# Question for no-beans chili purists: What about other vegetables? **URL:** \ **Category:** Cafe Society\ **Created:** [October 21, 2010, 11:01pm UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952 "2010-10-21T23:01:55Z")\ **Posts on this page:** 20\ **Page:** 3
**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 23, 2010, 2:21am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/41 "2010-10-23T02:21:49Z")
> [@devilsknew](#): > > Yea, like I said “Real American Chili” not Texan Chili, which is really weirdly ethnically Mexican restrictive in recipe. Tejas is as lawless and crazy as Mexico, to me. A second world society that happens to appendix itself to the United States. OK, then maybe we don’t disagree. I will agree that what is known as chili in most of America is decidedly _not_ Texas chili, although it sprouted from those recipes (and borrowed its name) which, in turn, are variations on Northern Mexican type chile and meat (often pork instead of beef) stews. ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [October 23, 2010, 2:23am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/42 "2010-10-23T02:23:21Z")
I don’t like beans in my chili. Back in the states, I used to take a can of Hormel no-beans chile, dump in some corn and add a bunch of slices of Velveeta cheese. It was GOOD. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [October 23, 2010, 2:49am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/43 "2010-10-23T02:49:57Z")
> [@pulykamell](#): > > Whenever I make chili for myself, it’s hand-cut beef with onions, dried chili peppers, some cumin, possibly Mexican oregano, and sometimes fresh chili peppers. And, no, you don’t even need to add liquid. The meat and onions actually release a lot of juices on their own. But, with no beans or tomatoes or masa harina, how do you get the fluid to the proper ketchup-like consistency? ---
**Author:** ![Frank](https://avatars.discourse-cdn.com/v4/letter/f/3d9bf3/32.png) [@Frank](https://boards.straightdope.com/u/Frank)\ **Post date:** [October 23, 2010, 2:58am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/44 "2010-10-23T02:58:07Z")
I don’t like just meat in my chili. Even with bread or corn tortillas on the side, it’s just too monotone. Beans and tomato make it far more interesting for taste and textue, as well as more nutritious. I’m curious; some of the comments in this thread compare chili to stew. Is the original recipe for beef stew only beef and spices and liquid? 'Cause I’ve never had a beef stew that didn’t have veggies in it. ---
**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 23, 2010, 3:05am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/45 "2010-10-23T03:05:45Z")
> [@BrainGlutton](#): > > But, with no beans or tomatoes or masa harina, how do you get the fluid to the proper ketchup-like consistency? Oh, yeah, I do usually add a little masa harina to the chili to thicken it up. ---
**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 23, 2010, 3:10am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/46 "2010-10-23T03:10:12Z")
> [@Frank](#): > > I don’t like just meat in my chili. Even with bread or corn tortillas on the side, it’s just too monotone. Beans and tomato make it far more interesting for taste and textue, as well as more nutritious. > > I’m curious; some of the comments in this thread compare chili to stew. Is the original recipe for beef stew only beef and spices and liquid? 'Cause I’ve never had a beef stew that didn’t have veggies in it. I think it would be impossible to find a recipe for the “original” beef stew. But chili isn’t just beef. It has chili peppers (that is, it could have fresh chili peppers). And usually onions. And sometimes tomatoes. As I said above, Hungarian beef stew (goulash/marhapörkölt) is just beef & onions, and the onions practically dissolve from the long cooking into the sauce, so it just looks like lumps of meat like [this](http://www.peterpawinski.com/marhaporkolt/0015.jpg). There’s no reason, if you’re being absolutely minimalist, that you can’t make a beef stew without any additional veggies. ---
**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 23, 2010, 3:27am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/47 "2010-10-23T03:27:28Z")
Near as anyone can figure, chili originated in San Antonio. Mexicans disavow any association with the stuff. That’s **north** of the Rio Grande. ---
**Author:** ![Kolak\_of\_Twilo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kolak_of_twilo/32/73_2.png) [@Kolak\_of\_Twilo](https://boards.straightdope.com/u/Kolak_of_Twilo)\ **Post date:** [October 23, 2010, 4:31am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/48 "2010-10-23T04:31:03Z")
I am looking at my well worn copy of _Texas on the Halfshell_, a wonderful cookbook with a wideranging variety of Texas favorites. It has a sizable section on chili and more than two dozen recipes from past winners of the various state chili competitions. Sadly, it was published in 1982 and appears to be out of print. There are recipes here from Wick Fowler, C.B. Stubblefield, Frank Tolbert and Alegani Jani Schofield. There is a certain amount of variation among them but they all agree the essential ingredients are: Beef Chili peppers or chili powder or both Cumin Salt Water, stock or beer Most of them agree some combination of the following additional ingredients are allowed: Beef suet Oregano A small amount of tomato sauce or paste Onion Paprika Masa harina, cornmeal or flour About half indicate coffee, unsweetened chocolate or mole paste can be used if desired. But they are very clearly in agreement on one point: NO BEANS If you want beans in your chili there’s nothing anyone can do to stop you. But if you do I’ll always suspect you are also the sort who will put ketchup on a hot dog. Blech. ---
**Author:** ![Kolak\_of\_Twilo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kolak_of_twilo/32/73_2.png) [@Kolak\_of\_Twilo](https://boards.straightdope.com/u/Kolak_of_Twilo)\ **Post date:** [October 23, 2010, 4:52am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/49 "2010-10-23T04:52:40Z")
> [@silenus](#): > > Near as anyone can figure, chili originated in San Antonio. Mexicans disavow any association with the stuff. That’s **north** of the Rio Grande. Yep. I forgot to add this about The Chili Queens of San Antonio: > [@](#): > > San Antonio in the 19th century is well known for the “Chili Queens” that sold chili con carne from their chili stands at the plaza. An authoritative > early account is provided in an article published in the July 1927 issue of _Frontier Times_ Magazine. From [here](http://www.lsjunction.com/facts/milplaza.htm). Also more [here](http://www.uiw.edu/sanantonio/jenningschiliqueens.html) and [here](http://whatscookingamerica.net/History/Chili/ChiliHistory.htm) as well. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [October 23, 2010, 5:03am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/50 "2010-10-23T05:03:28Z")
You think Chile Corona was unique to Tejas?\>you must be either from Texas or an IGnoarnaut. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [October 23, 2010, 5:20am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/51 "2010-10-23T05:20:59Z")
Chile Del Ray… The blessed Mothers of the Chilli Santa Rosa, Puebla, Veracruz oaxhacahca and texlahuticon. ---
**Author:** ![Kolak\_of\_Twilo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kolak_of_twilo/32/73_2.png) [@Kolak\_of\_Twilo](https://boards.straightdope.com/u/Kolak_of_Twilo)\ **Post date:** [October 23, 2010, 6:31am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/52 "2010-10-23T06:31:45Z")
> [@devilsknew](#): > > You think Chile Corona was unique to Tejas?\>you must be either from Texas or an IGnoarnaut. > [@devilsknew](#): > > Chile Del Ray.. The blessed Mothers of the Chilli Santa Rosa, Puebla, Veracruz oaxhacahca and texlahuticon. I think you believe you are making a point here but I can’t figure out what it is. Maybe it’s just that late. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [October 23, 2010, 6:33am UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/53 "2010-10-23T06:33:13Z")
Maybe it is late, or perhaps it is truth. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [October 23, 2010, 5:48pm UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/54 "2010-10-23T17:48:22Z")
> [@devilsknew](#): > > Chile Del Ray.. The blessed Mothers of the Chilli Santa Rosa, Puebla, Veracruz oaxhacahca and texlahuticon. 😕 Are you talking here about recipes, or chile-pepper cultivars, or what? ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [October 23, 2010, 7:06pm UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/55 "2010-10-23T19:06:58Z")
> [@BrainGlutton](#): > > I believe that’s called “Oklahoma Red.” or “Baja Oklahoma Red.” FWIW, I don’t like ground beef in my chili - instead I used half cubed steak and half cubed pork shoulder. Usually diced onions and sometimes diced bell peppers. There used to be a restaurant near me called Quintana Roo where the only meat in the chili was filet mignon. It was divine. ---
**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 24, 2010, 4:15pm UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/56 "2010-10-24T16:15:02Z")
> [@jasg](#): > > There used to be a restaurant near me called Quintana Roo where the only meat in the chili was filet mignon. It was divine. This sort of befuddles me. Filet seems like such a bad choice for chili: it doesn’t have much flavor (tenderness is its primary asset) and it’s not good for stewing. I wonder if they make it the traditional way, or if they make a beefy chili base and then add finely chopped filet to order. That’s the only way I could see it working well and not being just a gimmick. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [October 24, 2010, 6:05pm UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/57 "2010-10-24T18:05:05Z")
> [@pulykamell](#): > > This sort of befuddles me. Filet seems like such a bad choice for chili: it doesn’t have much flavor (tenderness is its primary asset) and it’s not good for stewing. I wonder if they make it the traditional way, or if they make a beefy chili base and then add finely chopped filet to order. That’s the only way I could see it working well and not being just a gimmick. The restaurant is gone now, so I can’t ask. It was not finely ground however, big chunks of filet instead. The tenderness showed up clearly but frankly, I think a cut with a bit more fat marbling works better. Taste wise, I think the meat pretty much soaks up the chili pepper to the extent that the beef taste becomes secondary to texture/tenderness. IIRC, Quintana Roo claimed their ‘filet chili’ had won a blue ribbon at the Terlingua International Chili Championship. ---
**Author:** ![gonzomax](https://avatars.discourse-cdn.com/v4/letter/g/e8c25b/32.png) [@gonzomax](https://boards.straightdope.com/u/gonzomax)\ **Post date:** [October 24, 2010, 6:15pm UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/58 "2010-10-24T18:15:04Z")
My mother used to make it with chicken or steak instead of hamburger. Sometimes she tossed in corn or peas. It all worked pretty well. ---
**Author:** ![Gary\_T](https://avatars.discourse-cdn.com/v4/letter/g/3ec8ea/32.png) [@Gary\_T](https://boards.straightdope.com/u/Gary_T)\ **Post date:** [October 24, 2010, 6:22pm UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/59 "2010-10-24T18:22:29Z")
Pork chunks, simmered in chili pepper broth. Anything different from that, you can call it chili, but it ain’t _RIGHT_. ---
**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 24, 2010, 6:31pm UTC](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952/60 "2010-10-24T18:31:03Z")
> [@Gary\_T](#): > > Pork chunks, simmered in chili pepper broth. Anything different from that, you can call it chili, but it ain’t _RIGHT_. That’s tasty (pork is my favorite meat), but that’s going away from USA/Texas chili into more Mexican pork stew recipes (or New Mexican green chili recipes.) When I think American (as in USA) chili, I think beef-based. But _carne con chile colorado_, for example, works for me, too. [Previous page](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952.md?page=2) [Next page](https://boards.straightdope.com/t/question-for-no-beans-chili-purists-what-about-other-vegetables/557952.md?page=4)