We’re on a Chili con Carne kick. In a big way. Please join us as we learn from a master, my pal Taylor Boetticher from The Fatted Calf (Napa and San Francisco).
After you watch the video, download our free ebook on chili and order some of our 100% pure chile powder and make your own bowl of red.
We know that chili people are like martini drinkers and often they are willing to duel with someone they disagree with. I’d love to hear your comments below but let’s make sure we remain civil.
My take is that it’s Mexican; it would certainly be served WITH beans. I have no issue with putting them in the chili.
I love Chili con Carne and have always made it just this way in true Texas style. I have never made it without a pot of beans to go along with it. They start out in a separate bowl but more often than not they end up in the chili. Fresh tomatoes, jalapeños, and a dollop of sour cream also. A large chunk of cornbread goes without saying. 🙂
Hey Steve, I made this shortly after reading this post and watching the video. I am now a “born-again” chili cook! The all-beef-and-nothing-else method is the bomb! I used RG chile powder and oregano. A pot of Mayacobas on the side, John Thorne’s skillet cornbread, onions/crema/cheese; what flavor! Gracias!
Happy to help!