Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: RG on November 07, 2018, 02:12:33 PM
-
My wife and I argue over this, she thinks it HAS to be cold to make chili. I contest that we eat hot (temperature) food or even hot (spicy) food all the time so what makes chili any different? She's the boss of me so I let her win that argument :P
I guess I do only make Brisket Chili when it's cold, otherwise I just do my regular chili that's a standard tried and true chili with beans (abomination to some, I know).
My brisket chili is a little hodge-podge I must admit. It's got some corn in it for crying out loud, but I like it. Here's what it looks like :
(https://i.imgur.com/Bs4VmaP.jpg)
(https://i.imgur.com/h73c9Nz.jpg)
I guess another dish I like, more of a comfort food thing, is Chicken & Dumplings served with some seasoned green beans or collards. Stick to your ribs kinda meal.
What's some of y'all's go to winter meals?
-
I got many but I'll take some of that :D :D
-
I'd like your recipe. That looks real good. A bowl of that and some cornbread.
-
Cold mornings, I like Pastina and Egg. If I'm feeling sick a bowl of that hits the spot.
-
Chili has to have beans or it isn't chili. I like corn in mine too.
Beef stew is a great cold weather meal.
Sent from my iPhone using Tapatalk
-
We eat chili almost once a week. A good bowl of red hits the spot when the weather outside is frightful.
A Pot Roast in the crock pot is another cold day supper that warms your spirit and belly.
-
Chili has to have beans or it isn't chili.
If it had beans in it, they'd call it "Carne Con Chiles Y Frijoles." They don't.
tee - It may be time to raise Pappy's dues again for ignorance or blasphemy (or some of both, although you may wish to excuse the ignorance since he's from Minnesota - your call).
Jus' sayin'...
-
We eat chili almost once a week. A good bowl of red hits the spot when the weather outside is frightful.
A Pot Roast in the crock pot is another cold day supper that warms your spirit and belly.
That's a good one too. That Instant Pot I got will come in handy for that!
-
Chili has to have beans or it isn't chili.
If it had beans in it, they'd call it "Carne Con Chiles Y Frijoles." They don't.
tee - It may be time to raise Pappy's dues again for ignorance or blasphemy (or some of both, although you may wish to excuse the ignorance since he's from Minnesota - your call).
Jus' sayin'...
LOL, whatever you want to call it, I call it delicious!
-
Chili has to have beans or it isn't chili.
If it had beans in it, they'd call it "Carne Con Chiles Y Frijoles." They don't.
tee - It may be time to raise Pappy's dues again for ignorance or blasphemy (or some of both, although you may wish to excuse the ignorance since he's from Minnesota - your call).
Jus' sayin'...
I am with you on this Turtle..As a Native Son of the Republic of Texas...we ALL know there are 3 ( G-Rated ;)) rules to live by:
1. Don't step on Superman's cape....
2. Don't spit into the wind...
3. and..YOU NEVER PUT BEANS IN THE CHILI!!!!! :D :D :D :D
( *BUT*...that "stuff" RG made looks GOOOOD!!!! ;D )
-
Chili has to have beans or it isn't chili. I like corn in mine too.
Beef stew is a great cold weather meal.
Sent from my iPhone using Tapatalk
^^^^^This!
-
It seems we are a country divided....there is TEXAS CHILI ( no beans...) and that imposterout-anathema soupy stuff with veggies in it.... :D :D :D :D :D
Truth be told - I like BOTH. And - in my house - the wife mandates beans in the chili ( but...hey - she ain't from TEXAS...so she does not know better... ;) ;D) but then she gets mad about the ..."after effect".....I try, and try to explain that is HER fault - but still have get my sleeping bag and head for the porch.... ::) :o 8)
-
It seems we are a country divided....there is TEXAS CHILI ( no beans...) and that imposterout-anathema soupy stuff with veggies in it.... :D :D :D :D :D
Truth be told - I like BOTH. And - in my house - the wife mandates beans in the chili ( but...hey - she ain't from TEXAS...so she does not know better... ;) ;D) but then she gets mad about the ..."after effect".....I try, and try to explain that is HER fault - but still have get my sleeping bag and head for the porch.... ::) :o 8)
LOL! That made me laugh because I know it to be true in my household as well. As Lewis Grizzard said "Chili Dawgs always bark at night" :P
-
Your Brunswick Stew would hit the spot on a chilly winter day!! Let me know when it's ready..... ;D ;D
-
Living in Texas for a year I have been asked by the register clerk when there are canned beans on the conveyor belt along with the chili fixins:
"Now those beans are not for the chili.........right?"
We do beans sometimes but if you do put beans in your chili in Texas make sure the curtains are drawn....... :D
-
Sage Sausage & Potato Soup. Sage sausage, heavy cream, chicken stock, Yukon Gold potatoes, lots of roasted garlic paste, sauteed minced onions, spices, white balsamic vinegar, parsley, and butter. Add some hot sauce in your serving bowl and a bit of garlic bread and you're off to the races.
(https://i.imgur.com/mxdCi17.jpg?1)
(https://i.imgur.com/zJEGdys.jpg?1)
-
Typically I wait for cooler temps before I make chili (with or without beans) but lately its been kinda warm here so had to make an exception.
Another cold weather dish we love is a Spicy black bean soup with braised chicken thighs and Spanish chorizo, serranos and chipotle you can make it as spicy as you like.
Came across the recipe on Seriouseats.com and its delicious!! :thumbup:
-
I usually make what I call "Left Over Stew". Throughout the year I will save leftover meat from lamb roasts, rib roasts, steaks, etc. Cut them into to chunks and freeze. When the time is right I take those chunks, and potatoes, gravy, etc and make some stew. It is never the same as the ingredients vary but it is always good in the cool days.
-
Joe, Dave, Gus....those are all excellent ideas and now I am hungry :)
-
Chicken and sausage gumbo
-
Chicken and sausage gumbo
Good call except that it's a year-round dish as far as I'm concerned - worth turning up the a/c for. Come to think about it, red beans & rice, jambalaya, chili, chile verde, posole, adovada, Guinness stew, corned beef and pretty much anything else I make are in the same category. I guess when you live in a warm climate you can't afford to wait for cool/cold weather to make "seasonal" dishes.
-
We make chili year round and joke about it in the spring and summer when it doesn't seem to fit the weather. We just like it. I will admit, though, that there's something even more appealing about it when the weather is cold.
I've grown tired of the chili fans who say that something has to be their definition in order to be "real". Chili, like barbecue, is in the eyes (and taste buds) of the beholder. Chili can have added ingredients and still stay chili as long as the flavor is chili peppers. Variation are allowable within reason. The barbecue I fix in a competition is different from what I fix at home and different from what I get in restaurants. It's all barbecue if it's cooked outdoors over some kind of fire.
I am SO broadminded about what gets put in chili that I allow my wife and grandson to add sour cream to theirs :o. I do not express my opinion on this abomination and keep it all bottled up inside. I wouldn't dream of actually eating chili with sour cream in it but I can go eat mine in the other room so as not to be overcome with waves of nausea at the look and smell of it (good on baked potatoes and for chip dip, though). I am so caring of my family that I'll make really good chili fully knowing that some of it will be ceremonially defiled with sour cream. That's unconditional love, right ::)?
Hub
-
A chilli needs beans otherwise it’s just a hotdog topping. When I’m stuck plowing snow and it’s freezing my wife puts a chuck roast in the crock pot and simply adds 2 Lipton onion packets and 2 cans of cream of mushroom soup. She likes to serve it with egg noodles and rice so you have an option. It’s out goto winter comfort meal
-
There needs to be some way wee can add a "like" button on this forum :) I am loving all of the ideas guys/gal!
-
For general enlightenment, and...for those in need of...edjuhmuhcation...... ;) :D :D :D ;D
http://www.nationalchiliday.com/chili-history.html#.W-hEIi2ZMq8
NOTE: THERE is NO mention of beans, corn, tomatoes, or any other fruits or vegetables. It ain't my opinion folks....just historical fact! 8) 8) 8)
But - for me, you gotta have tomatoes...and for the sake of peace and domestic tranquility...I have to add beans when cooking chili here at this transplanted Texan's headquarters.
And....another neat read about the history, and the current regional derivations :
http://www.foodrepublic.com/2012/01/19/a-brief-history-of-chili-con-carne/
Chili - like pizza or BBQ really has no one definition anymore. It has been adopted by so many different cultural influences that it is an internationally loved food in general.
Unless you are blessed by the grace of G_d to be from Texas....Then there is the right way to make it..... ;) ;) ;) 8) ;D
-
For general enlightenment, and...for those in need of...edjuhmuhcation...... ;) :D :D :D ;D
http://www.nationalchiliday.com/chili-history.html#.W-hEIi2ZMq8
NOTE: THERE is NO mention of beans, corn, tomatoes, or any other fruits or vegetables. It ain't my opinion folks....just historical fact! 8) 8) 8)
But - for me, you gotta have tomatoes...and for the sake of peace and domestic tranquility...I have to add beans when cooking chili here at this transplanted Texan's headquarters.
And....another neat read about the history, and the current regional derivations :
http://www.foodrepublic.com/2012/01/19/a-brief-history-of-chili-con-carne/
Chili - like pizza or BBQ really has no one definition anymore. It has been adopted by so many different cultural influences that it is an internationally loved food in general.
Unless you are blessed by the grace of G_d to be from Texas....Then there is the right way to make it..... ;) ;) ;) 8) ;D
It appears to me that chili is the quintessential cultural appropriation. ::) ::)
-
For general enlightenment, and...for those in need of...edjuhmuhcation...... ;) :D :D :D ;D
http://www.nationalchiliday.com/chili-history.html#.W-hEIi2ZMq8
NOTE: THERE is NO mention of beans, corn, tomatoes, or any other fruits or vegetables. It ain't my opinion folks....just historical fact! 8) 8) 8)
But - for me, you gotta have tomatoes...and for the sake of peace and domestic tranquility...I have to add beans when cooking chili here at this transplanted Texan's headquarters.
And....another neat read about the history, and the current regional derivations :
http://www.foodrepublic.com/2012/01/19/a-brief-history-of-chili-con-carne/
Chili - like pizza or BBQ really has no one definition anymore. It has been adopted by so many different cultural influences that it is an internationally loved food in general.
Unless you are blessed by the grace of G_d to be from Texas....Then there is the right way to make it..... ;) ;) ;) 8) ;D
It appears to me that chili is the quintessential cultural appropriation. ::) ::)
You know...I never thought of it that way...but NOW...I have the right to protest and offended!!!! THANKS!!! :D :D :D :D
-
Beef stew for me......
-
no bean, and smoked meat chili or Brunswick stew.
-
So where I'm from (New Mexico), there is a difference between a bowl of chili and chile. (I love both kinds, by the way!)
One of my fave cold-weather comfort foods is Green Chile Stew. It can be made with beef (cubed or ground), pork, chicken or even turkey. The most traditional is beef or pork. Here's a basic recipe...
https://iamnm.com/new-mexico-green-chile-stew-recipe/ (https://iamnm.com/new-mexico-green-chile-stew-recipe/)
-
Stews, Beef- rabbit, squirrel, venison ...
bean soups- (NO GREEN PEAS)
chili- Meaty, with a little heat... ( A little heat in my world may be medium-hot to some others) But not screaming hot
chowders- I haven't found one I'd turn down
gumbo- Thick or thin seafood, sausage, chicken...
jambalaya...
Kerry's chicken pot pie !
As you can see I'm pretty hard to please....
-
Irish coffee ;)
-
I make it both ways, Texas chili and chili-bean soup, love 'em both