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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-16-2019, 01:57 AM   #31
SonnyE
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There's a place for beanless chili.
It's called a chili dog, or a chili burger, or chili fries.

But for a good bowl of belly fillin, Chili with beans.

Crawls back under a rock.....
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Old 10-16-2019, 06:26 AM   #32
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Quote:
Originally Posted by SonnyE
Beans... are vegan.

Runs back into hiding...
I use a meat-based bean product.

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Old 10-16-2019, 07:07 AM   #33
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This book is awesome. It stays out, never on a shelf

International Chili Society Official Chili Cookbook https://www.amazon.com/dp/0312419899..._jEWPDb5711Y1W
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Old 10-16-2019, 08:31 AM   #34
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I like beans, too.


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Old 10-16-2019, 10:23 AM   #35
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I like beans in chili personally, authentic or not. I also add chipotle in adobo for some heat and spice.

Beans, beans the musical fruit.
The more you eat the more you toot,
The more you toot the better you feel.
So eat your beans at every meal.
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Old 10-21-2019, 12:06 PM   #36
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Quote:
Originally Posted by Bratylten View Post
I am a fan of this recipe from pigville porkers. Hopefully it doesn't launch the beans vs. no beans debate.
https://www.bbq-brethren.com/forum/s...d.php?t=199476
LOL I have been away for a while and was just reading through some posts and dreaming of my smokers, when I ran across this post. So glad to see my CHili is still being passed around.
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Old 10-21-2019, 06:41 PM   #37
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I use beans, and 3 different color bell peppers and plenty of chili powders, preferably 2 or 3 varieties of chili powder... I also swear by the use of white pepper for the heat it is subtle but definitely there and keeps em coming back.The other ingredients are the typical ones posted here... I mentioned the 3 colors of peppers because the look great.
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Old 10-24-2019, 06:12 AM   #38
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If you want a real chili recipe go to the casi site. casi.org
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Old 10-24-2019, 06:22 AM   #39
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One year I won the NM state championship chili cook off held the week before Terilinga. All the big dogs attend. A CSAI judge ask me to post my recipe and the web site as he said it was one of the best he ever had.

I posted it but left out the one ingredient that made it so special.
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Old 10-24-2019, 11:00 AM   #40
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Quote:
Originally Posted by pigville porkers View Post
LOL I have been away for a while and was just reading through some posts and dreaming of my smokers, when I ran across this post. So glad to see my CHili is still being passed around.
I use this recipe the other night for chili. I loosely made patties out of the sausage and beef and put them in the smoker for 30 minutes, then broke them up into crumbles for another 30. After I mixed up the pot of veggies/sauce I put it back into the smoker to simmer. We loved it. She took some for lunch the next day, and that night we had it over some tot's for dinner.

I did a half recipe or else the big stock put would have needed to come out.
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Old 10-28-2019, 10:17 PM   #41
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Thanks to 16Adams for the International Chili Society Official Chili Cookbook tip. I bought a copy and read 1/2 of it over the weekend.

The chili cook-off I am in does not require that it be cooked onsite, so at the recommendation of the book, I made my chili yesterday and am letting it "age" for a few days.

I did not realize that we had a stew and chili throwdown in progress or I would have taken better pictures. But since I am in the contest period, I am going to enter what I have.

Cook thread here: http://www.bbq-brethren.com/forum/sh....php?p=4240545
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