Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Chili ideas
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Old 10-30-2013, 05:18 PM   #11
causeimthesquid
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Beans or no beans is a matter of preference. If you are adding beans, I wouldn't let them cook for a very long duration or else you risk the beans losing all their texture and just becoming mush. Same goes for any bell peppers. I usually add onions again near the end so I have some solidish onions left.

I have added gypsum to a few chilis, as the calcium helps preserve the bean integrity (apparently its the calcium in molasses that makes baked beans work).

I'd also drain and rinse the beans if you are dead-set on using canned beans. Otherwise, why not try rehydrating dried beans with a nice malty homebrew?

If you have the brisket already, I guess that's fine. If you have the choice, I'd do an eye round roast instead and cube it up after smoking it.


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Old 10-30-2013, 05:51 PM   #12
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the first 20 chili recipes I search for all have beans in them, mostly red kidney beans (dark red is better for you) some kidney and black/pinto so I'd have to disagree that beans are a among one of the main ingredients.


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Old 10-30-2013, 06:55 PM   #13
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I didn't realize beans was such a contested stance, but makes sense. Much like how each region likes their que. I'll admit, I was adding the brisket because I wanted to make up some burnt ends. I have no strong inclinations there.

more importantly, no has tried the bourbon or bakers choclate? I figured the chocolate at least would add depth and help balance the heat.
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Old 10-30-2013, 07:00 PM   #14
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Quote:
Originally Posted by dfess1
I didn't realize beans was such a contested stance, but makes sense. Much like how each region likes their que. I'll admit, I was adding the brisket because I wanted to make up some burnt ends. I have no strong inclinations there.

more importantly, no has tried the bourbon or bakers choclate? I figured the chocolate at least would add depth and help balance the heat.
I use a little cocoa powder in my chili
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Old 10-30-2013, 07:02 PM   #15
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I have done both bourbon and chocolate. I think you can get away with more heat because the chocolate adds a perceived sweetness/savory aspect to balance. I've also added coffee with similar results. I know this place in Rhode Island used to use peanut butter, before everyone developed a nut allergy.
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Old 10-31-2013, 03:54 AM   #16
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I should point out that I actually don't care whether you put beans in your chili... Just stirring the pot. Some folks take this WAY too seriously!

http://lifehacker.com/beans-vs-no-be...hili-510532114
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Old 10-31-2013, 07:38 AM   #17
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Mmmmm keep stirring the pot. Tasty tasty pot.
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Old 10-31-2013, 12:02 PM   #18
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Quote:
Originally Posted by bwarbiany View Post
I should point out that I actually don't care whether you put beans in your chili... Just stirring the pot. Some folks take this WAY too seriously!

http://lifehacker.com/beans-vs-no-be...hili-510532114
I don't know why, but I chuckled at this:

Quote:
Also, it's important to remember that the International Chili Society consists of regular, opinionated people who hold themselves to their own standards.
So what about pieces of thick cut bacon (because hey, bacon makes everything taste better right?)?? Or am I getting out of "chili" realm and into "stew"?
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Old 10-31-2013, 12:14 PM   #19
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Tomatillos were a game changer in my wife's chili
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Old 10-31-2013, 01:36 PM   #20
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Thanks for the article bwarbiany. Seems like it is a North v South thing, being the North like the beans but I live in the South and the majority of the chili I eat has beans. Texans are the strongest against it given their meat. It points out the chili powder is more important than whether it has meat, beans, or whatever. However I can not understand the statements about whether or not to add meat as I prioritize that over the beans.


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