Chili didn't originally have any certain recipe: bear/venison/buffalo/beef/horse cooked in a pot on a fire in the middle of nowhere with whatever spices (usually just salt and peppers if they had it) and some water. Beans were a staple, meat was a luxury. I do get a kick out of the "chili can only be this" people. I've been that guy. It began as a whatever you got so you don't starve meal. Although it is always better if you cook your meat and beans separately....
Just letting y'all know I have defended Texas honor and struck a blow against the heathens in Cincinnati. Yesterday on KFAN MN Sports Radio, The Common Man Show, there was a segment on Cicinnati Chili. Here is my response that was read on air: "Common; Beans should never be in Chili and putting cinnamon and chocolate in chili and then ladling it on spaghetti noodles is an abomination. Houston Sports Guy"
I have family in Cincinnati and my dad always insists on Skyline... last time we went they had habanero flavored cheese that sort of helped hide the cinnamon flavor but yeah that stuff is nasty.
my dad was born in Marlin TX in 1919, and he left school in the fourth grade to pick cotton with his sharecropper family. Meat was TRULY a luxury, so of course I grew up with beans in my chili. Even in the pot. I was born in Houston, so I’d like to think of myself as Texan. I can now afford to leave the beans out.....and I do so for my Dallas bride. But I still like pintos in my chili. Don’t care what that makes me.
I remember my granddad saying that when he was a kid, Oak Hill outside of Austin, Depression era, "If it weren't for brown beans and squirrels I'd have starved to death." He was the best shot with a pistol or rifle I've ever seen, because he had to be growing up: can't waste ammo and if you want to eat meat you better come home with something. "Here's your 2 .22 shells, come back with 2 squirrels or rabbits" to feed a family of 4 as an 8 year old.
just made this chili, turned out great. It's got beans . . . and cinnamon . . . and it's from New York Slow Cooker Chili https://cooking.nytimes.com/recipes...e_code=1.x04.9-6d.FlYPkpD_futD&smid=share-url INGREDIENTS Yield:6 to 8 servings 2tablespoons olive oil 1large yellow or red onion, finely chopped Kosher salt 2pounds ground beef, 80 percent lean, 20 percent fat 8garlic cloves, finely chopped 1(6-ounce) can tomato paste 1tablespoon sweet paprika 2teaspoons chipotle powder 2teaspoons ground cumin 2teaspoons garlic powder 2teaspoons onion powder 2teaspoons mustard powder 2teaspoons hot smoked paprika ½teaspoon cayenne powder ½teaspoon ground cinnamon ¼teaspoon ground cloves 12ounces (1½ cups) pilsner beer, such as Modelo Especial 1(14-ounce) can diced or crushed tomatoes in juice ¼cup cider vinegar 2tablespoons maple syrup or dark brown sugar 2tablespoons soy sauce 2teaspoons beef stock bouillon paste, such as Better Than Bouillon 1½teaspoons unsweetened cocoa powder 2(14-ounce) cans kidney beans, drained and rinsed 2(14-ounce) cans pinto beans, drained and rinsed 1tablespoon Worcestershire sauce Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving
to bean or not to bean ... i enjoy the texture beans add. will now remove my Jamaican butt from Merican business.
If you would've told me someday I'd be making a white chicken chili I'd call you crazy. But I made this recently and it was heralded by my family. It's really good. Cajun White Chicken Chili 1 tablespoon oil 1 pound andouille sausage, sliced or diced 1 pound boneless and skinless chicken breasts or thighs 1 teaspoon cajun seasoning 1 tablespoon butter 1 cup onion, diced 1 cup celery, diced 1 cup bell pepper, diced 1 jalapeno pepper, finely diced* 4 cloves garlic, chopped 1 teaspoon ground cumin 1 tablespoon cajun seasoning 4 cups chicken broth 2 (14.5 ounce) cans white beans, rinsed and drained 1/2 cup salsa verde 1/2 cup sour cream (or crema or heavy cream or 4 ounces cream cheese) 1/4 cup parmigiano reggiano (parmesan cheese) (or cotija), grated 1 tablespoon lime juice (optional) 2 tablespoons cilantro (or parsley), chopped (optional) 2 green onions, thinly sliced (optional) salt and pepper to taste Heat the oil in a large saucepan over medium heat, add the sausage and cook, about 5-7 minutes, before setting aside. Add the chicken, seasoned with cajun seasoning, and cook until lightly golden brown, about 5-7 minutes, before setting aside. Add the butter, let it melt, add the onion, celery, bell pepper and jalapeno, and cook until tender, about 7-10 minutes. Add the garlic, cumin, and cajun seasoning, and cook until fragrant, about a minute. Add the broth, beans, salsa verde, sausage, and chicken, bring to a boil, reduce the heat and simmer for 15 minutes. Turn off the heat, remove the chicken and shred or slice it before returning it to the pot. Add the sour cream and parmesan and let it melt. Add the lime juice, cilantro, and green onion before seasoning with salt and pepper to taste.
