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It’s “that” time of year again.

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It’s “that” time of year again.
Tue Sep 22, 2020 11:28 am
  • Chili !!!

    Beans or no beans is the ?????

    Here in Texas the weather has still been very warm but currently we have a Tropical Storm (Beta) stalled over the region.
    Beta is keeping the temperature down a bit, and here locally It’s grey and raining.

    This triggered the chili monster in me, so I’m making a pot now.

    Image
    Image

    This particular batch has 3 lbs of meat, 1 each of Pork, Beef and Bison.

    Several types of Chilis, Poblano, Anaheim, Jalapeño, orange and yellow Bell, and a Habanero.

    Fresh Tomatoes, Garlic, onion,and Cilantro.

    Along with all the usual herbs/spices, and simmering in home made beef stock.

    Here in Texas, it’s a good day for Chili.


    Beans vs no beans ?


    Edit:
    Just realized that’s it’s the first day of Fall.
    pmedic920
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  • pmedic920 wrote:Chili !!!
    This triggered the chili monster in me, so I’m making a pot now.
    Along with all the usual herbs/spices, and simmering in home made beef stock.
    Here in Texas, it’s a good day for Chili.
    Beans vs no beans ?
    Edit:
    Just realized that’s it’s the first day of Fall.


    Well, it's (sadly, in my opinion) the first day of spring here in Australia, although we actually call September 1 the first day. I think your way is better. Seasons are defined by solstices and equinoxes, after all.

    I vote NO to beans. I loathe "mealy" beans.... although I love (and grow every year) long, thin string beans, if you know what I mean. But all the rest looks the best! You are truly a cooking maestro.

    Would you please tell more of your home made beef stock? I have never made it, but I am a veteran of making chicken stock from scratch. IF you have time, making your own stock is very satisfying, to stomach and to soul.

    As long as you don't spill one and a half gallons of it (most of a bucketful) on a new carpet, which I posted about ages ago, and have never forgiven myself for.
    Aussie Seahawk
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It’s “that” time of year again.
Wed Sep 23, 2020 6:35 pm
  • Aussie Seahawk wrote:
    pmedic920 wrote:Chili !!!
    This triggered the chili monster in me, so I’m making a pot now.
    Along with all the usual herbs/spices, and simmering in home made beef stock.
    Here in Texas, it’s a good day for Chili.
    Beans vs no beans ?
    Edit:
    Just realized that’s it’s the first day of Fall.


    Well, it's (sadly, in my opinion) the first day of spring here in Australia, although we actually call September 1 the first day. I think your way is better. Seasons are defined by solstices and equinoxes, after all.

    I vote NO to beans. I loathe "mealy" beans.... although I love (and grow every year) long, thin string beans, if you know what I mean. But all the rest looks the best! You are truly a cooking maestro.

    Would you please tell more of your home made beef stock? I have never made it, but I am a veteran of making chicken stock from scratch. IF you have time, making your own stock is very satisfying, to stomach and to soul.

    As long as you don't spill one and a half gallons of it (most of a bucketful) on a new carpet, which I posted about ages ago, and have never forgiven myself for.


    Stock is easy my way.

    I simply save any trimmings from beef regardless what it is.

    If I cut any bones out of something either before or after cooking, I save them.

    I freeze trimmings and bones in the freezer until I’m ready to make “stock”.

    If I don’t have enough stuff saved up, I’ll even buy a cheep bone in chuck roast, sometimes I can even catch my meat guy (butcher) when he has some bones. During hunting season I have a friend or two save waste trimmings and some bones from harvested venison, and will mix that rite in with the beef.

    Depending on what I’m going to use the stock for, I sometimes will even “smoke” the bones along with ribs or pork shoulder. Then I use the smoked bones in my stock.

    Generally I simmer the trimmings and bones for 4-6 hours.

    I usually toss in some garlic and onion, occasionally even some carrot.


    When it’s all had the flavor simmered out, I strain it, purée the vegetables simmer a bit longer and strain again.

    I skim 99%, or as much fat as I can before use.

    Sounds labor intensive but it’s not really if you enjoy cooking, and actually producing something “homemade”.

    I’ve “canned” or “put up” stock in jars before but these days if I have any left over I just freeze it, it never last long enough to go bad in the freezer.

    Good stock (beef, chicken/turkey, and even vegetable) is the base for so many tasty things.

    I even use it in my mashed potatoes.

    Obviously any stock can be seasoned to your own personal tastes.


    Edit:

    I have found that the quality of water makes a huge difference.

    I grew up drinking good water right out of the tap.

    Here in the southern US, it’s hard to find tap water that tastes good (or has no taste/smell), I generally won’t cook with the tap water, I use bottled /filtered water only for my stock.
    pmedic920
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  • Beans. If chili has no beans it’s not Chili.
    Sports Hernia
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  • Sports Hernia wrote:Beans. If chili has no beans it’s not Chili.


    And here in is the debate.

    Many feel that if it has beans it’s not Chili.

    I’m actually neutral, if it’s good Chili I don’t care either way.

    My only concern is that I don’t what mostly beans with a small amount of meat.

    IMO, meat should be the main ingredient followed closely by Chilis.

    Depending on what’s currently available and fresh, I’ve made Chili with as many as 10-11 different types, and that doesn’t count what’s in the polvo de chilie (chili powder).
    pmedic920
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  • I'm Switzerland with this debate. I love chili with and without beans.

    Now you try to serve me chili without meat, or with chicken? GTFO. That's not chili, that's soup.

    - beef
    - spices
    - beans
    - peppers and onions
    - tomatoes
    - stock

    Other than beans, those ingredients must be in chili, or else it's not chili.
    Sgt. Largent
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  • pmedic920 wrote:
    Sports Hernia wrote:Beans. If chili has no beans it’s not Chili.


    And here in is the debate.

    Many feel that if it has beans it’s not Chili.

    I’m actually neutral, if it’s good Chili I don’t care either way.

    My only concern is that I don’t what mostly beans with a small amount of meat.

    IMO, meat should be the main ingredient followed closely by Chilis.

    Depending on what’s currently available and fresh, I’ve made Chili with as many as 10-11 different types, and that doesn’t count what’s in the polvo de chilie (chili powder).

    I’m a northwest guy and mostly only had chili with beans. It’s hard to find a good chili IMHO.
    The last great chili I had was actually at the Orleans Casino Buffet in Las Vegas over a year ago.
    It had lots of beans, meat and The perfect amount of spice and kick to it. Went back for seconds.
    Sports Hernia
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  • I'm curious.I saw an episode years ago on Texas Chili and it looked
    nothing any chili I have seen in person or pics,it had big chunks of
    meat and the beans looked different..I suppose you might know
    best Pmed what this had ect?
    IndyHawk
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  • Sports Hernia wrote:
    pmedic920 wrote:
    Sports Hernia wrote:Beans. If chili has no beans it’s not Chili.


    And here in is the debate.

    Many feel that if it has beans it’s not Chili.

    I’m actually neutral, if it’s good Chili I don’t care either way.

    My only concern is that I don’t what mostly beans with a small amount of meat.

    IMO, meat should be the main ingredient followed closely by Chilis.

    Depending on what’s currently available and fresh, I’ve made Chili with as many as 10-11 different types, and that doesn’t count what’s in the polvo de chilie (chili powder).

    I’m a northwest guy and mostly only had chili with beans. It’s hard to find a good chili IMHO.
    The last great chili I had was actually at the Orleans Casino Buffet in Las Vegas over a year ago.
    It had lots of beans, meat and The perfect amount of spice and kick to it. Went back for seconds.


    Mike's Chili Parlor in Ballard, awesome chili.

    https://www.facebook.com/MikesChiliParl ... e_internal

    Been around like 100 years, same recipe, Rainier on tap. If you're an old school chili/bar guy like me, you'll love it. Chili the way it was meant to be enjoyed, in a dive bar, with a cold beer........watching a football game.
    Sgt. Largent
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  • IndyHawk wrote:I'm curious.I saw an episode years ago on Texas Chili and it looked
    nothing any chili I have seen in person or pics,it had big chunks of
    meat and the beans looked different..I suppose you might know
    best Pmed what this had ect?


    Chili is like Beer, or Sandwiches for that matter.

    It all boils down to what an individual likes, or is used to.

    Ask 20 folks that make Chili and you’ll get 20 different answers (Recipes).

    Lots of Texans like chili with chucks or shredded meat vs ground meat, but I don’t think that style is specifically Texan.

    Here again, I’m neutral, I just want good flavor with all fresh ingredients.


    Chili is something that can be very simple, or it can be very complex with flavors coming from many directions.

    I’ve even made some that had coffee and chocolate as minor ingredients.
    pmedic920
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