati rice I threw in there and it was great.  Soaked up all the liquid.  

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On 10/14/2023 at 7:52 AM, Al_4_ISU said:

Trying this whole “no beans” thing.

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Sautéed onions, shallots, garlic, red bells, japs, poblanos, and celery in the Dutch oven. Fried up bacon. Cubed some ribeyes and seared them in the bacon grease. Dump all of that in with the veggies along with the chopped bacon. Dumped in a beer and a jar of canned tomato purée that was seasoned with chili powder and cumin.

Gonna get it up to a simmer and then set on my pellet grill at the lowest setting and let it sit all damn day.

You and I have discussed chili previously and you know I'm not a purist or snob when it comes to the "bean" issue. But I would agree with the others that this is more of a stew than a chili. All Surly memes aside, chili should have more of a gravy consistency. So yes, first, you start with a roux ...

I would also echo what others have said and recommend keeping it simple--only spicy peppers in chili and chunks of chuck instead of bacon or ribeye. And I'd add beans before potatoes and celery.

But if you invited me over for your stew, I'd eat enough so that you probably wouldn't invite me again on account of my making such a pig of myself. So please consider this praise for your dish above all else.

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Just now, kilroydos said:

They always say "you'll never taste it"...have they tasted fish sauce?  Even a little bit is intense.

Very true, but if you leave out the fish sauce in certain dishes, such as tiger cry, larb, pad thai, pad kee mao, or even pho, it's going to be lacking cuz it's missing that funk, like Caesar dressing without anchovies.

Give us the funk, kilroy. Gotta have that funk.

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Just now, Braff Zacklin said:

Very true, but if you leave out the fish sauce in certain dishes, such as tiger cry, larb, pad thai, pad kee mao, or even pho, it's going to be lacking cuz it's missing that funk, like Caesar dressing without anchovies.

Give us the funk, kilroy. Gotta have that funk.

Oh I fully agree in dishes where it's providing a specific note that the thing needs.  I've got a bottle I use, I just don't make those at home enough.

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I had some leftover basmati rice I threw in there and it was great.  Soaked up all the liquid.  

Chili and rice absolutely go together. Back when most restaurants had a cheap dish for po folks on the menu, a lot of TexMex joints had a bowl of pintos or chili and rice, which was their standard Mexican rice covered in enchilada chili gravy. It was like mopping up the tail end of your cheese ench platter.

I lived on these type things in college in Memphis. Rice with chili at the TexMex joint, greens, pot likker, cornbread, green onions at most plate lunch joints, spaghetti with butter and garlic at a couple Italian joints, etc all under a Buck.
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My pedanticalness has no problem serving chili with rice, or corn chips (my preferred method), or shit, even spaghetti if that gets you off.  But if you call what you put over those items "chili," then no beans, no tomatoes, no potatoes, no celery, and none of that other Canadian bullshit.  Otherwise, it's called "stew," "meat sauce," or "something I cooked while drunk on a college football Saturday."

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I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans.  I’ll top it with cilantro, cheese, and onions.  Maybe I’ll add some weird ingredients in the spirit of experimentation.  See if it tastes good.  I’ll call it chili.  My guests will recognize it as chili.  It’ll probably be fucking delicious. If it’s not, at least I learned something.

But I’m definitely never posting it in here ever again.  Jesus Christ.

Edited by Al_4_ISU
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8 minutes ago, Al_4_ISU said:

I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans.  I’ll top it with cilantro, cheese, and onions.  Maybe I’ll add some weird ingredients in the spirit of experimentation.  See if it tastes good.  I’ll call it chili.  My guests will recognize it as chili.  It’ll probably be fucking delicious. If it’s not, at least I learned something.

But I’m definitely never posting it in here ever again.  Jesus Christ.

I don't see why you would. I mean, I wouldn't post a picture of my chicken fried steak in the Texas BBQ thread. 

Edited by UncleBuck
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24 minutes ago, Al_4_ISU said:

I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans.  I’ll top it with cilantro, cheese, and onions.  Maybe I’ll add some weird ingredients in the spirit of experimentation.  See if it tastes good.  I’ll call it chili.  My guests will recognize it as chili.  It’ll probably be fucking delicious. If it’s not, at least I learned something.

But I’m definitely never posting it in here ever again.  Jesus Christ.

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I don't see why you would. I mean, I wouldn't post a picture of my chicken fried steak in the Texas BBQ thread. 

I underestimated the pedantry and provincialism surrounding the term “chili”. That’s on me.

To you, chili is incredibly specific. It has rules. People argue about its origin. This thread is about recreating a very specific thing, and any deviation is subject to standards that appear wildly arbitrary to me, but are clearly based in some publication or history that I lack awareness of, and frankly am not that interested in.

To me, chili is open ended. It’s always different, and at the end of the day, all that matters is if it’s good.

We literally aren’t speaking the same language, and I get that. I misunderstood the point of this thread. So I’m not going to try and speak a different language at you, and continue to clutter a thread that I now realize I’m not even interested in making a proper contribution to.
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19 hours ago, Post Oak said:

https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe

Not terribly spicy.  Might want to throw some jalapenos in there.

Don't forget the fish sauce.

 

16 hours ago, jimmyjazz said:

Jeezus, Serious Eats is such a beating.  Fish sauce?  Really?

 

15 hours ago, Patricio Swayze said:


I love fish sauce. Absolutely love it on some bún. Chili? Lulz.

it's Kenji man, come on! going to have some wild stuff in it

now, i have made that recipe and the chicken one a bunch of time but skip that fish sauce every time.

hell, here is his best chili recipe (its old): https://www.seriouseats.com/the-best-chili-recipe

which has this in it and like 20+ total ingredients, includes beans and the meat is short rib.

image.png.b8e006cd9ddd7c7b215ca6f1f93d46f8.png

here is his texas style chil con carne recipe, which again has a bunch of shit in it (including fish sauce and ACV) because it's kenji. if you are doing his recipes you are after a very specific thing typically

https://www.seriouseats.com/real-texas-chili-con-carne

 

 

Edited by NoName
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1 hour ago, Texzilla58 said:


Chili and rice absolutely go together. Back when most restaurants had a cheap dish for po folks on the menu, a lot of TexMex joints had a bowl of pintos or chili and rice, which was their standard Mexican rice covered in enchilada chili gravy. It was like mopping up the tail end of your cheese ench platter.

I lived on these type things in college in Memphis. Rice with chili at the TexMex joint, greens, pot likker, cornbread, green onions at most plate lunch joints, spaghetti with butter and garlic at a couple Italian joints, etc all under a Buck.

the rice thing blew my mind. i had never even heard of it until i moved to the hill country - ate it on top of everything else growing up but never once rice.

turns out...it's pretty fucking good over rice, just like it is over anything else.

38 minutes ago, Al_4_ISU said:

I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans.  I’ll top it with cilantro, cheese, and onions.  Maybe I’ll add some weird ingredients in the spirit of experimentation.  See if it tastes good.  I’ll call it chili.  My guests will recognize it as chili.  It’ll probably be fucking delicious. If it’s not, at least I learned something.

But I’m definitely never posting it in here ever again.  Jesus Christ.

 

9 minutes ago, Al_4_ISU said:


I underestimated the pedantry and provincialism surrounding the term “chili”. That’s on me.

To you, chili is incredibly specific. It has rules. People argue about its origin. This thread is about recreating a very specific thing, and any deviation is subject to standards that appear wildly arbitrary to me, but are clearly based in some publication or history that I lack awareness of, and frankly am not that interested in.

To me, chili is open ended. It’s always different, and at the end of the day, all that matters is if it’s good.

We literally aren’t speaking the same language, and I get that. I misunderstood the point of this thread. So I’m not going to try and speak a different language at you, and continue to clutter a thread that I now realize I’m not even interested in making a proper contribution to.

you are on a texas site talking about chili man, it does have a very specific definition of what it is and isn't and if you want to go down the rabbit hole around what technically is allowed for it to be chili - not even talking about the bean discussion - then that can happen here too and probably has.

for me, if it has beans its a stew. period. that's absolutely fine! what you made, to me, is a stew not chili - and that is absolutely ok. i am sure it will be delicious!

 

13 minutes ago, Al_4_ISU said:


You’ll see me in the soup thread posting a stew made with tomato purée, meat, peppers, onions, and lots of chili powder. There might even be black beans in that sumbitch.

well guess im going to subscribe and give you some +rep there now. awesome thread and it's almost soup season!

 

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18 minutes ago, Al_4_ISU said:


I underestimated the pedantry and provincialism surrounding the term “chili”. That’s on me.

To you, chili is incredibly specific. It has rules. People argue about its origin. This thread is about recreating a very specific thing, and any deviation is subject to standards that appear wildly arbitrary to me, but are clearly based in some publication or history that I lack awareness of, and frankly am not that interested in.

To me, chili is open ended. It’s always different, and at the end of the day, all that matters is if it’s good.

We literally aren’t speaking the same language, and I get that. I misunderstood the point of this thread. So I’m not going to try and speak a different language at you, and continue to clutter a thread that I now realize I’m not even interested in making a proper contribution to.

I'm not even having the "what is chili" argument, I'm just saying the thread title says "without beans," so I wouldn't see why you would want put a picture of your chili with beans in here to begin with. That's all. 

I've said it many times on this thread that I won't turn my nose up to chili with beans in it, and I'm not going to tell anyone they're not supposed to put beans in theirs. 

Edited by UncleBuck
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well guess im going to subscribe and give you some +rep there now. awesome thread and it's almost soup season!
 

It’s already soup season at this latitude.

I came in here thinking “Texas chili” means “no beans” and other than that we’re talking about the same thing. We clearly aren’t, and that’s cool.
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2 minutes ago, UncleBuck said:

I'm not even having the "what is chili" argument, I'm just saying the thread title says "without beans," so I wouldn't see why you would want put a picture of your chili with beans in here to begin with. That's all. 

I've said it many times on this thread that I won't turn my nose up to chili with beans in it, and I'm not going to tell anyone they're not supposed to put beans in theirs. 

To his defense - he didn't have beans in his chili.  Just a bunch of other stuff.

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2 minutes ago, Jerry Callo said:

To his defense - he didn't have beans in his chili.  Just a bunch of other stuff.

To my defense, he absolutely said he'd put (black) beans in his chili, but he wouldn't post it here:

 

I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans.  I’ll top it with cilantro, cheese, and onions.  Maybe I’ll add some weird ingredients in the spirit of experimentation.  See if it tastes good.  I’ll call it chili.  My guests will recognize it as chili.  It’ll probably be fucking delicious. If it’s not, at least I learned something.

But I’m definitely never posting it in here ever again.  Jesus Christ.

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To my defense, he absolutely said he'd put (black) beans in his chili, but he wouldn't post it here:
 

I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans.  I’ll top it with cilantro, cheese, and onions.  Maybe I’ll add some weird ingredients in the spirit of experimentation.  See if it tastes good.  I’ll call it chili.  My guests will recognize it as chili.  It’ll probably be fucking delicious. If it’s not, at least I learned something.

But I’m definitely never posting it in here ever again.  Jesus Christ.


Right. We use this term differently. I’m not going to try and convince you to accept my definition.
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Just now, UncleBuck said:

To my defense, he absolutely said he'd put (black) beans in his chili, but he wouldn't post it here:

 

I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans.  I’ll top it with cilantro, cheese, and onions.  Maybe I’ll add some weird ingredients in the spirit of experimentation.  See if it tastes good.  I’ll call it chili.  My guests will recognize it as chili.  It’ll probably be fucking delicious. If it’s not, at least I learned something.

But I’m definitely never posting it in here ever again.  Jesus Christ.

Do my defense - his initial post, which led to the three pages of discussion, had a picture without beans.

/truce

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30 minutes ago, Al_4_ISU said:


I underestimated the pedantry and provincialism surrounding the term “chili”. That’s on me.

To you, chili is incredibly specific. It has rules. People argue about its origin. This thread is about recreating a very specific thing, and any deviation is subject to standards that appear wildly arbitrary to me, but are clearly based in some publication or history that I lack awareness of, and frankly am not that interested in.

To me, chili is open ended. It’s always different, and at the end of the day, all that matters is if it’s good.

We literally aren’t speaking the same language, and I get that. I misunderstood the point of this thread. So I’m not going to try and speak a different language at you, and continue to clutter a thread that I now realize I’m not even interested in making a proper contribution to.

I'm closer to your view than most.  The thread is "Chili w/o beans".  As far as I'm concerned, that limits the discussion a tiny amount.  Most here are holding fast to "Texas chili", which is a thing.  It's just not the only thing, no matter how much Texans wish it were.

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1 minute ago, jimmyjazz said:

I'm closer to your view than most.  The thread is "Chili w/o beans".  As far as I'm concerned, that limits the discussion a tiny amount.  Most here are holding fast to "Texas chili", which is a thing.  It's just not the only thing, no matter how much Texans wish it were.

I think this is a good reply. I don't get in the business of telling people outside of Texas what to label their chili, I just think that when you're talking chili in Texas, it's different. It's our state dish ffs, it has to be defined a bit more strictly. 

But again, I won't tell anyone what to or not put into their chili. I honestly don't even hate on Cincy/Skyline chili, and tbh kinda respect that they at least label theirs to reflect that it's a different thing, kinda like we do ourselves with "Frito Pie." We don't call that chili, either. 

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You should really try to make a batch of Texas chili like described by jimmyjazz.

I’d gladly try someone else’s. It sounds great.

I don’t enjoy following recipes super close when I’m doing it myself. Just my weird quirk. I’ll adapt certain cooking methods, but almost every recipe I come across I immediately think “how can I fuck with this and still make it taste good?”. That’s why I love the Steel Shank thread so much.

Maybe I’ll have my wife try it. She’s much more into (and better at) cooking to recipe.
I'm honest as can be, I wasn't even being rude. I was just honestly stating that I wouldn't do it either. Why come over here and put up with us grouchy fucks when you can avoid it?

I get a shit load of good ideas from these food threads.
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