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beans or no beans

Do any of you chilli cookers use beans in your chilli? Or is that sacreligious to true chili?

Replies to This Discussion

Permalink Reply by Dale McDonald on April 18, 2010 at 9:42am

Joseph I apparently didn't respond to your question earlier but the answer is no I didn't get a recipe yet that I was hoping for. If you have a beanless recipe that you think is really good I'm all ears.

Joseph sanchez said:

i use beans, might as well throw some more fiber in that pot

Permalink Reply by Ed Berman on April 20, 2010 at 8:19am

Texas Chili

4 Jalapeno Chilies, stems and seeds removed, sliced in half
4 Tbsp Chili powder
1 Tbsp Paprika
2 lbs Beef, chuck; cut into 1 ½” cubes
1 med onion, chopped
1 Tbsp olive oil
1 8oz. can tomato sauce
1 12 oz. can beer
2 Cups beef stock
3 tsp ground cumin
2 tsp garlic powder
1 tsp freshly ground black pepper
¼ Cup masa flour

Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder. Simmer the chili over a low heat for 2 hours until the meat is tender.
To thicken, make a thin paste of the masa and water. Quickly stir this into the chili – if done too slowly, it will lump.
Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

Serves: 6

Dale McDonald said:

Thats what I was looking for a competition chili purist. I need a good recipe to get me started in chili cook offs.
Got one to share?

P.J. Reilly said:
No Beans. International Chili Society prohibits them from competition chili

Permalink Reply by Dale McDonald on April 20, 2010 at 9:51am

Thanks Ed I have been waiting for a recipe like this for a long time. I will definately give this one a whirl.

Permalink Reply by Two Tales on May 20, 2010 at 9:52pm

Couple of tips for cooking chlli for contests..ICS say no beans...so no beans (I almost always do use them for my own cooking)...next never use ground up meat...not good...use a couple of different types of meat in equal portions..ie beef, lamb and pork.. or some sort of venision..always cut into chunks...add some of your spices and chillies to the meat and onions while browing.. Do it in small batches so you get the carmalization on all surface of the meat...leave the exotic spices at home...select only the freshest of peppers...use of several diferent kinds adds depth to the flavor...never under any cause should the word sugar be used in a chilli recipe..carmalizing the meat and onions will add all the sweetness you'll ever need...use a cast iron pot if at all possible... rule for the meat: choose lean lamb, moderate pork and a nice fatty (sortof) cut of beef, like chuck and again never ground....when ever possible I use fresh very ripe tomatos...but can't always get them so using a good brand of sauce and diced seems to work well...I have been involved in several cook offs for chilli..some with a couple of a couple of catagories..ie hot, mild, super hot, beans/no beans /white and soup style...have placed or won in most of these...well that's all I have for now..feel free to ask...