Beer chili recipe

[ramey70]

Cheesydemon since we are on a beer forum I'll use it as an analogy. If you were to serve a Bavarian a beer made from all 2 row pale malt and a bit of corn adjunct with a noticeable hop aroma and flavor and then told him it was a Munich Dunkle do you think he would raise his brows? It may be a fine beer, but Dunkle it isn't. Same with beans in chili. If i want a meat stew with beans I'll ask for it. If I want chili then you'd better give me chili.

 

[cheezydemon3]

Tomatoes are fine. Beans however will earn an automatic disqualification at the world chili championship in Terlingua. And for the record pork butt is defintitely better than brisket. Not everything is better in Texas.

Terlingua........texas?lol. A fine response, but the word "Chili" is like "beer" and should incorporate various sub-styles. Since the very word is hispanic in nature, you wanna bet whether the first chili had beans?

Cheesydemon since we are on a beer forum I'll use it as an analogy. If you were to serve a Bavarian a beer made from all 2 row pale malt and a bit of corn adjunct with a noticeable hop aroma and flavor and then told him it was a Munich Dunkle do you think he would raise his brows? It may be a fine beer, but Dunkle it isn't. Same with beans in chili. If i want a meat stew with beans I'll ask for it. If I want chili then you'd better give me chili.

A very well thought out response.

Again, though, I would tell the bavarian that it was BEER. (he might still raise an eyebrow, but what can you do?)

I find that a more appropriate comparison. Beer encompasses Dunkels, weizens, IPAs etc. Chili encompasses Texas red, Philly chili and kentucky......chili, etc.

Chili isn't a Texas thing, it may not even be an american thing.

I won't call my bean and spaghetti laden chili "texas red". Deal?

 

[Stardust]

Approx 1 round of Abuelita Mexican hot chocolate cut into wedges.

This ingredient made me laugh out loud. It reminded me of a Pace's picante sauce commerical I saw some time ago. I don't know if the commerical ever aired north of the Red River, but it featured an old man reading a picante sauce label by the campfire.

 

[Valcarde]

Hmm...
Revvy, I'm going to have to try your recipe myself, but maybe substitute some Graff for the porter. I love the taste of apples, and frequently use apple chunks or juice in my beef stews and chilis already, so... yeah.

Though at the moment, if I use beer in a recipe, it was Kieth's.

 

[cheezydemon3]

This ingredient made me laugh out loud. It reminded me of a Pace's picante sauce commerical I saw some time ago. I don't know if the commerical ever aired north of the Red River, but it featured an old man reading a picante sauce label by the campfire.

.....................it may sound wierd, but it may also be more athentic to original chili.

Either way, how it compares to the "new york city" salsa is completely lost on me.

Cinnamon and clove are what wins me chili cookoffs here, sound wierd too?

 

[SpanishCastleAle]

It doesn't matter what kind of bitterness you add to beer as long as you don't add any type of hops. As a dark-age era euro I learned long ago to never order "beer" when I leave the township because it will always have those damn hops in it.

Brew it how you like, bean it if you want. Just don't ever put ketchup on a hot dog.

 

[cheezydemon3]

Brew it how you like, bean it if you want. Just don't ever put ketchup on a hot dog.

Lol.

I hates me some ketchup on hotdogs, chicken nuggets, or fish of any kind.

I especially hates hops in me beer!lol.

Whatever you do don't drink beer with your left hand either. It's like beans in chili.........

 

[Valcarde]

Lol.

I hates me some ketchup on hotdogs, chicken nuggets, or fish of any kind.

I especially hates hops in me beer!lol.

Whatever you do don't drink beer with your left hand either. It's like beans in chili.........

That's because you're supposed to put chili and cheese on hotdogs.

 

[cheezydemon3]

That's because you're supposed to put chili and cheese on hotdogs.

Although, a close 2nd is: Hotdog, bun, grey poupon, onions, jalapenos, cheddar cheese.

 

[ramey70]

Cinnamon and clove in "chili"? The very thought would rattle the good folks in Terlingua to their core.

 

[cheezydemon3]

Cinnamon and clove in "chili"? The very thought would rattle the good folks in Terlingua to their core.

Good, I'll continue making far better chili than them.

 

[ramey70]

You do realize that Terlingua is home to the Super Bowl of chili cookoffs right? You also realize that both the CASI and ICS both strictly forbid and disqualify any bean included chili in the championship and qualifying cookoffs as well?

 

[cheezydemon3]

You do realize that Terlingua is home to the Super Bowl of chili cookoffs right? You also realize that both the CASI and ICS both strictly forbid and disqualify any bean included chili in the championship and qualifying cookoffs as well?

Yes, but you do realize that neither of those are government entities with any but their own made up authority? And furthermore, they didn't invent chili and therefore are just making themselves feel important?

I am baiting you at this point.I won't convince your brainwashedness, and you have no chance against mine.

Heard of Skyline chili?

I bet it is the biggest chili chain in the world.

They have beans, cinnamon and clove.

 

[RDWHAHB]

You do realize that Terlingua is home to the Super Bowl of chili cookoffs right? You also realize that both the CASI and ICS both strictly forbid and disqualify any bean included chili in the championship and qualifying cookoffs as well?

Who gave them authority over my chili?

 

[ramey70]

They don't need authority. If you're adding beans then it's a moot point since it's not really chili at all.

 

[BillyBroas]

I think chili tastes better with beans in it. And I still call it chili.

 

[ramey70]

I think chili tastes better over enchiladas or in a bag of crushed doritos covered in jack cheese. Though both at that point are no longer chili.

 

[ramey70]

I looked up Skyline Chili and it appears it's the source of my confusion. It seems this style of "chili" has it's origins based in Greek cooking and no relation to the original chili con carnes of Texas/Mexican influence and is more or less a sauce spread over hot dogs, pasta, etc.


Good luck with all that.

 

[hamiltont]

I put 7-8 different kinds of beans in my "chili", and cinnamon & cloves, and pulled pork, and a whole bunch of other chit. Never once has anyone called it "Bean Soup"... :rockin:

 

[curlyfat]

There are those that would argue you shouldn't put bacteria in beer. Or fruit. Or honey.

I make "everyday" chili with beans in it. I make "texas" chili without beans when I have more time to spare. I love them both.

 

[hamiltont]

No different than BBQ Sauce... Tomato, vinegar, mustard, ..... They're all BBQ Sauce just different styles... Cheers!!!

 

[SpanishCastleAle]

You do realize that Terlingua is home to the Super Bowl of chili cookoffs right? You also realize that both the CASI and ICS both strictly forbid and disqualify any bean included chili in the championship and qualifying cookoffs as well?

Only relevant if you're cooking chili for a competition. Most people couldn't care less what the folks in some podunk Texas town put (or don't put) in their chili.

 

[Revvy]

Get over it, you're all right and wrong....It's like aluminum vs stainless, or batch vs fly...it doesn't matter, They both work and is purely a preference.

And it has cultural and regional variations.

Beef was plentiful and cheap in San Antonio and other cattle towns. As chili spread east into areas where beef was more expensive, however, chili made with beans became more prevalent. In some eastern areas, this dish is referred to as chili beans while the term chili is reserved for the all-meat dish.

Pinto beans are commonly used as chili beans, as are black-eyed peas, kidney beans, great northern beans, or navy beans. Chili bean can also refer to a small red variety of common bean also known as the pink bean. The name may have arisen from that bean's resemblance to small chili peppers, or it may be a reference to that bean's inclusion in chili recipes.

Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called "Chili No Beans" in the United States. Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, also sell canned precooked beans (with no meat) that are labeled "chili beans". These beans are intended for consumers to add to a chili recipe and are often sold with spices added. A chili purist's proverb says "If you know beans about chili, you know chili ain't got no beans," though the evidence suggests that there is nothing inauthentic about their inclusion.[8] The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans, marinate any meats, or discharge firearms in the preparation of chili for official competition.[9]

Pinto beans (frijoles), a staple of Tex-Mex cooking, have long been associated with chili. The question of whether beans "belong" in chili has been a matter of contention among chili cooks for an equally long time. It is likely that in many poorer areas of San Antonio and other places associated with the origins of chili, beans were used rather than meat, or in addition to meat.

ESPECIALLY since even the beanless TEXAS variety has little to truly do with the original...

Chili was first invented by the Spanish Canary Islanders, in the city of San Antonio, Texas, which they founded. The recipe used for American expeditions consisted of dried beef, suet, dried chili peppers (usually chilipiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail.

So you show me where the SUET is in YOUR "authentic" texas recipes, and I'll give the bean argument....until then enjoy it how you like it, and neither way is REAL Chili.

I happen to like beans in mine, unless it is on coneys. I like that extra texture that the beans provide, that extra toothiness along with the meat.

And as for cinnamon and chocolate, that TOO stems from Mexico, (and earlier than that) the use of chocolate, chilies and cinnamon is common to Moles and Hot Chocolate. So it is not too much a stretch to see if in chili recipes.

 

[ramey70]

I only brought up Terlingua again because a previous poster mentioned winning "cookoffs" with some cinnamon nutmeg pumpkin spice concoction. No cookoff of any relevance would ever take something so absurd seriously. Terlingua is a ghost town and merely hosts the two largest cook-offs in the country (both CASA and ICS sanctioned). The ICS hosts qualifiers all across the country and is based just near you...in Jacksonville, Florida.

Look I get that putting beans in chili can and often does tastes great. However, just as a chocolate cake may taste fantastic as well, it isn't chili either.

 

[ramey70]

Revvy the Wikipedia article you quoted that from shows a "citation needed" for the information you provided.

 

[Revvy]

Revvy the Wikipedia article you plagiarized that from shows a "citation needed" for the information you provided.

Who cares.....I bet you I can find the same stuff cited elsewhere. It still probably has more credence than a bunch of self important ******s who think just because the "host the surperbowl of chili cook offs" anybody really cares.

Edit, looks like I did.

And this cite does a pretty good job of citing all the myths and legends and everything else about chilie..the wiki is a handy cliff's notes version.

http://whatscookingamerica.net/History/Chili/ChiliHistory.htm

18th Century

1731 - On March 9, 1731, a group of sixteen families (56 persons) arrived from the Canary Islands at Bexar, the villa of San Fernando de Béxar (now know as the city of San Antonio). They had emigrated to Texas from the Spanish Canary Islands by order of King Philip V. of Spain. The King of Spain felt that colonization would help cement Spanish claims to the region and block France's westward expansion from Louisiana.

These families founded San Antonio’s first civil government which became the first municipality in the Spanish province of Texas. According to historians, the women made a spicy “Spanish” stew that is similar to chili.

19th Century

Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few preached sermons against indulgence in a food which they said was almost as "hot as hell's brimstone" and "Soup of the Devil." The priest's warning probably contributed to the dish's popularity.

1850 - Records were found by Everrette DeGolyer (1886-1956), a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew. They pounded dried beef, fat, pepper, salt, and the chile peppers together into stackable rectangles which could be easily rehydrated with boiling water. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. DeGolyer said that chili should be called "chili a la Americano" because the term chili is generic in Mexico and simply means a hot pepper. He believed that chili con carne began as the "pemmican of the Southwest."

It is said that some trail cooks planted pepper seeds, oregano, and onions in mesquite patches (to protect them from foraging cattle) to use on future trail drives. It is thought that the chile peppers used in the earliest dishes were probably chilipiquín0, which grow wild on bushes in Texas, particularly the southern part of the state.

1860 - Residents of the Texas prisons in the mid to late 1800s also lay claim to the creation of chili. They say that the Texas version of bread and water (or gruel) was a stew of the cheapest available ingredients (tough beef that was hacked fine and chiles and spices that was boiled in water to an edible consistency). The "prisoner's plight" became a status symbol of the Texas prisons and the inmates used to rate jails on the quality of their chili. The Texas prison system made such good chili that freed inmates often wrote for the recipe, saying what they missed most after leaving was a really good bowl of chili.

Chili Queens

1880s - San Antonio was a wide-open town (a cattle town, a railroad town, and an army town) and by day a municipal food market and by night a wild and open place. An authoritative early account is provided in an article published in the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, reminisces about the Chili Queens and their origin at Military Plaza before they were moved to Market Square in 1887. According to Bushick:

"The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other."

How bout this? http://www.chilicookoff.com/history/history_of_chili.asp

There may not be an answer. There are, however, certain facts that one cannot overlook. The mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians long before Columbus and the conquistadores.

Fact: Chile peppers were used in Cervantes's Spain and show up in great ancient cuisines of China, India, Indonesia, Italy, the Caribbean, France, and the Arab states.

Fact: Don Juan de Onate entered what is now New Mexico in 1598 and brought with him the green chile pepper. It has grown there for the nearly four hundred years since.

Fact: Canary Islanders, transplanted in San Antonio as early as 1723, used local peppers, wild onions, garlic, and other spices to concoct pungent meat dishes - improvising upon ones they had cooked for generations in their native land, where the chile pepper also grew.

Exit fact, enter conjecture.

There is little doubt that cattle drivers and trail hands did more to popularize the dish throughout the Southwest than anybody else, and there is a tale that we heard one frosty night in a Texican bar in Marfa, Texas, about a range cook who made chili along all the great cattle trails of Texas. He collected wild oregano, chile peppers, wild garlic, and onions and mixed it all with the fresh-killed beef or buffalo - or jackrabbit, armadillo, rattlesnake, or whatever he had at hand - and the cowhands ate it like ambrosia. And to make sure he had an ample supply of native spices wherever he went, he planted gardens along the paths of the cattle drives - mostly in patches of mesquite - to protect them from the hooves of the marauding cattle. The next time the drive went by there, he found his garden and harvested the crop, hanging the peppers and onions and oregano to dry on the side of the chuck wagon. The cook blazed a trail across Texas with tiny, spicy gardens.

There's enough overlap in the histories provided to prove my point. The beans or no beans issue is really irrevelent, because in many chili recipes beans were included out of necessity.

 

[bob1852]

For the last time - deep dish pizza is not pizza!

Wait, what? Wrong thread?

 

[BillyBroas]

It still probably has more credence than a bunch of self important ******s who think just because the "host the surperbowl of chili cook offs" anybody really cares.

EACs.

 

[ramey70]

Revvy so true. At the end of the day people will make and enjoy what they prefer and like and that's the important thing. But just as many of those on this forum laugh a bit inside when we see Miller's commercials advertising "triple hops brewed" knowing full well some sap buys into it, so too will those of us who apply our craft in chili do the same when presented a bowl of chili...with beans.

 

[Revvy]

For the last time - deep dish pizza is not pizza!

Wait, what? Wrong thread?

Neither Pineapples nor Buffalo chicken can be on pizza....It is not pizza if it has those things on it, it is brusecheta.

EACs.

EXACTLY!!!!!!!!

And I just googled Pumpkin Chili and found thousands of recipes for that ingredient as well. It probably comes from the use of La Calabaza Grande in cooking. http://www.mexconnect.com/articles/2179-the-pumpkin-an-ancient-mexican-native-la-calabaza-grande

Perhaps the quintessential symbol of autumn, the pumpkin is a Mexican native and an ancient staple food. The oldest pumpkin seed found dates back as far as 7000 BC, according to archeologists excavating a tomb in central Mexico. Botanically classified as a fruit rather than a vegetable, the pumpkin has been cultivated in the Tehuacan and Oaxaca valleys and in Tamaulipas since 6000-5000 BC.