choo-choo-charlie Posted October 10, 2013 Share Posted October 10, 2013 Finally tasted a bowl and it's pretty good. The photo is a bit washed out -- it's much darker and redder -- but you get the idea. That looks great. Looks like the Texas-style chili I make every year - the same chili that won a cook-off last year. Quote Link to post Share on other sites
Sir Stewart Posted October 11, 2013 Share Posted October 11, 2013 Beans all over the fuckin place in image results for 'Texas-style chili' too... Quote Link to post Share on other sites
NoJ Posted October 11, 2013 Author Share Posted October 11, 2013 They dont call em chili beans for nuthin Quote Link to post Share on other sites
Sir Stewart Posted October 11, 2013 Share Posted October 11, 2013 Quote Link to post Share on other sites
Lammycat Posted October 11, 2013 Share Posted October 11, 2013 Pablo Beens Quote Link to post Share on other sites
Hixter Posted October 11, 2013 Share Posted October 11, 2013 They dont call em chili beans for nuthinChili beans are unrelated to chili. Quote Link to post Share on other sites
NoJ Posted October 11, 2013 Author Share Posted October 11, 2013 Pablo Beens Hey now!Chili beans are unrelated to chili. Not in my world ;-) Quote Link to post Share on other sites
NoJ Posted October 11, 2013 Author Share Posted October 11, 2013 So, whats everybodys favorite bean for chili? I like the good old kidney bean. I also use black beans. The trick with the black beans is to put them in towards the end of the cooking process otherwise they get too mushy and/or disappear in the sauce. Also, I'll make a mean lentil chili too. Healthy AND delicious! Quote Link to post Share on other sites
Winston Legthigh Posted October 11, 2013 Share Posted October 11, 2013 Pinto Quote Link to post Share on other sites
Lammycat Posted October 11, 2013 Share Posted October 11, 2013 Lima beans. Pretty much good for nothing. Quote Link to post Share on other sites
ih8music Posted October 11, 2013 Share Posted October 11, 2013 My kids LOVE lima beans but won't go near a bowl of chili. Maybe I should make one with them in it. The lima beans, that is. Not my kids. Quote Link to post Share on other sites
tinnitus photography Posted October 11, 2013 Share Posted October 11, 2013 Lima beans. Pretty much good for nothing. Quote Link to post Share on other sites
NoJ Posted October 11, 2013 Author Share Posted October 11, 2013 I put lima beans in the same category as brussel sprouts and broccoli........the disgusting category. Quote Link to post Share on other sites
Lammycat Posted October 11, 2013 Share Posted October 11, 2013 Except that they would then be mis-categorized. Brussels sprouts are tolerable if butter, salt and pepper are involved and broccoli is tolerable if it's steamed and butter or cheese are involved. Quote Link to post Share on other sites
NoJ Posted October 11, 2013 Author Share Posted October 11, 2013 Ok brother, I'm going to lay some tough love on you and ruin you on brussel sprouts forever.......take a raw one, and peel off the leaves, taking care to note ALL THE FREAKING BUGS you find nestled in there. Unless of course you like eating bugs. Then carry on.... Quote Link to post Share on other sites
Lammycat Posted October 11, 2013 Share Posted October 11, 2013 There're bugs and parasites in a lot of shit we eat. They help to break down the food we devour. Helps to keep us trim. Quote Link to post Share on other sites
NoJ Posted October 11, 2013 Author Share Posted October 11, 2013 Ok Buggy, keep on chewin' Quote Link to post Share on other sites
tinnitus photography Posted October 11, 2013 Share Posted October 11, 2013 Except that they would then be mis-categorized. Brussels sprouts are tolerable if butter, salt and pepper are involved and broccoli is tolerable if it's steamed and butter or cheese are involved. dude...you need to discover the joys of roasting broccoli and brussels sprouts (if you decide to roast broccoli, make sure you peel the skin off the stalks first). Quote Link to post Share on other sites
Winston Legthigh Posted October 11, 2013 Share Posted October 11, 2013 Pan-fried brussels sprouts with pancetta. An indispensable thanksgiving sidedish. Quote Link to post Share on other sites
Lammycat Posted October 11, 2013 Share Posted October 11, 2013 I could go for that. Like on the grill? Maybe lubed with olive oil and some finely minced garlic? Quote Link to post Share on other sites
tinnitus photography Posted October 11, 2013 Share Posted October 11, 2013 this rules. i urge you to try it: Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. Ingredients 1 large head broccoli (about 1 3/4 pounds) 4 tablespoons extra virgin olive oil 1/2 teaspoon table salt 1/2 teaspoon sugar Ground black pepper 2 large shallots , halved and sliced thin lengthwise (about 1/2 cup) 1 teaspoon fennel seeds , roughly chopped 1 ounce Parmesan cheese , shaved (about 1/2 cup) Instructions 1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with 3 tablespoons oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine. 2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. 3. While broccoli roasts, heat remaining oil in 8-inch skillet over medium heat until just shimmering. Add shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, 5 to 6 minutes. Add fennel seeds and continue to cook until shallots are golden brown, 1 to 2 minutes longer. Remove skillet from heat. Toss roasted broccoli with shallots, sprinkle with Parmesan, and serve immediately. Quote Link to post Share on other sites
NoJ Posted October 11, 2013 Author Share Posted October 11, 2013 I could go for that. Like on the grill? Maybe lubed with olive oil and some finely minced garlic? Infused with crunchy beetles.....mmmmmmm Quote Link to post Share on other sites
Lammycat Posted October 11, 2013 Share Posted October 11, 2013 You lost me at "shallots." Quote Link to post Share on other sites
tinnitus photography Posted October 11, 2013 Share Posted October 11, 2013 the delightful middle ground between onions and garlic? pshaw! Quote Link to post Share on other sites
Lammycat Posted October 11, 2013 Share Posted October 11, 2013 If onions are the devil's testicles, shallots are the taint. Quote Link to post Share on other sites
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