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Chili: Beans or No Beans?
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When you make chili (or when you eat it at a restaurant), do you prefer it with or without beans? This seems to be an ongoing debate everywhere I look, and in fact I have a friend who insists on making chili without beans in it. Which way do you prefer your chili, and why? [Go here to post a reply.]
(Posted on 8/27/08 by hiddenboston)
REPLIES:
Toots wrote:
No beans! Real chili shouldn't have beans, IMHO.
(Posted on 8/4/09)
Marlana wrote:
Hmmm, well I look at it this way. When I make chili, I make about 3 gallons of it, so I can freeze it for later. I use maybe 2 pounds of ground 'meatball' mix (veal, pork and beef) and 2 pounds of ground turkey, plus 2 pounds of 'stew meat' chunks of either beef or venison. That's a lot of money just for the meat portion. Plus all of the other good stuff that I put in like maple syrup and molasses. Beans help stretch it out and add a flavor dimension to the pot. I use a '16 Bean Soup' dried beans and then rehydrate them before tossing them in the slow-cookers. Some of the beans go to mush and some stay nice and firm. Great mix of textures all around!
(Posted on 2/22/10)
Einar Hansen wrote:
I serve chili like they do in Texas. I put the beans on the side and that is just for one reason. I love chili dogs and they should not have beans in them. And that is the main reason why I make chili is for the chili dogs. When I serve beans with chili I use pinto beans.
(Posted on 1/7/12)
Bill McGinley wrote:
Real (Texas) chili has no beans. I have made my own variation of the Texan chili recipe (I use tequila where it calls for beer) from Jane Butel's Chili Madness to rave reviews over 25 and no one ever missed the beans.
(Posted on 1/9/12)
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