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Let's get something out of the way, Texans.
Chili is poors food.
Poors don't have meat, but they do have beans.
So beans in your chili is more valid than meat.
Notice that there's "chili con carne," and "chili con queso" but no "chili con frijoles"?
It's not because beans are never in chili, it's that beans in chili isn't worth noting. It gets noted when rich people stuff gets added.
Now that is out of the way...
I made 12 quarts of my turkey poblano chili for a charity cook off.
Came in second or third, but got lots of compliments!
Even if it's bean and pepper turkey stew, it's damn good!
Yep. Chili, just another version of 'garbage stew' in where the base stays the same and leftovers and things-that-didn't-sell get tossed in.
ReplyDeleteI make it with several varieties of beans (homemade if I have them, canned works if not,) ground beef, corn and leftover mashed potatoes. Makes a nice thick chili that pairs well with southern (no sugar) cornbread. Or on rice. Or with some sort of noodle. Or on hotdogs. Secret, of course, is cook it one day and let the flavors mingle for the next day (though, of course, it gets eaten on the first day so gotta make lots and eat on it for days and the freeze the leftovers.)
Which, of course, freaks the chili-snobs out to no end. "Oh, noes, you put X and Y in your chili? It's not REAL chili!" Well, it is real chili and I don't spend the next three days glued to the toilet either.
Chili in the wintertime tastes especially good to me. I like it with crackers and adding crumbled cornbread - Yum !! Your chili must taste great to come in 2nd, as the difference between it and 1st is completely subjective.
ReplyDeletejrg
I got Texas relatives and they have peculiar opinions about lots of things. Bless their hearts. I'll keep the beans in my chili, thanks. :) -JKing
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