KidDirty wrote:I did some research before my fist pot, and it seems that many of the Chili "purists" are vehemently anti-bean, many are also quite anti-tomato.
Yup. Chilli is sort of like religion - everybody's got an opinion.
As for me, to tell the truth, the only chilli I couldn't actually eat was one that had grease so thick, there was a 1/4" floating on top ...
me: "What's this liquid on the top of the bowl?"
cook: "that's melted grease! Adds flavor!"
I've had corn-chilli, and I've had sour-cream chilli. I've had 1 bean to too-many-different-to-count (which begs the question: is it chilli anymore? I suppose, if there's chilli powder in it! <heh>)
I've had with tomatoes and without. I prefer with, but without can be good, if there are other things in there ...
I've had it with cheese on top, and cheese cooked inside AND on top. Adds a creamy flavor.
I've had hot and mild. Too much hot, and that's all you taste, IMHO.
The rice is similar to the lentils - it will cook completely away, if you use a crock pot. BUT, rice and beans makes a complete complex protein*, and your body will recognize the taste as "good". Even if there are no visible rice grains ...
I must admit, I've had beanless chilli too. But, to me it has then become a "meat paste" and the meat overwhelms anything else. May as well eat a meat patty ... <heh>
Or, better still a nice rare NY strip steak ... yummm!