It becomes chili with tomatoes in it.

What happens when you add potato chips to a cheeseburger? It becomes a cheeseburger with potato chips on it.

Uh, why are there carrots and celery in chili?

If the recipe looks more like pasta sauce with beans vs chili with beans.

The most important ingredient:

Case in point. A dish called chili where a legume is the defining ingredient.

I'll hold you to that.

Chicken chili

6 boneless chicken breast, I boil or instapot them.
Shred the chicken using a mixer or a couple forks.

In a separate pot I cook down while cooking and shredding the chicken.

One large or two medium chopped onions

2 4.4.5 oz cans of chopped green chilies

2 cloves of garlic or equivalent store bought pre chopped

1 tablespoon of vegetable oil

32 oz of chicken broth

4 cans of cannellini beans or navy beans

1 can cannellini beans or navy beans smashed into a paste

1 teaspoon of salt

3/4 teaspoon of dried oregano

1 teaspoon of ground cumin

1/2 teaspoon of black pepper

1/8 teaspoon of ground red pepper

Add shredded chicken once the beans are tender.

Topping can be sour cream and fresh cilantro, eats pretty good with pita chips.

So a chili could have tomatoes and beans in it and still be chili?

Real answer-

4lbs tri tip- smoke for an hour or so then sear and cut into cubes
2 onions diced
2 handfuls of dried chiles rehydrated in real beer (no MBC)
5-6 garlic cloves minced
Chicken stock
Beer
Salt
Honey

Blend the rehydrated chiles into a paste
Saute onions and garlic in some butter
Add chile paste and cook for a few minutes
Add cubed meat and stock
Simmer for ~4 hours until the stock/paste coat the meat like BBQ sauce

It’s really hard to make bad chili if you start with quality ingredients

Chili does not have to be complicated, but it does have to be right.
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Yeah, why not? Just like how a cheeseburger could have peeps and chocolate syrup on it and still be a cheeseburger.

But if my buddy invites me over for cheeseburgers and they have that shit on them, I'll be disappointed.

My recipe takes awhile to write out, and since I'm not getting paid to write it......

But come over with a couple cases of miller lite and we'll make.some

definition: meat, usually beef + chili beans. it often contains peppers.

i don't know how this can even be a troll discussion. beans are such a core component it's in their name. it's like saying hey i made a beef steak. i used chicken for the meat.

So Chili con carne not just Chilli.

Theres no such thing as "chilli beans"

Beans was used as a substitute for meat in the 1930s

I trust that spoon is standing on its own.

Yep and it’s mighty tasty IMO. I’ll certainly make one of the others to try. Though this will continue to be the image that conjures when I hear chili and will likely continue to be what I make the most.

It can taco and tostada.....so yes, it is properly thick

Sounds like someone got way carried away with tomatoes. I’ve heard of people using tomato paste and even ketchup we don’t even always add tomato juice. I can’t imagine the paste or ketchup being added that just seems weird.

Looks delicious

I'll add some ketchup and ground beef for hotdog 'chili'. But it's still chili based. Its more a condiment than anything else.

You just won something. Not sure what the prize is but you won.

With some refinements

Open can of Hormel's
Put contents of can on bowl
Place bowl In microwave for 90- 120 seconds
Remove bowl, add some shredded cheddar
Eat while watching  TV.

So not adding it by the bottle? If I add any we do maybe two cups of tomato juice but your talking a two gallon pot of chili.

2 cans of dark kidney BEANS
2 cans stewed chopped tomatoes
1 large onion
2 lbs beef
2 spice packets (McCormick)
Follow directions on spice packets but add more spice to taste.

There's chili, then there is hotdog chili, then there is every bastard midwest recipe. Eh?

I'm starting to believe they are just willfully ignorant.

One of my chili recipes
In my opinion the key for any chili flavor is the peppers you choose.

Ingredients
¼ cup bacon drippings  
1 carrot, minced
1 cup chopped red bell pepper  
1 cup chopped green bell pepper
1 poblano pepper, diced
2 jalapeno peppers, minced
1 habanero pepper, minced
2 cups chopped onion
6 cloves garlic, minced
3 pounds ground beef  
2 cups tomato paste
1 cup tomato sauce
1 cup dark beer
2 fluid ounces tequila
1 cup chicken broth
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper  
2 teaspoons white pepper
¾ cup honey  
3 tablespoons finely grated ginger, or more to taste

Three pound Chuck Roast, seared in the chili pot. Then separated by muscles.

- cup of water
- cup of beef broth
- fresh onion and garlic chopped/minced
- two tbs of chili powder (have extra cumin on hand)
- dash of crushed red pepper

Add ingredients to chili pot. Bring to nearly a boil. Lower heat to simmer. Check liquid level after an hour. Keep liquid at middle of beef layer. Cook til fork tender and easily flaked.

Serve in straight-sided bowls with chopped onion, salt, black pepper and saltine crackers on the side.

Enjoy.

-Package of Guajillo or New Mexico dried peppers - This is your sweet heat
-Package of Puya peppers - more of a fruity pepper with some heat, a little bit more "meat" than New Mexico or Guajillo peppers.
-A small amount of Arbol peppers for added heat because you'll need it
-Can of Chipotles in adobo

I cut the stems and the bottom tip off with scissors. I do I 50/50 mix of Guajillo and Puya peppers in scolding hot water for about 45 minutes. Add your Arbols in too.
When softened, puree peppers in a blender. Add your Chipotle cans in too. You will probably do this several times until your out of softened peppers. You'll probably need to add some water (from the pepper water) in the blender to help puree.
Don't worry about getting out all the seeds, that comes next.

Get a large mesh strainer sifter thing and scoop some pepper puree in and use a large spoon to sift the puree through the mesh.
Discard the seeds and hard flesh that is left in the strainer. Repeat for all the puree.

You now have pepper paste.

Take your favorite cut of meat. Whatever you have on hand or on sale is good.
Sometimes I use beef stew meat, sometimes short ribs, sometimes a mix of both, and sometimes I add in ground deer with my beef.

Cut meat into cubes 1/2 to 3/4" cubes.
Perspective 1 onion finely diced, 3-4 garlic cloves finely diced.
Saut onions and garlic with some butter untill transparent.

In another pan, add in a couple table spoons of lard and sear meat on ~2 sides.
Then add your sauted onions and garlic and mix well on medium heat.

Then add your pepper paste. Add as much as you'd like, but dont add too much. Some will soak in the meat.
Mix and let simmer.
Taste it and add cumin and maybe salt to taste.
You can also add smoked paprika for a little bit of smokiness.

Now you can let it simmer (covered) for 2-3 hours or so...or until you think it's done.
I usually dont simmer, i transfer everything to a crockpot and let it cook on low for 8-10 hours as it tenderizes the meat better and lets the meat soak in the chillies.

Serve with your favorite condiments. I like diced white or red onion, sour cream,  and green onion from my garden. Sometimes jalepeno (which mine are way hotter than the ones on the stores)

You can experiment with other chillies too of you wish.

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No chilli powder, no beans, and absolutely no tomatoes

Here are chili recipes from past Terlingua CASI Champions...
https://www.casichili.net/recipes.html

Lmao not sure if that’s a dig on mine or the stuff I’ve seen served on spaghetti but there are definitely differences in the things I’ve seen called chili hahaha

@buckshot_jim  the hero this thread needs. The hero this thread does not deserve.

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Eh,  I've made "true" chili from recipies posted here.   Added beans to the leftovers and greatly preferred it that way.  Not sorry

Honestly, just testing reading here!  It's a black bean soup... which sadly I've seen "win" an informal chili competition.  I mean, it was delicious... but it also tells you alot about the entries to that cook-off!

Beans are inappropriate for chili and is primarily used as a filler for the poors.  Most notibly boomer poors.

Well, you do you then.

I use chuck roasts when on sale, I either cube it, preferred as it has more mass to absorb flavor, or if pressed for time run it through my grinder with a minimum sized cutter plate of 3\8".
I add several varieties of dried peppers, coarsely ground, green  peppers, tomatoes, kidney and pinto beans and a can of beer early on, some Bourbon at the end.
Sometimes I add beef stock and a big meaty soup bone.
I LOVE how it tastes.
I am creating it for me, not some uppity chili snob.

And, I make a huge amount, tastes better everyday, also after the second or third day I'll boil some elbow macaroni's to al' dente and add them to a separate pot so they can absorb the amazing flavor.  
Then, time to vacuum seal and save in the freezer, always nice to have some stashed and ready after simmering in water for a bit.
"Enjoy YOUR Chili My Friends".

Our recipe .

"C'mon Man".
I'm Kidding.

@Subnet

Ahem.