To Bean or Not to Bean...

...that is the question.

Or is it? 

With fall upon us, temperatures are noticeably cooler, even here in SE Texas. I look forward to this time of year, knowing that this is the season for football, festivals and hearty food. Of course, there's no law saying I can't prepare a batch of carne guisada or chili in the summer, but such heavy fare really isn't suitable for hot days. Our first major cold front blew through here recently and we seized on the opportunity to whip up a batch of chili. And that gave me the idea to write a quick blog on the subject.

Before I get too far along, I'd like to point out to my new readers, and remind my regular readers that any link you see will open in a new window when you click it. You won't lose your place here. The same holds true for photos. If you click on a photo, you'll see a larger format of the picture in a new window, without leaving this one.

Many of y'all participated in a poll I posted across several Facebook groups, and for that I thank you. I obtained some interesting results about the preference of beans or no beans in chili. When I posted this poll, I made sure to specify that I wasn't looking to start a debate about what was "right" or "wrong." My intent was just to determine a general trend of who preferred beans in their chili or not. You'll see the results a bit later in this blog, I promise.

My main goal in this blog to celebrate what a wonderful dish chili is, in all its forms. I'll eat it with or without beans, although I prefer my chili with beans in most cases. And yes, I'm a native Texan, born and raised in the Corpus Christi area. When eating a chili dog, though, I prefer a beanless chili. To paraphrase Dr. Seuss, I will eat it in a house, I will eat it with my spouse. I will eat it here or there, I will eat it anywhere. Well, as long as it's good chili.

Our most recent chili

(with jalapeno cornbread)

This most recent batch had ground beef and two different types of beans. I added chopped onion near the end of the simmer so they wouldn't be too mushy. When cooking the beef, I aggressively seasoned it with Fiesta brand fajita seasoning (salt-free) as well as black pepper and just a touch of salt. To add a little heat, I chopped some chipotle peppers in adobo sauce and added most of the sauce from the can. We like a lot of heat in our chili, so we use peppers quite liberally. There are a few other ingredients, but I wanted y'all to get the gist of what it was. We rarely use a written recipe, but if you'd like my recipe, please let me know in the comments section at the end of this blog and I'll post it.

Many people added comments when they voted in the poll, explaining their reasoning behind beans or no beans, what types of beans those that prefer them enjoy and as asked, whether or not the respondent was a Texas native. I asked for that last detail so I could see whether or not that had a significant effect on their choice to add beans or not (it didn't).

One aspect I found most interesting was what people even considered chili to be. A form of stew or soup? Did the addition of a specific ingredient, namely beans, change what it was they made or ate? Well, Wikipedia describes chili as a type of "spicy stew" in their article which can be found here. The article does touch on the bean controversy, but also notes that the Chili Appreciation Society International does forbid beans in their official competitions. If you are interested in a more in-depth history of chili, I found a detailed article here, which includes even more links to explore. 

Another organization that sponsors chili competitions is the International Chili Society. The ICS sanctions four specific categories, which can be found here. While their "Traditional Red Chili" category forbids beans or any other filler, the "Homestyle Chili" category specifically requires the addition of beans. I think that settles, at least for me, the question of beans or no beans. My interpretation? Unless you are in a competition with specific rules about beans, add 'em if you want 'em, or leave 'em out. It is, after all, your dish to cook and enjoy as you see fit. Life is too short to stress over such details. 

Let's look at the actual results of the poll I posted on Facebook:

Total votes:            1605
Votes for beans:    1095 (68.2%)
Votes for no beans: 510 (31.8%)

The totals came from all of the groups I posted to and reflects an overall count. In all groups but one, the percentages were pretty close. The poll from my scuba club group, Bay Area Divers, showed just the opposite. 60% of my fellow divers preferred no beans, with the other 40% wanting beans in their chili. Could I be immature and make a joke about divers not wanting to worry about excess gas affecting their buoyancy? I guess that would give a whole new meaning to "blowing bubbles." Let's not even get started on "off-gassing."

From all the comments, it didn't seem to matter whether or not someone was a Texas native when expressing a preference for beans or not. Of course, I collected all of this data in a very informal manner so you can make of it what you wish.

I think a look at some different types of chili might be interesting. Following are a few different types of chili that I find both tasty and interesting. Naturally, I'll start with the most traditional chili, the iconic "Texas Red Chili." This chili won't have beans and has a deep red color.

Red Chili

photo courtesy of Jennifer Lopez Fuller

This style especially lends itself as a topping for chili dogs or chili burgers. Kick up the spice level and it'll be even better. A nice, spicy red chili on a hot dog? Yes, please!

One of my fondest memories of junior high was going to the Friday night high school football games and enjoying Frito pie. We bought this at the concession stand and thought it was divine. Take a small bag of Fritos corn chips, and cut it open along one of the long sides. Add some chili and top with cheese and you have instant Frito pie. To this day I still enjoy Frito pie, and when we shop for chili ingredients, I always buy a bag of Fritos for the leftover chili. It makes a tasty and filling lunch.

My version of Frito pie

Stirred up, to show the corn chips

Growing up, my idea of chili was limited to the "basic" chili, with beans, and a moderate heat level. As I grew older and became exposed to other styles, I realized just how versatile this dish was. Thanks to The Food Network, I learned about something called "Cincinnati chili." Glancing at photos of Cincinnati chili showed me a bed of spaghetti with chili and cheese on top. Until I actually tasted it, though, I had no idea just how different it was. A friend of mine at work made some authentic Cincinnati chili and let me taste it. 

What a revelation! I was expecting the "standard" chili flavor but was surprised just how different it tasted. My first reaction was "Wow, this reminds me of jerk seasoning." No surprise, really, when I actually read the recipe. Not only does it have cinnamon and allspice, hence my impression of jerk seasoning, but it also has chocolate in it. Yes, chocolate! Honestly, it won't be my first choice when making chili, but I'd definitely like to try it again.

Cincinnati Chili

image from Google search

Sometime in high school, I think, I got to try a pork-based "green chili," or pork chili verde. 

The green comes from the puree made from tomatillos, poblano peppers, and cilantro. This is my second favorite style of chili. Yes, it's a bit more labor intensive than what I grew up with, but the extra effort is totally worth it. Don't want to make it? No worries, just look for it at most Mexican restaurants.

Pork Chili Verde

image from Google search

Finally, my wife Cindy will occasionally make a white chicken chili. This chili is more on the mild side of the spectrum. It's a nice change of pace every so often, but not a style that I naturally desire. When eating this chili, I prefer biscuits or Hawaiian sweet bread instead of cornbread.

White Chicken Chili

Photo courtesy of Pillsbury.com

So there we are my faithful readers, a celebration of chili. Do you have a favorite chili recipe you'd like to share? Please post it in the comments section below. I bet there will be some fantastic recipes out there.

I'll leave y'all with something I found many years ago on the internet. Please be aware that there is some adult language scattered throughout, so use discretion when scrolling through this next part. I think it's funny and surprisingly accurate. Unfortunately, I don't know who the author is to give him or her credit for this masterpiece.

Notes from an inexperienced chili taster named Ed Griffin, who was visiting Texas from the East Coast:

“Recently I was honored to be selected as a judge at a chili cook-off.  The original judge called in sick at the last moment and I happened to be standing there at the judge’s table asking directions to the beer wagon when the call came.  I was assured by the other two judges (native Texans) that the chili wouldn’t be all that spicy, and besides, they told me I could have free beer during the tasting, so I accepted.”  Here are the score cards from the event:

  Chili #1:         Mike’s Maniac Mobster Monster Chili

JUDGE ONE:    A little too heavy on tomato.  Amusing hint of spice.

JUDGE TWO:    Nice, smooth tomato flavor.  Very mild.

Ed Griffin:         Holy shit, what the hell is this stuff?  You could remove dried paint from your driveway.  Took me two beers to put the flames out.  I hope that’s the worst one.  These Texans are crazy.

Chili #2:           Arthur’s Afterburner Chili

JUDGE ONE:    Smoky, with a hint of pork.  Slight jalapeno tang.

JUDGE TWO:    Exciting BBQ flavor, needs more peppers to be taken seriously.

Ed Griffin:         Keep this out of reach of children!  I’m not sure what I am supposed to taste besides pain.  I had to wave off two people who wanted to give me the Heimlich Maneuver.  They had to rush in more beer when they saw the look on my face.

Chili #3:           Fred’s Famous Burn Down the Barn Chili

JUDGE ONE:    Excellent firehouse chili!  Great kick.  Needs more beans.

JUDGE TWO:    A beanless chili, a bit salty, good use of red peppers.

Ed Griffin:         Call the EPA (Environmental Protection Agency), I’ve located a uranium spill.  My nose feels like I have been snorting Drano.  Everyone knows the routine by now, get me more beer before I ignite.  The barmaid pounded me on the back; now my backbone is in the front part of my chest.  I’m getting totaled from all the beer.

Chili #4:           Bubba’s Black Magic

JUDGE ONE:    Black bean chili with almost no spice.  Disappointing.

JUDGE TWO:    Hint of lime in the black beans.  Good side dish for fish or other mild foods, not much of a chili.

Ed Griffin:         I felt something scraping across my tongue, but was unable to taste it; is it possible to burn-out taste buds?  Sally, the barmaid, was standing behind me with fresh refills; that 300 pound bitch is starting to look HOT, just like the nuclear waste I’m eating.  Is chili an aphrodisiac?

Chili #5:           Linda’s Legal Lip Remover

JUDGE ONE:    Meaty, strong chili.  Cayenne peppers freshly ground, adding considerable kick.  Very impressive.

JUDGE TWO:    Chili using shredded beef; could use more tomato.  Must admit the cayenne peppers make a strong statement.

Ed Griffin:         My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes.  I farted and four people behind me needed paramedics.  The contestant seemed offended when I told her that her chili had given me brain damage.  Sally saved my tongue from bleeding by pouring beer directly on it.  I wonder if I’m burning my lips off?  It really pisses me off that the other judges asked me to stop screaming.  Screw those rednecks!

Chili #6:           Verbs Very Vegetarian Variety

JUDGE ONE:    Thin yet bold vegetarian variety chili.  Good balance of spice and peppers.

JUDGE TWO:    The best yet.  Aggressive use of peppers, onions and garlic.  Superb.

Ed Griffin:         I’m starting to shit lava!  My intestines are now a straight pipe filled with gaseous, sulphuric flames.  I shit on myself when I farted and I’m worried it will eat through the chair.  No one seems inclined to stand behind me except that slut Sally, she must be kinkier than I thought.  Can’t feel my lips anymore.  I need to wipe my ass with a snow cone!

Chili #7:           Susan’s Screaming Sensation Chili

JUDGE ONE:    A mediocre chili with too much reliance on canned peppers.

JUDGE TWO:    Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment.  I should note that I am worried about Judge Number 3.  He appears to be in a bit of distress; a vein in his forehead is starting to throb and he is cursing uncontrollably.

Ed Griffin:         You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a damn thing.  I’ve lost the sight in one eye, and the world sounds like it is made of rushing water.  My shirt is covered with chili which slid unnoticed out of my mouth.  My pants are full of lava-like shit to match my damn shirt.  At least during the autopsy they’ll know what killed me.  I’ve decided to stop breathing, it’s too painful.  Screw it, I’m not getting any oxygen anyway.  If I need air, I’ll just suck it in through the 4 inch hole in my stomach.  Are those flames shooting out of my ass?

Chili #8:           Helen’s Mount Saint Chili

JUDGE ONE:    A perfect ending, this is a nice blend chili, safe for all.  Not too bold but spicy enough to declare its existence.

JUDGE TWO:    This final entry is a good, balanced chili, neither mild nor hot.  Sorry to see that most of it was lost when the vein in Judge Number 3’s head burst; he passed out, fell over and pulled the chili pot down on top of himself.  Not sure if he’s going to make it.  Poor Yank, wonder how he’d have reacted to a really hot chili?

Ed Griffin:         ----- (note:  Judge #3 was unable to report)

Coming up next, I'll start another series of my day-by-day account of our last cruise on the Carnival Freedom.

Until next time......

carpe cerevisi