Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

If It’s Chili, It’s Personal
New York Times ^ | FEB. 10, 2014 | JENNIFER STEINHAUER

Posted on 02/13/2014 4:00:26 PM PST by nickcarraway

Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings.

For some people raised in Texas, the notion of beans is akin to cat food, dismissed with derision as filler. Some chili cooks believe flavor rises and falls on cumin levels; others say the story begins and ends with dried chiles. Some like a rich beefy stock, and there are those who extol the entanglement of bacon.

Poultry and venison have their place (beef purists blanch), and vegetarian chili is met largely with guffaws except by the people who smilingly bring it to potlucks, an act that seems to stem from their childhood issues often associated with snack cake deprivation.

Serving rituals vary.

Oyster crackers on the side? Some have never heard of it, but maybe. Rice? Often! My Texan mother-in-law always served chili over spaghetti, a bit of Cincinnati craziness that confused and unnerved me, but I am perfectly at peace with chili dumped over a bag of corn chips, known as Frito pie. (Some regions refer to this as a “walking taco,” but I would prefer you do not.)

Yet just as much of our nation craves bipartisanship on the major policy debate of the day, so, too, do many chili lovers wish to end the crazy decades of rivalries. They believe it is time for us to embrace every form of this warming bowl of red soul food, be it venison-laced, processed cheese-topped, bean-adorned, beer laced, spicy or mild. My husband has even learned to live with beans. He just does not discuss it.

“I don’t disagree with anyone’s chili,” said Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur.

(Excerpt) Read more at nytimes.com ...


TOPICS: Food; Hobbies
KEYWORDS: chile; chili; cookery; cooking; food
Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100 ... 121-124 next last
To: nickcarraway

The only think I want my chili over is a dog.

But really, a bowl of the stuff is just fine.


61 posted on 02/13/2014 5:39:25 PM PST by 9YearLurker
[ Post Reply | Private Reply | To 1 | View Replies]

To: gemoftheocean

Back in 1985, we went to Silverton Colorado. At a tourist cafe, my 10 year old daughter ordered a bowl of chili but could not eat it. I looked at it, and it was ALL BEANS! No meat at all. It was horrible.

Beans were put in chili by tight wad yankees as a filler instead of MEAT!


62 posted on 02/13/2014 5:41:30 PM PST by Ruy Dias de Bivar (Sometimes you need 7+ more ammo. LOTS MORE.)
[ Post Reply | Private Reply | To 50 | View Replies]

To: Ruy Dias de Bivar

Sank should be stank.


63 posted on 02/13/2014 5:42:49 PM PST by Ruy Dias de Bivar (Sometimes you need 7+ more ammo. LOTS MORE.)
[ Post Reply | Private Reply | To 56 | View Replies]

To: yarddog
A couple of weeks later I made another thinking I was doing it the same way but it was very mediocre.

That is a really annoying reality, I even run into it with Pinto beans.

64 posted on 02/13/2014 5:46:51 PM PST by ansel12 (Ben Bradlee -- JFK told me that "he was all for people's solving their problems by abortion".)
[ Post Reply | Private Reply | To 8 | View Replies]

To: colorado tanker

My sentiments exactly......and I AM a Texan! Kidney beans for the win!


65 posted on 02/13/2014 5:47:08 PM PST by gop4lyf (Are we no longer in that awkward time? Or is it still too early?)
[ Post Reply | Private Reply | To 7 | View Replies]

To: Fiji Hill


66 posted on 02/13/2014 5:51:30 PM PST by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
[ Post Reply | Private Reply | To 55 | View Replies]

To: yarddog

Begin with a “cheater” can of “Bush’s” Chili starter...it has beans.
add meat from some animal, don’t matter which one.
add lots of chili powder
add some cumin
various whatever....garlic powder, pepper, etc.
add can or two of tomatoes
add can or two of some beans, kidney, navy, pinto, etc.
add can of frijoles for thickness and texture
add more chili powder
cook for about 10 minutes or until you’re too hungry to let it go any longer....practice makes consistency in results.
do not put rice or pasta in it or on it....cheese, onions are ok.....put a ladle full on top of a bed of Fritos and you got something to talk about.

Enjoy....that is my East Texas Red recipe....


67 posted on 02/13/2014 5:57:50 PM PST by wxgesr (I wanna bodysurf down the luge run)
[ Post Reply | Private Reply | To 8 | View Replies]

To: gop4lyf

I use the 2 alarm chili kit as a start. I also add extra red chili powder, a jar of Pace picante sauce, 3-4 diced jalapeno peppers, and some diced rotel tomatoes.That along with 2 lbs of meat and 2 cans of kidney beans, in my personal experience, is THE best recipe for homemade chili. It is too hot for my wife to eat, so I always freeze the leftovers and get to enjoy it 4 to 5 more times before I need to make a new batch.


68 posted on 02/13/2014 5:59:16 PM PST by gop4lyf (Are we no longer in that awkward time? Or is it still too early?)
[ Post Reply | Private Reply | To 65 | View Replies]

To: gop4lyf

add a can or two of frijoles and it will mellow it enough for tamer buds.


69 posted on 02/13/2014 6:00:54 PM PST by wxgesr (I wanna bodysurf down the luge run)
[ Post Reply | Private Reply | To 68 | View Replies]

To: RandallFlagg

CHILI

2-lbs hamburger
2-bell peppers (large diced)
2-onions (large diced)
2-29oz can tomato sauce
1-29oz can Rotel tomato
1-29 oz can diced tomato
1-can tomato paste
1-lb mushrooms
5-10 garlic cloves
3-4 oz chili powder
4-5 tsp cumin
Tabasco
Cinnamon (dash)

I make this in an 8 quart pot

Saute garlic in a little oil. Add onion and cook a few minutes. Remove from pot. Brown meat ½ way. Add peppers. Finish browning meat. Add onion/garlic. Mix. Add tomatoes. Mix well. Add chili powder and cumin. Mix well. Simmer on low for ½ hour. Add mushrooms. Simmer on low for an hour.

Here is where you add chili powder, cumin, salt, pepper, Tabasco, cinnamon (just a dash) to taste.

This is not hot chili. Add cayenne or whatever for heat.


70 posted on 02/13/2014 6:05:25 PM PST by logitech (It is time.)
[ Post Reply | Private Reply | To 33 | View Replies]

To: colorado tanker
I make a mean chili. And I put beans in it. I don’t care what the Texans may say.

I'm sure it's delicious...

....but it isn't chili.

;)

71 posted on 02/13/2014 6:06:14 PM PST by The_Victor (If all I want is a warm feeling, I should just wet my pants.)
[ Post Reply | Private Reply | To 7 | View Replies]

To: yarddog

The late, great Chasen’s Restaurant near Beverly Hills was famed for its chili. When Elizabeth Taylor was filming Cleopatra in Rome she paid $100 (then a considerable sum) just to have their chili shipped to her. For years the recipe remained a closely guarded secret, until Chasen’s closed. Here it is:

• 1/2 pound dried pinto beans
• Water
• 1 (28-ounce) can diced tomatoes in juice
• 1 large green bell pepper, chopped
• 2 tablespoons vegetable oil
• 3 cups onions, coarsely chopped
• 2 cloves garlic, crushed
• 1/2 cup parsley, chopped
• 1/2 cup butter
• 2 pounds beef chuck, coarsely chopped
• 1 pound pork shoulder, coarsely chopped
• 1/3 cup Gebhardt’s brand chili powder
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons ground cumin
• Honey or sugar to taste after prep

Rinse the beans, picking out the debris. Place beans in a Dutch oven with water to cover. Boil 2 minutes. Remove from heat. Cover and let stand one hour. Drain liquid. Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer, covered for one hour or until tender.

Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet sauté bell pepper in oil for 5 minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper, and cumin.

Bring mixture to a boil. Reduce heat. Simmer, covered for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn’t be too thick—it should be somewhat liquid but not runny like soup. Skim off excess fat and serve.

I’ve prepared and served this recipe at three dinner parties. My only problem has been how to fairly divide the leftovers among my departing guests, so as to prevent squabbles at the end of the day.


72 posted on 02/13/2014 6:06:20 PM PST by earglasses (I was blind, and now I hear...)
[ Post Reply | Private Reply | To 8 | View Replies]

To: wxgesr

Why would I want to share?


73 posted on 02/13/2014 6:08:08 PM PST by gop4lyf (Are we no longer in that awkward time? Or is it still too early?)
[ Post Reply | Private Reply | To 69 | View Replies]

To: earglasses

“Skim off excess fat”

What are you, a Yankee?

Smiley face emoticon goes here.


74 posted on 02/13/2014 6:09:48 PM PST by wxgesr (I wanna bodysurf down the luge run)
[ Post Reply | Private Reply | To 72 | View Replies]

To: logitech

Awesome!
I don’t like hot foods.
I’m putting this one in my list for my next days off.
Thanks, FRiend!


75 posted on 02/13/2014 6:11:39 PM PST by RandallFlagg ("I said I never had much use for one. Never said I didn't know how to use it." --Quigley)
[ Post Reply | Private Reply | To 70 | View Replies]

To: RandallFlagg

I made my first batch of chili ever today and it was great. I did substitute ground turkey for the beef.

http://www.food.com/recipe/simple-chili-190598


76 posted on 02/13/2014 6:13:20 PM PST by angelrod
[ Post Reply | Private Reply | To 33 | View Replies]

To: angelrod

My daughter in law makes incredible turkey chili.

Yum!

.


77 posted on 02/13/2014 6:15:20 PM PST by Mears
[ Post Reply | Private Reply | To 76 | View Replies]

To: gop4lyf

“Why would I want to share?”

Smiley face emoticon goes here as well.


78 posted on 02/13/2014 6:16:40 PM PST by wxgesr (I wanna bodysurf down the luge run)
[ Post Reply | Private Reply | To 73 | View Replies]

To: angelrod

SCHWEEEET! Saved to my recipe folder.
Thank you.


79 posted on 02/13/2014 6:19:40 PM PST by RandallFlagg ("I said I never had much use for one. Never said I didn't know how to use it." --Quigley)
[ Post Reply | Private Reply | To 76 | View Replies]

To: okie01

I think I’ll try to avoid chili from the Wendy Davis state.


80 posted on 02/13/2014 6:39:27 PM PST by nickcarraway
[ Post Reply | Private Reply | To 18 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100 ... 121-124 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson