It's cold here in Arkansas. I want some Chili. Has anyone ever attempted Chili in the OBS? If so, how'd it turn out? PS. I don't like beans in my chili.
I have smoke the ingredient that went into the chili and it turns out great. My avatar shows the load that was in the bradley for the chili.
PS. Chili does not have beans in it. Chili is meat. Show up to a competition with beans in your chili and you will be ridden out on a rail.
Chili with beans now, has beans in it. I typically don't go there either. ;)
Quote from: Gizmo on January 11, 2009, 06:47:19 PM
...PS. Chili does not have beans in it. Chili is meat. Show up to a competition with beans in your chili and you will be ridden out on a rail.
Chili with beans now, has beans in it. I typically don't go there either. ;)
You best not come to New York or New England talking that stuff. ;D Chilli is beans; Chile con Carne is chili with meat. But its all good stuff. :)
Around here, if it has beans in it, it is SOUP. :D ;D :D ;D
My Chili has no beans, lots of heat and meat.
Quote from: Habanero Smoker on January 12, 2009, 02:16:10 AM
Quote from: Gizmo on January 11, 2009, 06:47:19 PM
...PS. Chili does not have beans in it. Chili is meat. Show up to a competition with beans in your chili and you will be ridden out on a rail.
Chili with beans now, has beans in it. I typically don't go there either. ;)
You best not come to New York or New England talking that stuff. ;D Chilli is beans; Chile con Carne is chili with meat. But its all good stuff. :)
I'm an outcast here in Ct. I don't make my chili with beans. :D :D :D
If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated):
"detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York."
So we cannot go back to Mexican History to find what it is. Guess what, we have to rely on Texas History, and in particular my hometown's (San Antonio) history. If you know beans about chili, you know it didn't come from Mexico. Chili was God's gift to Texas - Ya'll are just lucky we shared it with the rest of the world. ;D
Legend - In 1600's a supposedly beautiful nun supposedly wrote down a recipe for venison, onions, tomatoes, and peppers. No record ever found of that though. Notice no beans
Fact - Early Spanish colonists to San Antonio had a spicy "stew" with peppers but no mentions of beans.
Chili as we know it- sorta, probably started in chuckwagons along the cattle drives of the cowboy heyday of the mid-1800's as a brick. The trail cooks were said to pound dried beef, fat, pepper, salt, and the chili peppers together. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. They supposedly used the native chilis, chilipiquín. If they did, that stuff had to be fiery. Those little red buckshot sized peppers can pack a wallop. The bricks were convenient and would last the trail ride. Again no mention of beans other than for eating as their own dish. About this same time "chili" seeing as it was cheap fare, was being served in the Texas Prisons. Prisons were said to be rated by the "quality" of their chili by the prisoners.
As much as I would like to think that Gebhardt invented Chili Powder in the 1890's - Gebhardt was from New Braunfels a small town 25 miles from San Antonio, it was probably a dude from Fort Worth 20 years earlier.
Chili really started to get popular about that time. Latino women nicknamed "Chili Queens" sold a stew they called "chili" made with dried red chiles and beef from open-air stalls at what was then called Military Plaza Mercado. It was the place that both the Spanish Army and the Mexican Army camped when they occupied San Antonio. They would make their chili at home, bringing it to the Plaza in colorful wagons, They would build (take note WTS) mesquite fires on the square to keep the chili warm, and squatted on the ground beside the cart, dishing out chili to customers who sat on wooden stools to eat their fiery stew - true Texas "RED". Some especially later right before the health department shut them down would serve beans on the side. A couple of people who wrote about the Chili Queens made mention of a meal of chili and beans and a tortilla. Not clear whether they were combine or not. Other writers swear that beans were not cooked in the chili.
Texas gifted the world when the state set up a "San Antonio Chili Stand" at the Columbia Exposition (World's Fair) in Chicago in 1893. From then on copycats the world over have made modifications to the original Texas Red.
The first Chili Cook-off wasn't the popularly recognized Terlingua competition but 25 years earlier at the 1952 Texas State Fair. Supposedly no limit on ingredients except that beans were banned. Not meaning anything about it
Funny thing, my current chili does not resemble a good bowl of Texas Red. Against my better judgement, I have acquiesced to my wife's taste and do a richer and thicker version and a little less fiery being based on tomatoes rather than chilis alone, than from my childhood. But still no bean has ever disgraced my chili pot! ;D
The Official State Food of Texas—Chili
The following song has become the anthem at every Terlingua Chili Cook-Off, where no chili with beans recipes are allowed to compete.
You burn some mesquite
And when the coals get hot
You bunk up some meat
And you throw it on a pot.
While some chile pods and garlic
And comino and stuff
Then you add a little salt
Till there's just enough
You can throw in some onions
To make it smell good
You can even add tomatoes
If you feel like you should
But if you know beans about chili
You know that chili has no beans
If you know beans about chili
You know it didn't come from Mexico
Chili was God's gift to Texas
(Or maybe it came from down below)
And chili doesn't go with macaroni
And dammed Yankee's don't go with chili queens;
And if you know beans about chili
You know that chili has no beans
All this reminds me, I need to get some beans to make some more chili. :)
It reminds me of why I don't live in Texas......they take too much credit for everything.....heck, last time I was there, I got lost in the basement at the Alamo ;D
Duck, Shhhhhhh,
That wasn't the basement of the Alamo you were in, it was the jail. ;) ;) Didn't you think steel bars for doors was a little odd even for the basement of the Alamo. ;D
Sorry Kids...I put beans in my beef chilli...lamb chilli...not so much... (WTS...feel free to swat the lob out of the park)!!! ;D
"it seems we have a difference of opinion regarding the addition of beans into Chili"
AAWWWwww man - no respect for perfection! ;D I had two ancestors die at the Battle of the Alamo in 1836 just so that the perfect chili - a bowl of Texas Red - could be savored for time immemorial! and gifted to the rest of the world. Important fact to remember is that the center of the universe IS Texas and everything else revolves around it! ;D I does lov my peentoes and my ranch or cowboy beans. The two juices - chili and peentoes - they do entwine and perform a sensuous, epcicurean belly dance upon my plate, bordering on existentialism, ceasing to exist as separate entities, giving their all, becoming one with the crumb of skillet cornbread - but ne'er do they yoke themselves unequally in my pot, conjoining - intermingling and assimilating, until the two tastes are swallowed up and become lost in the confused mediocrity of conglomeration!
Shakespeare
I think I just coughed up a thesaurus!
Floaty, Seemore and I made some chili a while back and added a little bit of Tasso to it. It - in Emeril Lagasse's word's - kicked it up a notch!
We made the Tasso using a recipe - I can't remember if it was on Time Tested Recipes here in the forum or not. The Tasso was smoked, and was absolutely wonderful in the chili.
By the way, welcome!
For me, the best chile I have ever had in my life has been with lefover smoked meat and sausage combined. Could be anything. Think of all those differant spices and smoke flavors combined with the new ones your adding with a nice long cook in a crock pot! Home made linguica and cajun sausage with some chopped up pork shoulder steaks should be a contest winner somewhere. Beans or no beans, I'm no purist, I like both. I've done it with all kinds of beans. Sounds wierd but I kinda like a mix of black eyed peas and white beans as they really suck up the flavors of all the ingrediants.
I generally use more then one variety of beans also. Kidney, black and navy beans are a good combination. Their is a site that sells a 7 bean mixture for soup, I was thinking of ordering the beans to use in a chili. Occasionally I will add potatoes.
Quote from: Habanero Smoker on January 14, 2009, 01:39:19 AM
Occasionally I will add potatoes.
If the Texans flipped over using beans, this will put them over the edge. ;D
Anyways everyone knows Ohio invented chili down in Cincinnati! :D
(http://www.skylinechili.com/downloads/wallpaper/3way4.jpg)
Quote from: Buck36 on January 14, 2009, 02:09:01 AM
Quote from: Habanero Smoker on January 14, 2009, 01:39:19 AM
Occasionally I will add potatoes.
If the Texans flipped over using beans, this will put them over the edge. ;D
Anyways everyone knows Ohio invented chili down in Cincinnati! :D
(http://www.skylinechili.com/downloads/wallpaper/3way4.jpg)
Buck,
That's pretty good. I didn't realize what "real" spaghetti sauce (tomato gravy?) tasted like until college. Seems all what my mother would do is take her chili, reduce the chili powder a little, add more garlic and some oregano and thyme and put it over the noodles! :D
One of my good friends in college had parents that had come over from the mother country. At least once a semester there was a road trip to his house and boy did she pile the table high for us. The first trip there, I knew what we had been having at home was chili over spaghetti noodles all along. Oh well!
4-way or 5-way chili is pretty good eats even with the strange chili seasonings of allspice, cinnamon, worcetsershire and boiled beef. :D
Interesting thing is the "original" Cincinnati chili did not include beans either - they were added as a layer in 5-way! Since it is such good eats we'll even let slip by the fact that Cincinnati chili wasn't even invented until 1920's or 30's - some century to three centuries AFTER Texas Red! ;D
Frito Pie rules! - Standard fare at Texas High School football games - or at least used to be - I've only been back to one in the last 35 years!
Shakespeare
The Bard of Hot Air
Nepa, Is this the 7 bean place?
http://www.dakotaseasonings.com/pd_bean.cfm (http://www.dakotaseasonings.com/pd_bean.cfm)
I love Skyline Chili........I use to take down about 10 of those little hot dogs that were covered in chili and piled with 7" of shredded cheese and topped with a bunch of hot sauce. Gosh, I miss those days!
SD
Real men don't use Beano! :D :D :D
Quote from: Smokin Soon on January 14, 2009, 06:05:49 AM
Nepa, Is this the 7 bean place?
http://www.dakotaseasonings.com/pd_bean.cfm (http://www.dakotaseasonings.com/pd_bean.cfm)
I posted about the 7 beans, that not it. As a matter of fact I made a mistake it's a 10 bean mix (all dry beans); but the 7 beans looks good.
Here is the site that has the 10 bean mix. Next time I need spices I'm going to include this in my order.
Ten Bean Blend (http://www.spicesetc.com/product/72/22)
Habs...thanks for trying to reel this post in...beans are beans...if you treat them properly they will do the same....chilli includes beans...it's a rule.... ::)
Actually this post was started as a way to find out if anyone had ever "smoked" chili in the bradley.
I had no idea that people were so serious about the bean vs. no bean debate. Or better yet, the origins of chili. Wow. You guys are cracking me up!
Anybody got a good quick SIMPLE recipe for chili? For the record, I do not want beans in my chili.
I want my chili "ALL KILLER NO FILLER!" ;D
Thanks for all the responses so far!
Here is the link to my ingredients if you leave out the chicken and dinosaur bones.
http://forum.bradleysmoker.com/index.php?topic=3263.msg41673#msg41673 (http://forum.bradleysmoker.com/index.php?topic=3263.msg41673#msg41673)
After smoke, finish browning the meat in a skillet if necessary. Slow cook with additional spices (chili powder, paprika, celery salt, etc. to taste. Add some fire roasted tomatoes, smoked garlic and what ever else to taste.
Beans or no beans, your choice. The real drawback to using them in the original batch is they do not reheat well and mush out on you. If you want beans, only add what you need for the amount you are going to eat at the time. Chili gets better with age so it will be even better in a day or two. When you go to reheat your chili, add the beans and let it flavor up a bit.
I though I had a recipe written down some where but I just wing it with the flavoring anyway.
I have always thought of using smoked meet in my chili. (Note the pepper has an 'e' and the stew a 'i', consider who changes that lettering)
In Mexico its not called Chili, its gravy or Mole. Has no carne or frijole, much less a tomato.
As far as recipe, ours are simple, some with beans other not. There is a post in here somewhere of a 3-dump chili that is real good. We like that one, sure is fiery.
Ran across another one in the latest Penzy's catalog, a hearty chili made with beef short ribs and chorizo. They have a new spice blend, Chili 9000 that has all sorts of stuff in it. It sounds real good. Its on their web site. www.penzeys.com
2 1⁄2 lbs. beef short ribs, bone-in
3-4 TB. CHILI 9000, divided
2 lb. chorizo sausage
1 large onion, minced
1 tsp. dry MINCED GARLIC
1-2 tsp. salt (to taste)
2 14.5 oz. cans crushed tomatoes
2 14.5 oz. cans diced tomatoes
2 14.5 oz. cans puréed tomatoes
4 Cups water
1⁄2 Cup chopped fresh cilantro
Now I wonder if I can smoke the ribs before adding to stock pot.... hmmm.
Quote from: HCT on January 14, 2009, 12:34:09 PM
Real men don't use Beano! :D :D :D
Let me rearrange that for you HCT
Real men who eat real chili - don't need Beano! ;D ;D ;D ;D
Shakespeare
The Bard of Hot Air
Quote from: IKnowWood on January 15, 2009, 06:35:07 AM
I have always thought of using smoked meet in my chili. (Note the pepper has an 'e' and the stew a 'i', consider who changes that lettering)
In Mexico its not called Chili, its gravy or Mole. Has no carne or frijole, much less a tomato.
As far as recipe, ours are simple, some with beans other not. There is a post in here somewhere of a 3-dump chili that is real good. We like that one, sure is fiery.
Ran across another one in the latest Penzy's catalog, a hearty chili made with beef short ribs and chorizo. They have a new spice blend, Chili 9000 that has all sorts of stuff in it. It sounds real good. Its on their web site. www.penzeys.com
2 1⁄2 lbs. beef short ribs, bone-in
3-4 TB. CHILI 9000, divided
2 lb. chorizo sausage
1 large onion, minced
1 tsp. dry MINCED GARLIC
1-2 tsp. salt (to taste)
2 14.5 oz. cans crushed tomatoes
2 14.5 oz. cans diced tomatoes
2 14.5 oz. cans puréed tomatoes
4 Cups water
1⁄2 Cup chopped fresh cilantro
Now I wonder if I can smoke the ribs before adding to stock pot.... hmmm.
Man, that looks tasty - real tasty! When I make it, I might substitute on of the puree cans or both with some beef broth - or brisket drippings and add a little cumin. Pour that over some skillet cornbread, some fritos, or cheese roll-ups, add a few jalepenos and boy you would have a meal!
Thanks
Shakespeare
The Bard of Hot Air
Beans Beans Beans
my fav ;D
http://www.gambino.com/beans/beans.htm turn your sound up :D :D
nepas
I polled my family, asking it they would like me to smoke some of the meat before it goes into the chili, and they said:
Not really....
???
It then occurred to me that they have been eating my chili, which is a recipe that has been honed over the years. They don't want me to mess with it!
;D ;D
I guess I'm OK with that, since they eat everything else I smoke.... and ask for more!
Thanks for all the ideas. Good discussion on here! Iknowwood...crazy that you put that recipe on the board..I was already thinking about putting chorizo in my chili! I will probably use a very similar recipe to the one you posted. I'm just gonna throw a bunch of stuff together and see what happens.
Quote from: floaty on January 15, 2009, 08:14:31 PM
Thanks for all the ideas. Good discussion on here! Iknowwood...crazy that you put that recipe on the board..I was already thinking about putting chorizo in my chili! I will probably use a very similar recipe to the one you posted. I'm just gonna throw a bunch of stuff together and see what happens.
The best chilis I've ever done have come by inspiration versus a recipe. The sad part is that now I wish I had written them down :(
Quote from: FLBentRider on January 15, 2009, 04:49:22 PM
I polled my family, asking it they would like me to smoke some of the meat before it goes into the chili, and they said:
Not really....
Same around my house - made a pot 3 weeks ago outta some leftover smoked/barbecued pork loin that didn't go over well - and I wasn't a fan either. Last weekend, I made a pot with some chuck and about a third of some leftover frozen bbq brisket. Now that one was much better. The smoke flavor was toned down to just a undertone of flavor. I guess never having chili with anything smoked in it has caused my palate to think that it is a strange flavor to find in there. Sorta the same with me and bacon cheeseburgers. I like a great grilled burger, and don't think that cheese improves it much (unless I use Kraft's Garlic Cheese). But I'm especially not fond of bacon on a burger. Maybe it's just because of the precooked and overcooked stuff that get added to those fast food burgers. A good think slice of some of those bacons I've seen pics of on this forum, may be another thing. I can't say I don't like either the cheese or bacon, just that I don't get the extra fat value and calories worth of additional pleasure.
Shakespeare
The Bard of Hot Air
We make a pot of chili pretty much every weekend but yeah got the beans and the meat. Chili in this house has warmth, meat and beans. My personal preference is some fire, good food makes you sweat, but the wife and kid do not share my prefrerence. Our easy recipe;
2 pounds smoked lean burger (I smoke about 2 hours with hickory and cherry)
2-3 medium onions (hot not sweet preffered) also smoke about two hours
1 can Rotel tomatoes ( we like the kind with lime and garlic)
1 can chopped tomatoes
1/3 jar hot Green Mountain Gringo Salsa
5 tablespoons chili powder
2 cans beans (whatever you like, I prefer black beans or pinto beans or a mix of both)
5 cups water (feel free to substitute beer, love the sweet taste beer gives chili)
Garlic (I like lots, please yourself)
Smoke the burger and onions, chop up and brown in pan with chili powder
In the meantime put the rest of the ingredients in a large pot and begin heating
Add the meat and onions to the other ingredients and bring to a good boil
Turn heat down and simmer for an hour
Ready to serve!
Admittedly I often add Chipolte or other pepper powder, I also like chile garlic sauce in my chili. This is simple, easy to make and very good whether fresh or reheated.