this post was submitted on 01 Jul 2024
119 points (96.9% liked)
Food Crimes - Offenses against nutrition
2187 readers
2 users here now
Welcome to Food Crimes! This community is here to collect all and any post about cursed food and generally unusual consumables.
Right now, here’s the rules:
- Posts must include an image or video containing food or drink.
- It must be unusual or cursed in some way. a. For example, something like Doritos Milk would be unusual, but normal milk would not.
- No AI posts whatsoever, and any images that were altered (Ex: Photoshop, Gimp) need to be tagged.
How to tag:
To tag your posts, please prepend or append the tag name inside square brackets. For example,[OC] Foo bar baz or foo bar baz [Meta] would be acceptable. Multiple tags will require separate pairs of brackets, like so: [Edited][OC] foo bar baz
Here are the current tags:
- Edited - The image was manipulated with editing software.
- OC - You made this cursed food yourself!
- Meta - Relating to the community itself.
Finished checking out all the posts here? Also checkout [email protected]!
(BTW, I’m looking for someone to help mod here! I myself would not be enough if this community goes beyond a few posts a day.)
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Ohh no :(
Yeah, like, how is that a selling point?
Texas chili doesn’t have beans. It’s absolutely a selling point.
So the original 'chili Queens" who brought chili con carne to Texas sometimes added beans. It was often used as a topping for tamales. If you go back further, pretty much as far as you can go on this particular subject, the Aztecs, Incas, and Mayans all had precursor dishes that were meat, peppers, spices, and beans. Delicious proto chili!
Beans have been a part of chili since the beginning. You can't add them for a lot of competitions, but that doesn't make the off-competition stuff any less authentic. Central Texas gets weird about it, but they get weird about a lot of shit. They're the ones who took the recipe from tejanas and removed the beans in the first place.
That being said, I prefer a chili with no beans. You can skip the rest of this comment because it's just a guy who is now reminiscing about chili past and thinking of chili future.
I will take a bunch of peppers I've grown (usually super hot, but I have some guajillos and jalapenos in the mix this year) and smoke them, yellow onion, garlic, beer, cayenne, masa harina, strong coffee, a collection of spices to make my own chili powder (not a secret, I just don't have my recipe card in front of me....it heavily features smoked paprika and cumin), a little homemade adobo sauce, homemade bacon, and whatever leftover beef I have (usually brisket, sometimes chuck, and around the holidays rib roast) cut into little cubes and cooked up. I don't think I've made chili with beef that wasn't leftovers for a couple of decades.
It takes probably half an hour of work, then half a day of simmering stirring very occasionally, then mix in the masa harina 15 or 20 minutes before you're ready to serve.
I appreciate the history lesson and the delicious sounding recipe.
I think most of the world finds it to be an odd selling point.
TIL, thanks.
beans are the worst part of chili
Weird. I've always made vegetarian chili and rely heavily on beans.
I often make a veggie chili with lentils, quinoa, dal, carrots, jalapenos/serranos, and ground beef, but no beans. It's pretty good! Last few times, I tilted the seasoning very slightly east African.
This comment right here, officer.