Chili -There is a right way

[noboundaries]

Looks fantastic, and as soon as the weather turns cold here in central north Kalifornia (still having 100°F+ days), I'll dig to the bottom of my freezer and resurrect a brisket that's hibernating in there. Brisket point chili, smoked (best), or not (still great), is my favorite chili meat.

And beans? I seriously dislike the texture of beans in chili, but they are my secret ingredient. I blend them and the canned juice to liquid in the blender, then in the pot they go. They thicken the mixture and confuse the heck out of non-bean chili lovers.

Come on cold weather!

Ray

 

[gmc2003]

Chili made with just ground beef is considered a hot dog sauce around here(well my house anyway). Ground beef is fine as long as there is also a good cubed beef included in the mixture.

Yours looks pretty dang good to me 10. It's getting close to chili making weather up here.

Chris

 

[Inscrutable]

Like Will Rogers, I‘ve never met a chili I didn’t like.

 

[Hijack73]

Me, I'm like Mr Relleno. I poke at heretics who add beans to chili, or fru fru up a brisket with pretty much anything other than salt, pepper, heat and smoke BUT it's all done in good humor and I have no problem with people liking something their way. Like me and pastrami - I never put coriander in the rub and I guarantee most folks would tell me that I should be staked out over an ant hill for that.

But - I never turn down a bowl of what people in this area call "chili beans" ,which is a chili with beans added, when it's offered. I just don't put beans in it when I make it. AND I add some tomato paste. Yup, I sure do. Not a lot, but it's in there. It also has enough onion it that you could probably call it chili con onion - but I like it that way....

I love noboundaries adding smashed beans to chili. I could eat refried beans by the gallon and I might just have to make a batch of both and add some of the refried to the chili. That sounds absolutely frikkin' outstanding.

 

[DougE]

AND I add some tomato paste.

That's an always ingredient in my chili ...... thickens it up nicely! One of those small cans in a batch.