🧑‍🍳 Aight. There is a clear divide here. We have to talk about chili.

[TerryP]

There are two types.

It's not about the type of chili. It's about who made it.

Tell me I'm wrong.

 

[Krimson]

There are two types.

It's not about the type of chili. It's about who made it.

Tell me I'm wrong.

Gotta say it's with or without beans so put me in the two types camp. I do like both kinds if it's cooked right so put me in the who made it camp as well....

 

[rick4bama]

Gotta say it's with or without beans so put me in the two types camp. I do like both kinds if it's cooked right so put me in the who made it camp as well....

It doesn't matter if it has beans or not! I will eat it. Also I will eat it all year long too!

 

[footballer]

I like beans in my chili.
I don't like authentic Mexican chili.

 

[bamaledge]

I have won some awards with my chili, just local though. I use reds , white and black beans in mine. Burger not chunks of beef.
That’s all I’m divulging. The rest is my secret recipe.

 

[TerryP]

I have won some awards with my chili, just local though. I use reds , white and black beans in mine. Burger not chunks of beef.
That’s all I’m divulging. The rest is my secret recipe.

Uh, no. It doesn't work that way. There are no secrets here when it comes to food.

I'm going to assume you aren't buying black beans in a can.

 

[bamaledge]

Uh, no. It doesn't work that way. There are no secrets here when it comes to food.

I'm going to assume you aren't buying black beans in a can.

Ok, I use ground pork, very finely chopped bacon and ground beef, 80/20 and 70/30. Cook the meat on the grill in its juices with seasoning and then drain it, finish cooking the meat. Add meat to simmering liquid and beans. Sometimes I do black beans from a can but not the majority of the time. It’s better the next day than the cooking day.

Damn, now I have to make chili!!!

 

[TerryP]

Damn, now I have to make chili!!!

..had chili on my mind for a few days now.

Ok, I use ground pork, very finely chopped bacon and ground beef, 80/20 and 70/30. Cook the meat on the grill in its juices with seasoning and then drain it, finish cooking the meat. Add meat to simmering liquid and beans. Sometimes I do black beans from a can but not the majority of the time. It’s better the next day than the cooking day.

The only differences I see in these basics is I use sirloin versus beef. The grill is an interesting thought. Charcoal? Are you cooking a pattie and then cutting it up? I don't tend to have a lot of grease when I brown my ground sirloin. What I do have, it's dumped in the chili.

I'm with you on the bacon and the ground pork.

The only thing I'm chewing on right now is adding some Garbanzo beans. I've had some soaking and have also thought about roasting them as a side. I''m not sure yet.

Black beans are in this next batch. No doubt. I started soaking them about 3 this morning. The kidney beans started soaking a little bit before lunch time yesterday.

I've done this one a few times ...

For spice/heat I'm using diced Sriracha peppers. They'll be in the pot the entire time. I'm going to add some yellow and red peppers about an hour or two before I consider it "done." I've found it gives a bit of a sweeter taste in contrast to the Sriracha.

 

[TerryP]

Gotta say it's with or without beans so put me in the two types camp. I do like both kinds if it's cooked right so put me in the who made it camp as well....

I think this is the only answer.

<...as my mind drifts...>

Several years ago when my dad had several Wendy's in Flint/Detroit (so easy to write DetRIOT) I found out they used their old hamburgers for their chili. Yeah, the ones that were on the grill so long they were dry; hard as a brick. Literally, thrown in a bucket and then turned into their chili. I digress...but it leads me to what just dawned on me.

I can't remember, ever, having chili at a restaurant. I can't remember one instance where I've ordered chili. One would assume Chili's but that would also be assuming I wanted to go into a place that was an Applebees wearing a sombrero.

 

[TerryP]

I don't like authentic Mexican chili.

Chili con Carne? The only thing I can think of...as a reason not to like it...is the cilantro flavoring.

 

[bamaledge]

Yep, charcoal and love

 

[alabama mike]

I LOVE chili with beans. I do not like white chili that I have had up here from some co-workers. Nasty stuff IMO.

 

[Krimson]

I think this is the only answer.

<...as my mind drifts...>

Several years ago when my dad had several Wendy's in Flint/Detroit (so easy to write DetRIOT) I found out they used their old hamburgers for their chili. Yeah, the ones that were on the grill so long they were dry; hard as a brick. Literally, thrown in a bucket and then turned into their chili. I digress...but it leads me to what just dawned on me.

I can't remember, ever, having chili at a restaurant. I can't remember one instance where I've ordered chili. One would assume Chili's but that would also be assuming I wanted to go into a place that was an Applebees wearing a sombrero.

Same, just something I'm cooking at home.

I want chuck in my chili, steaks or roasts not ground. Grilled, chunked then cooked down in the chili. Also have to have chipotles in adobo sauce and dark beer. The rest I change up depending on what I want to try. Cooked some texas red a week or so ago, it was ok but not my favorite.

 

[TerryP]

Yep, charcoal and love

I'm going to try that. I think it's a great idea. Here's my thinking today ...

I've got about 1.5 lbs of ground sirloin. I split it up into three pretty large patties a little while ago: the length of my butcher knife (considering how easy it will be to chop.) I mixed in maybe a quarter of a cup, less...more than an eighth of Montreal's Steak Seasoning.

I'm a HUGE fan of onions. Always using them when I'm browning...here, specificially, purple. (This goes back to the Sriracha peppers. The purple onion, like the peppers mentioned earlier, adds a tinge of a sweetness to contrast.)

BUT, since I'm on the grill ... I sliced up some, 'bout 1/2" thick. I'm going to grill those as well. Dice it all together and into the pot...an onion bite, not diced like the bacon.

Damn...stomach is talking to me and I've eaten a few times today already.

 

[TerryP]

I LOVE chili with beans. I do not like white chili that I have had up here from some co-workers. Nasty stuff IMO.

Cincy?

 

[TerryP]

I want chuck in my chili, steaks or roasts not ground. Grilled, chunked then cooked down in the chili. Also have to have chipotles in adobo sauce and dark beer. The rest I change up depending on what I want to try. Cooked some texas red a week or so ago, it was ok but not my favorite.

That's part of what threw me about the earlier post about not liking Mexican chili. That's a roast based chili.

Now we are back to the original question about the two types. Let's set aside the beans...

In that one I want bites, not ground. It's a steak and pork tenderloin mix with a good chuck roast. It's timing on the pork, IMO.

The biggest problem I have with making a "Mexican chili" is the temptation to turn it into gumbo.

 

[TerryP]

The biggest problem I have with making a "Mexican chili" is the temptation to turn it into gumbo.

OR, looking at that chili and wanted to add chunks of red potatoes.

 

[TerryP]

The rest is my secret recipe.

10 years or so ago my next door neighbor was making home made tortillas. They were GREAT! I asked him how he did them. He said, "old family recipe. I'm not going to give it to you." I kid you not. I stopped being neighborly, as in having a beer or two, after that.

In an award winning recipe I don't want anyone to tell me what it is. I get that. I wouldn't either. But that day? And, any other day? I find it stupid. It wasn't like he and I were going to a competition to see which one could make the best tortilla.

<...told you guys my mind was drifting on these things today...>

 

[alabama mike]

Cincy?

ABSOLUTLEY NOT!!! Cincy chili, IMO opinion is worse. Skyline and Gold Star both nasty tasting.

 

[bamaledge]

10 years or so ago my next door neighbor was making home made tortillas. They were GREAT! I asked him how he did them. He said, "old family recipe. I'm not going to give it to you." I kid you not. I stopped being neighborly, as in having a beer or two, after that.

In an award winning recipe I don't want anyone to tell me what it is. I get that. I wouldn't either. But that day? And, any other day? I find it stupid. It wasn't like he and I were going to a competition to see which one could make the best tortilla.

<...told you guys my mind was drifting on these things today...>

I told all of my secrets!

We don’t run in the same circles so it’s hunkey dorey!