Texas red chili law....

Now I know for a fact that back in the day,at a real Texas red chili cookoff,that the rule stated for real Red , NO BEANS. I also know that nowdays they have divisions at cook-offs where there are with beans,and green chile and various other catagories.etc. I have done and made red n green both many a time myself being a resident Coloraden now for 25 yrs. ,and I'm no end all authority either. but I cling madley however to the Law of the big T for a bowl O red as best as I can. I dunno why,I just do it's ingrained in me and I'm a Michigan boy...go figure.Has anything changed then or is it still no beans for an authentic bowl O Red ? I do know by the way that other regions have their notions about chili,but this is for Texas period. And Just for the record.....I'll eat any chili gladly as long as it tastes good so this is just for the clearing of the air so to speak not for blood heh.:hmmm: Pass the tortillas please........

Here is a bit of trivia that I picked up over the years about Chili... (cannot swear by it's truth)

It is Southwestern US trail stew, that is where it started, on the cattle drives, and my understanding is the the recipe continually changed with the what the "Trail" had to offer...
That "Chili" pot basically hung from the Cook's wagon and anything that was gathered or hunted along the way went it the pot...
The Chilies and chili powder were used to help keep the stew...
The beans were a trail staple but were soaked all day in a separate pot and cooked when the drive stopped at night, they were thrown on the mess plate then the "Chili" was ladled on top...

So that is where the Beans or No beans Chili started...


This all sounds very logical and true but I have no proof of any authenticity... and it could just be a good story..

That makes too much sense, I am inclined to go with that, necessity being a mother and opportunity being the father of invention.

I like with beans, being a Michigander... Thats the way it is done here.

.:beer2:

Quote:

---

Originally Posted by gssixgun

what the "Trail" had to offer...
{...} anything that was gathered or hunted along the way went it the pot...

---

So really the question has nothing to do with beans, but ought be "Armadillo or 'possum?"

I like the chili that CarrieM makes.

competition chilli = no beans. beans are added as a filler cuz they are cheap. some prefer no meat chilli ( thats just wrong ). I will eat it beans or not. just good eats. much love for this pepper stew in my house.

i throw the beans in a blender and blend them then put it in the chili. that`s how my mom and her mom did it so that`s what i do. mmmmmmm gives you extra
:overkill:

Quote:

---

Originally Posted by no1slacker

competition chilli = no beans. beans are added as a filler cuz they are cheap. some prefer no meat chilli ( thats just wrong ). I will eat it beans or not. just good eats. much love for this pepper stew in my house.

---

See ,I knew I wasn't drunk.People look at me funny when I tell'em this this.And... I must admit,blending up beans as a thickener does have a culinary appeal.:medvl:

My chili recipe is a combination of an original 1800's trail recipe and a competition winner and then I tweaked it with my own nuances.I like to thicken it with some Masa flour.And mexican oregano makes all the difference in flavor. Noe Beenz ! And interesting note.I was watching food network years back and they were talking about how back east a big thing to do is put chili over spaghettii . Actually looked pretty tasty.:DWe need more yummy food icons on this site. And to answer Bkratchmer's question....Clearly possum as armadillos carry leprosy ewww !:dropjaw:

I prefer the no bean chili.

BTW...it goes great with scrambled eggs, Texas toast with jam and coffee for breakfast.

Also being a Michigander.. I grew up with Bean in Chili. I recently discovered the greatness of a true Texan chili when I was in Dallas on business. So I have turned on my heritage and make no bean chili. My wife and daughter also like it much better as it goes great over everything (eggs, potatoes, hot dogs, etc.. ). I know in the next month they will be having a chili cook off in my area and there is everything from beans to no beans to white chili that all compete together.

We make our chili without beans, but I love a bowl of beans with a large ladle of chili over them and a fist full of thick hot corn tortillas.

Beans are probably one of the healthiest food you can eat and are easy to store and cook, full of protein & fiber, which is why they have been carried by travelers and eaten by all cultures as a staple for centuries.

I enjoy all types of beans, but lately have been eating Peruvian beans in place of the standard Pinto Bean. Peruvians are a white or yellowish bean similar to a Pinto with a slightly sweet and buttery flavor. Soaking for a few hours in water does get rid of the gas that many complain of when eating beans and shorten the cooking time. We cook ours in a slow cooker with a couple of cloves of garlic and whole Jalapeños.

Chili & Beans, no matter how you cook em are great separately or together. And as Rick Bayles says are the original ”Ancient Comfort” foods.

Enjoy

Marty

I dont know about beans, but if you want to make chili really good, chuck some marmite in it..! Yum! :)

Works great in stews and bolognese sauce as well.

Quote:

---

Originally Posted by Stubear

I dont know about beans, but if you want to make chili really good, chuck some marmite in it..! Yum! :)

Works great in stews and bolognese sauce as well.

---

Oy! You English and your yeast... enjoy my helping while you're at it, Stu! :)

I love marmite especially on buttered toast with a poached or scrambled egg on top. Ok....now I got to go make a pot of tea. I admit I chuckled a bit on that one. No offense meant though Stu,I love the english folk.Actually if you guys think about it,if you were to add a little marmite to the chili just before serving, it would enhance the beefy flavor and add some nice B vitamins.You would just have to cut the salt down a little is all. And It's funny now when I think about it. I am originally a native Michigander,born in Grayling n raised in Traverse City.I always ate chili with beans there.Now after living in Denver Colorado for the last 25 years or so,I can't even think of having a bowl O red with beans. But as I said before,unless I'm making my own or if I was in competition,I woudn't be snooty if offered a bowl of chili with beans. Tea anyone ? ;)

Whoaaa...Easy now! ha ha

OK.... It's true... we Texans have been known to try "different" things and a hungry man'll eat might near anything, I reckon... but Armadillo.... Opossum??? I ain't never heard of such but, that don't mean it ain't happened.

Nightblade, since you started all this I'll let you know straight up, you are correct, sir. Competition chili in the great state of Texas requires it to be made with "no beans". That is not to say that there aren't competitions that have categories including beans. To clarify, however, if one wishes to win the State Championship, it must be with no beans.

On a personal level, I swing both ways... aww now... it ain't like that. What I mean is I like Chili with and without beans. Of course, then again, I like chili a lot of ways.

One of my all time favorite is Mesquite smoked Venison ground with fresh Jalapeno, Cilantro, Garlic, Onion, Red & Green Chilis, Tomatoes and a secret homeade seasoning mix. Occasionally, I'll toss in a peeled and seeded Lime for a little extra zing. Mercy, that's good stuff.

It is best eaten with some good friends and some good Scotch in hunting camp.

After everyone has had their fill, let the remaining chili simmer until there is little moisture left in the mix. The leftover mixes very well with scrambled eggs and skillet fried potatoes for breakfast burritos in the mornings. Just add a little Cumin (Comino) for some extra flavor.

Thanks for the fun post!
Later,
Jeff

Now your just messin with my emotions talkin all sweet like that haha.....That venison chili sound soo good !! Yeah..when it comes to A bowl O red,it's the same way I make my cajun food.I make it as if I had a native right with me missin home and I was gonna feed'em to make'm feel better.And I make no claim to be an expert,but just good at what I do and I'm a good study. And with fall comin on now,I can clearly see it's time to get the dutch oven out and start stewin thangs !! My favorite time of the year.It's that old northern Michigan blood O mine. Sooon as the leaves turn I get the call of the wild. I been gone from home wayyyy too long (snif). I meet the coolest people on this site !! And y'all bring the rustic out in me....:medvl:

I can already feel my neck swellin'! The rut is upon us! HoOOowwwll!!

Quote:

---

Originally Posted by Nightblade

My chili recipe is a combination of an original 1800's trail recipe and a competition winner and then I tweaked it with my own nuances.I like to thicken it with some Masa flour.And mexican oregano makes all the difference in flavor. Noe Beenz ! And interesting note.I was watching food network years back and they were talking about how back east a big thing to do is put chili over spaghettii . Actually looked pretty tasty.:DWe need more yummy food icons on this site. And to answer Bkratchmer's question....Clearly possum as armadillos carry leprosy ewww !:dropjaw:

---

Well as good as that Cincinnati stuff over spaghetti is, it is not
chili except for the name.

As for beans in chili or not it depends on the cook and the pot.

World class pinto beans do not need chili to improve them.

World class chili may or may not have beans except when
rules apply. There is no way to correctly cook beans without
soaking then and cooking them nearly for ever.

Beans and the old time cook pot would be a multiple day thing.

After serving a meal beans that had been soaking all day
would be added to the bean pot which was then slow
cooked for hours (all night) with bones and maybe meat for flavor.

Breakfast was heat and serve leftover except for quick biscuits
then up and load the wagon.

Dinner was not prepared hours in the kitchen.... because the
chuck wagon was moving during the day. Beans
and stew would have been cooked late in the
day and into the evening on slow coals...

Camp bread and biscuits are quick compared to
meat and beans. Meat was not common....
the old timers did not knock down a beef
or other "stock animal" except for an occasion.

Salt pork for fat was necessary because rabbit
is too lean to be healthy.

Camp greens.... hit and miss.

The closest you can come to old time cooking
is to visit a sheep wagon in Wyoming or Montana.
Sack of flower, can of Crisco, sack of beans and
a shoulder of mutton for the week. And a
sack of food for the sheep dogs. And
yes a tortilla press. And never enough firewood...

I think the truth is in the fact that if it has beans it is called Chili AND Beans. Chili is just that chili.

But hey it is good on alot of things. Someday make a nice batch of chili and put it on rice or small boiled diced potato chunks.

And don't forget the beer!

Marmite is rich in Glutamic Acid (as are tomatoes, anchovies, and some other things). It is this acid which makes beef taste "beefier." Modern chefs started using MSG (mono-sodium-GLUTEMATE) for this same reason and then thankfully stopped when people started getting headaches.

I ran across this site which was entertaining to read:

History and Legends of Chili, Chili Con Carne

It claims that chili is not Mexican in origin but was made famous in San Antonio.

Who knows? :)

Tell you one thing: I don't care where it was invented! I love it! My favorite is the venison chili my dad makes. No beans plenty of heat and the rich flavor of venison.

-Rob

another link is here ICS - Chili Facts & Fun
some of the info here is the same as the above link plus there is recipes and other interesting stuff for chili heads.

That was a fun site,I checked it out.I can see it's getting close to makin some red soon.Like maybe tommorow.....yep.

I like my chili these days without beans. That's the way my family always made it (born and raised in TX, by the way, though my mom's cajun). I've made it and enjoyed it both ways, but I think of true chili as without.

I like mine over rice if it's got beans, and with hominy if it ain't. I also like it ladled over a couple of tomales , or at breakfast, under a couple of fried eggs with some tortillas. That's good eatin'!

Texmex and cajun..two of my favorite flavors mmmm !!!:):)

another Texan chiming in...

the local tradition is that competition chili has no beans because the judges won't fill up as quickly sampling it. for eating at home, potlucks or social events (non-competitive entries at a chili cookoff) beans are usual and customary because they are an inexpensive and healthy way to boost volume and nutrients without detracting from flavor.


in the end, who cares as long as it's HOT!