Recipe Thread

[anarchir]

See, what I dont understand is how it still qualifies as chili if it doesnt have any beans. They are the number 1 ingredient in my opinion.

[Rillion]

See, what I dont understand is how it still qualifies as chili if it doesnt have any beans. They are the number 1 ingredient in my opinion.

I agree.  The meat-- whether beef or chicken-- is secondary. 

[Bill Brasky]

Traditional chili is supposed to be a tomato-pepper stew.  The beans came later, a variant.  Meanwhile, meat was hard to come by, meat is a luxury when you come right down to the origins of many dishes.  Thus, the 'con carne' was added to the chili, with and without meat. 

The chili you are familiar with is very Americanized.  Traditional chili would more resemble stewed tomatoes your grandmother might have made, smashed up and spicy, with lots of peppers mixed in.  No beans, no meat. 

[John Shaw]

The "No beans" thing is a Texas snobbery, from what I understand.

Don't get me wrong, I have food snobbery myself.

I cringe every time I see someone put ketchup on a hot dog, but I generally keep it to myself.

[Lindsey]

The "No beans" thing is a Texas snobbery, from what I understand.

Don't get me wrong, I have food snobbery myself.

I cringe every time I see someone put ketchup on a hot dog, but I generally keep it to myself.

I don't keep it to myself.  Ketchup on a hot dog is blasphemy. 

[BonerJoe]

Chili sauce on a hot dog is awesome though.

[Bill Brasky]

Chili sauce on a hot dog is awesome though.

Agree.

Natural casing dogs.  Burnt. 

[Riddler]

Traditional chili is supposed to be a tomato-pepper stew.  The beans came later, a variant.  Meanwhile, meat was hard to come by, meat is a luxury when you come right down to the origins of many dishes.  Thus, the 'con carne' was added to the chili, with and without meat. 

The chili you are familiar with is very Americanized.  Traditional chili would more resemble stewed tomatoes your grandmother might have made, smashed up and spicy, with lots of peppers mixed in.  No beans, no meat. 

i beg to differ on sevral points, mah nigga..
chili IS an american incarnation.
chili HAD meat & chili peppers, other seasonings, etc. , originally.
no tomatoes (till later) & NO fucking beans....yes, i do add a can per 5 lbs. of asst. meat
it was born of cow-driving trail-dusters & their 'cookies'

http://www.socastee.com/chili/chili_history.html

i have won 1st & 2nd place at a local chili-fest, years back..
then they had faggot judges that were awarding top prize to douchebags with FUCKING CELERY, CARROTS, CORN & OTHER NON-CHILI-RELATED products , in their idea of chili.
i , luckilly wasn't carrying, at the time....
i haven't gone back
(oh, as a side bar, i talked w/ a judge one time, who said, "avoid # 4...we found a bandaid in it...(the public gets to sample the wares, at this chili-fest)
meat, meat, meat + chilis + small amounts of beans....i mail-ordered a variety of dried chili peppers & ground & mixed them to make my own chili powder w/ a former coffee grinder....i am a madman, when it comes to chili
i will post mah own recipe later..............
must go

[Bill Brasky]

Many argue that chili was invented in Mexico during the 1840s as a replacement for pemmican. Some place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua.[citation needed]

An alternative and more widely accepted theory holds that chili con carne was born in Ensenada, Mexico in the 1880s as a way poor Tejanos stretched available meat.[citation needed]. However, this theory does not take into account that Ensenada and Texas are very far from each other.

Chili is said to be the food of forgiveness and reconciliation.[citation needed] The Mexican origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat (provided it was free or cheap).[citation needed] It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers.

Chile peppers originated in the Americas and were in wide use in pre-Columbian Mexican culture. Any stew made using significant numbers of chiles might be seen as a forerunner of all modern chili recipes.

While evidence of corn in pre-Columbian proto-chili stews remains to be discovered, its usage can be inferred. Although bulk grain fillers are not considered legitimate ingredients in some recipes, masa — a meal made from either corn flour (masa harina) or corn that has been treated with caustic lime to make hominy (masa nixtamalera)— is often used as a thickener and flavoring.

The Americanized recipe used for expeditions consisted of dried beef, suet, dried chili peppers (usually chilepiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail.

The "San Antonio Chile Stand", in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the country taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West.[1]

Texas believes the world is built to revolve around it, much like the sun orbits around the earth. 

[Rillion]

Tonight we had lentil and chick pea soup that came from a recipe out of "Backwoods Home."  It was wonderful.  Great for cold weather.   I tried to scan the recipe, but unfortunately my scanner's messed up at the moment.

[Lindsey]

Chili sauce on a hot dog is awesome though.

You iz right on this one.  I like Jew dogs of course. 

[Rillion]

Chili sauce on a hot dog is awesome though.

You iz right on this one.  I like Jew dogs of course. 

I'm a purist.  Mustard and nothing else. 

[Lindsey]

Chili sauce on a hot dog is awesome though.

You iz right on this one.  I like Jew dogs of course. 

I'm a purist.  Mustard and nothing else. 

That's usually the route I take with mine, but every so often a nice chili cheese dog hits the spot. 

[blackie]

I only like corn dogs.

[Diogenes The Cynic]

This is something I used to make back when I was working.

Take 2 ribeye steaks, and remove the centers of both, as they are the most tender part.

Soak in cheap Merlot for 24 hours with some spices sprinkled in. Make sure the meat is completely covered in wine.

Cook it slowly. Make sure you don't use too high of a temperature or the wine will burn.

Serve. Its awesome.