Cincinnati Spicy fried chicken tenders dipped in queso is a great combination. There's a local Mexican joint that will put diced tenders in their green chili enchiladas instead of the usual shredded stuff, if you ask. It's heavenly.
Most recent review on the new Vegan "Imposible Burger." This one was from Hopdoddy in Rice Village. http://themightyrib.com/impossible-burger-impossible-finish/
I'm pro-beans in chili... the below argument pretty well sums up my feelings on the issue: "Beans found their way into chili as a protein-packed supplement to meat for people who, because they were poor or because they had no easy local access to meat, could not put much in their pot. Which, since chili is essentially peasant stew designed to dress up the kinds of proteins that can't just be seared and served, makes beans a perfect chili ingredient, and it makes any teeth-gnashing over their inclusion scummy elitist nonsense. Chili would probably taste just splendid with Wagyu beef, king crab, sturgeon roe, and the last ******* panda cub in the world, but nobody takes up the pitchfork and storms his neighbor's castle for using regular humble ground chuck in chili. And anyway, beans taste good and add some welcome heft to the dish, so shut up. (Note please that this is not the same thing as arguing that chili must contain beans. The precise point is that chili may contain beans, and that if you don't like beans you may decline to put them in yours, and that if you feel it necessary to browbeat people who put beans in their chili, you may fling yourself into a volcano and leave the world no worse off for the loss.)" http://deadspin.com/how-to-make-chili-instead-of-just-arguing-about-it-all-1639775627
No you are fan of beans in some sort of soup/stew and for some reason want to bend reality to call it chili. No beans in chili.
Thank you! I prefer no beans, but will gladly eat chili with beans. Mrs. 2000 likes beans in hers, so I put some in half the time. No big deal. Still tastes great, if you make it right . I certainly don't tell her "you ain't no real Texan ".
You should checkout the beyond burger. It's just a patty, only sold in stores not a restaurant, but it's pretty damn good IMO for a veggie patty.
That really is unfortunate. My experience with the impossible burger was much more pleasant than FFB's. It was juicier than the typical dry veggie/black bean patties. Although there was a slight after taste, it definitely wasn't so off-putting as to make it inedible. Not sure that I'd go around recommending it, especially over any of the other offerings at Hopdoddy's, but it's worth a try.
Born and bred Texan, and I make a pretty bad ass chili (no beans) that's too spicy for a lot of people to eat. And yet, I totally agree with this. Despite efforts to the contrary, chili is a very pedestrian dish. Sure, it calls for lots of beef, but it's not exactly calling for tenderloin. The fact that people get SO worked up over something so common is one of life's weird anomalies. It's like SCREAMING that you can't make a PB&J without homemade peanut butter. Makes no sense to me whatsoever, but some (weird) people act like it's the greatest travesty on earth. But oh well, I have my idiosyncrasies myself, so when I encounter these people, I just chuckle to myself; no sense pointing out their............well, you get the point.
The Rice Village Hopdoddy is best avoided right now. Staff is all over the place. I thought about giving it another shot, but at $14, I decided against.
There's no debate. You're either right or wrong. I had the Hopdoddy impossibly thing in Austin a month or so ago, it was tolerable, not as good as a real burger, but tolerable to almost good. The best veggie burger I've ever had was at Hungry's Bistro on Memorial (my first job in HS), black bean patty with all kinds of goodness. Never found another quite like that.
Nah man, it's really simple: cook your chili in one pot, cook your beans in another. Mix together as needed when you eat. Beans cooked with the chili messes up the seasoning and texture and flavor of both.