Not the best bean. Try Peruvian or even pinto. But I agree ... BEANS are great.

15 Bean Soup (plus the kitchen sink) ?

Not part of the argument but the skin on a kidney bean is awful.

I’m a big fan of pintos.

Kindly Return to the featured program.

Don't care if it's authentic chili or not, it looks great. How about a recipe?

I plan on making it...never have before. It looks super easy.
I will leave off the Cayenne pepper sauce.

https://www.mccormick.com/recipes/main-dishes/slow-cooker-chili-with-kidney-beans

It appears that was lost in the estate shut down. My wife and sister in law went to the kitchen and started filling up trash cans. I told them it was stuff that would sell at the estate sale, but they were tossing out anything they did not want. My SIL did get a few recipes from mom but not that one.

There is no doubt they threw out a lot of stuff that would have sold. It is amazing what people with almost nothing will buy for cheap. Way better than going right to the landfill.

Any preferences as to saltine or oyster crackers in your chile?

Thanks for checking, Glen. I'm not a collector of chili recipes, but I have several and like to try new ones. Pozole is also a favorite of mine.

Made this yesterday for lunch...it rained all day long.
Maybe the best Chile I've ever had!

https://embed.widencdn.net/img/mccor...=true&anchor=4

http://forums.pelicanparts.com/uploa...1660581731.jpg

Certainly no beans in my ice cream!

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.

LOL. I'm not sure what in tarnation is going on there, but it can't be good.

On a vaguely related note. I went to an Asian fusion restaurant once. One of there desserts was Curry chocolate ice cream or something like that.

It was curry flavored, unsweetened ice cream, with a chocolate syrup over the top. There may have been other stuff too, but that's what I remember. It was actually REALLY tasty.

+1 - exactly my complaint about them and hence suggesting other beans. You want a soft skin and a creamy interior.

We are drifting away from beans to desert and chili now. Note that chili on the trail or away from home in the backcountry was based on a brick of chili that's made from straight up meat, no ground stuff and then dehydrated and formed into a brick. I have an old meat chili recipe like that. You start with cubed meat and it is boiled until they fall apart. Pretty darn good - doesn't even require beans.

That's the reason the above recipe calls for 8 hours in the slow cooker.
Can't even notice a skin.