It's time for the "Friday Food Debate" where we tackle some of the burning questions of the culinary world...LOL!
This week, the burning question is:
In Texas this is a BIG debate. We love our chili that's for sure and most consider it a sacrilege to have beans in it. It's supposed to be all meat. But there are people who prefer the extra protein and texture of beans, usually red kidney beans. This could also be a regional thing, perhaps a North/South debate?
So...how do you take your chili?
With or without beans?
In Texas this is a BIG debate. We love our chili that's for sure and most consider it a sacrilege to have beans in it. It's supposed to be all meat. But there are people who prefer the extra protein and texture of beans, usually red kidney beans. This could also be a regional thing, perhaps a North/South debate?
So...how do you take your chili?
With or without beans?
Both my parents are from the south, I was born & raised in MI. We have always put beans in our chili, kidney beans mostly. I also like black beans and red beans in it. If there's no beans then it's just chili sauce for hot dogs.
ReplyDeleteI agree with Recycled!! I was raised in the south western corner of British Columbia, Canada. We always have beans in Chili, usually red kidney beans but I often use black beans or a medley of beans with everything from garbanzos to navy beans. If it doesn't have beans, it's sauce!
ReplyDeletedepends on the kind of chili.
ReplyDeleteBeans! Beans, beans, the magical fruit; the more you eat, the more you toot. The more you toot, the better you feel; so eat those beans at every meal!
ReplyDeleteIf someone else is cooking,the answer is "Yes please" I usually make chili without beans,and very mild.. Plenty of flavor,but mild
ReplyDeleteI Always use Bush's Chili Beans in mine along with some secret ingredients that I also add
ReplyDeleteNo beans if for tacos. Everything else beans...I use pinto if I don't have kidney beans. I use a secret ingredient, too.
ReplyDeleteWIth beans!
ReplyDeleteI love the beans. I use kidney beans or Bush's or Brook's chili hot beans. They add a lot of flavor and texture. Without beans, I agree with the others, that it's more of a sauce. I also use it without beans and add Velveeta as a dip for Fritos. That's a great appetizer or party snack at holiday time and easy to make. By the way, I make my chili in my Instant Pot. It's fast, but I love that there are no spatters and no stirring and watching. It's a win, win for me.
ReplyDeleteWe have always added a can of Ranch Style brand beans. Mmm.
ReplyDeletespouse - no beans
ReplyDeleteme - I don't eat chili
I was born and raised in the South. I only eat no-bean chili. And, I only eat chili over hotdogs or I put hotdogs in the chili.
ReplyDeleteno beans
ReplyDeleteAlso I dont make chilli with minced meat/hamburger I make it with chuck and blade steak. With cumin and cinnamon
DeleteI grew up in Illinois and my Mom made chili with red kidney beans ... so do I! 😊
ReplyDeleteI'm a Michigan gal born and raised and will never leave this glorious state. That said, there are more pieces to this discussion than beans or not, because there are several types of Chili. My homemade chili is tomato based, chock full of beans both light and dark kidney, sometimes pinto. The ratio of meat to beans is about 1/3 meat 2/3 beans. I also vary hamburger vs other types of beef.
ReplyDeleteBUT here in Michigan we are famous for our coney dogs vs chili dogs. Some chili dogs have beans, true Detroit coney dogs - which are the true original coney dogs - NEVER have beans or tomatoes! It depends where you are in the state as to how the coney "chili sauce" is made. There are a couple of businesses right next door to each other in downtown Detroit who have a fierce rivalry not unlike the one in Philadelphia regarding cheese steak. Those original Detroit coney joints are JUST like the old SNL "cheeseburger, cheeseburger, no coke" skit.
https://www.smithsonianmag.com/history/origins-coney-island-hot-dog-uniquely-american-story-180959659/
I start with Wick Fowler’s 2 Alarm Chili kit Add extra onions, garlic, and other seasonings. Poblano and Hatch chilies give a good flavor. I use dried pinto beans.
ReplyDeleteIt's always made with beans around here, without them it's just a sloppy Joe. Lol!
ReplyDeleteI can't stand any kind of bean, but it doesn't matter because any kind of chili is too spicy for me. Dadblasted old lady heartburn.
ReplyDeleteLove,
Janie
Red chili - kidney beans
ReplyDeleteWhite chili - cannelini beans
Green chili - no beans
Hubby's chili - no beans
I grew up with chili with pinto beans. Always. Mom had to stretch that meat as far as she could with 6 hungry mouths to feed.
ReplyDeleteMinnesota here - I didn't know chili was made without beans!! That's about as spicy as this old Swede can eat - Ya sure - you betcha!
ReplyDelete