Chili Season Week 2 Poll-Beans
- Thread starter discydisc
- Start date
First, how is there a Dutch Oven Bakery in Ames & Boone and I only found out about this over the weekend?
Second, why is Dutch Oven Bakery not selling tshirts? Anybody who lives in Ames or Boone should be ashamed of themselves for not demanding this of the bakery!
Third, I was told (here in Texas) that NOBODY puts beans in their chili in Texas! I put beans in my chili here and everybody says "Holy shi+! That's good chili!"
Telling a bunch of dutch grandma's what to do does not seem like a good idea. I get my dutch letter, say thank you, and leave while making as little commotion as possible.
This post is worthless without pictures...
Well that looks better than a Maserati with no hitch to me.
Worst gas the Mrs. and I have ever experienced. Could barely stand ourselves for two days. (I kind of got a kick out of it)
I make the world's greatest chili, so you can take this as a definitive answer from an expert.
Yes.
I use 2 pounds of ground chuck and a pound and a half of ground pork shoulder along with copious amounts of onion and a green pepper in my chili and you can stand your spoon up in it when I'm done.
Yes.
I use 2 pounds of ground chuck and a pound and a half of ground pork shoulder along with copious amounts of onion and a green pepper in my chili and you can stand your spoon up in it when I'm done.
The breakfast biscuits with sausage for $3 are the best food deal in the universe.
Try chorizo and a jar of chipotle salsa instead of tomato sauce. You’re welcome.
The less beans the better. I can stand some, the OP's ratio is about right. Adding chicken, bacon, other meats is always good too.
A half pound of dried pinto beans. In a large dutch oven or big soup pot, use enough water to just cover the pinto beans, bring it up to a boil and let it simmer for an hour, maybe an hour and 15 minutes, let it set covered for another hour. Drain and rinse them, add them back to the pan with enough water to cover them again, and bring it to a boil. Add one of the big cans (28 ounces) of diced tomatoes, juice and all, two whole small onions diced, a green pepper finely chopped, some crushed garlic (2 cloves), a dab of cumin (about a teaspoon and a half), a half cup of chopped fresh parsley, salt and pepper to taste. If you're daring, add some cayenne pepper, but it really doesn't need it.
Brown your meat in some butter. Ask your butcher for a chili grind on the chuck and pork shoulder. It's a courser grind than hamburger. Unless you have a very, very big skillet, you'll have to brown the ground chuck (2 pounds) separately from the ground pork shoulder (pound and a half), Add to the chili mix along with a third of a cup of chili powder and let the whole thing simmer for an hour, stirring occasionally.
I serve it with oyster crackers, shredded cheese and more raw chopped onions on top, but that's optional.
Last edited:
