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PostPosted: Tue Oct 29, 2019 9:38 am 
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There is no such thing as veggie chili.

Turkey chili is on thin ice.

Beans are required unless you want to end up with Texas meat sauce.

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PostPosted: Tue Oct 29, 2019 10:13 am 
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Beans are not required for anything.

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PostPosted: Tue Oct 29, 2019 10:14 am 
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All Chilly Is the SAME???????????

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PostPosted: Tue Oct 29, 2019 10:16 am 
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IMU wrote:
There is no such thing as veggie chili.

Turkey chili is on thin ice.

Beans are required unless you want to end up with Texas meat sauce.
So you've never had a good chili that doesn't have beans in it?

To me, the beans just kind of exist in chili in roughly the same way it would if it was on the plate next to it.

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PostPosted: Tue Oct 29, 2019 10:21 am 
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I'm not saying its the best but I like a lot of the canned chili out there, sometimes even more than homemade.

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PostPosted: Tue Oct 29, 2019 10:38 am 
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Boilermaker Rick wrote:
IMU wrote:
There is no such thing as veggie chili.

Turkey chili is on thin ice.

Beans are required unless you want to end up with Texas meat sauce.
So you've never had a good chili that doesn't have beans in it?

To me, the beans just kind of exist in chili in roughly the same way it would if it was on the plate next to it.

I've had meat sauces that were decent.

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PostPosted: Tue Oct 29, 2019 11:08 am 
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IMU wrote:
Boilermaker Rick wrote:
IMU wrote:
There is no such thing as veggie chili.

Turkey chili is on thin ice.

Beans are required unless you want to end up with Texas meat sauce.
So you've never had a good chili that doesn't have beans in it?

To me, the beans just kind of exist in chili in roughly the same way it would if it was on the plate next to it.

I've had meat sauces that were decent.

So you believe the defining characteristic of chili is beans?

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PostPosted: Tue Oct 29, 2019 11:11 am 
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https://en.wikipedia.org/wiki/Chili_con_carne#Beans

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The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in the preparation of chili for official competition


I like these guys...

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PostPosted: Tue Oct 29, 2019 11:13 am 
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Boilermaker Rick wrote:
doug - evergreen park wrote:
please enlighten me on all the items in chili that are filler and are not filler.
What point are you trying to make here? Is it a discussion of the concept of what chili is? Are you arguing there is nothing that defines what is in chili that would be considered vital?

In my opinion, chili should contain these items:
Meat(or whatever substitute vegetarians use)
Peppers
Onions
Garlic
Chili Powder
Cumin
A liquid element
Tomatoes/Tomato Paste or both
A Hershey Kiss

You can put other stuff in it too just like most other recipes but I would find it hard to consider it to be a chili without those items in there or very close substitutes.


I'm a little more bullish on beans than you are (I don't think I've ever had a beanless chili. Meatless, yes, beanless, no) but hard to argue that those are the fundamentals.

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PostPosted: Tue Oct 29, 2019 11:14 am 
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Beans are disgusting, I always get no beans in Chilli. I like Lindy's.

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PostPosted: Tue Oct 29, 2019 11:17 am 
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Boilermaker Rick wrote:
IMU wrote:
Boilermaker Rick wrote:
IMU wrote:
There is no such thing as veggie chili.

Turkey chili is on thin ice.

Beans are required unless you want to end up with Texas meat sauce.
So you've never had a good chili that doesn't have beans in it?

To me, the beans just kind of exist in chili in roughly the same way it would if it was on the plate next to it.

I've had meat sauces that were decent.

So you believe the defining characteristic of chili is beans?

I believe it to be a defining characteristic and a requirement in any chili I make. I wouldn't enjoy something someone is passing off as chili as much if they omitted beans.

I guess the terminology for this is 'homestyle chili'

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PostPosted: Tue Oct 29, 2019 11:18 am 
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312player wrote:
Beans are disgusting, I always get no beans in Chilli. I like Lindy's.

Maybe this is why you're so full of shit. You lack fiber.

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PostPosted: Tue Oct 29, 2019 11:20 am 
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Bagels wrote:
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Chet Coppock's Fur Coat wrote:
I haven't made chili in a couple of years. I'm planning on experimenting this winter with what is more akin to a beef version of carne adovada. New Mexico red and hatch green chilis as the base. Stew meat and end pieces of ribeye for the beef.


Our oldest daughter won a competition recently using this base and a beef brisket.


Congratulations to your daughter


I'll be sure to pass that along.

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PostPosted: Tue Oct 29, 2019 11:21 am 
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IMU wrote:
312player wrote:
Beans are disgusting, I always get no beans in Chilli. I like Lindy's.

Maybe this is why you're so full of shit. You lack fiber.
:lol: :lol:

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PostPosted: Tue Oct 29, 2019 11:22 am 
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IMU wrote:
I believe it to be a defining characteristic and a requirement in any chili I make. I wouldn't enjoy something someone is passing off as chili as much if they omitted beans.
I understand there are recipes that use beans just like there are reciepes that use carrots or celery. I don't see why it would be required to be chili.

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PostPosted: Tue Oct 29, 2019 11:23 am 
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Boilermaker Rick wrote:
IMU wrote:
I believe it to be a defining characteristic and a requirement in any chili I make. I wouldn't enjoy something someone is passing off as chili as much if they omitted beans.
I understand there are recipes that use beans just like there are reciepes that use carrots or celery. I don't see why it would be required to be chili.

It's just the way I feel.

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PostPosted: Tue Oct 29, 2019 12:04 pm 
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this is my go-to. Minus the molasses, and I use an IPA instead of a dark beer.

https://www.recipegirl.com/steak-and-beer-chili/

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PostPosted: Tue Oct 29, 2019 12:08 pm 
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shakes wrote:
Boilermaker Rick wrote:
doug - evergreen park wrote:
so a bowl of chili powder and peppers is chili to you?
You would need some sort of liquid element, and a few more spices but I was simply pointing out how wrong your statement of "everything in chili is filler" was.



I think Doug also said that there were 3 MLB games the other night instead of 2. You might want to correct him on that as well.


Doug's been struggling lately.


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PostPosted: Tue Oct 29, 2019 12:09 pm 
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good dolphin wrote:
I'm not saying its the best but I like a lot of the canned chili out there, sometimes even more than homemade.


A good take by GD. Homemade chili overrated.


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PostPosted: Tue Oct 29, 2019 12:20 pm 
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Bababooey wrote:
good dolphin wrote:
I'm not saying its the best but I like a lot of the canned chili out there, sometimes even more than homemade.


A good take by GD. Homemade chili overrated.

I have plans to reinvent the wheel.


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PostPosted: Tue Oct 29, 2019 12:38 pm 
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Hormel Chili with Beans ingredients:
Water, Beef and Pork, Beans, Concentrated Crushed Tomatoes, Contains 2% or less of Modified Cornstarch, Textured Soy Flour, Corn Flour, Salt, Chili Powder (Chili Peppers, Flavoring), Sugar, Flavoring, Green Chiles (Contains Citric Acid), Onions, Spices, Jalapeno Peppers, Vinegar.

No garlic or cumin listed? The good folks at Hormel don't know what chili is! I'm shocked!

Chili con carne or chilli con carne (Spanish pronunciation: [ˈtʃili koŋ ˈkaɾne]), meaning 'chili with meat', and almost always known as simply chili or chilli, is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. The original dish originated in southern Texas with working-class Mexican women.

Chili could be as simple as chili peppers and meat, but often has tomatoes and beans...
Other Seasonings??? garlic, onions, and cumin MAY be included? What the actual fuck is going on here?

But my favorite part is this!
Brick chili
Another method of marketing commercial chili in the days before widespread home refrigerators was "brick chili". It was produced by pressing out nearly all of the moisture, leaving a solid substance roughly the size and shape of a half-brick. Wolf Brand was originally sold in this form.[16] Commonly available in small towns and rural areas of the American Southwest in the first three-quarters of the 20th century, brick chili has largely been surpassed by canned chili, but can still be found in some stores.

https://en.wikipedia.org/wiki/Chili_con_carne

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PostPosted: Tue Oct 29, 2019 12:44 pm 
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doug - evergreen park wrote:
Hormel Chili with Beans ingredients:
Water, Beef and Pork, Beans, Concentrated Crushed Tomatoes, Contains 2% or less of Modified Cornstarch, Textured Soy Flour, Corn Flour, Salt, Chili Powder (Chili Peppers, Flavoring), Sugar, Flavoring, Green Chiles (Contains Citric Acid), Onions, Spices, Jalapeno Peppers, Vinegar.

No garlic or cumin listed? The good folks at Hormel don't know what chili is! I'm shocked!
What do you think spices means?



doug - evergreen park wrote:
Chili could be as simple as chili peppers and meat, but often has tomatoes and beans...
So, I guess not all of chili is filler is it? :lol:
doug - evergreen park wrote:
Other Seasonings??? garlic, onions, and cumin MAY be included? What the actual fuck is going on here?
Are you bigfan?

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PostPosted: Tue Oct 29, 2019 12:52 pm 
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Boilermaker Rick wrote:
IMU wrote:
Once you go beans...you'll want to make them the star of the show.

Beans are literally filler in any chili.


That should be a given to anyone on the fast track. :)

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PostPosted: Tue Oct 29, 2019 12:56 pm 
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spices could mean anything. salt, pepper, dirt, rat hair, boogers, cardamon, safron, turmeric, cocoa, farts...

so minus, the chili peppers...yes, whatever added to chili beyond that could all be considered filler.

bigfan? never heard of him.

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PostPosted: Tue Oct 29, 2019 12:58 pm 
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Regular Reader wrote:
Boilermaker Rick wrote:
IMU wrote:
Once you go beans...you'll want to make them the star of the show.

Beans are literally filler in any chili.


That should be a given to anyone on the fast track. :)


Now I feel bad about liking beans in my chili!

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PostPosted: Tue Oct 29, 2019 1:03 pm 
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Why does Irish chili only have 239 beans?

because one more would be 2 farty (needs to be said in a brogue or the joke doesn't work)

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PostPosted: Tue Oct 29, 2019 1:08 pm 
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what differentiates chili from a stew ? Or is chili technically a stew ?


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PostPosted: Tue Oct 29, 2019 1:08 pm 
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That" joke" don't work in any language or dialect.

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PostPosted: Tue Oct 29, 2019 1:10 pm 
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doug - evergreen park wrote:
spices could mean anything. salt, pepper, dirt, rat hair, boogers, cardamon, safron, turmeric, cocoa, farts...
Which means it also could include cumin and garlic powder. :lol:

doug - evergreen park wrote:
so minus, the chili peppers...yes, whatever added to chili beyond that could all be considered filler.
:lol:

doug's no filler chili:
Ingredients
4 chili peppers

1) Cut up chili peppers.
2) Cook for 1 hour.
3) Put in bowl and serve.

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PostPosted: Tue Oct 29, 2019 1:19 pm 
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denisdman wrote:
Regular Reader wrote:
Boilermaker Rick wrote:
IMU wrote:
Once you go beans...you'll want to make them the star of the show.

Beans are literally filler in any chili.


That should be a given to anyone on the fast track. :)


Now I feel bad about liking beans in my chili!


As well you should! :lol:

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