[masraum]

Originally Posted by mjohnson

I'm from MI. I like beans (and tomatoes even!) in ground-beef chili.

I respect the TX tradition, and here in NM we do it (better) with pork and call it carne adovada.

Now don't get me started on my Michigan mother's "goulash" that includes sugar and skips any paprika in the recipe. I was raised on it so it brings some nostalgia. My wife turns colors, including green, at even the very mention of the stuff...

Don't look at me. I'll eat chili with or without beans and just about any meat.

When I make chili, I use a can of tomato puree. I usually use at least 2 or 3 kinds of meat, sometimes including pork. As I said before, I add beans, but usually run them through the food processor so they probably aren't whole (adds lots of fiber to the chili which is healthy and makes it nice and thick).

We didn't have much/any goulash growing up, so I had to look it up. I guess you're talking about the difference between what the Internet calls "American goulash" and "Hungarian goulash." I've had Hungarian goulash once or twice. I've probably had the other stuff, but I probably called it hamburger helper or something like that since that's what that stuff is like, red sauce, hamburger, macaroni. The two don't seem remotely related (why share the name) other than that both have beef as an ingredient, and even then, one is stew style chunks and the other is ground.