My wife likes beans in our chili. I would make it with chunks of pork, lots of chilis (different varieties) and not too much tomatoes, but you know the saying: "Happy wife, happy life"
Even Sheldon Cooper proclaimed someone's "chili" was not chili because it contained beans. He did concede it was tasty anyway. It should be noted that Sheldon, both the actor and the character, are from Texas.
You’re right about rice being a filler. It will thicken chili and it takes in the flavor of the chili. That’s what makes it so good
Well, if it makes you feel better, my wife puts chili on rice, potatoes, eggs, taco, nachos, Fritos, and just about everything she can. At least she does it with the chili I make.
In the Springs we call that Colorado Chili Verde BUT no roasted Tomatoes we use Tomatillos and just a few Tomatoes Colorado Chili Verde Ingredients 64 Oz Pork or Chicken stock 3-4 lb) Pork Shoulder Roast 1-2 Yellow Onions 4-5 Green Onions 1 Green Pepper 2 Anaheim peppers 2 Pablano peppers 16 Oz) can Diced Green Chili peppers (or fresh) 16 Oz can Diced Tomatoes w/ Green Chilies (or fresh) 4 Cloves Garlic finely grated 1.25 lb Tomatillos Seasonings Chili Powder Garlic Powder Chipoltle powder Cumin Paprika Oregano Salt Black Pepper Prep Cut the Pork Roast into 1” cubes and brown on Med heat seasoning to taste Chop Onions and Peppers and place in Large Bowl Add ½ Broth to Stock Pot along with Canned Chilies and canned Tomatoes on Med Heat ¼ the Tomatillos and blend at low speed using pulse to blend evenly Once the Pork is Browned add to stock pot Sauté Onions and Peppers together until the Onions are translucent, season to taste Add Onions and Peppers to the pot, add Broth to cover ingredients Raise heat to bring to steady boil then reduce heat to rolling simmer Simmer at least 1 hour Serve over Rice Serve in a Bowl We love to use a 7-8 lb Pork Roast and Slow Cook half with Taco seasoning and a little Chicken Broth then Shred / Pull that over a Flour Tortilla smothered with the Chili Verde’ Sour Cream, Sliced Black Olives and Sliced Avocado to garnish
This is another slightly different Chili recipe Black & White Chili In a Large Stock Pot: Medium Heat 96 oz Chicken Stock 30 oz Canned Diced Tomatoes w/ Green Chili peppers 4 Fresh Tomatoes (small Roma) In a Large Skillet/Wok: High Heat Combine and Sauté’ with Olive Oil season with Garlic and Chili Powder 1 Med White Onion (chopped) 1 Med Yellow Onion (chopped 1 Bunch Green Onion (chopped) 2 Lg Fresh Chili peppers (chopped) Add as many chopped fresh peppers as are available, 2-3 each, to taste Suggestions are, Serrano, Pablano, Anaheim, Banana, (Jalapeno or Habanera) Once this is cooked in the skillet (Onions to just clear) add this to the stock pot and stir in … In a Large Skillet/Wok: Medium/High Heat 2 lbs Ground Turkey seasoned with Garlic, Pepper, and Chili powder Brown and add to stock pot 2-3 Chicken breasts (skinless/boneless) cut into 1 inch squares and prepared as above added to stock pot Beans: Either canned or an equivalent amount of prepared Dry beans 30 oz Black beans 30 oz Great White Northern beans These should be added late, just as the pot comes to a low boil, if added too early, they can turn to mush, it won’t ruin the taste just the presentation… Add Chili powder to taste, but remember the flavor will intensify as it cooks so it should be less spicy to start… For a deep subtle heat sprinkle in some White pepper, for a more intense immediate heat sprinkle in Crushed Red pepper.. Cover and allow to reach low boil stirring often.. To Thicken the Chili: In a sealed jar (Mayo sized) mix ⅓ -½ cup Corn Starch or Masa with enough cold water to dissolve it shake well, and slowly add this to the pot while stirring,, This will thicken up of the next few minutes DO NOT add more for at least ½ hour, you don’t want to over thicken.. Let simmer for about 1 more hour before serving…
My mom's pretty basic and simple recipe, which very weirdly is almost identical to what my wife's mom made. It may not be chili by the definition of some but it's what we make when we make it. 1 14-15 oz can diced maters 1 14-15 oz can chili beans 1 lb hamburger 1 sm-med onion, diced 1-2 tsp chili powder 1/2 to 3/4 tsp cumin And we love it that way! But I do want to try true Texas style.
We eat Chili and beef stew over rice where I come from. You can feed a lot of hungry farm folks with a pot or chili and a little rice. The beans also make it go farther. They did and I did. I think this is the first time we have hijacked a thread to the point it was cut out of the original and given its own!! BULLY!!!