My wife put some sugar in the batch she made yesterday. I love my wife, so it’s the BEST CHILI I’VE EVER HAD, but I’d be happy to try a bowl of yours, Rich.
I like a little black beans in my chili for heartiness. I often add a pinch of dark chocolate cocoa. It adds a depth to the flavor. I’m not into spicy, so usually my chili goes long on ancho and guajillo, maybe some cascabel. Dang, now I’m hungry for chili and it’s only 0900.
Between my Dallas family telling me there ain’t no beans in chili and “Yellowstone” going through this “beans ain’t chili” scene, I’m on the “beans and chili is a thing”
Rich, nice tip, I make chili, never tried that add, going to now.
Pinch of cinnamon, beans, burger, and Italian sausage. Jar of home squeezed tomato juice and can of tomato paste. Simmer until you can’t wait any longer.
- Gruntled University Employee - Tuesday, Dec 6, 22 @ 9:06 am:
I received a new FOID card (that I didn’t request) in the mail last week. It has my CCL certification on it but no expiration date. My FOID was good until 2028 and my CCL until 2024. Has anyone else had this happen? And if so, does anyone know how long this new FOID is good for?
Cincinnati chili is heavily flavored with cocoa powder and is very runny. They’re very proud of the concoction for some reason, but I can’t stomach the stuff.
Definitely could see where a light pinch of cocoa to an Illinois chili might be tasty though.
I like mixing up the beans. One can of dark red, one of light red and one can of black. Maybe substitute pinto beans for one of the reds. Or, whatever’s in the cupboard.
- Behind the Scenes - Tuesday, Dec 6, 22 @ 10:13 am:
@ Gruntled University Employee: I received the e-mail from the ISP Firearms Services Bureau last week: (Excerpt): “As a result of P.A. 102-237, individuals with a valid Concealed Carry License had their FOID expiration date extended to match the expiration of their CCL or their FOID automatically renewed along with their CCL renewal. Regardless, some of you may possess a FOID that – although valid – appears expired on its face. We understand the uncertainty this can cause.
Therefore, we are beginning to distribute replacement combined FOID/CCL cards. Expect to see yours in the coming days. We hope you will find this helpful. Note that this new, single, combination card is not a renewal, but a replacement for your current cards. Once you receive it, simply destroy your old cards. We will continue to send renewal notices for FOIDs and CCLs 180 days prior to their expiration.”
Hope that helps clear it up for you.
They have changed some things. As long as you have a CCL your FOID will never expire. You can also download a digital FOID to keep on your phone. They are supposed to notify you by email 3 months before you expire. Make sure your email address is current on the portal.
- lake county democrat - Tuesday, Dec 6, 22 @ 10:36 am:
Skyline Time (apt moniker for the post) beat me to it: sounds like Cincy style. Complete tangent but I once read Lyle Lovett’s secret ingredient for baked beans was adding a teaspoon or tablespoon (I forget which) of peanut butter.
Best chilli tip I ever received is to put all the dry ingredients in a bowl and cover with beer to make a slurry.
I do not know why (maybe some kind of spiced nuclear fusion or whatever)
But it does add a real depth of spice once added to the meat, beans, onions ect.
One l, no beans. They’re just cheap filler with funky texture. One of the many things Texas does right.
- FormerParatrooper - Tuesday, Dec 6, 22 @ 12:41 pm:
Going to try the cocoa in my next batch. Beans beling in Chili, I’ll fight on that hill with you. I also add a teaspoon of unused coffee grounds to my chili. I never eat it the same day I cook it either. I let it cool, put it the fridge and crockpot it the next day or two hours before serving. Seems to marry the flavors.
- thisjustinagain - Tuesday, Dec 6, 22 @ 12:46 pm:
To Chili: Canned chili (maybe with beans, maybe not) with diced onion or onion powder, some black pepper, sometimes shredded cheese, sometimes not, oyster crackers or Cheeze-Its on occasion. I’m no Julia Child for certain.
I just read an article of the 25 best craft breweries and the only one from Illinois is in Ava called Scoth Brewing. I am not familiar with this but I’ll check Binneys.
- God's Country - Tuesday, Dec 6, 22 @ 8:18 am:
My wife put some sugar in the batch she made yesterday. I love my wife, so it’s the BEST CHILI I’VE EVER HAD, but I’d be happy to try a bowl of yours, Rich.
- Give Me A Break - Tuesday, Dec 6, 22 @ 8:26 am:
One night at Charlie Zabis on Stanford, I learned without a dash of sugar, shredded cheddar and sour cream, it was wrong to consume Chili.
- a revelator - Tuesday, Dec 6, 22 @ 8:35 am:
Never ending chili discussions. One “L” or two? Beans or no beans?
- GDUB - Tuesday, Dec 6, 22 @ 8:54 am:
Fantastic! As long as you didn’t include beans…
- Rich Miller - Tuesday, Dec 6, 22 @ 8:55 am:
===As long as you didn’t include beans===
This ain’t Texas. I will die on that hill.
- cermak_rd - Tuesday, Dec 6, 22 @ 9:01 am:
I like a little black beans in my chili for heartiness. I often add a pinch of dark chocolate cocoa. It adds a depth to the flavor. I’m not into spicy, so usually my chili goes long on ancho and guajillo, maybe some cascabel. Dang, now I’m hungry for chili and it’s only 0900.
- Oswego Willy - Tuesday, Dec 6, 22 @ 9:01 am:
===This ain’t Texas. I will die on that hill.===
“Same”
Between my Dallas family telling me there ain’t no beans in chili and “Yellowstone” going through this “beans ain’t chili” scene, I’m on the “beans and chili is a thing”
Rich, nice tip, I make chili, never tried that add, going to now.
- Papa2008 - Tuesday, Dec 6, 22 @ 9:02 am:
Pinch of cinnamon, beans, burger, and Italian sausage. Jar of home squeezed tomato juice and can of tomato paste. Simmer until you can’t wait any longer.
- thunderspirit - Tuesday, Dec 6, 22 @ 9:06 am:
===This ain’t Texas. I will die on that hill.===
You have my bow.
And my axe.
The cocoa is an interesting add to consider.
- Gruntled University Employee - Tuesday, Dec 6, 22 @ 9:06 am:
I received a new FOID card (that I didn’t request) in the mail last week. It has my CCL certification on it but no expiration date. My FOID was good until 2028 and my CCL until 2024. Has anyone else had this happen? And if so, does anyone know how long this new FOID is good for?
- SKI - Tuesday, Dec 6, 22 @ 9:13 am:
Cincinnati chili is heavily flavored with cocoa powder and is very runny. They’re very proud of the concoction for some reason, but I can’t stomach the stuff.
Definitely could see where a light pinch of cocoa to an Illinois chili might be tasty though.
- Rich Miller - Tuesday, Dec 6, 22 @ 9:16 am:
===I like a little black beans===
I like mixing up the beans. One can of dark red, one of light red and one can of black. Maybe substitute pinto beans for one of the reds. Or, whatever’s in the cupboard.
- Rich Miller - Tuesday, Dec 6, 22 @ 9:17 am:
====heavily flavored with cocoa powder===
I just used a couple of tablespoons because I didn’t want to ruin the batch. Man, it’s good.
- 47th Ward - Tuesday, Dec 6, 22 @ 9:19 am:
Try using baked beans from the can, but rinse them first and add them into your chili. Mmm.
Cocoa is a nice touch too, thanks for the tip.
- JoanP - Tuesday, Dec 6, 22 @ 9:33 am:
= The cocoa is an interesting add to consider. =
The combination of chocolate and chiles is fundamental to a mole sauce. So why not in chili, too?
- TinyDancer(FKASue) - Tuesday, Dec 6, 22 @ 9:36 am:
Word of caution:
Don’t let your spouse try to make chili with leftover Thanksgiving turkey.
Yuck.
- Skyline Time - Tuesday, Dec 6, 22 @ 9:50 am:
Cincinnati chili is magical. It’s more of a sauce, though. Served on spaghetti and a hot dog with onions and a quarter pound of cheese on each.
- Amalia - Tuesday, Dec 6, 22 @ 9:58 am:
loving chili with turkey (banned punctuation). I sure hate me some Texas but no beans for us. And cumin, lots of cumin.
- Chili Lover - Tuesday, Dec 6, 22 @ 10:01 am:
Care to share more of your delicious recipe with us?
One can of dark red, one of light red and one can of black and…….
- Chilli Lover - Tuesday, Dec 6, 22 @ 10:03 am:
That’s 2 Ls in chilli
- Oswego Willy - Tuesday, Dec 6, 22 @ 10:06 am:
Chili Con Carne is one L…
“Don’t care how it’s spelled, how’s it tastin’?”
- Me, probably
:)
===a couple of tablespoons===
Is that heaping or true tablespoons?
- Behind the Scenes - Tuesday, Dec 6, 22 @ 10:13 am:
@ Gruntled University Employee: I received the e-mail from the ISP Firearms Services Bureau last week: (Excerpt): “As a result of P.A. 102-237, individuals with a valid Concealed Carry License had their FOID expiration date extended to match the expiration of their CCL or their FOID automatically renewed along with their CCL renewal. Regardless, some of you may possess a FOID that – although valid – appears expired on its face. We understand the uncertainty this can cause.
Therefore, we are beginning to distribute replacement combined FOID/CCL cards. Expect to see yours in the coming days. We hope you will find this helpful. Note that this new, single, combination card is not a renewal, but a replacement for your current cards. Once you receive it, simply destroy your old cards. We will continue to send renewal notices for FOIDs and CCLs 180 days prior to their expiration.”
Hope that helps clear it up for you.
- Rich Miller - Tuesday, Dec 6, 22 @ 10:15 am:
Heaping.
- Oswego Willy - Tuesday, Dec 6, 22 @ 10:17 am:
Thanks, Rich.
- reelpro - Tuesday, Dec 6, 22 @ 10:33 am:
Gruntled
They have changed some things. As long as you have a CCL your FOID will never expire. You can also download a digital FOID to keep on your phone. They are supposed to notify you by email 3 months before you expire. Make sure your email address is current on the portal.
- reelpro - Tuesday, Dec 6, 22 @ 10:34 am:
6 months for notification, sorry
- lake county democrat - Tuesday, Dec 6, 22 @ 10:36 am:
Skyline Time (apt moniker for the post) beat me to it: sounds like Cincy style. Complete tangent but I once read Lyle Lovett’s secret ingredient for baked beans was adding a teaspoon or tablespoon (I forget which) of peanut butter.
- JoanP - Tuesday, Dec 6, 22 @ 11:25 am:
= adding a teaspoon or tablespoon (I forget which) of peanut butter. =
I expect that would depend on the amount of baked beans you were making, and/or how much peanut buttery-ness you want.
- Lurker - Tuesday, Dec 6, 22 @ 11:25 am:
Best comment/reference in the perfect spot because it ain’t chilli without beans.
“You have my bow.
And my axe.”
- Dotnonymous - Tuesday, Dec 6, 22 @ 12:28 pm:
My central Illinois style chili got plenty yummy beans…gonna try the cocoa powder…today.
Illinois ain’t Texas…Yippee!
- Drake Mallard - Tuesday, Dec 6, 22 @ 12:29 pm:
Best chilli tip I ever received is to put all the dry ingredients in a bowl and cover with beer to make a slurry.
I do not know why (maybe some kind of spiced nuclear fusion or whatever)
But it does add a real depth of spice once added to the meat, beans, onions ect.
- Captain Obvious - Tuesday, Dec 6, 22 @ 12:32 pm:
One l, no beans. They’re just cheap filler with funky texture. One of the many things Texas does right.
- FormerParatrooper - Tuesday, Dec 6, 22 @ 12:41 pm:
Going to try the cocoa in my next batch. Beans beling in Chili, I’ll fight on that hill with you. I also add a teaspoon of unused coffee grounds to my chili. I never eat it the same day I cook it either. I let it cool, put it the fridge and crockpot it the next day or two hours before serving. Seems to marry the flavors.
- thisjustinagain - Tuesday, Dec 6, 22 @ 12:46 pm:
To Chili: Canned chili (maybe with beans, maybe not) with diced onion or onion powder, some black pepper, sometimes shredded cheese, sometimes not, oyster crackers or Cheeze-Its on occasion. I’m no Julia Child for certain.
- Lurker - Tuesday, Dec 6, 22 @ 1:42 pm:
I just read an article of the 25 best craft breweries and the only one from Illinois is in Ava called Scoth Brewing. I am not familiar with this but I’ll check Binneys.
- Dotnonymous - Tuesday, Dec 6, 22 @ 1:55 pm:
I’ve lived on chili with beans for 70+ years…and take no prescription medications…eat your beans?
- Dotnonymous - Tuesday, Dec 6, 22 @ 2:36 pm:
Speaking of Giardiniera… just think of the yummy cuisine Italian immigrants brought with them to America…immigrants add.
- Anon E Moose - Tuesday, Dec 6, 22 @ 3:50 pm:
Chocolate + Chile = Mole so you must be doing something right
- Anonymous - Tuesday, Dec 6, 22 @ 4:58 pm:
Anon E Moose, I thought of mole right away. I wonder if we’re the only Mexicans on the blog