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I hate to start a fight but....

2

Comments

  • nlstevenlsteve Posts: 44
    "Just the right amount" of beans. Here's my current favorite recipe. I had a little bit of bakers' chocolate for a little earthy complexity, and I think this recipe would do well in an egg picking up a little bit of smoke. If you try it, let me know what you think. It comes from the Certified Angus Beef folks. -- Steve

    HYDE PARK CHILI
    Recipe provided by the Certified Angus Beef® brand
    Serves 8

    Ingredients:
    3 pounds Certified Angus Beef ® bottom round roast, cut into 1/2-inch cubes (Learn more about this cut)
    Salt and pepper to taste
    1/4 cup canola oil
    3 large onions, diced
    4 cloves garlic, minced
    1 tablespoon ground cumin
    1 tablespoon dried oregano
    3 tablespoons chili powder
    1 tablespoon brown sugar
    1 (28-ounce) can chopped tomatoes
    1 (15-ounce) can black beans
    1 (4-ounce) can chopped green chilies
    2 to 3 jalapeño peppers, seeded and finely minced
    Optional toppings: avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream
    Other cuts that you can use for this recipe:
    » Chuck Roast
    Instructions:
    1. Heat oil in a large saute pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transer beef to slow cooker after browning.
    2. Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions. Transfer to a slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies and jalapenos. Cover and cook on low for 3 1/2 to 4 hours.
    3. Serve and garnish with optional toppings. Goes great with cornbread.
  • HossHoss Posts: 14,587
    YET ANOTHER thing I like about you!!! :)
  • BordelloBordello Posts: 5,926
    :laugh: I'll give em a try but I'm old and don't change easily. :silly:

    I'll so both so I can mix if need be. LOL

    Thanks,
    Bordello
  • JeffersonianJeffersonian Posts: 4,244
    I agree it's an acquired taste, and I've had some that was pretty good. Then again, my attempts to make a Cincy chili have, well, not been so good.
  • FidelFidel Posts: 10,168
    I strongly prefer beans in my chili. I do a mix of kidney beans, black beans, and sometimes pintos.
  • eenie meenieeenie meenie Posts: 4,391
    Here's a link to my chili verde post Hoss:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=865759&catid=1

    It's very simple and the ingredient proportions are up to you. As you can see, I love roasted green chili peppers! I've got to get my hands on some Hatch chilis this weekend. I hate to even imagine how you might make this up with your pepper collection! :evil:
  • KMagnusKMagnus Posts: 114
    I prefer with.

    I've had without, but I didn't classify them as Chili either ;)
  • CobraCobra Posts: 110
    You gots to have da beans... ;)
  • Village IdiotVillage Idiot Posts: 6,947
    I love you, Hoss. :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • FiretruckFiretruck Posts: 2,676
    I've always had beans in my chili and love em but the aftermath is rough. :blink: I am however very intrigued by beanless chili. :)
  • THATHA Posts: 183
    dang you guys have some really wierd and warped ideas as to what chili is. But that is alright, go ahead and dump in the beans but while you are at it, you might as well dump half a bottle of catsup in it too
  • Adult ADHDAdult ADHD Posts: 150
    with beans and have been known to put more than one kind of bean in a pot of chili's. Have you ever tried a touch of sour cream with that.
  • No beans, Frank. And I don't even live in Texas! I just like meat over beans, so I don't even care if I offend people and PICK the beans out! Except Egret's of course, his I will eat!
  • hornhonkhornhonk Posts: 3,834
    Gary, YOU try cooking in a Texas competition using beans! :woohoo: And you better check your facts!Chili was not born or developed on the trail. Think Mexicano, Vato. ;)
  • Village IdiotVillage Idiot Posts: 6,947
    Uh Steve,

    Who do you think most of the vaqueros were on the Texas cattle trails? New Yorkers?

    Sure, beans in chili in a Texas Chili Cookoff would be grounds for hanging, but as I said in my previous post, Texans are misinformed about the origin of chili.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • AZRPAZRP Posts: 10,116
  • PopsiclePopsicle Posts: 514
    You stop making Chili when you start adding beans. Nuf said.
    Popsicle
    Willis Tx.
  • hornhonkhornhonk Posts: 3,834
    Uh, Gary,
    There are many theories about how chili came about. Your statement was semi-correct. One theory is that chuckwagon cooks used spices, onions ,peppers and DRIED BEEF formed into bricks to be reconstituted while riding the trails to California to find gold. And to drive the herds. So, you are kinda right. However, other theories abound. One such theory has it being developed in Texas prisons. Another has it being concocted In the early 19th century in San Antonio, which belonged to Mexico at the time. Sooo, shall we call it a draw? I'll go you one better! There's a chili cookoff in Plano Sept. 11 .All proceeds go to meals on wheels. Wanna come and cook for bragging rights? :laugh: Beers on me!
  • PopsiclePopsicle Posts: 514
    Egret, my golf playing buddy, here is the wimpy Texan judging results just for you.
    Popsicle

    Chili Judge

    Pop: "Recently, I was honored to be selected as a judge at a chili
    cook-off. The original person called in sick at the last moment and I
    happened to be standing there at the judge's table, asking for
    directions
    to the Coors Light truck, when the call came in. I was assured by the
    other two judges (Native Texans) that the chili wouldn't be all that
    spicy; and, besides, they told me I could have free beer during the
    tasting, so I accepted and became Judge 3."

    Here are the Judges' comments from the event:

    CHILI # 1 - MIKE'S MANIAC MONSTER CHILI
    Judge # 1 -- A little too heavy on the tomato. Amusing kick.
    Judge # 2 -- Nice, smooth tomato flavor. Very mild.
    Judge # 3 (Frank) -- Holy crap, what the heck is this stuff? You could remove dried paint from your driveway. Took me two beers to put
    the flames
    out. I hope that's the worst one. These Texans are crazy.

    CHILI # 2 - AUSTIN'S AFTERBURNER CHILI
    Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
    Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
    seriously.
    Judge # 3 -- Keep this out of the reach of children. I'm not sure what
    I'm
    supposed to taste besides pain. I had to wave off two people
    who
    wanted to give me the Heimlich maneuver. They had to rush in
    more beer
    then they saw the look on my face.

    CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI
    Judge # 1 -- Excellent firehouse chili. Great kick.
    Judge # 2 -- A bit salty, good use of peppers.
    Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
    like I
    have been snorting Drano. Everyone knows the routine by now.
    Get me more
    beer before I ignite. Barmaid pounded me on the back, now my
    backbone is
    in the front part of my chest. I think I'm getting drunk from
    all the beer.

    CHILI # 4 - BUBBA'S BLACK MAGIC
    Judge # 1 -- Black bean chili with almost no spice. Disappointing.
    Judge # 2 -- Hint of lime in the black beans. Good side dish for fish
    or other
    mild foods, not much of a chili.
    Judge # 3 -- I felt something scraping across my tongue, but was unable
    to
    taste it. Is it possible to burn out taste buds? Sally, the
    beer maid,
    is standing behind me with fresh refills.

    CHILI # 5 - LISA'S LEGAL LIP REMOVER
    Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground,
    adding
    considerable kick. Very impressive.
    Judge # 2 -- Chili using shredded beef, could use more tomato. Must
    admit
    the cayenne peppers make a strong statement.
    Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and
    I
    can no longer focus my eyes. I farted, and four people behind
    me
    needed paramedics. The contestant seemed offended when I told
    her
    that her chili had given me brain damage. Sally saved my tongue
    from
    bleeding by pouring beer directly on it from the pitcher. I
    wonder
    if I'm burning my lips off. It really ticks me off that the
    other
    judges asked me to stop screaming.

    CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY
    Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
    spices and peppers.
    Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic.
    Superb.
    Judge # 3 -- My intestines are now a straight pipe filled with gaseous,
    sulfuric flames. I crapped on myself when I farted, and I'm
    worried it
    will eat through the chair. No one seems inclined to stand
    behind me
    except that Sally. Can't feel my lips anymore. I need to wipe
    my butt with
    a snow cone.

    CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI
    Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
    Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
    chili peppers at the last moment. **I should take note that I
    am worried
    about Judge #3. He appears to be a bit of distress as he is
    cursing
    uncontrollably.
    Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
    wouldn't feel a thing. I've lost sight in one eye, and the
    world sounds
    like it is made of rushing water. My shirt is covered with
    chili, which
    slid unnoticed out of my mouth. My pants are full of lava to
    match my
    shirt. At least during the autopsy, they'll know what killed
    me. I've
    decided to stop breathing it's too painful. I'm not getting any
    oxygen
    anyway. If I need air, I'll just suck it in through the 4-inch
    hole in my
    stomach.

    CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI
    Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
    bold
    but spicy enough to declare its existence.
    Judge # 2 -- This final entry is a good, balanced chili. Neither mild
    nor
    hot. Sorry to see that most of it was lost when Judge #3
    farted, passed
    out, fell over and pulled the chili pot down on top of himself.
    Not sure
    if he's going to make it. Poor feller, wonder how he'd have
    reacted to
    really hot chili?
    Judge # 3 - No Report
    Willis Tx.
  • EggsakleyEggsakley Posts: 1,014
    Wrong spot once again. Sorry
  • :laugh: One of my all time favorites :laugh:
  • EggsakleyEggsakley Posts: 1,014
    Have always had beans in chili in these parts, but darn it, thats why they call chili with beans "chili with beans". Am thinkin chili has no beans. Love just the same beans or no.
  • Desert FillyDesert Filly Posts: 1,042
    AZRP makes the chili...no beans...I dont argue...he cooks it. But personally...I like the beans.

    and all the fixins....
  • HossHoss Posts: 14,587
    SOME of dem Texans even think BEEF is BBQ!!! :blink: Silly folks! :laugh: :laugh: :laugh: Just FUNNIN!!! ;)
  • BeliBeli Posts: 10,751
    Frank ....I love her....NO beans of course!!!!!!! :angry:
  • Village IdiotVillage Idiot Posts: 6,947
    OK. Draw. :laugh:

    It's probably like most things ... stories and myths abound about the origins of things. I couldn't verify my claims. It was just something I've heard all my life.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • Village IdiotVillage Idiot Posts: 6,947
    Git a rope. :evil:
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • Lawn RangerLawn Ranger Posts: 5,466
    Same at my house, Frank. Beans for me...no beans for Mama.

    Mike
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