Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on December 10, 2023, 08:02:17 AM
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Going to dispense with the tomatoes and make a white chili today.
Friend of mine made it earlier this week with his family and apparently everyone loved it.
https://www.cookingclassy.com/white-chicken-chili/#jump-to-recipe
I'm not going to use the rotisserie chicken, I'm using some left over roasted chicken thighs that I had in the freezer.
Unfortunately I forgot to get cilantro, but I did get a lime, so we're good there.
I can't remember the last time I had white chili, and I know that I've never made it before.
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Discussing chili recipes is like discussing politics AND religion.
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Well we're going to discuss it some more because I made it and IT IS FREAKING AWESOME.
I HIGHLY recommend this one.
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Did the first step involve BACON?
If not, discard recipe.
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I often don't put any tomatoes in my red chili. (when I do, it's one small can just as an extender) It's plenty red from the dried peppers. I entered it in a chili cookoff at work 20 or 30 years ago and nobody liked it because it wasn't the tomato beef soup with celery and bell peppers they were used to :laugh:
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Did the first step involve BACON?
If not, discard recipe.
It can if you want it to. Because that's what chili is... it's not a recipe, it's a state of mind. So try it or not, I don't care.
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I love me a good white chili.
When pretentious asshats go on about that is not chili, but this is. I make reference to this.
From National Geographic.
Everette Lee DeGolyer, oil millionaire and occasional chili scholar, believed that the first chili was an early 19th-century form of trail food: dried beef, fat, and chile peppers pounded together and shaped into packable chili bricks that could be reconstituted in boiling water over a campfire
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It's chili, it has a 1/4 teaspoon of Cayenne pepper in the recipe. It's sort of like the one drop rule :rofl:
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This stuff was so good that I'm thinking seriously about making it again this weekend.
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Hope you enjoyed your American White Bean Stew today!
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Haven't made it yet. This afternoon. Makes for really filling lunches at work.
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Haven't made it yet. This afternoon. Makes for really filling lunches at work.
It does look good, I like pretty much all bean dishes. I'm just yanking your chain.
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Well, it literally is a stew... with beans...
Just like "REAL!!!!!! TRADITIONAL!!!!" chili is a stew...
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Well, it literally is a stew... with beans...
Just like "REAL!!!!!! TRADITIONAL!!!!" chili is a stew...
No, real chili is a dried loaf of fat, meat, and peppers.
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No, real chili is a dried loaf of fat, meat, and peppers.
Exactly. The peppers and meat are reconstituted and stewed in water and fat.
More importantly, though, the dish you're holding out to be "real" chili existed WELL before the "invention" of chili bricks in the early 1800s.
Chili peppers have been cultivated in the Americas for over 10,000 years. Kind of silly to think that "real" chili somehow originated 9,800 or so years after Indians had been stewing their peppers with whatever meat that they hunted on any given day and whatever other vegetation that they either cultivated or gathered.
Various types of beans were known to have been cultivated in Mexico and the Southern part of the United States 7,000 years ago.
Tomatoes originated in the Andes and were known in central and northern Mexico by the time of the Aztec Empire.
Thank God, however, that those Aztecs and other indigenous peoples never dared to put all of those ingredients in the same cooking container and stew them together, for to do so is an abomination before Clyde, who knows the God's honest truth of what chili is and won't broach anything that might challenge that.
I've said it before here and other places. The concept of "real" chili, the one true Godhead recipe upon which the absolute truth of chili originated is, and will forever be, is complete and total bullshit.
And considering that turkeys were common, and even domesticated and cultivated, in the Americas at the same time as all of the above, it's very likely that the Azetcs and other natives dined on.... TURKEY CHILI! (Clyde and all of his like-minded compatriots just had collective apoplexies...)
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...and chili without beans, might as well be spicy spaghetti sauce. [popcorn]
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...and chili without beans, might as well be spicy spaghetti sauce. [popcorn]
Cincinnati chili? =D
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I think I'm an outlier here but I like Skyline/Cincinnati chili.
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I think I'm an outlier here but I like Skyline/Cincinnati chili.
I like it too, the cinnamon and chocolate had a nice twist to it. Plus, it tends to get a Texan's panties in a wad.
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I think I'm an outlier here but I like Skyline/Cincinnati chili.
Not at all. I love Cincinnati-style chili.
I'll frequently put a dash or more of cinnamon in mine when I'm making it. Normally don't put chocolate in it, though, as I generally don't have unsweetened chocolate powder in the house.
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With this weekend's predicted trend for falling temperatures, it's a perfect time to make up a big batch of this bean stew.
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Sounds a lot like a recipe my wife makes now and again. The name is the same and the ingredients are very close to what she uses. It is great stuff.
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Sounds a lot like a recipe my wife makes now and again. The name is the same and the ingredients are very close to what she uses. It is great stuff.
I wasn't sure at first what recipe you were talking about. :) (duh, the only one posted in the thread) My mom used to make something like Skyline chili but with elbow macaroni and no cinnamon. She called it "goulash".
The recipe in the first post does look good. I would use canned jalapenos (canned, not pickled) instead of canned green chiles and maybe double the cayenne, and even then I wouldn't call the dish "chili". But I'd sure eat it! 😋
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"My mom used to make something like Skyline chili but with elbow macaroni and no cinnamon. She called it "goulash"."
We had a thread about Goulash, aka American Chop Suey, aka Slumgullion, a couple of years ago. My Mom made it every once in awhile when I was a kid. I didn't care for it much then, but I've grown quite fond of it over the past couple of years.
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Here we go.
This thread.
https://armedpolitesociety.com/index.php?topic=61683.msg1347574#msg1347574
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I just read through the Goulash thread (your continuing objection is noted, Ben, so sit the hell down! :rof: ) and I'm changing my cooking plans.
I'm making Goulash this weekend!
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Got a pot of the white chili in the making right now.
I've made some changes...
I've increased the beans to 3 cans (one of which I spin up to thicken it), I add about a cup of white wine to the onions and let that reduce, I've added 8 ounces of mushrooms to this batch, and I'm making it with about 1.5 pounds of ground turkey, which I needed to use.
Smells fantastic in here...
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I made a pot of red (as God intended) chili a couple of days ago. :laugh: I used dried ancho peppers and some homegrown puya pepper flakes (a smaller hotter variety of guajillo) for the bulk of the chiles, but I also dumped in the last of a jar of Penzey's "Chili 9000" that Wife bought a couple of years ago. It turned out okay, but a little too much curry powder :P (from the Chili 9000) I should have just used half of it, and used up the last little bit next time. Or thrown it out. I've been trying to clean out the spice cupboard and the back of the pantry lately.
I don't shop at Penzey's, but their "Chili 3000" is actually good. It doesn't have weird stuff like fenugreek, coriander, and cloves in it. Mainly I'd rather mix my own dried red peppers, cumin, oregano, and a little black pepper.
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Time for another pot of this. Yeah, it's that good.
Only, I forgot to get green chilies and I'll have to use beef broth because I'm out of chicken broth. That's a big nothing burger, I think, though.