PDA

View Full Version : Almost Authentic Texas Chili...



Willkat98
07-22-2008, 08:08 PM
Anyone that knows me, knows that I only make pure 100% Texas chili most of the time.

You know Texas chili. Loaded with beans, chicken, corn... the works (especially garbonzo's)

Well tonight, I was pressed for time, so I made some 1 hour Faux Texas chili.

I didnt have any corn.

Chicken grilled, into a jar of salsa with three 8oz cans of tomato sauce and some sodium free chili mix. Can of black beans made it "Dallas/Fort Worth"

Served it over tortilla chips (not Fritos, as that was invented in Illinois, which is well documented)

SmokyOkie
07-22-2008, 08:51 PM
Aren't you the one that invented the Frito Chili pie? I thought so.

Beer nuts were invented in Illinois too, not to mention Dog&Suds and Steak&Shake.

1894
07-22-2008, 09:12 PM
Hopefully next time you will have enough meat to make real chilli and can leave out those beans and corn fillins' :tap:






















Just Kiddin' :roflmaoha0: It does look good :drooling:, big chunks o' chicken :thumbs up:
thought it may have been :misbehaving: day :roflmaoha0:

Willkat98
07-22-2008, 11:07 PM
Hopefully next time you will have enough meat to make real chilli and can leave out those beans and corn fillins'



TRUE Texas chili always includes meat, beans, corn, bamboo chutes, waterchestnuts, etc.

In fact, most Texas chili I come across has potatoes in it.

Check out www.kraft.com for "authentic" texas chili.

I think the TX Q Joint contingent will agree












just kicked over a TX chili beehive

1894
07-22-2008, 11:37 PM
Seriously , I don't know much about real chilli , I live in New York State :msn-wink:

Just remember seeing some "enthusiastic " discussions regarding the bean or no bean varieties on some other places I've visited. Seems some folks like their beans very much , but in a pan next to the chilli :woohoo:

Seemed like a good topic for a little polite http://i45.photobucket.com/albums/f59/littlelou66/computer%20fun/fighting0061.gif


But I'll keep that kraft site in mind :sign0092: :roflmaoha0:

BlazerQue
07-23-2008, 01:19 AM
http://en.wikipedia.org/wiki/Chili_con_carne

The above link has a section discussing whether or not beans are authentic in Texas chili.

BA_LoKo
07-23-2008, 06:07 PM
Hey, Bill. Don't forget to add bell peppers and celery to that pot of chili. :roflmaoha0:

PigCicles
07-23-2008, 08:57 PM
:roflmaoha0: Chilli Stew?

edgybob
07-25-2008, 09:26 AM
Let's get it straight - real chili does not contain beans or chicken or corn.
It is strictly meat and spices.
If you add beans it is Chili Beans. It looses the right to call itself Chili.
For some real chili recipes visit
http://www.chili.org/recipes.html

Willkat98
07-25-2008, 09:41 AM
Let's get it straight - real chili does not contain beans or chicken or corn.
It is strictly meat and spices.
If you add beans it is Chili Beans. It looses the right to call itself Chili.
For some real chili recipes visit
http://www.chili.org/recipes.html


Now Bob, I know you posted this in jest, cuz not only does Texas Red contain beans, but it also has corn and potatos

:eating:

PigCicles
07-25-2008, 10:05 AM
I've always been told that true Texas chili has no beans. Beans were added as filler, along with variations of vegetables. Might be I heard wrong but here's a clip to support what I was told... but in the internet you can find anything to support what you hear.

I guess we could start a new thread for favorite chili recipe's

Original Texas-style chili

This contains no vegetables except chiles which have been prepared by being boiled, peeled, and chopped. The meat is simply bite-size — traditionally, the size of a pecan nut — or coarsely ground, with 1/2-inch plate holes in a meat grinder (http://www.answers.com/topic/meat-grinder-3) as standard. It must always be beef, venison, or other mature meats. Stewing meat also works well. Prime beef and veal, on the other hand, are not suitable for chili, as they tend not to remain solid. Many cooks omit the suet (http://www.answers.com/topic/suet) being much too greasy, although it does add flavor, and New Mexico or Anaheim peppers, or a combination of these or others (such as Pasillas, Chiles de Arbol, Anchos, ets.) are recommended. For an "elevated" flavor, one uses four pepper pods per pound of meat; for a milder "beginners'" version, use only 2-3 pods. Chili powder is a barely adequate substitute in the original recipe; it lacks the subtle sting of the pods. (A heaped tablespoon of chili powder is the approximate equivalent of one average-size chili pod.)


BTW that came from http://www.answers.com/topic/chili-con-carne

PigCicles
07-25-2008, 10:24 AM
I like the traditional Wendy's chili served with a finger ... gives it that little something extra - ya know!?

Willkat98
07-25-2008, 10:30 AM
Thread Killer

PigCicles
07-25-2008, 10:34 AM
I'm not trying to step on your toes Bill - Bet your chili is the chit ..
Bet it's even better with a finger :msn-wink: :ack2: <<-- Looks like he's having one now!

edgybob
07-25-2008, 10:34 AM
I am as serious about my chili as you are about smoke.
Chili does not have beans.
In fact, if you look at all of the chili contests they have nationwide, you will see that NONE of the entrants' recipes contained beans - or corn (for god's sake).
That being said, I know that there are regional tastes and differences and what one person calls chili, someone else may not. Texas Red or a Bowl of Red may contain beans, but it is not Chili. Chili and beans, maybe but not Chili.

Willkat98
07-25-2008, 10:41 AM
Bob,
I was only kidding.

Sorry for the ruckus, I thought you knew my post was bean in cheek.

I knew from the second I put chicken in there, Texas Red was the last thing it was

TX Sandman
07-25-2008, 10:50 AM
{The doors swing open, and who should step in, but ...}

OK, folks, let's keep things friendly. I've seen blood spilled over beans in chili (I'm *not* joking, I have), so let's table the beans/no beans discussion and dial it down a notch. We're all friends here.

For some more information on chili:
Chili Appreciation Society International (CASI) - http://www.chili.org/
International Chili Society - http://www.chilicookoff.com/
A Bowl of Red: A Natural History of Chili con Carne, Frank X. Tolbert

A history of chili on the net - http://whatscookingamerica.net/History/Chili/ChiliHistory.htm

PigCicles
07-25-2008, 10:59 AM
Any reference for Chili con carne con el dedo

TX Sandman
07-25-2008, 11:16 AM
Nope. Guess you need to ask Wendy. :msn-wink: :roflmaoha0:

Willkat98
07-25-2008, 11:24 AM
I like to add beans strictly for going into battle.

It is a sad day though, when I battle a fart,

and lose.

Fatback Joe
07-25-2008, 11:46 AM
Time for Depends?


Made me think of last night........I took the kids to swim practice and when I got home, there was a lovely dinner.........from Taco Bell.........oh well, anyhow later when me and the wife were out for the nightly jog, she had the nerve to get annoyed that with my gas powered engine. :blushing:

I think it will be a bit before she suggests taco bell and jog :msn-wink:

PigCicles
07-25-2008, 11:49 AM
Time for Depends?

I think it will be a bit before she suggests taco bell and jog :msn-wink:

:roflmaoha0: :roflmaoha0: