Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Chili: Discuss
View Poll Results: Chili: Beans or No Beans
Beans 225 77.59%
No Beans 57 19.66%
What? 8 2.76%
Voters: 290. You may not vote on this poll

Reply
 
Thread Tools
Old 08-17-2013, 02:04 PM   #111
mikescooling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Chicago, IL
Posts: 1,915
Liked 242 Times on 188 Posts
Likes Given: 245

Default

Chili cheese fries, not with real cheese, the kind that comes out of the pump, Wiz cheese.


mikescooling is offline
 
Reply With Quote
Old 08-17-2013, 02:50 PM   #112
smccarter
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Milton, Florida
Posts: 1,034
Liked 171 Times on 123 Posts
Likes Given: 84

Default

This recipe has taken 2nd place in company-wide chili cook-offs twice. Not a national competition, but the company I work for employs about 8,000 people and there were quite a few entries both times. It's a bit untraditional, but man is it good stuff.

2 lb ground beef - whatever you prefer
2 large onions diced
1 can kidney beans
1 large can crushed tomatoes
1 8oz can beef broth
1 8oz can french cut green beans, drained
Chili powder to taste
Cumin to taste
Salt to taste
Basil to taste, dry

Saute the onions in olive oil until tender, add ground beef until cooked. Add the rest of the ingredience and bring to a boil. Lower heat and simmer for several hours.

Serve with any of the following: grated cheese, minced onion, sour cream, tabasco - or some other hot sauce, rice, or pasta, or just plain. Rice, cheese, onions, and tabasco are my preferences, but I mix it up from time to time. The wife doesn't like chili very spicy, that's where the tabasco comes in for me.

My opinion is, if you like beans/no beans, meat/no meat, chili powder/fresh chilis, etc... and what you've made tastes good, just shut up and eat it. I've eaten many different styles of chili and have enjoyed most that I've tried. The recipe above is how I prefer to make and eat my chili.


smccarter is offline
 
Reply With Quote
Old 08-17-2013, 05:09 PM   #113
kman6234
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
kman6234's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Closter, NJ
Posts: 468
Liked 23 Times on 21 Posts
Likes Given: 17

Default

I like my chili with a small amount of beans, a mix of cubed and ground beef and some dark beer like a stout or brown ale. Those of you adding cinnamon and clove to your chili have peaked my curiosity and I'm going to have to try adding a touch of that as well.
__________________
Jane Street Brewhaus


On Deck: Jamil's Evil Twin
Primary: N/A
Conditioning:Bohemian Pilsner
On Tap:Win-Sane IPA #3, Double Minor Dubbel


"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
-Dave Barry
kman6234 is offline
 
Reply With Quote
Old 08-17-2013, 07:26 PM   #114
Randy_Bugger
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 440
Liked 112 Times on 70 Posts
Likes Given: 13

Default

Beans are mandatory in taco meat.

Black beans, kidney or pinto.
Randy_Bugger is offline
 
Reply With Quote
Old 08-17-2013, 08:22 PM   #115
smccarter
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Milton, Florida
Posts: 1,034
Liked 171 Times on 123 Posts
Likes Given: 84

Default Eh?

Quote:
Originally Posted by Randy_Bugger View Post
Beans are mandatory in taco meat.

Black beans, kidney or pinto.
Taco meat? Thought we were discussing Chili. Tacos are good though.
smccarter is offline
 
Reply With Quote
Old 08-18-2013, 12:07 AM   #116
kaconga
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2012
Location: Rathdrum, Idaho
Posts: 991
Liked 140 Times on 108 Posts
Likes Given: 47

Default

How do you guys thicken your chili? I think chili has to be the right consistency and I think masa is the best way to achieve it.
kaconga is offline
 
Reply With Quote
Old 08-18-2013, 12:11 AM   #117
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 21,763
Liked 4701 Times on 2808 Posts
Likes Given: 3966

Default

Quote:
Originally Posted by kaconga View Post
How do you guys thicken your chili? I think chili has to be the right consistency and I think masa is the best way to achieve it.
Corn starch? I doubt my wife's recipe has that, or flour, but I guess I could check. In fact, I will post her whole recipe here. It's fairly traditional (no lamb or corn), but it also is a great recipe, based on contest.
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 08-18-2013, 12:25 AM   #118
WesleyS
Are you actually reading this?
HBT_SUPPORTER.png
Feedback Score: 14 reviews
 
WesleyS's Avatar
Recipes 
 
Join Date: May 2012
Location: Houston, TX
Posts: 11,486
Liked 3510 Times on 2334 Posts
Likes Given: 359

Default

Quote:
Originally Posted by kaconga
How do you guys thicken your chili? I think chili has to be the right consistency and I think masa is the best way to achieve it.
I use masa as well.
__________________
Long story short, Beer.
WesleyS is offline
 
Reply With Quote
Old 08-18-2013, 01:25 AM   #119
mikescooling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Chicago, IL
Posts: 1,915
Liked 242 Times on 188 Posts
Likes Given: 245

Default

The ground chili's and cooked down onions give it body. You can pile it high in the bowl and stick the spoon in like a flag at a 45* angle.
mikescooling is offline
 
Reply With Quote
Old 08-18-2013, 06:10 PM   #120
N7KMS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Heron, MT
Posts: 76
Liked 17 Times on 11 Posts
Likes Given: 15

Default

Quote:
Originally Posted by kaconga View Post
How do you guys thicken your chili? I think chili has to be the right consistency and I think masa is the best way to achieve it.
I usually just let mine simmer until its reduced a bit and the flavors are concentrated. But I like a bit of liquid in mine and not necessarily really thick, like thicker than a soup but thinner than a stew. Kind of a brown gravy consistency is what I usually go for.


__________________
Lets leave our s**t where it is and go live in the woods.
N7KMS is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
discuss Melanoidin bkov Recipes/Ingredients 4 10-25-2009 12:27 AM
Step bit vs. hole saw... Discuss... Anthony_Lopez Equipment/Sanitation 43 05-09-2008 02:55 AM
Rye PA: Discuss Baron von BeeGee Recipes/Ingredients 54 02-01-2007 12:46 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS