# Let's talk chili! **URL:** \ **Category:** Cafe Society\ **Created:** [October 26, 2011, 12:57am UTC](https://boards.straightdope.com/t/lets-talk-chili/600800 "2011-10-26T00:57:10Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![PapSett](https://avatars.discourse-cdn.com/v4/letter/p/ecc23a/32.png) [@PapSett](https://boards.straightdope.com/u/PapSett)\ **Post date:** [October 27, 2011, 3:56pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/61 "2011-10-27T15:56:44Z")
**Scubaqueen** , it sounds yummy, but not like any CHILI I have ever heard of. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 27, 2011, 4:13pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/62 "2011-10-27T16:13:12Z")
> [@Scubaqueen](#): > > No cumin. Cumin is also the devil’s handiwork, right up there with cilantro. :eek: ::shudder:: You do realize cumin is in chili powder? It’s one of the two principle ingredients, the other being chiles. (Assuming you are referring to what Americans call “chili powder.”) What **Scubaqueen** describes is closer to what is known as “goulash” in much of the Midwest (but has practically no resemblance to the Hungarian dish with the same name.) I mean, at some point there has to be a line as to what is chili and what isn’t, doesn’t there? That recipe, to me, is clearly on the other side of that line. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 27, 2011, 4:17pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/63 "2011-10-27T16:17:34Z")
[Here’s a sample recipe](http://answers.yahoo.com/question/index?qid=20090322024858AAd9G2i) for Michigan hamburger mac goulash. The biggest difference is that these goulashes usually take elbow macaroni, but **Scubaqueen** ’s recipe has spaghetti in it instead. ---
**Author:** ![Bridget\_Burke](https://avatars.discourse-cdn.com/v4/letter/b/7cd45c/32.png) [@Bridget\_Burke](https://boards.straightdope.com/u/Bridget_Burke)\ **Post date:** [October 27, 2011, 4:41pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/64 "2011-10-27T16:41:42Z")
> [@Chronos](#): > > I wouldn’t say that that’s “not real chili”, or anything like that, but mushrooms are something I would never have considered adding. Before _or_ after reading that. > > Oh, and it should go without saying that game meat, especially game meat you or a family member personally hunted, is the best possible meat option for chili. The best chili I ever ate was made with moose. But of course, game meat usually isn’t available, in which case beef or pork are either one fine… You used to be able to get Texas-shaped pasta. There are specialty products now, but this was available in most grocery stores. On the package was a recipe for Rattlesnake Chili. With the note that, if rattlesnake was unavailable, you could substitute another kind of meat… ---
**Author:** ![Scubaqueen](https://avatars.discourse-cdn.com/v4/letter/s/c0e974/32.png) [@Scubaqueen](https://boards.straightdope.com/u/Scubaqueen)\ **Post date:** [October 27, 2011, 5:44pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/65 "2011-10-27T17:44:07Z")
you guys are right. i just checked with my aunt and she says the correct name for the dish is hamburger casserole. my bad. i assumed it was a chili. 😃 **pulykamell** , you just cleared up something for me. i never put in much chili powder in anything because i don’t like what it does to the taste. now i know why. :eek: ---
**Author:** ![Lightnin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lightnin/32/180_2.png) [@Lightnin](https://boards.straightdope.com/u/Lightnin)\ **Post date:** [October 27, 2011, 6:51pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/66 "2011-10-27T18:51:13Z")
My chili has bacon, pork, beef, chocolate, orange zest, habaneros, and Shiner Bock. It’s always a big hit. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 27, 2011, 8:39pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/67 "2011-10-27T20:39:22Z")
Y’know, chili-heads always say that habaneros have such a wonderful flavor, underneath the heat… But like most folks, I can’t eat habaneros except in extreme dilution. I feel like I’m missing out: Has anyone ever tried to breed a pepper with that same flavor, but without the heat? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 27, 2011, 8:41pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/68 "2011-10-27T20:41:20Z")
> [@Chronos](#): > > Y’know, chili-heads always say that habaneros have such a wonderful flavor, underneath the heat… But like most folks, I can’t eat habaneros except in extreme dilution. I feel like I’m missing out: Has anyone ever tried to breed a pepper with that same flavor, but without the heat? Yep. Burpee has several “low heat” habs in their seed catalog this year. Along with mild jalapenos and other sins against God and Nature. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 27, 2011, 8:54pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/69 "2011-10-27T20:54:40Z")
> [@silenus](#): > > Yep. Burpee has several “low heat” habs in their seed catalog this year. Along with mild jalapenos and other sins against God and Nature. Huh. “Low heat habs”? I wonder what this is like. I mean “low heat” is all relative. Are we talking habs that are 50,000 Scoville instead of 200,000 or are we talking like poblano-level heat? ---
**Author:** ![False\_God](https://avatars.discourse-cdn.com/v4/letter/f/ee7513/32.png) [@False\_God](https://boards.straightdope.com/u/False_God)\ **Post date:** [October 30, 2011, 5:43am UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/70 "2011-10-30T05:43:21Z")
I’m a chili purist --no beans, no tomatoes, masa harina for thickening (or crushed/powdered pork rinds), etc. In ten years of chili cookoffs and competitions, I’ve never placed higher than fourth with my Texas Red. Friday, as part of the Halloween party at my office, I said I’d do chili, but discovered on the day of the party that I had only about half the expected volume needed. I went to the drugstore next door, got 2 cans of Campbell’s chunk chili, a can of Ro-Tel, 2 quarts of “vegetable juice cocktail”(like V-8 but half the price) and a big bag of original flavour Fritos. Into the crockpot went my lovely chili (half and half ground and cubed beef chuck/brisket mix, pasillas and guajillos rehydrated and pureed with garlic, onion, Mexican oregano, cinnamon stick, fresh ground toasted cumin seed, Penzey’s Chili 9000, masa as the thickener, powdered red chipotle added at the end)… And all the storebought crap, plus about three tablespoons of honey that were in the office kitchen. Won first prize not only for chili but also for overall food. As I remarked to my wife “It’s like I had to take, not Mozart, but perhaps Berlioz, and had to dump Britney Spears on it for them to enjoy it. Either way, I won.” ---
**Author:** ![Harborwolf](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@Harborwolf](https://boards.straightdope.com/u/Harborwolf)\ **Post date:** [October 30, 2011, 6:28am UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/71 "2011-10-30T06:28:47Z")
Depends on the chili. What I call Yankee Chili: Bacon Ground Beef Onion Garlic Red Pepper Chili powder cumin oregano coriander diced tomatoes beans tomato sauce/puree/whatever I can find Beer - whatever I have on hand. Typically ales or porters. No IPAs. They don’t work as well Texas Red: Bacon Chuck Roast Onions Garlic Roasted peppers (usually red peppers. Always poblanos) Chile powder (ancho or chipotle) Chipotle peppers Cumin Diced tomatoes Chicken Stock Beer (porters preferred, but sometimes I use a local cherry ale to play up the sweetness a bit) Masa Harina to thicken White Chili: Poblano peppers onion jalapenos Chicken (dark meat) Cumin Coriander Oregano Chicken Northern beans Ground tortilla chips to thicken There are some local places that put potatoes and milk in their white chili. I shun them as most people should. 😃 ---
**Author:** ![Lightnin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lightnin/32/180_2.png) [@Lightnin](https://boards.straightdope.com/u/Lightnin)\ **Post date:** [October 30, 2011, 3:37pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/72 "2011-10-30T15:37:04Z")
I made my chili last night for a Halloween party. I had a package of dried habaneros, about eight of 'em, and I used them all… along with six jalapenos This was, by far, the hottest chili I’ve ever made. It was weapons-grade. My wife made a chili-kit turkey chili for our friends who don’t like spicy food. Everyone agreed that mine tasted better, but most thought it was way too hot. Several guests combined the two chilis. This morning, most of the turkey chili is gone, but I’ve got a lot of mine left over. I think next time I’ll only use about three of the habaneros. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 30, 2011, 6:05pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/73 "2011-10-30T18:05:02Z")
Heat-wise, six jalapenos is kind of redundant if you’ve already got eight habs in there. Habaneros are about a hundred times hotter than jalapenos. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 30, 2011, 6:37pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/74 "2011-10-30T18:37:32Z")
> [@pulykamell](#): > > Huh. “Low heat habs”? I wonder what this is like. I mean “low heat” is all relative. Are we talking habs that are 50,000 Scoville instead of 200,000 or are we talking like poblano-level heat? Look upon the [Face of Despair](http://reviews.burpee.com/1031/prod000820/reviews.htm). ---
**Author:** ![papergirl](https://avatars.discourse-cdn.com/v4/letter/p/aca169/32.png) [@papergirl](https://boards.straightdope.com/u/papergirl)\ **Post date:** [October 30, 2011, 7:22pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/75 "2011-10-30T19:22:51Z")
I just got some free jalapenos! (From a gardener’s yard, in a big box labelled “Free jalapenos!”. I love this town.) But I’m actually afraid to use them…I’m a weenie. I’m not sure I’m brave enough to try it. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 30, 2011, 7:29pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/76 "2011-10-30T19:29:57Z")
Just char them over an open flame, then sweat them in a paper bag for a few minutes. They should skin easily. Then slice open and remove the seeds and ribs. That’s where the heat is. Dice the flesh and add to whatever. Then wash your hands carefully and thoroughly with soap and water. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 30, 2011, 7:33pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/77 "2011-10-30T19:33:56Z")
Anyone at all can eat any kind of pepper at all, if it’s diluted enough. A single jalapeno (even an unusually hot one) in an entire big pot of chili will be tolerable to almost everyone. Try something like that. If that works out fine for you, then go on to try more. If you’re really leery, wear disposable gloves while you’re chopping it, but that probably won’t be necessary. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 1, 2011, 7:18am UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/78 "2011-11-01T07:18:23Z")
> [@silenus](#): > > Look upon the [Face of Despair](http://reviews.burpee.com/1031/prod000820/reviews.htm). 100 Scoville? What the? ---
**Author:** ![Lightnin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lightnin/32/180_2.png) [@Lightnin](https://boards.straightdope.com/u/Lightnin)\ **Post date:** [November 1, 2011, 10:19am UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/79 "2011-11-01T10:19:57Z")
> [@Chronos](#): > > Heat-wise, six jalapenos is kind of redundant if you’ve already got eight habs in there. Habaneros are about a hundred times hotter than jalapenos. Oh, believe me, I know. The jalapenos were in there for taste and texture (I left the jalapenos in strips, rather than chopping them up fine). ---
**Author:** ![papergirl](https://avatars.discourse-cdn.com/v4/letter/p/aca169/32.png) [@papergirl](https://boards.straightdope.com/u/papergirl)\ **Post date:** [November 1, 2011, 5:33pm UTC](https://boards.straightdope.com/t/lets-talk-chili/600800/80 "2011-11-01T17:33:17Z")
> [@pulykamell](#): > > 100 Scoville? What the? Am I a weenie for wanting to grow these? I love to look at peppers, and would LOVE to grow some. I always kill them by (I think) overwatering…next year, though, I’m going to set up a less-water-needed raised bed just for peppers and other vegetables that don’t need so much babying as tomatoes, etc. I’ll grow hothotHOT ones too, of course, but those are for my neighbors and ex-husband. [Previous page](https://boards.straightdope.com/t/lets-talk-chili/600800.md?page=3) [Next page](https://boards.straightdope.com/t/lets-talk-chili/600800.md?page=5)