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Started By
Message
re: Lets talk Chili.
Posted on 10/10/11 at 6:14 pm to Powerman
Posted on 10/10/11 at 6:14 pm to Powerman
A few observations:
Had you used ground meat, you'd have had enough fat and not had to screw up your chili with bacon flavor.
No tomatoes or tomato products in mine.
I don't add beans much.If I do, I run them through the blender...they add texture and no one can see them. That's fun.
Chili powder is essential. I use 3 or 4 types of fresh peppers, but you get depth and color from a good chili powder. I always mix two varieties...one of which will be Mexine.
Also, you need some masa or cormeal in it...not a bunch,but a binder really hepls the texture and appearance. And you forgot the damn Hershey bar...it's a must.
quote:
Render some bacon fat in a pot and remove bacon
Had you used ground meat, you'd have had enough fat and not had to screw up your chili with bacon flavor.
quote:No. Cumin powder instead.
whole cumin seeds
quote:I prefer beef stock in my dish and the beer in me.
1 bottle of shiner bock
quote:
Things that shouldn't go in a chili IMO are: tomatoes, beans, and chili powder
No tomatoes or tomato products in mine.
I don't add beans much.If I do, I run them through the blender...they add texture and no one can see them. That's fun.
Chili powder is essential. I use 3 or 4 types of fresh peppers, but you get depth and color from a good chili powder. I always mix two varieties...one of which will be Mexine.
Also, you need some masa or cormeal in it...not a bunch,but a binder really hepls the texture and appearance. And you forgot the damn Hershey bar...it's a must.
2
Posted on 10/10/11 at 6:15 pm to Lester Earl
quote:
wait dude,, you are going to say beans and tomatoes are not inculded in a traditional chili...
They aren't
It said they are often added but it doesn't mean that it is still traditional at that point
Posted on 10/10/11 at 6:19 pm to OTIS2
quote:
Chili powder is essential
Posted on 10/10/11 at 6:20 pm to Powerman
quote:
The greatest debate in Texas cooking must be about Chili con Carne. When was it first made? By whom and how?
I've been studying the history of Chili con Carne (Chili) for quite some time and the more I read, the more confused I get. I have managed to find at least a few "agreed" facts:
Chili comes from Texas, not Mexico
Chili was a popular Cowboy food already in the early 19th century
first Chili recipes had only meat, chile pepper, cumin, oregano and garlic
Texas Chili never has beans, but modern versions often have tomatoes
Found this on another website
So traditionally it doesn't have beans
Can't get any confirmation on the tomatoes
Posted on 10/10/11 at 6:20 pm to Powerman
quote:
They aren't
lol ok. win a chili cookoff then talk to me
Posted on 10/10/11 at 6:21 pm to Powerman
I can lead a mule to water....but he'll still be an arse... 
Posted on 10/10/11 at 6:21 pm to Lester Earl
quote:
lol ok. win a chili cookoff then talk to me
Funny you should say that
quote:
The Rules and Regulations for cooks at the World’s Championship, State, Regional and District Cookoffs are as follows:
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.
LINK
Posted on 10/10/11 at 6:22 pm to OTIS2
quote:
I can lead a mule to water....but he'll still be an arse...
For all of your food board snobbery it's ironic that you're terribly wrong on this topic
Go munch on a bag of dicks
Posted on 10/10/11 at 6:24 pm to Powerman
true chili cookoffs do not care about what you add. It's all about the end result
Posted on 10/10/11 at 6:24 pm to OTIS2
quote:
Chili powder is essential.
Gebhardt ftw
Posted on 10/10/11 at 6:26 pm to Lester Earl
quote:
true chili cookoffs do not care about what you add. It's all about the end result
So they don't have any rules?
Plenty of chili cook offs forbid the use of beans as they are not traditional.
Of course no amount of proof will satisfy your ignorant arse
Posted on 10/10/11 at 6:30 pm to Powerman
my uncle does chili cook-offs about 10 times a year. and yes, almost every one has specific rules.
Posted on 10/10/11 at 6:33 pm to Powerman
Why do we argue so much over what is "traditional?" If it is good, it is good, no matter if it is the way it was cooked like it was the first time or tweaked. I think blackened out wrote a blog on this not that long ago. It's like the snobs that hate sushi rolls or tex mex or Chinese takeout. Who cares if it is traditional. Can't we like and appreciate both ways?
Posted on 10/10/11 at 6:34 pm to Powerman
Just for fun
Google chili cookoff rules. First link is the rule I already posted.
Next one down includes the following rule
3rd link in the search results
4th link in the google search has the same text from the first one I listed in a prior post
I'm not going to bother going any further
Beans are considered a filler in chili by the standards of most cookoffs
Google chili cookoff rules. First link is the rule I already posted.
Next one down includes the following rule
quote:
2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.
3rd link in the search results
quote:
1. True chili is defined as any kind of meat or combination of meats cooked with chili peppers, various other spices and other ingredients with the exceptions of items such as beans or spaghetti, which are STRICTLY FORBIDDEN.
4th link in the google search has the same text from the first one I listed in a prior post
I'm not going to bother going any further
Beans are considered a filler in chili by the standards of most cookoffs
Posted on 10/10/11 at 6:36 pm to Winkface
quote:
Why do we argue so much over what is "traditional?" If it is good, it is good, no matter if it is the way it was cooked like it was the first time or tweaked. I think blackened out wrote a blog on this not that long ago. It's like the snobs that hate sushi rolls or tex mex or Chinese takeout. Who cares if it is traditional. Can't we like and appreciate both ways?
Of course
I think a lot of adaptations of traditional foods are as good or better than the original versions. And if people didn't tweak things then we'd never have new food.
I just think it's silly that almost everyone associates chili with some garbage hormel or wendy's type chili that is a lazy mixup of ground beef and a bunch of dried spices.
Posted on 10/10/11 at 6:40 pm to Powerman
Honestly, I don't think I've ever had the type of chili you speak of. I've looked at pictures on Google and I've never even seen it. I guess I don't get out much. You should fix a big ol pot and invite us over!
Posted on 10/10/11 at 6:40 pm to Powerman
quote:
I just think it's silly that almost everyone associates chili with some garbage hormel or wendy's type chili that is a lazy mixup of ground beef and a bunch of dried spices.
you do realize what country you live in, right?
Posted on 10/10/11 at 6:43 pm to Powerman
Damn...I've been elevated to F and DB snobhood...feel like I just got 2 inches taller.
Posted on 10/10/11 at 6:44 pm to Winkface
quote:
Honestly, I don't think I've ever had the type of chili you speak of. I've looked at pictures on Google and I've never even seen it. I guess I don't get out much. You should fix a big ol pot and invite us over!
Well to be fair it's not like I've always known about this
The first time I had it was at El Cholo in Los Angeles. It was one of the best things I've ever eaten. This dish was called a Chili Colorado. Essentially a chili served with spanish rice. This is a google image result I've found that is somewhat similar to how I remember it.
My problem with a lot of these ground meat chilis that people slop together is they're really just passable as condiments for other things and aren't great by themselves.
Posted on 10/10/11 at 6:45 pm to Rohan2Reed
quote:
you do realize what country you live in, right?
I just figured we'd have a little more knowledge in the confines of the FDB
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