DD> I got started in this echo back in the ear;y 90s - arguing with
 DD> Kathy's husband, Wesley, about beans/no beans in chilli.
 
 SH> I like beans in chilli though I know some people will say that's not
 SH> chili but con carde or something.

Chili is generally accepted to be a short form for chile con carne
which is Spanish for chilies with meat. It certainly has northern
Mexican influences but originated in Texas (or possibly Arizona).

It is only called chilli in Illlinois.

Back in the 1990's Great FIDO Chili Warz someone wise once said that
chili and chili with beans are both tasty foods but that they are
two distinctly different dishes.
                         
Roslind is the chili maker in our house. She likes it made with meat
only and fairly mild, with little to no cumin. I like mine with
beans, hotter and with lots of cumin so I make a pot of spicy beans
with loads of cumin in it the same day and have hot sauce at the
table.

There will often be a pot of mac and cheese made the same day so
that those of us who like chili mac can make a bowlful.

 DD> BTW - the beenz are cooked separately and put into the pot when
 DD> the chilli is ready-to-serve.

I do agree with the no beans school of thought that the meat and the
beans should not be cooked together. The ground or chopped meat
should be browned and fried in its own fat and not boiled in bean
cooking juice.

Also chili powder is a wonderful seasoning mix for all kinds of
dishes besides chili con carne.

A crockpot chicken recipe that calls for chili powder ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken And Cornmeal Dumplings
 Categories: Chicken, Potatoes, Crockpot, Chilies, Beans
      Yield: 4 Servings
 
      9 oz Frozen cut green beans
      2 c  Cubed; cooked chicken
      2 c  Diced potatoes
     14 oz chicken broth
     12 oz Vegetable juice cocktail
      1 ts Chili powder
      6 dr Bottled hot pepper sauce
    1/3 c  Yellow cornmeal
      2 tb Snipped parsley
    1/2 c  Sliced celery
    1/2 c  Chopped onion
    1/2 ts Salt
  1 1/4 c  Packaged biscuit mix
      1 c  Sharp shredded American
           Cheese
    2/3 c  Milk
 
  Thaw beans by placing in strainer and run hot water over beans.
  Transfer to crock pot. Add chicken, potatoes, chicken broth,
  vegetable juice, celery, onion, chili powder, salt and hot pepper
  sauce, mixed together. Cover. Cook on low for 4 hours. Turn to
  high heat and heat until bubbly. Add water at this point if
  needed.

  Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add
  milk and stir until just moistened. Drop by tablespoons onto stew;
  cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle
  dumplings with rest of cheese.
  
  Susan Kirkland

  Additional chili powder and hot sauce to taste! - JW

MMMMM
  


Cheers

Jim


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