I'm from Texas and love beans ion my chili

I dont get all the angst over beans being added, where'd that come from?

It's mainly from chili cook offs. If you dig through the rules, like the one held in Terlingua, TX you'll find some verbiage similar to this...

So if you put any of that in your Texas chili, you are automatically disqualified. Which translate to, if you put beans in your chili, it's not chili, it's bean soup.

If those are the competition rules I'm fine with that. But my fellow Texans acting like it's an act of tyranny to put beans in chili to serve to your friends and family make me giggle. If you're that adamant about it, you go hungry bow bow bow!

Of note, and I'm to lazy too look it up, but some dude with the last name Tolbert has won the chili cook off in Terlingua a number of times. They have a restaurant in downtown Grapevine, TX. I've had a couple of bowls of their Texas Red over the years, and i don't think it's all that great.

I'm not a bean nazi. Growing up, beans at dinner meant chili in a day or 2 because that's where the leftover beans would go. I just don't put them in mine.

Mark,

Have you been to Tolbert's in Grapevine? If not, we need a trip report for science. Next time I'm in town, I'll try to get by there and update my report.

so you're just a regular nazi then?

thx for the 311, I've got a big pot of heresy simmering as we speak



I make with ground turkey breasts and ground beef plus Gochujang, cider, better than bouillon (chipotle & beef) plus onions, green bells, jalapeños, lots of spices



Nom, nom, nom coming....

I want a bowl of heresy! Cider is something I've never considered. Usually use a dark beer. What do you think cider brings to the party?

Ha, I'd be glad to share, they gotta figure out how to transport vittles over the internetz

I'm not sure the cider added much, its all I had around the house so I threw it in. I need to make two batches with and without so I can compare

I can say the chili was very tasty

Gochujang seems like a solid add to chili. But then again, it's a solid add to most anything.

You got that right!

Red Boat fish sauce is my chili secret weapon.

you are very adventurous

i dont have the guts to divert from Diablo's chili recipe

techniques of food description lists flavor near the top
saying chili quickly calibrates taste buds before discussion of legume nuance even starts
**** the rules

cowboy cold posts a picture of the caucasian pol and successfully mangles the seque
he says come here red, do you not see the benefit of identifying chili origins or the ruse rooted in village communal pots
a successful stew is a reflection upon everything the collective can offer to the greater good upon the fire, including beans

wait what?

find a rhythm while pronouncing out loud and join me in the drum circle

all joking aside
some combination of anchovy paste, fish sauce, woosty, etc. is always great in chili
as is a bit of super dark chocolate
and chipotle

I'd never heard of chipotles in adobo before ElD's chili recipe. They are awesome.

Making a copycat of Olive Garden Pasta E Fagioli tonight to get my bean quota in since my chili was so lacking.

those bean songs have me laughing out loud
thank you gents

yeah, the last batch i made in the thread had damn near a whole can
on the fringe of too much

the references:
josef mengele
pol pot
khmer rouge
natzi
communists
root vegetables
legumes
community

to be perfectly clear I DO NOT endorse any of them other than the last three