Miasmatic Review

For my Hubby? No beans and made with steak AND hamburger.

For me?? Beans are awesome in chili! And beef is the meat of choice...

Did I help?

Totally beans! In fact I kinda like a mix of.. uhh.. can't remember the names of them now.. the "usual" softer brownish bean, and there's a sort of meatier/thicker reddish bean that's good in chili too.
I prefer the ground beef, though small steak chunks might be good too. In that last batch I had with the steak I think it was just the fact that the steak was in "strip" form that bugged me.

Beans. Of course.

Steak is fine, but I usually use burger....for cost as well as ease of preperation....

I prefer with beans.
As for the meat, you must try beef tri-tip cut into 1 inch cubes. Makes a very hearty and beefy chili. You'll need to use a Dutch Oven or other heavy pot for preparation as the tri-tip needs to cook longer than say hamburger but man is it ever worth it. Got a couple of good recipes, let me know if you'd like to see them.

must.have.beans

and beef

Originally, Chili did not have meat. Chili with any kind of meat is actually Chili con carne, or "chili with meat." If my memory serves me correctly, the original style chili did not have beans, either.

But for me, it doesn't work without the meat and beans. At our house, we usually use ground beef, our good family farm raised stuff.

I also know a LOT of guys who make their chili with venison. Similar to beef, most people won't know the difference, but it is actually healthier.

I also know a guy who makes "Pork Chop Chili." More about the pork chops than the chili, it is very good. He cooks pork chops in a large pan of very spicy chili. Eaten off a plate, it is important to have something good to drink with it, otherwise your mouth will melt out of your head.

Deer.
Beans.
And all the peppers the law will allow
Mine Won. :)

I shall defer this to those who actually make chili... I've never been a big fan of it. Although I prefer chili with meat and beans.

I use equal amounts of stew beef and ground sirloin (5 lbs or better ea) with about a half pound of ground sausage. the bigger the pot the more to freeze (even better re-heated). definitely brown the meat in small stages so it won't steam in the pot. then cook for 1 hr in covered pot with chicken broth before adding the spices for the last couple of hours or so.
to cut acidity of you can add a half lb of mexican chocolate. sounds strange but it works.
Beans are up to you, pintos are traditional, but gassy. red kidney beans (drained and washed) are good too if you want to reduce the amount of gaseous aftermath.
that's my 2 cents worth

Beans - ground and cubed beef (we also use venison here) yummy!

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