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Paprika.
Beans don't belong in Chili.
Edward is correct. Chili does not have beans. Chili Soup might, but not Chili.
Ditto to the no beans. Heresy.
Oh puh-leaze. Chili absolutely has beans, at least the best varieties do. You are all terribly misguided. Whether or not beans were included in the original chili con carne is a moot point. What's important now is that the addition of beans over the last hundred years has brought the dish to a whole new level of greatness. As does the addition of tomatoes and chocolate.
Booooooo on your beanless chili!
Beans don't belong in Chili.
Edward is correct. Chili does not have beans. Chili Soup might, but not Chili.
Ditto to the no beans. Heresy.
Oh puh-leaze. Chili absolutely has beans, at least the best varieties do. You are all terribly misguided. Whether or not beans were included in the original chili con carne is a moot point. What's important now is that the addition of beans over the last hundred years has brought the dish to a whole new level of greatness. As does the addition of tomatoes and chocolate.
Booooooo on your beanless chili!
Here is a basic Green Chile Recipie.
2 lbs. beef roast cut into 1/2 inch cubes (venison or elk is excellent!)
2 lbs. pork roast cut into 1/2 inch cubes (wild boar is best)
1 cup finely chopped yellow onion
2 cloves garlic minced
2-6 cups of finely chopped green chiles (depending upon heat)
(One can add more green heat by using serano or other green tinies if desired.)
2 tbs ground cumin
1/4 cup finely chopped fresh cilantro
2 tbs salt
3 tbs black pepper or 1.5 black and 1.5 white
2 tbs of flour
4 tbs masa
1 cup beef stock
2 qts water
In a dutch oven brown the meat in bacon drippings. Add onion and garlic and saute with meat until onion goes clear. Do not let it begin to carmalise. Add the flour and coat the mixture. Stirring constantly allow the flour to make a light roux. Add the stock and all remaining ingredients except masa. Bring to a boil and then simmer for one hour. After one hour of simmering mix the masa in one pint of water. Mix it well so that it stays in supension. While stirring the chile pour the masa mix into the chile. Continue stirring ensureing that 'masa balls' don't form. Return to simmer for at least one more hour.
When done the meat will be very close to falling apart.
Serve with fresh corn tortillas or corn bread.
3lb. pork but
3lb. beef roast
1lb. bacon minced
2 large white onions
2 full heads of small garlic
6 tbs of cummin
1 peck of fresh green chilis
4 (6 to really fire it up) of Papa's special peppers
1/2 bottle of JD
Salt
Pepper
Roast and peel chilis. Chop half of them. Sprinkle with salt
Cube all meat into 1/4 -1/2 inch cubes. Dice onion and peppers. Soak in JD.
Render bacon and drain. Set aside crumbles.
Brown meats in bacon grease.
Add onion and cook until clear. Add one head of garlic cloved and peeled. Cook until garlic begins to slip.
Add cummin and 2tbsp salt. Cover with water. Add chilis and enough water to cover. Bring to simmer. Simmer for one hour. Cover with water again. Add peppers and JD and second garlic, minced. Cook over low heat until the chili begins to set, usually a couple of hours. Season to taste.
NOTE: THIS CHILI IS VERY HOT.