No Beans
Ohh no :(
Yeah, like, how is that a selling point?
Texas chili doesn’t have beans. It’s absolutely a selling point.
So the original 'chili Queens" who brought chili con carne to Texas sometimes added beans. It was often used as a topping for tamales. If you go back further, pretty much as far as you can go on this particular subject, the Aztecs, Incas, and Mayans all had precursor dishes that were meat, peppers, spices, and beans. Delicious proto chili!
Beans have been a part of chili since the beginning. You can’t add them for a lot of competitions, but that doesn’t make the off-competition stuff any less authentic. Central Texas gets weird about it, but they get weird about a lot of shit. They’re the ones who took the recipe from tejanas and removed the beans in the first place.
That being said, I prefer a chili with no beans. You can skip the rest of this comment because it’s just a guy who is now reminiscing about chili past and thinking of chili future.
I will take a bunch of peppers I’ve grown (usually super hot, but I have some guajillos and jalapenos in the mix this year) and smoke them, yellow onion, garlic, beer, cayenne, masa harina, strong coffee, a collection of spices to make my own chili powder (not a secret, I just don’t have my recipe card in front of me…it heavily features smoked paprika and cumin), a little homemade adobo sauce, homemade bacon, and whatever leftover beef I have (usually brisket, sometimes chuck, and around the holidays rib roast) cut into little cubes and cooked up. I don’t think I’ve made chili with beef that wasn’t leftovers for a couple of decades.
It takes probably half an hour of work, then half a day of simmering stirring very occasionally, then mix in the masa harina 15 or 20 minutes before you’re ready to serve.
I appreciate the history lesson and the delicious sounding recipe.
I think most of the world finds it to be an odd selling point.
TIL, thanks.
beans are the worst part of chili
This comment right here, officer.
Weird. I’ve always made vegetarian chili and rely heavily on beans.
I often make a veggie chili with lentils, quinoa, dal, carrots, jalapenos/serranos, and ground beef, but no beans. It’s pretty good! Last few times, I tilted the seasoning very slightly east African.
I can hear the sound of it slowly sliding out of the can, being slowed by suction, and then breaking free and falling into the plate with a splat.
Sschhhhhloooooouuup
where are the fritos???
I mean, I’ve had texans make stuff that looked just like that and then proclaim themselves chili gods.
Texas seems to think they own chili, btw. Kinda silly that this brand hasn’t been boycotted like hell.
Mudbutt in, mudbutt out.
If I wasn’t hungry before, I’m certainly not hungry now.
It looks like hot ass, but real talk, pretty tasty.
I’ve eaten hot ass. This just looks like septic tank sludge.
IIRC, this just tasted like “burnt.” (Picture is a few years old.)
I feel like no one that’s offended by this has ever made their own chili. When chili is made right, beans or not, it should be about this consistency when it’s room temperature. Chili is supposed to be a main course, not a soup, and it’s not supposed to be thin.
Having used Wolf brand chili before, it’s just fine once it’s heated up. It’s solidly okay as canned chili.
Looks recycled…
Lived there a few years back in 1980s. cornbread has jalapenos and goes with chili.
my Texas pill trayI think we found the poster child for the switch to bug-based food production.
Given it’s a conagra brand, pretty sure there’s a nonzero amount of bug parts. At least it is bean free, so also less likely to be infused with rocks
Just like momma used to make
O
