ChatterBank1 min ago
chilli con carne
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what is the point of adding chilli beans to chilli con carne
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Binbong - if you click on this link it will tell you all about it - it is too long to fit in a post - I will include a portion of it:
http://en.wikipedia.org/wiki/Chilli_con_carne
Pinto beans (frijoles), a staple of Tex-Mex cooking, have long been associated with chili and the question of whether beans "belong" in chili has been a matter of contention amongst chili cooks for an equally long time. It is likely that in many poorer areas of San Antonio and other places associated with the origins of chili, beans were used rather than meat or in addition to meat due to poverty. In that regard, it has been suggested by some chili aficionados that there were probably two chili types made in the world, depending on what could be afforded and how frugal the cook was. As chili spread east into areas where beef was more expensive (beef was plentiful and cheap in San Antonio and other cattle towns), chili with Pinto or other beans became more prevalent. In some eastern areas, this dish is referred to as "chili beans" while the term chili is reserved for the all-meat dish. Other changes included the adding of other vegetables. Tomatoes are almost always used, bell peppers are common and even celery appears in recipes. Many easterners are just as adamant about the inclusion of beans in their chili for an authentic flavor as a small, vocal minority of Texans are about their exclusion. Most commercially prepared canned chili includes beans. If you substitute chunks of fresh mushrooms for the beans, you will cut the calorie content of your favorite chili recipe by at least a third, without sacrificing taste. The blandness of the white button mushroom soak up the flavors of the chiles, tomatoes, chili powder, etc. while helping the chili retain its consistency. Some cooks prefer black beans, black-eyed peas, or kidney beans instead of pinto beans. A popular saying among self-pr
http://en.wikipedia.org/wiki/Chilli_con_carne
Pinto beans (frijoles), a staple of Tex-Mex cooking, have long been associated with chili and the question of whether beans "belong" in chili has been a matter of contention amongst chili cooks for an equally long time. It is likely that in many poorer areas of San Antonio and other places associated with the origins of chili, beans were used rather than meat or in addition to meat due to poverty. In that regard, it has been suggested by some chili aficionados that there were probably two chili types made in the world, depending on what could be afforded and how frugal the cook was. As chili spread east into areas where beef was more expensive (beef was plentiful and cheap in San Antonio and other cattle towns), chili with Pinto or other beans became more prevalent. In some eastern areas, this dish is referred to as "chili beans" while the term chili is reserved for the all-meat dish. Other changes included the adding of other vegetables. Tomatoes are almost always used, bell peppers are common and even celery appears in recipes. Many easterners are just as adamant about the inclusion of beans in their chili for an authentic flavor as a small, vocal minority of Texans are about their exclusion. Most commercially prepared canned chili includes beans. If you substitute chunks of fresh mushrooms for the beans, you will cut the calorie content of your favorite chili recipe by at least a third, without sacrificing taste. The blandness of the white button mushroom soak up the flavors of the chiles, tomatoes, chili powder, etc. while helping the chili retain its consistency. Some cooks prefer black beans, black-eyed peas, or kidney beans instead of pinto beans. A popular saying among self-pr
1 to 5 of 5
