Here in the Midwest, chili has beans in it. Usually and mostly kidney beans. You can even buy chili beans in a can which is kidney beans plus chili powder.
I know some places like Texas do not put beans in chili. Which is interesting to me but I have never had an opportunity to try it.
Chili con carne?
Fillers (Beans, pasta?)
Cheese?
I don’t have a recipie. I just know what I like after making it so many times.
The carne is steak. Sold as stew meat. Awesome because it takes on the spices and softens up very nicely in a crock pot (slow cooker).
Beans: kidney, great northern, black, garbonzo, and lima. More kidney than the others.
Many different spices but primarily chili powder, fresh minced habenero, ground black pepper, Valentina Extra Spicy and lime juice.
Fresh mushrooms and onions.
Top with sour cream and/or shredded extra shap cheddar. Cornbread optional.
This doesn’t really do it justice, just a rough guide. And I don’t think I’ve made it exactly the same twice.
Why would you put beans in this otherwise (seemingly) masterpiece?
Here in the Midwest, chili has beans in it. Usually and mostly kidney beans. You can even buy chili beans in a can which is kidney beans plus chili powder.
I know some places like Texas do not put beans in chili. Which is interesting to me but I have never had an opportunity to try it.
Your chili is beanless? Where are you?