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I hate to start a fight but....
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"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. -
with cheese and raw onion.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
YET ANOTHER thing I like about you!!!
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: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 -
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.
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I strongly prefer beans in my chili. I do a mix of kidney beans, black beans, and sometimes pintos.
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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: -
I prefer with.
I've had without, but I didn't classify them as Chili either -
Gotta have beans!
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You gots to have da beans...
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I love you, Hoss. :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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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.
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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
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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.
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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!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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.
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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.Just west of Austintatious -
No fight, no beans! -RP
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You stop making Chili when you start adding beans. Nuf said.
PopsicleWillis Tx. -
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! -
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 ReportWillis Tx. -
Wrong spot once again. Sorry
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:laugh: One of my all time favorites :laugh:
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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.
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AZRP makes the chili...no beans...I dont argue...he cooks it. But personally...I like the beans.
and all the fixins.... -
SOME of dem Texans even think BEEF is BBQ!!! :blink: Silly folks! :laugh: :laugh: :laugh: Just FUNNIN!!!
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Frank ....I love her....NO beans of course!!!!!!!
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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.Just west of Austintatious -
Git a rope. :evil:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Same at my house, Frank. Beans for me...no beans for Mama.
Mike
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