Help With Chilli

Ok, guys.  I'm a Texan!  Although I've transplanted to Idaho.  I wrote a reply yesterday, but can't find it this morning.  I guess I left the page without 'posting' it.  
I lived in Texas from 1942 'til 2007, so I'm assuming that I'm still a 'Texan'  All of these recipes are ok.  There's only one problem.  I won't eat chili here in Idaho, and very seldom find any that I'll buy canned.  In Texas there were some places that I wouldn't eat their chili.  I used to buy some canned chili, but it just isn't/wasn't like homemade.  
Here at home, we make chili at least once or twice a month.  Sometime we make it with 'cubed' chunks of beef, and sometime with ground beef.  When I make it, I'd rather use ground beef and maybe a little ground pork.  I brown the meat until it is no longer red.  I use several other ingredients all in one big pot that's left to simmer for several hours.  It's been some time since I made a pot of chili, so I'd have to go find my 'personal' recipe for it.  My son-in-law does most of the cooking.  I live with my daughter, son-in-law, grandson, and son.  So, when we make chili, we make a big pot so it'll last a day or too.  I really don't like my chili very hot.  I want a lot of heat; but not hot enough to scorch my mouth (or the other end when it comes out!).  
My problem with all of your recipes, and the restaurants/cafe's here in Idaho, some back in Texas, and a lot of the canned chili is the fact that they have beans in it!!
I have only seen a few places here that carry any canned chili without beans, except the Hormel brand.  The old 'Wolf' brand chili is probably the best known brand down south.  I grew up eating it, unless we had homemade.  But, I don't remember having beans in the chili more a couple of times in my life.  
I believe that during the old 'wild west' days when the big ranchers had bunkhouses and cooks for the cowboys, it was a tradition to add beans to the chili is there seemed to be a chance of too many 'eaters' and not enough chili to eat.  Beans were used as a 'filler'.  Some people like the taste of beans in their chili.  I don't.  I want my chili with a little catsup, saltine crackers, and nothing else.  If I want a little side dish, I want a lettuce, red cabbage, and shredded carrot salad with a little dressing.  Now that's the way I like to eat my chili!  

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		Quote:			Posted by BitburgAggie_7377
	Personally, I prefer to think of myself as a Texan living in exile.  I may currently reside outside the great state of Texas, but my heart, soul, and loyalty belong to Texas. BA

Remember that when they

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   From the Nation.   Texas has been crapped on more then enough for them to do more then talk about it.

Posted on: August 05, 2014, 11:00:48 am

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		Quote:			Posted by BitburgAggie_7377
	Personally, I prefer to think of myself as a Texan living in exile.  I may currently reside outside the great state of Texas, but my heart, soul, and loyalty belong to Texas. BA

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  Being a Military Brat, I eat what's put in front of my face to the most parts.  If it's still wiggling, or I know it parts of a Animal I Keep as a Pet it's not going to happen.

Chilli, I have ate , Enjoyed more then a few types.   Beans, I like But Without Beans is better for some Meals.  Real Bread like French or Hard loaf Sour Doe is good with Chili.  Crackers are good but not as good as Baking Powder Bisects and a bit of Salsa.  I Guess it all boils down to how you grew up.  I don't do Fish unless I catch it , cook it the same hour.  Store Fish is a NO NO.     Chili can be made a Zillon ways and maybe only 100,000 ways taste good to you.

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   If you GooGle Texas Chilli your going to have enough to read to write a few books.   Go with the Basics and Injoy every Experiment.

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		Quote:			Posted by BitburgAggie_7377
	"Would you Mind Doing A Thread of Green Chilli Stew step by Step, I have never heard of that before." Sure look for it in the next couple of days.   Not surprising that you haven't heard of it.  Green Chili Stew is a New Mexican/eastern Arizona dish that owes at least as much to the local Native American influence as it does the Mexican.   It's a great dish for when the weather starts nipping at you and the leaves start turning colors. You are not allowed to view links. Please Register or Login http://www.thunting.com/smf/empty-t57406.0.html;msg278856;topicseen#new

Thanks Ba, when ever your Ready, No panic I'm  Trying out all the Recipes we got here so far

AU

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