Game Day Chili

[bbqLuv]

Beans belong in chili and here is the proof. That is game day chili. Enjoy

Heath's Ultimate Game Day Chili Recipe | Heath Riles BBQ (youtube.com)

[texastweeter]

Bet you believe the earth is flat too...

[bbqLuv]

Heath's comment, his wife likes beans in chili and uses beans as a filler but likes no beans himself.
The takeaway is to cook for our audience.
BTW I would never serve Coor's light to anyone except Panhead John he deserves it. Right PJ?
riffraff ????

[WayneT]

I’m sure you interpreted that as [wild] game day-chili.

Coors = PBR = water.

[texastweeter]

We have been known to eat a bowl of Bambi Red or two. WayneT

[randy.56]

I watched his white chili clip, Lookin good, That's my cook Saturday, for Sunday SB. (Beans) win.

[bbqLuv]

His white chili does look good. Smoked White Chicken Chili | Heath Riles BBQ

https://www.youtube.com/watch?v=OzYA8oOuZqY&t=16s

[bbqLuv]

Takes pictures for your review, if possible.
Thank you in advance

[randy.56]

Follow after cook, Heath Riles

Gameday white Chili.

1 whole chicken, 2 cans white beans, 1 onion, about 3 cups corn, 2 table spoons garlic, 2 table spoons, chili power, 32 oz chicken broth, 8 oz whipping cream, 1 block cream cheese, 1 table spoon lemon juice. 2 table spoons chicken rub, 1 table spoon cumin.

Comments: Not very thick, kind of bland, needs more chili power, did not use green chilies,

the wife does not like green chilies. Corn instead. Cost about $20.00, as chicken was $8.42 . Finished cooking on stove top instead of on pellet grill.




doctor it up, added 1/2 cup half and half, parsley for color, 1 table spoon better than bouillon, dash of salt.

For me this is good food, will fill the void, Is it a do over, Not. As my normal red chili is much better. Would not order at restaurant. There you have it.

EDIT: Kept warm for 5 more hours, added package of corn about 1.5 cans. 1 tb cumin, 1 tb chili power, 1 tb better than bullion, 1/2 cup half & half, 1 tsp parsley, dash Kosher salt. Now it's better.

[Santamarina]

I’m a firm believer in “beans do not belong in chili, nor do tomatoes.” But if I’m being honest, I do like “chili stew” which features both. Since that’s the way my wife and kids like it I’ve come to enjoy it.

[DavidNorcross]

I just love chili debates...

[Willy]

Dammit y'all! Will ya ever learn the difference between chili and chile?! And, chili is already a stew, whether or not you add beans or 'maters. For me, my chili includes beans and tomatoes--purists be damned. OTOH, a bowl of NM red chile is to die for!
YMMV ;-)

[bbqLuv]

Refrigerated Beans = Chilly Beans

[Willy]

Mosca I think my meaning was quite clear when I posted these words: "a BOWL of NM red chile". Now, I suppose one could claim that I meant a bowl of raw red chiles/peppers, but that would be quite a stretch, dontcha think? If I meant a bowl of chili, I'd have said that--see my OP. ;--)

ETA: "chile" is most definitely a noun, as is "chili"!

[Mosca]

Language is mutable, the only goal is communication and understanding. If one half misses it, both have failed!

In the words of Lieber & Stoller, “I’d rather eat my chili beans, at Jim’s or Jack’s or John’s or Gene’s, than take my chances eatin’ down at Smokey Joe’s Cafe!”

Chili, chili, chile. Chile the peppers is Mexican, from Aztec; Chile the country name is from Inca, and it means “limit” as in “end of the world”, “edge of the empire”, etc. Chilean chiles are ajis.

It’s all good.

[randy.56]

Texas-style chili has no beans. Southerners and Midwesterners generally add beans.

Whilst it certainly maintains a Mexican influence, chilli con carne most likely originated in America, specifically San Antonio in southern Texas.

The cowboys then mixed the chili and beans together in a tin plate. It is said that some trail cooks planted pepper seeds, oregano, and onions in mesquite patches (to protect them from foraging cattle) to use on future trail drives. In the mid to late 1800s Texas prison residents were served chili on a regular basis.

Others suggest that a group of women first concocted the dish: the lavanderas (washerwomen) who traveled through Texas with the Mexican Army in the 1830s and '40s, washing clothes and cooking for the soldiers. It's said their large washing pots doubled as cooking pots to stew venison or goat with chile peppers.

A San Antonio chili stand at the 1893 Chicago World's Fair introduced many to the Texas-born dish. Soon, chili parlors began cropping up all over the Midwest and elsewhere in the United States.