I voted no beans but I can't say I've had it that way in years. My wife is a bean fanatic when it comes to chili. She made a crock pot full of it last weekend and I counted 11 cans of beans that she was adding in. Seriously, 11 cans.
I played the "not feeling good" card and snuck in a pb&j sandwich later after she fell asleep.
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I'm a little late to the party here... but this is my area of expertise. I've been a chili master much longer than I've been a grill/BBQ novice. I do have several chili cook-off wins to my name. I'm from Texas. Now that my qualifications are out of the way, here are my opinions (ONLY opinions except for two)...
1) In the most strictly technical sense, if there are beans in it, it's not chili. It's meat/bean stew. Which can be delicious. I love good pinto beans, and when I cook them, they are very close in flavor to chili. But I would never put the two of them together. But if I DID... pinto beans would be the only beans I'd use. No kidneys or whites or blacks.
2) You can have chili beans, but not bean chili.
3) The first rule for ICS (the official chili cook off governing body in the US) says you may not use beans in your traditional competition chili. They do have a separate category called "homestyle" for those who must use beans. The CASI also has the same rule.
4) The stuff with cinnamon and allspice in it from Cincinatti isn't legit chili in the technical sense, but it is legit tasty. I prefer Texas style, though.
5) Mixers and stretchers... rice, macaroni, mac and cheese, spaghetti, cornbread, fritos, nachos, hot dogs, all fine... and delicious. Enjoy how you like. I personally love to make a triple batch of chili and the next day, boil a big batch of spaghetti or linguine and top it with the leftover chili, then shredded cheddar cheese and diced onion.
6) I don't judge anyone for their preference. Make and eat what you like. But the fact is that authentic chili does not have beans in it. Fortunately for all, you don't have to make "authentic" chili, you can make it however it suits you.
Well as I'm new here, and my qualifications are: I've never entered any kind of cooking contest in my life! I make a mean chili (if I do say so myself) and I use 3 different kinds of beans in it: Pinto, Dark Red Kidney, and Frioles. As a transplanted Central New Yorker, by way of Western Mass-Floridan, I know not what they do in Texas, but if you are ever in my area, I'll be happy to make my chili for you, beans and all.
Hey all y'all - CHILI is a BEAN! You can't make chili without beans!
Huskee, you could have left out the 'hate chili' question and added one for 'Chili without MEAT'. You just have to smoke the vegetarian chili in cast iron.
I've been making chili for over 40 years. I've never entered a cookoff, but I think I have a handle on chili. It pretty much goes one of two ways: simple, or complex. Those are usually the best. Avoid half measures, that leads to "just chili". Which is pretty damn good, frankly. But exceptional chili is either simple, or complex.
Thanks Mosca, I've Eaten It Before Liked It But Had No Idea How To Make It Now I Can Go To My Evernote File‼ï¸
I'll Still Have To Source Prime Rattle Snakesâ€¼ï¸ Dan
If my chili is the main entree, I make it with beans. If it is going to be put on or in something, I generally make it without. But I like it either way.... turkey chili on the other hand.... don't get me started!
Loves me some turkey, same, even more, with lovin me some chili!
Don't have any affinity, whatsoever, fer ground turkey bein subbed fer beef, in any dish, though...gaacckk!!!!!
YMMV, JMO
Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
Grill: Lyfe Tyme 16" Diameter X 24" Long.
Thermometer: Maverick ET-732 and XR50
For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Oak Smoke, Welcome To The "PIT CLUB"â€¼ï¸ OBTW, Apologies
Aren't Necessary A Feller Ain't Responsible For Where He Was Bornâ“
Eat Well And Prosperâ—ï¸ From A Backyard Cremator In Fargo ND, Dan
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