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Discussion in 'Bad Dog Cafe' started by sean79, May 14, 2020.
Update. My ... ugh .... chili-inspired bean casserole (*) was a hit!
(*) Don't want to upset Texans, who I now know are life's sensitive souls.
Chili. Traditional. Or Chili with beans. Chili over baked potatoes, french fries, Fritos, spaghetti noodles, Chili with any or all of the toppings or additions mentioned in this thread, its all good.
But if my pot of chili needs hot sauce? I screwed up!
There is no need for hot sauce when I make a pot of chili.
I do like some fresh cornbread and pepper jelly though, thankya kindly!
I make lamb chili with meat I get from the hippie organic butcher shop, and I have been known to blast it with mayo from the easy-squeezie bottle. Epic.
Three kinds of chili in my house....
Texas over Johnny cakes
Cincinnati 5 way style
Red Bean Chili with saltines.
I will admit that my favorite combo involves a big salad before the chili... the contrast of fresh and crunchy then thick and hearty really kinda works.
Malt vinegar. Oh yeah.
So... what do you call what the rest of us call chili? Do you have a different name for it?
Believe me, a couple of months ago, I might have said the same thing. It’s still not my go-to (that’s probably still plain or with Fritos and cheese), but it’s an interesting diversion. YMMV
I put sriracha on my sriracha.
Years ago in Dallas there was a place called Shanghai Jimmy’s that served a great meal called Chili Rice. A bowl layered with rice and his chili. Pretty damn good.
I believe at one time there were several in the DFW area. I have no clue about today
Tabasco sauce, a lot of it, pickled jalapeños and corn bread. A little beer if its boiling hot.
An interesting history...
Historically, it did not have beans.
We’re getting into wordplay here. These are chiles:
This is chili. The chiles, whether fresh, dried and ground, or dried and reconstituted, are what makes chili hot and spicy.
As kids we always used oyster crackers.
That’s a good article, and it confirms my suspicion that the whole Texas Chili thing started with Mexican red sauce. Which is made through the magic of what happens when you reconstitute dried chiles in boiling water and then squeeze all the goody out of them.
Here’s some dried red chile from my garden. Since they started life as green chiles (they are strung up in ristras and dried in the sun, turning red as they dry), they don’t contribute a lot of heat. But boy do they add flavor.
Sometimes Coca Cola, whiskey and/or rotel.
You're makin' me hungry!!! Good looking chiles. I've noticed the fresh jalapenos at our local grocery store haven't been as hot lately.
I'm sure it was, but that's a forbidden topic here.
I grew up in New England where beans reign supreme. It wasn't until we moved to Texas that I learned that "real" chili didn't have beans AND was not made with ground beef but cuts of steak or similar. Well, I like beans in my chili, but some smoked brisket or steak tips is WAY better than hamburger.