Is Chili Preferable With Beans OR No Beans? Be the Judge!
Which do you prefer? Chili w/ beans or chili without the beans? The controversial matter has always been a favorite debate item of all chili-lovers around the world. To understand how this big debate came to life, let’s first have a look on how and where Chili first begun and how it came to be one of the world’s most loved dishes.
Charles Ramsdell, a writer from San Antonio, Texas says that he is certain that the origins of “Chili” did NOT come from Mexico, due to the fact that one will have a hard time looking for the special dish there. That is extremely peculiar given the fact that Mexicans usually do not change their culinary customs and practices.
Mexicans, however, argue that chili was invented around the 1840s as a replacement for pemmican. They’re usually served at cantinas, created with leftovers from the meals previously prepared and is served for free for drinking customers.
There have also been some beliefs that Chili came from the Southwest, its first recipe written by Sister Mary of Agreda of Spain in the 17th century. The old recipe only consists of onions, antelope meat, tomatoes, and chili peppers. Mind you, no type of bean was present in that recipe. However, no accounts of this were ever recorded.
We now know that chili started with really no beans at all. But how come beans ended up inside chili dishes?
Many believe that chili w/ beans may have been created in the times of the “Great Depression” (during the 1950s) to be able to feed more people. Food and other luxuries were scarce. And beans add “meat” to dishes and they’re very inexpensive as well.
Many have then expressed their love over this new invention, including Westbrook Pegler, a famous columnist who wrote that chili should only be cooked with beef, powdered chili, garlic, onions, tomatoes and beans! Joe Cooper had also authored a famous book on Chili and he noted there that chili w/ beans were widely preferred over the one without.
And thus the well-known controversy continues up until today and most probably with future generations as well.
Because of tradition and heritage, some would prefer their chili without them. But for people who budget tightly and want some health benefits along with it, they may opt to add one or two pounds of fresh beans. At any local market, one pound usually costs just about one dollar. If one adds one dollar worth of these healthy beans into your dish of chili good for four people, your chili dish would now be able to feed eight!
So which camp do you belong to? Do you belong to the modern-loving group of “Chili w/ Beans team”? Or the traditional and respectful “Chili without Beans” team? Whichever you choose, however, the amazing spicy chili will never let you down.
Chili With Beans Recipe
Ingredients:
1 pack of beans (pinto)
1 c of onions; coarsely chopped
2 lbs of meat (chili, or use 4 lbs of lean sirloin beef; cubed 1/2″)
1 Tbsp of garlic powder
1 lb of sausage (turkey)
1 Tbsp of pepper (red cayenne)
1 tsp of oregano (dried)
2 Tbsp of cumin (ground)
2 cans of tomato sauce
1 Tbsp of oil (vegetable)
3 Tbsp of chili powder (new mexico or similar variety)
1 tsp of tobasco or Louisiana hot sauce
1/2 Tbsp of salt
1 can of jalapeno; chopped
Instructions:
Wash the beans using colander then soak for the night. Wash once again and put in huge pot then immerse in water approximately 1/2″ to 3/4″ on beans. Then let simmer ’til done (2 & 1/2 hours) with cover.
Brown chili meat then place it in saucepan. If you use beans instead of sirloin, then brown meat one pound each moment, on nonstick skillet, then put meat on large pot.
Pour the all the ingredients with additional 1 can (12-ounce) tomato sauce as well as 1 or 2 cans (10-ounce)stock beef (fat-skimmed). Mix then simmer with cover (1 hour).
If beans get cooked, add mixture in saucepan into pot then simmer about 30-45 minutes. This recipe makes 4 serving portions.
>> Chili With Beans Recipe
Chili Bean Salad Recipe
Ingredients:
1 can of beans (kidney, 16 ozs); rinsed and drained
1/4 tsp of cumin (ground)
1/2 c of onions; chopped finely
1/4 tsp of garlic (powder)
1/2 c of peppers (bell, green); chopped finely
1/4 c of yogurt (nonfat)
1 tsp of chili powder
Salt (to taste)
Instructions:
Combine and mix very well bell peppers, beans and onions on huge bowl. In smaller bowl, mix spices and yogurt then add this to beans bowl while mixing ’til blended. Blend the flavors by chilling for hours. Stir prior to serving. Recipe is good for 4 serving portions.
>> Chili Bean Salad Recipe
Black Bean Chili Recipe
Ingredients:
1 c of sour cream
1 pc of onion (red); chopped
A bunch of cilantro leaves (fresh); chopped
1/2 c of red wine (dry)
2 c of black beans; pre-cooked
Freshly cracked black pepper
Salt
A dash of pepper (cayenne)
2 Tbsps of cumin; ground
2 pcs of onions (large); diced
2 pcs of Jalapeno peppers; cut up into small cubes
3 Tbsps of veggie oil
4 pcs of garlic; finely chopped
1 lb of beef; cubed (1 inch)
2 lbs of pork (butt); de-bonned
1 can of tomatoes (whole, 28oz); set aside the syrup
Instructions:
Place oil inside a prepared Dutch oven on medium heat. Saute the peppers (bell), garlic, plus onions until onions are clear and peppers are tender (about fourteen minutes). Transfer sauteed ingredients in another bowl making use of a spoon that is slotted.
Cook the pork and beef ’till these are not pinkish in color anymore (about eight to ten minutes). Place the sauteed mixture back in the Dutch oven and add the tomatoes.
Season the dish with hot chili powder, salt and cumin. Next add in the cayenne and chilies. Cover pan then simmer for an hour more ’till pork and beef are tender. At this time, add red wine and beans.
Cook uncovered for twenty five more minutes ’till chili thickens. Prepare cilantro, sour-cream, onions, cheese and cilantro inside different bowls. Serves eight persons.
>> Black Bean Chili #15 Recipe
Black Bean Relish Recipe
Ingredients:
3/4 tsp of salt
Freshly cracked black pepper
1 pc of Serrano pepper (or Jalapeno); diced finely & seeded
1 tsp of cumin powder
2 Tbsps of honey
2 Tbsps of fresh lemon juice
1 c of bell pepper (green, red and yellow); diced
1 can of black beans (15 oz); cooked
Instructions:
Thoroughly clean black beans. Transfer to one medium sized bowl. Mix in one-third cup of each bell peppers.
Whisk up honey and the lemon juice. Pour into the bean mix. Season with cumin, salt, pepper and chili. Toss evenly.
Cover with cling wrap and put in the fridge (about 24 hours), but making sure to mix every now and then. Can yield three cups.
>> Black Bean Relish Recipe
Black Bean Chili With Ham & Corn Recipe
Ingredients:
2 pcs of onions; finely-chopped
Grated cheese (Monterey Jack, 1/2 oz)
1/2 loaf of bread (sourdough)
Salt
Pepper
Ham (honey roasted, 4 oz); diced
1 c of broccoli
1 c of chicken bouillabaise (fat-free)
1 Tbsp of tomato (paste)
1 tsp of cumin (ground)
1.5 Tbsp of chili powder
1 c of corn kernels (frozen)
1 pc of tomato; cut in half
1 can of black beans (16 oz); cleaned & drained
1 pc of red pepper; finely-chopped
1 tsp of olive oil
Instructions:
Preset oven (350 degrees F). Using a deep non-stick pan, saute onions, red bell pepper and garlic. When onions are clear, add in the black beans, corn, tomatoes, chili-powder then season with cumin.
Using another bowl combine the chicken bouillabaisse and the tomato paste and add into your chili mix. Cook, covered for about ten minutes. After ten minutes, mix in the ham.
Add the broccoli then cook five minutes more. Season with pepper and salt. Pop bread inside the oven until toasted. Serve this with your chili and garnish with Monterey Jack and onions on top.
Perfect for two persons.
>> Black Bean Chili With Ham & Corn Recipe
Chilied Red Bean Dip Recipe
Ingredients:
2 Tbsp of oil (corn)
1 clove of garlic; mashed
1 pc of onion; chopped finely
1 pc of chili (green, fresh); seeded and chopped finely
1 tsp of hot chili (powder)
1 can of beans (red kidney, 15 oz )
1/2 c of cheese (cheddar); shredded
Salt
Slivers of chilies (green and red, fresh)
Sprig of parsley (fresh, optional)
Chips of tortilla
Instructions:
Heat the oil on skillet and add the chili powder, chili (green), onion and garlic then cook slowly (4 minutes). Drain and reserve the kidney juice.
Set aside 3Tbsps of the beans then process the remainder using the blender (food processor) or blender to puree. Pour onion mix then put 2 Tbsps of the bean juice, mixing well.
Add the cheese and beans, then cook slowly (2 minutes), stirring ’til cheese is melted. Pour in salt to taste then mix and add bit more of bean juice when mixture is very thick.
Spoon on dish then garnish using parsley and chilies, if preferred. Serve dish while warm coupled with the chips.
>> Chilied Red Bean Dip Recipe
Chili Bean Tacos Recipe
Ingredients:
1 lb of sausage (pork); crumbled
2 Tbsp of olive oil
3 Tbsp of paste of tomato
1 pc of onion; coarsely chopped
1/2 tsp of cumin (ground)
1 tsp of hot chili (powder)
1 pc of tomato; chopped and peeled
1 clove of garlic; crushed
8 pcs of shells (taco)
1 can of kidney (10 ozs); drained
1/2 pc of pepper (bell, red); seeded and diced
Sour cream
Paprika
Leaves of lettuce
Radish roses
Salt
Instructions:
Preheat the oven (350 degrees F). Heat the oil on saucepan and add chili, cumin, garlic, onion and sausage. Gently fry (5 minutes), stirring and breaking sausage.
Then add beans, pepper, tomato as well as the paste then let cook slowly (15 minutes) while stirring often; add salt to season.
Heat the taco as per manufacturer’s instructions and fill sausage mix into heated taco. Add paprika and cream (sour) on top of taco and serve together with radish and lettuce as garnishing. This recipe is good for 8 serving portions.
>> Chili Bean Tacos Recipe
Black Bean With Peppers & Cumin Vinaigrette Recipe
Ingredients:
4 pcs of scallions; thinly-sliced
1 pc of onion (red); minced
1/2 pc of pepper (green); minced
1/2 pc of pepper (yellow); minced
1/2 pc of pepper (red); minced
2 Tbsps of olive oil
1 Tbsp of cilantro; chopped
1 tsp of hot sauce
1/4 tsp of cumin
1 clove of garlic; chopped finely
1 Tbsp of vinegar (dried red wine)
Salt
4 c of water
1 and 1/4 c of beans; soaked in water
Instructions
Clean beans thoroughly. Using a deep kitchen pot, transfer beans and add the Laurel leaf (bay leaf). Boil.
Simmer mixture for an hour and thirty minutes. Drain. Using a separate bowl, mix garlic, vinegar, cumin, oil, hot sauce and cilantro. Season with salt.
Pour vinaigrette on to beans, then toss evenly. Add the peppers (red, yellow and green) and the scallions. Serve alongside cilantro. Serves 4.
>> Black Bean With Peppers & Cumin Vinaigrette Recipe
Chinese Potatoes With Chili Beans Recipe
Ingredients:
4 pcs of potatoes (medium); sliced into chunky sizes
3 pcs of onions (green); sliced thinly
1 pc of pepper (chili, large); sliced and seeded
1 Tbsp of cooking oil (flavored)
2 pcs of garlic cloves; mashed
1 Tbsp of sesame seeds
1 can of kidney beans (16 ozs)
2 Tbsps of soy sauce
Pepper and salt
Instructions:
Boil potatoes ’til a bit tender and don’t overcook. Let drain then set it aside. Stir-fry chili and onions with oil (1 minute). Sprinkle garlic then let mixture fry in another for several seconds.
Drop the potatoes into garlic mixture as well as soy sauce and beans, mixing thoroughly in the process. Add salt and pepper for taste then cook ’til vegetables get well-heated. Sprinkle seeds (sesame) to garnish.
>> Chinese Potatoes With Chili Beans Recipe
Chocolate Chili With Pinto Beans Recipe
Ingredients:
1.5 lb of pork (lean); diced finely
1.5 lb of beef (lean); diced finely
5 pcs of onions (medium); chopped coarsely
1/4 c of olive oil
3 c of water
2 c of tomato juice
5 Tbsp of chili powder
3 Tbsp of ground cumin
1 tsp salt
3 Tbsp of cocoa (powder, unsweetened)
3 Tbsp of cinnamon
3 Tbsp of oregano
2 Tbsp of garlic; finely chopped
3 Tbsp of cornmeal (white)
2 cans of beans (pinto, 1 lb); drained & rinsed
Onion; coarsely chopped
Lettuce; shredded
Flour-made tortillas
Instructions:
Cook beef and pork on medium flame, stirring always, ’til they lose the pink hue but before browning (approximately 15 minutes). Put into bowl then set it aside.
Then heat oil on the used pan ’til rippling then add onions (chopped). Saute mixture while stirring from time to time ’til translucent and soft (10 minutes).
Stir meat that was reserved to onions then blend with optional salt, cinnamon, cocoa, oregano, cumin, chili (powder), tomato juice and 3 c water.
Bring flame high then let mixture boil then lower flame and let simmer (1 hour) uncovered. Stir from time to time.
Add seasonings to taste. If desired, add additional chili (powder). Cook for 30 more minutes then add beans, cornmeal as well as garlic. Let simmer 10 more minutes ’til beans get heated.
Add garnishes: sour cream, lettuce (shredded), Parmesan cheese (grated) or onions (chopped).
>> Chocolate Chili With Pinto Beans Recipe