Chili

motley said:
Beef w/cinnamon? Cloves? Allspice? Pasta?

To each their own, but sorry, I'm knockin it. :) (PS I quickly add I'm sure there are things I like that you'd balk at as well; all good, we all have our prefs)

That said, go Bengals.
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And I thought you were just being contrary?

Go Byrds?
 
Instead of ground beef, we use stew meat, cut up into small pieces.
 
A touch of cinnamon and dutch cocoa in a tomato base, such as chili or spaghetti, helps bring out more flavor and depth.
Adding pasta to chili makes it goulash in my book!
aja's recipe looks very tasty.
I make my chili with and without beans, depends on my mood.
 
Fritos are an awesome base if you want a really unhealthy version with tons of sharp cheddar.

I keep it healthier by drained black beans and 90/10 beef. You don't have to drain it if you go lean. Crushed tomatoes and lots of chili powder and other seasonings.
 
Surewhitey said:
Fritos are an awesome base if you want a really unhealthy version with tons of sharp cheddar.

I keep it healthier by drained black beans and 90/10 beef. You don't have to drain it if you go lean. Crushed tomatoes and lots of chili powder and other seasonings.
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That is a Texas classic known as Frito Pie. If I didn't care about my health, I would have Frito Pie with a chocolate milkshake every day.
 
I thought Texas red chili did not have any tomato.
 
MichaelB said:
I thought Texas red chili did not have any tomato.
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I'm a transplant with family roots in NJ, IL and have lived in 5 states. You pick up the different things you like from all over. For me, the tomatoes are an easy +healthy thing to add. Plus you get some chilis in Rotel...
 
motley said:
I'm still reeling from the pasta thing.
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Get over it. It's a Midwest thing. :cool:

We had it in the cafeteria at Megacorp one day and I watched as our transplant from Kansas picked out EVERY piece of pasta before eating his bowl of chili. I never noticed any flavor attributable to pasta. It's just a way to stretch the recipe though YMMV.
 
Surewhitey said:
I'm a transplant with family roots in NJ, IL and have lived in 5 states. You pick up the different things you like from all over. For me, the tomatoes are an easy +healthy thing to add. Plus you get some chilis in Rotel...
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The reason I ask is I lived in Texas many moons ago and recall eating some tomato free chili. It was deep red in color, thick and meaty like a stew, and delicious. When I posted I was just wondering if it was no longer a thing.
 
Koolau said:
Get over it. It's a Midwest thing. :cool:
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Keep it there. ;) Yeah I don't think it would really change the taste, that's just not what I'd want with chili. It'd be like ordering a hamburger with a side of rice.
 
MichaelB said:
I thought Texas red chili did not have any tomato.
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That is correct, the "original" chili was made with beef and seasoning, no tomatoes, beans, rice, or pasta.

Here is a link to a short history of the origin of chili along with several recipes for 'Texas Red' : Meat Church
 
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REWahoo said:
That is correct, the "original" chili was made with beef and seasoning, no tomatoes, beans, rice, or pasta.

Here is a link to a short history of the origin of chili along with several recipes for 'Texas Red' : Meat Church
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Thanks for the link. I’m going to make a pot in the next couple of weeks.
 
Several years ago I went on a business trip to Cincinnati. Our hosts insisted on taking us to Skyline, a Cincinnati classic for chili. Having been raised in tex-mex country it was not what I considered chili but I politely ate it. But let's just say I had "serious gastric disturbances" the next day! Never again!
 
REWahoo said:
That is correct, the "original" chili was made with beef and seasoning, no tomatoes, beans, rice, or pasta.

Here is a link to a short history of the origin of chili along with several recipes for 'Texas Red' : Meat Church
Click to expand...
I'm going to have to digest that link. I grew up in southern Arizona eating Sonoran food. We ate carne asada (roast beef), carne machaca (shredded beef), and carne seca (dried beef). Even in eastern Arizona the Mexican food was a little different with more chili powder. And my favorite Mexican food was in Albuquerque where they use a lot of chili powder. The first time I was in San Antonio I hardly recognized carne guisada (stewed beef) and rarely found the dishes I was used to.

The point is, these dishes that chili evolved from have a huge variation!
 
When the weather turns cold, I like to cook a big batch of chili that lasts me 3-4 days. I use ground beef, onions, peppers, tomatoes, spices, and beans. If I feel fancy, I add some sliced smoked sausage as well. And I usually deglaze the pan with a splash of bold red wine after browning the beef. If I need to "stretch" that chili, I serve it over a bed of rice. Yeah, sue me.
 
FIREd said:
When the weather turns cold, I like to cook a big batch of chili that lasts me 3-4 days. I use ground beef, onions, peppers, tomatoes, spices, and beans. If I feel fancy, I add some sliced smoked sausage as well. And I usually deglaze the pan with a splash of bold red wine after browning the beef. If I need to "stretch" that chili, I serve it over a bed of rice. Yeah, sue me.
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you would be jailed if you were caught putting good chili over rice in Texas.
 
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