idk, having looked up pictures I would consider that an especially chunky soup. to me, for something to be considered a stew, it has to have been stewed.
Wikipedia man is wrong. Either theyve never had chili or are talking about the abomination that is 'chili with beans and other stuff' Chili is meat and sauce. Spices allowed, and recommended, but no extra stretchers. If you put stuff in that's fine but try that in a competition and you'll be booted. Also @Acey is correct, I was thinking of chili dogs and chili fries when I said condiment, but topping may fit better. Chili goes on top of things, mostly, and a lot of said things are commonly found during barbeques To add to the tension, turkey chili is best chili
chili is stew imo edit: but i'll also add, stuff like chili dogs and chili fries don't have much of a presence where I am, I've never seen that
I hate to tell you this but Eintopf is definitely stewed. Just not zo thr point where all the veg starts disintegrating.
Googled types of chili, Wikipedia spat this at me under chili con carne: This is the chili I mean Edit: the literal translation is chili with meat
I'd probably call my family's chili a stew if I was forced to- for us it's a main dish and you eat it out of a bowl, maybe with crackers or cornbread. It's the sort that would get us pilloried in Texas, because not only does it have beans in it, since we have two people in the immediate family who can't eat beef, we usually use ground turkey or make it vegetarian. When I really want to upset an imaginary Texan I add a can of pumpkin and a tiny amount of unsweetened baker's chocolate, and then refer to it as "Pumpkin Chocolate Chip Chili" for maximum curse power.
Oh my god How does that even taste??? Does it still have meat??? I'm not totally appalled, sloppy joe is sweet (a chili cousin but Not Chili) but like. How do you even season? I prefer turkey or chicken chili admittedly, because red meat do me a hurt, but I still stand that it's not what I think chili should count as and that's okay, too. It tastes fine I just still don't add beans and spice it differently. Usually with a poblano base instead of the regular red chili peppers That kinda makes me want to experiment with a sweet pepper base now
I make my chili with mostly beans (or other legumes, chickpeas are good too) and bacon, but i second the addition of cocoa powder it's very good to balance out any errant sweetness from the starches
pumpkin chili is AMAZING, it adds a kind of creamy richness to it without actually tasting of pumpkin and I also always add chocolate of some kind to my chili. it's not so much a flavoring as it is sort of equivalent to salt - it's used to bring out the other flavors rather than for its own flavor.
A small amount of bitter chocolate or cocoa is also very good for adding a rich flavour to beef dishes. I always add a little to a beef gravy. That or redcurrant jelly, but chocolate is easier to find.
Chocolate goes surprisingly well with hot peppers in general, too. You'll see it sometimes in Mexican cooking (e.g. a lot of variants of mole sauce). Yeah, in mine the pumpkin is more for texture and filler than for flavor, since it gets pretty overpowered by everything else. Usually when I make it it's ground turkey + onions + kidney beans + tomatoes + possibly a can of pumpkin + possibly some additional vegetables (e.g. frozen corn, green bell pepper). Sibling is in charge of seasoning, but the base is chili powder + cumin + whatever their ineffable whims determine it needs. I know ground beef behaves pretty differently from ground turkey, but since I'm one of the people who can't eat it, I just kind of go ¯\_(ツ)_/¯ and commit Chili Crimes. I have made vegetarian chili before, but unless you have a replacement protein that at least attempts to mimic the texture of meat I find it comes out kind of sad.
my usual chili is kidney beans (chili beans if i can get them), white beans or chickpeas, corn, a lil bellpepper, sliced bacon, onion, garlic and for spices: chili, cumin, pepper, salt, cocoa, at least two kinds of paprika (hot and sweet), koriander and whatever i feel like at the time
Ok this is the second (possibly third) time I've seen reference to bacon being the meat in a chili recipe, how does that work? How much bacon is being used, and what kind of cut? I'm quite mystified
I buy sliced bacon, so it's stripes of it sliced down to about...1cm in width? and usually not that much, this is mainly a bean chili so like.....half a pound at most probably? you brown it in the pot, dump in your aliums (and fresh veg if used), cook them in the bacon fat until aliums are tender, then you dump your legumes of choice on there and add water/broth/tomato sauce whatever your liquid main ingredient is, stir, season and let it sit on the stove on low heat for A While until all the flavours have melted together (I usually estimate at least 1h final simmering time) and adjust for seasoning as you go
Ok so. That's not chili to me. It's just a bean dish. It's ok to eat beans with or without stuff in it but it's not chili, it's beans. Beans with some bacon in it. Where are you from, if I may ask? Is "bean chili" a family or regional dish? My brain is freaking out a bit and I may be splitting hairs at this point but I'm so attached to my preconceptions of What Chili Is that I'm definitely out of my comfort zone rn
