Magdalena Chili

[Robert N]

As Scandinavian redneck from Montana, I have to know. Why no beans in chili? mtmuley

It dulls the flavor. (*It actually does...)

My personal chili recipe has maybe 17 different spices in it. It was perfected around ground venison.

I like beans but it completely changed the flavor and the edge that I was looking for. The beans changed the texture, the flavor, the general profile I was working to achieve.

But that's exactly the thing: Chili IS special. It IS personal. It's just not supposed to be the same. And that's what it is for me: personal and special.

Not everyone who crosses my threshold gets my chili. But no-one has denied helping themselves to a second or third bowl either.

 

[Khunter]

As Scandinavian redneck from Montana, I have to know. Why no beans in chili? mtmuley

The answer lies in the early roots of Texas red chili. Just bad form to include beans. Beans are a 'filler' and detract from the pure goodness of a great pot of chili as do any other filler. Taste great but still a filler that detracts from the pure chili experience.

I love beans and eat them often enough with red chili, on the side, or as part of a more robust chili dish such as Frito Pie, just not stewing in the same pot.

To preserve the art of making a true pot of chili, the Chili Appreciation Society International (governing body for sanctioned chili cook off competitions) rules specify no bean or other fillers allowed. Just red meat, chilis and other spices. Onions and tomatoes are allowed..

 

[Khunter]

It dulls the flavor. (*It actually does...)

My personal chili recipe has maybe 17 different spices in it. It was perfected around ground venison.

I like beans but it completely changed the flavor and the edge that I was looking for. The beans changed the texture, the flavor, the general profile I was working to achieve.

But that's exactly the thing: Chili IS special. It IS personal. It's just not supposed to be the same. And that's what it is for me: personal and special.

Not everyone who crosses my threshold gets my chili. But no-one has denied helping themselves to a second or third bowl either.

100%. for some of us Chili is personal and how it is made means everything. For me it means most often using large cubes of meat instead of ground and preferring to use a mix of a couple different type of whole dried chile pods at the start of the cook. And pureeing the pods after get them softened up and before combining with the meat and spices.

 

[mtmuley]

The answer lies in the early roots of Texas red chili. Just bad form to include beans. Beans are a 'filler' and detract from the pure goodness of a great pot of chili as do any other filler. Taste great but still a filler that detracts from the pure chili experience.

I love beans and eat them often enough with red chili, on the side, or as part of a more robust chili dish such as Frito Pie, just not stewing in the same pot.

To preserve the art of making a true pot of chili, the Chili Appreciation Society International (governing body for sanctioned chili cook off competitions) rules specify no bean or other fillers allowed. Just red meat, chilis and other spices. Onions and tomatoes are allowed..

Interesting stuff guys. Thanks. mtmuley

 

[Nick87]

Grew up thinling beans went in chili like I thought sour cream amd tomatoes went on tacos. Thank God I know the difference now, to think I used to get excited for that as a kid.

 

[noharleyyet]

Fixed hank...; )


Naw! NM pintos are the way to go. Refritos for the uninitiated or those who just don't get it.

David
NM

I love pinto beans....but I'm far from uninitiated & pretty sure I get it pal.

 

[gouch]

When I was in the army, every time we went on maneuvers the first dinner they served us would be chili (out of a can) served on top of a pile of white rice.

Rice? Where the hell did that idea come from?

I do like beans in my chili though, so what do I know?

 

[Chingon]

In NM we serve chile. You go to Texas for chilli, chili, chilley or whatever the heck the rest of you are talking about.

If I was a moderator here confusing the two is an instant ban.

 

[mtmuley]

In NM we serve chile. You go to Texas for chilli, chili, chilley or whatever the heck the rest of you are talking about.

If I was a moderator here confusing the two is an instant ban.

Ok. Got a recipe? mtmuley

 

[David58]

I love pinto beans....but I'm far from uninitiated & pretty sure I get it pal.

When in Rome.... In TX, refritos. NM, pintos.

And in my house, the beans can go beside the chili, or in the chili, depending on my mood (like beer, I can have several different favorites in a day). UNLESS it's a bowl of green - in that case pork, green chile, onion, and garlic and that's all.

David
NM

 

[David58]

In NM we serve chile. You go to Texas for chilli, chili, chilley or whatever the heck the rest of you are talking about.

If I was a moderator here confusing the two is an instant ban.

Absolutely!

David
NM

 

[David58]

When I was in the army, every time we went on maneuvers the first dinner they served us would be chili (out of a can) served on top of a pile of white rice.

Rice? Where the hell did that idea come from?

I do like beans in my chili though, so what do I know?

Sounds like a slightly different version of that noodley stuff they serve in Ohio.

David
NM

 

[mtmuley]

You chile guys are a serious bunch. mtmuley

 

[noharleyyet]

*chili

 

[David58]

Ok. Got a recipe? mtmuley

Coupla pounds pork, Hatch green chiles, and onion, and lots of garlic with some salt. Brown the pork lightly, add the chopped chiles, onion, and garlic, cover with water, simmer a couple of hours. Precise proportions based on heat tolerance. Tread lightly as a scandinavian.

Some folks add chopped up taters, and call it done when the taters get soft. To me, taters are like beans - a filler. Sometimes they go in, sometimes they don't.

David
NM

 

[Big Fin]

Mrs. Fin has spent years perfecting her chili recipe. It lights me up, but it’s so good I can’t resist a second serving. For me, she uses cubes of elk or pronghorn and adds a few beans to satisfy my Scandinavian habits of “when in doubt, add filler.”

 

[Robert N]

Needs a few more hours to do its thing…

That’s getting there!

 

[JShane]

Grew up thinling beans went in chili like I thought sour cream amd tomatoes went on tacos. Thank God I know the difference now, to think I used to get excited for that as a kid.

Just for that I'm putting ketchup on a hotdog.

 

[Robert N]

Just for that I'm putting ketchup on a hotdog.

Heathen!

 

[Nick87]

Just for that I'm putting ketchup on a hotdog.

I just told my Dad tonight both my boys do it and as a parent they've disappointed me.