Originally Posted by eDave:
Beans are added more often than not and it depends on the chili type, as I've learned. Nothing wrong with either. I prefer beans.
I always feel like a Chili is incomplete without beans. thats just me [Reply]
I always prepare to make chili after barbecuing food. Especially brisket. Irreplaceable flavor + good way to use leftovers that are often hard to reuse. [Reply]
Originally Posted by Great Expectations:
I typically prefer my chili straight (no beans). I've also been putting a very limited amount of tomatoes in it each time.
Originally Posted by Buzz:
Do you brown the meat and drain or cook and leave the grease? I brown and drain just to make it a little more healthy.
Must drain. Some of the worst chili was from truck stops where the bowl would have an oil slick on top. I have actually had to take napkins and sop the grease up before eating. I hate that and is almost instant indigestion. [Reply]
Originally Posted by Fire Me Boy!:
You're one of my favorite people on CP, but that does not sound good. Filet has very little flavor, and what flavor it has will be covered up by the spices. And if filet gets overcooked, which is pretty easy to do, it gets mealy.
It's good, the texture is what I like. If it's through the week - it'll a very basic non chunky chili. [Reply]