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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:21 PM
Original message
Poll question: Chili?
:9

Sorry, polls are turned off at Level 3.

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TZ Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:22 PM
Response to Original message
1. Three way sweet Cincinnati chili
Chili with cheese ,onions and on spaghetti..can't top that.. :9
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:23 PM
Response to Reply #1
2. On spaghetti?
Seriously?
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TZ Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:24 PM
Response to Reply #2
5. Yep.
Skyline Chili as it is known in Cinncinati is almost always eaten on top of spaghetti noodles.
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:26 PM
Response to Reply #5
11. I've never heard of such a thing!
Now I'm curious...

I eat mine with crackers. That's it. Maybe a little cheese. :hi:
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Schema Thing Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:41 PM
Response to Reply #11
19. I think Steak and Shake serves it Cincy style
you can even have a 5 way if you're feeling really kinky.
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MajorChode Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:53 PM
Response to Reply #11
23. Ike's Chili in Tulsa serves it that way
I kinda like it and do so myself, particularly with left overs.
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Forkboy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:26 PM
Response to Reply #2
10. I've done that. It's good.
It's even better on egg noodles, with ground up hot Italian sausage and shredded cheese melted on top. We call it Noodle El Toro. :D
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Captain Hilts Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:48 PM
Response to Reply #1
49. I've actually started making a batch today. nt
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MrCoffee Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:23 PM
Response to Original message
3. If it's got beans, it's bean soup.
Chili ain't got no beans in it.
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:24 PM
Response to Reply #3
6. Beans make it better.
:D
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MrCoffee Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:25 PM
Response to Reply #6
9. Don't make me angry, redqueen. You wouldn't like me when I'm angry.
You know that I know that you know better.
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:28 PM
Response to Reply #9
12. I'm a heretic I know...
you'll just have to forgive me. :)
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Shakespeare Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:51 PM
Response to Reply #6
21. If you put beans in it, you must refer to it as "chili" (not chili).
I like both chili and "chili." Dude, you're a Texan, for crying out loud. I KNOW You know these things. :eyes:

:rofl:

Speaking of chili (and "chili"), I had Frito Pie yesterday. :9 :patriot:
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:53 PM
Response to Reply #21
22. Haha, yes I do.
I actually feel a twinge of shame buying canned with beans. :rofl:

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MrCoffee Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:54 PM
Response to Reply #22
24. Eat your shame!
I'm appalled that there are grocery stores in D/FW that sell that swill.
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:58 PM
Response to Reply #24
30. Oh, I do!
:9

It's very popular, they have to carry it. Mmmm-MMM!
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hobbit709 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:12 PM
Response to Reply #6
38. It's called chile con carne, not con frijoles.
Around here putting beans in it, much less putting it on spaghetti will have somebody bring out a rope.
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:14 PM
Response to Reply #38
40. Yeah, I know...
I was born and raised here!

But still... I prefer my "chili" with beans. :)
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LanternWaste Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:25 PM
Response to Reply #3
7. Thank you-- it needed to be said...
Thank you-- it needed to be said... :P
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ceile Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:19 PM
Response to Reply #3
42. Um, no.
If it doesn't have beans, then it's just funky tasting spaghetti sauce. :P
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Shakespeare Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:22 PM
Response to Reply #42
43. Chili also doesn't contain tomatoes or tomato sauce.
Chile con carne is, quite literally, chiles with meat.
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eyepaddle Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:02 PM
Response to Reply #43
53. But the name of the dish is now chili--not chile. And there are
Edited on Fri Jan-30-09 02:07 PM by eyepaddle
several regions with legitimate claims to originating chili--Texas is only one of them.

And I think that blowhard ratio is about equal on the "pro beans" vs "anti beans" topic. In other words, this is another unanswerable question with which we can endlessly amuse ourselves here in the lounge.

It's akin to arguing about which barbecue came first or is the best, or who is the real home of the blues.

In the interst of full disclosure:

1) W/ black beans (from dried)
2) Pulled pork East Carolina style, and
3) Chicago

;)
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Shakespeare Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:19 PM
Response to Reply #53
56. I'm all for endlessly amusing ourselves.
But chili as originally conceived had no tomatoes. Or beans. You'll note that I said upthread I also like the concoctions with beans (and other things), but I think it's always educational to know how a dish is prepared in its most authentic (original) form, whether it's chili, or some other ethnic dish that gets dragged through several evolutions of bastardization (all of which may be tasty, and certainly legitimate on their own, but are still a removal from the original).

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eyepaddle Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:25 PM
Response to Reply #56
59. But according to what I've heard the chances were good that some early chili had beans in it
Along the lines of who cooked it, and what they could afford--that's what you were going to get. I think it would tough to figure it out right now, but my hunch is that a lot of the real "rules" about chili have evolved in the last 50 or so years when people could really be picky about what they put in the pot.
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Shakespeare Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:28 PM
Response to Reply #59
61. Nope, never read that.
This is a pretty comprehensive history:

http://en.wikipedia.org/wiki/Chili_con_carne
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eyepaddle Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:37 PM
Response to Reply #61
66. I checked that link too, it's down it a ways but here's what I found
"Controversy
A popular saying among self-proclaimed chili purists is, "If you know beans about chili, you know chili ain't got no beans." The concept that beans do not belong in chili may be further credited to the fact that most official chili cookoffs do not allow beans. In many cases, a chili will be disqualified if it contains such ingredients, considered filler.<3>

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 amongst 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. In that regard, some chili aficionados suggest that there were probably two chili types made in the world, depending on what could be afforded and how frugal the cook was."


And I can't remember for sure, but I think Alton Brown ran down whole chili thing and concluded that there was no way to know for sure. And if Alton Brown says it, well, it's good enough for me.

Except about stuffing--he's wrong there, stuffing is great!

Maybe I should check in to Mr. Brwon's take and get back to you.
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Shakespeare Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:43 PM
Response to Reply #66
67. Pinto beans with chiles is usually an entirely different dish.
And was a staple for me growing up (my mom's side is from NM and West Texas). We NEVER called it chili.

My point is simply this: there really is an authentic, original chili. I'm all for adapting it and making whatever variation tastes best to you (and I do so regularly), but in the interest of ethnic authenticity, I also think it's important to realize that there was an original from which the other variations evolved.

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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:22 PM
Response to Reply #53
58. You are soooo wrong about barbecue.
Brisket, that's the stuff!
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eyepaddle Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:32 PM
Response to Reply #58
63. The first brisket I encountered was slow cooked in the oven and served au jus
All I know for sure was that stuff was FANTASTIC. But other than the slow cooking in no way met the defintion of barbecue. I think the chef was preparing it in the Jewish style, maybe?

At any rate, I am down with the brisket, but pulled pork has been my favoritte bbq so far. :P
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:34 PM
Response to Reply #63
64. Oh yeah, I make it like that, too. Delish!
But smoked and slathered in sauce? That's the real deal!
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MajorChode Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 03:42 PM
Response to Reply #58
71. That would be Texas style BBQ
I'm from Texas and I prefer east coast style BBQ. Go figure.
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eyepaddle Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 03:44 PM
Response to Reply #71
72. I'll be honest here--I just really love
FOOD. It's almost all good, and I love the fact that we have such a wide variety to enjoy.


Yay food!
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MrCoffee Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:08 PM
Response to Reply #42
55. Et tu, ceile?
:cry:
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Forkboy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:24 PM
Response to Original message
4. Doesn't matter, as long as it's hot.
:)
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motely36 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:25 PM
Response to Original message
8. With beans and spicy
Edited on Fri Jan-30-09 12:25 PM by motely36
:9

edit cause i'm a dumbass :)
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:33 PM
Response to Reply #8
15. Heh.
Beams was close enough ... I knew what you meant. :)
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motely36 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:36 PM
Response to Reply #15
17. lol
caught me :hi:
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mainegreen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:28 PM
Response to Original message
13. I do not want chili, neither with nor without beans
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:30 PM
Response to Reply #13
14. You're the first no vote...
how does it feel to not like deliciously spicy goodness? :P
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mainegreen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:36 PM
Response to Reply #14
16. Spicy Goodness = curry! Spicy Goodness != chili. n/t
Edited on Fri Jan-30-09 12:36 PM by mainegreen
PS != is 'not equals'
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:38 PM
Response to Reply #16
18. Hehehehe
yeah I got that. :D

Curry is delicious too... :9
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geardaddy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:41 PM
Response to Original message
20. No, I'm quite toasty, thank you!
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stuntcat Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:55 PM
Response to Original message
25. mmmmmmmmmmmmmmmmm
:9 I'd eat chili just about EVERY day if I didn't live with a picky brat of a eater.

I make it with textured veggie protein in place of the meat :headbang: and sometimes a little corn.
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MrCoffee Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:56 PM
Response to Reply #25
27. I think I might have died a little inside reading this
TVP and CORN????


:cry:

See what you did? You made me cry. I hope you're happy.
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buzzycrumbhunger Donating Member (793 posts) Send PM | Profile | Ignore Fri Jan-30-09 01:04 PM
Response to Reply #27
35. Um. . . I do that, too.
Chili in my house has no meat--just beans (often a mix), TVP, corn, and a shitload of jalapeos. It is't chili unless you're shitting rivets the next morning.

Bonus: If you're feeding it to people who don't eat this stuff in combination routinely, they will be cursing you for about the next 48 hours, until the ethanol dissipates. This is a perfect meal to serve in-laws you despise because they won't realize what you've done to them until they're safely home and out of reach.
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stuntcat Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:08 PM
Response to Reply #35
36. oooo your evil plan...
Edited on Fri Jan-30-09 01:08 PM by stuntcat
*rubs hands* }(

The jalapenos sound like a great idea, I'll do it next time in place of some of the hot sauce.
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stuntcat Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:10 PM
Response to Reply #27
37. nooooo
:hug: I won't bring it up again (maybe), I'll just enjoy it in silence }(
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SidneyCarton Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:56 PM
Response to Original message
26. Not today, but thanks for the offer.
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MajorChode Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:58 PM
Response to Original message
28. I make my own chili powder
It's more of a religion around here, or at the very least a cult.

I kinda have my own methods of making chili though. Those that have tried it either thought it was the best they had ever had by far or hated it.
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AwakeAtLast Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:58 PM
Response to Original message
29. Just finished my leftover chili for lunch
You know you made good chili when the leftoves are better than when you first made it!

:hi:
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SKKY Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 12:59 PM
Response to Original message
31. With beans, and buckets of Garlic.
It's how I do mine.
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redqueen Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:03 PM
Response to Reply #31
34. Buckets of garlic?
That sounds promising. :)
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deoxyribonuclease Donating Member (206 posts) Send PM | Profile | Ignore Fri Jan-30-09 01:01 PM
Response to Original message
32. No beans, no noodles, no processed cheese..
and absolutely none of that Skyline "chili" stuff!

Give me a big bowl of Texas Red!

The beans can go in a side dish.
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Captain Hilts Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:48 PM
Response to Reply #32
50. You got a thing against cheese food product???
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KitchenWitch Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:03 PM
Response to Original message
33. Chile with beans
Black beans and kidney beans!

:9
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Wapsie B Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:12 PM
Response to Original message
39. No, I put on a sweater and now I'm just right.
:P


But as for the stuff yous eats I like it with beans with a touch of sweet and a lot of heat.
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CBGLuthier Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:17 PM
Response to Original message
41. Lentils and Beans even
Better for me and cheaper than meat.

I have always eaten my chili with beans.

Because I am from Ohio not fucking Texas.

I do leave the beans out for three way though. Chili on spaghetti with cheese, onions, and fresh jalapenos is food to die for.
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applegrove Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:26 PM
Response to Original message
44. Someone on the radio yesterday was talking about chilit using sweet potatoes
instead of meat. Sounded good to me.
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jobycom Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:35 PM
Response to Original message
45. With beans and Shiner Bock, without meat.
(Quintes-sensual Chili)(1 gallon)

2 1/2 Cups beans (5 cups cooked)
Use a combination of pinto, black, kidney and garbanzo. Soak overnight in distilled water and a couple bottles of Shiner Bock beer. Rinse before cooking. Cover with distilled water and cook beans almost completely before adding remaining ingredients-except for TVP-see below.
1 lb tofu, frozen, thawed and torn into bite-sized pieces.

Whip together:
1/4 cup tamari
1 1/2 TBS tomato paste
1/2 TBS onion powder
1/4 TBS garlic powder (or more)
1/2 cups distilled water
2 TBS oil
Add to the tofu pieces and mix...saute in oil over medium heat until all liquid is absorbed and tofu well browned.

In a pan, saute:
2 TBS oil
1 large green peppers, diced
2 large onions, diced
3 cloves garlic, minced
Add these and the browned tofu to the cooked beans, adding 2-3 Shiner Bock beers plus distilled water as needed.

Add 1cup chunk TVP when you have about 1 hour cooking time left.
Also add:
1-2 TBS salt
3-4 TBS chili powder
2-3 TBS cumin
chopped Chipotle peppers to taste
2-3 Shiner Bock beers

Cook for 2-3 hours, taste and modify with spices and peppers. Serve with fritos.

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buzzycrumbhunger Donating Member (793 posts) Send PM | Profile | Ignore Fri Jan-30-09 01:45 PM
Response to Reply #45
47. Questions
1. Why do you need both tofu and TVP? (The tofu would probably be the healthier option.)
2. What exactly does the beer impart? (I use wine in my spaghetti sauce so I'm guessing it's probably similar--I think my big question mark is more about the sheer quantity.) And I'm not a beer drinker, so why the specific brand?
3. Garbanzos? That may be crossing a culinary line even I haven't tread before. A 16-bean stew mix, sure, but chili?
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jobycom Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:21 PM
Response to Reply #47
57. Answers!
:)

1) Texture, mostly. TVP has a slightly different flavor, but it's more for the texture. Even defrosted tofu when boiled doesn't have the grainy texture of TVP. You could skip it--I've made this a dozen different ways, based on what I had available.

2) Shiner Bock is a local central Texas brand, and this is a Tex-Mex type recipe. Kind of like JAX in New Orleans, or other beers in other places I don't know about. Actually, Shiner's not owned by Shiner anymore, but the memory still lingers. Also, it's a dark beer with a full flavor, so like a wine in a pasta sauce, the alcohol burns away and some of the flavor remains. It's probably more important in a bean and tofu chili, since both the beans and the tofu absorb and hold flavor very well. As for the quantity, most of the liquid in a chili or bean recipe tends to boil away, so you are just trying to get as much flavor as you can. Your spaghettis sauce is a more subtle dish than a chili. You paint spaghetti sauce with a small brush, and you lather on flavor with a trowl when you cook a chili.

3) Chickpeas have a sweeter, creamy flavor that offsets the earthiness of the rest of it. Chilis aren't subtle. Remember, no meat, either, and garbanzos have an almost fatty flavor. (and no, I'm not any great chef or food critic, as you can tell!)
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buzzycrumbhunger Donating Member (793 posts) Send PM | Profile | Ignore Fri Jan-30-09 02:35 PM
Response to Reply #57
65. Thanks!
Good answers, all. I'm sold! :)
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jobycom Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:35 PM
Response to Original message
46. With beans and Shiner Bock, without meat. (needed to be said twice)
Edited on Fri Jan-30-09 01:39 PM by jobycom
(Quintes-sensual Chili)(1 gallon)

2 1/2 Cups beans (5 cups cooked)
Use a combination of pinto, black, kidney and garbanzo. Soak overnight in distilled water and a couple bottles of Shiner Bock beer. Rinse before cooking. Cover with distilled water and cook beans almost completely before adding remaining ingredients-except for TVP-see below.
1 lb tofu, frozen, thawed and torn into bite-sized pieces.

Whip together:
1/4 cup tamari
1 1/2 TBS tomato paste
1/2 TBS onion powder
1/4 TBS garlic powder (or more)
1/2 cups distilled water
2 TBS oil
Add to the tofu pieces and mix...saute in oil over medium heat until all liquid is absorbed and tofu well browned.

In a pan, saute:
2 TBS oil
1 large green peppers, diced
2 large onions, diced
3 cloves garlic, minced
Add these and the browned tofu to the cooked beans, adding 2-3 Shiner Bock beers plus distilled water as needed.

Add 1cup chunk TVP when you have about 1 hour cooking time left.
Also add:
1-2 TBS salt
3-4 TBS chili powder
2-3 TBS cumin
chopped Chipotle peppers to taste
2-3 Shiner Bock beers

Cook for 2-3 hours, taste and modify with spices and peppers. Serve with fritos.

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Captain Hilts Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:47 PM
Response to Original message
48. Beans and no meat? Yes. nt
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HopeHoops Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:55 PM
Response to Original message
51. Vegetarian for me
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DinahMoeHum Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 01:59 PM
Response to Original message
52. Beans ALONGSIDE chili, NOT in it.
:9
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azmouse Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:05 PM
Response to Original message
54. If it doesn't have beans it's just a sloppy joe in a bowl.
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flvegan Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:26 PM
Response to Reply #54
60. The voice of reason is here!
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azmouse Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:32 PM
Response to Reply #60
62. huh?.... Where?! Who?! Did I miss 'em?
:hi:
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Bryan Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 02:57 PM
Response to Original message
68. With beans, please
Who says chili can't have beans? People who like rules more than they like food, that's who.

This thread is very useful. Next, we should have a poll thread about which variety of barbecue is "correct", so we can get those people out in the open...
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Rhythm Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 03:29 PM
Response to Original message
69. Wish i was in Charlotte right now... Lupie's is calling my name.
http://www.lupiescafe.com/menu1.html

I lived a couple of blocks form this place, and their chili is a work of art.
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KamaAina Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-30-09 03:36 PM
Response to Original message
70. Other: Robb is a moderator
:-)
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