I saw the discussion about chili in a BBQ joint. Beans or no beans ...... lol Here is my chili recipe with beans. You can make this without the beans if you insist.
Damar's Good Farting Chili
2 1/2 lb Ground beef
1 1/2 Lg Onions, chopped
3 ea Cloves garlic, minced
2 T Ground cumin
3 T Chili powder
2 1/2 T Paprika
2 qt Water or bean juice
1 1/4 c Flour
1 t Cayenne pepper or to taste
2 t Salt or to taste
1 lb Red Beans, cooked; optional
Brown ground beef. When beef is cooked and browned, drain grease. Add onions and garlic. Cook until onions are opaque. Add cumin, chili powder and paprika; stir well. Add flour. Mix well and make sure there aren't any white lumps of flour. Then add the liquid and cayenne. Add red beans if desired. Simmer 45 minutes, stirring well. Stir often as it simmers; it will stick to bottom as it thickens. Add salt to taste and serve. The chili is the consistency of a thick gumbo and is a bread and spoon chili. If you would like to add more color to your chili recipe, add 4 more tablespoons paprika. This will give it a nice dark color, but not a tomato red.
Best when allowed to cool and refrigerate overnight; reheated and served the next day.
To add Red Beans to the recipe, either cook in the normal manner or pressure cook beans and add after last step. Use the bean juice for water to be added. If pressure cooking beans, cook for 45 minutes or until tender. I use as much water in pot as I can, so the bean juice can be added to chili. This is for 1 lb. of beans. Add the cayenne to taste.
Also I use the jumbo onions. I like onion.
You can double this recipe with equal sucess. Stir often as it simmers.
Makes approximately 5 quarts of chili with the beans added.