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Discussion in 'Off Topic [BG]' started by warwick.hoy, Jun 16, 2021.
Disgusting Ground Beef Slop.
Here's a door.
Good chili doesn't have ground beef in it. Beef shoulder, hip, or similar
I might actually eat that.
Venison chili for the win.
Yeah either wild or grass fed meat. But the spices are the trick. Too much is easy. Being heavy handed with spices is for amateurs. I want to taste the meat, taste the beans, AND taste the spices. If all you taste is spices you may as well dump those same spices in a can of Dinty Moore.
Pens with blue ink also suck
Oh sorry I'm afraid I strongly disagree, Good chili can be made from ground beef. I eat it all the time. Is it gourmet quality? Perhaps not. But I make no claims of being a food gourmet.
So sad you can't accept chili made from ground beef!
Wolf brand chili. Yum.
Well... I like beams in chili.
Yes to beans. Take that!
That's okay. We can still be friends.
People mistakenly call it chili but if it has beans I'm not sure what it is actually called, Chili with beans?
Chili "chili con carne" is "peppers with meat" as long as I have cornbread to go with it i'll take it either way anyday of the week.
Busch used to make the best store brand chili. It was a meal in itself.
They have an annual Chili cook off here in Hampton, VA. Surprisingly, I've never seen a 'white' chili submission. I've tasted them all. Venison chili is delicious.
I make mine with smoked tri-tip or biscuit. Peppers, various spices, homemade beef stock. No beans. Beans should be served on the side. Beans don't belong in chili. My source for that is my recipe, which came from a chuckwagon on the Kansas City trail drive from the mid 1800's. Homemade cornbread on the side.
Those that wanted were free to add their beans into the chili. Hence putting it on the side. Many didn't want their beans in the chili.
Incidentally, chili was created in order to cover the taste of rotting meat on the cattle drive. Lots of spices are good for that. A cow was slaughtered at the beginning of the drive and it was the source of meat. As the drive went on, the meat tended to rot. The worst bits were cut away, but the heavy spices were needed as the drive went on.
Well, "technically", if it has beans it's not chile.
Na...I'm kidding, of coarse it's chile. (I'm not from Texas... and I love beans!)
We make chili in the crockpot all the time. So easy.
Ground beef, ground turkey or leftover steak or tri tip. Salad and cornbread or garlic bread.
Now I'm hungry for some dead animal soup.
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