Haines His Way

Cincy chili (nor any chili, for that matter) should never have beans in it.  In fact, when I was growing up there...I don't even remember beans being an option on the menu.  

DEFINITION - Chili is a stew-like soup made entirely with meat, chiles, or chili powder (or both) and according to what region of the United States that you live in, it can also include beans.

1922 - Cincinnati style chili is quite different from its more familiar Texas cousin. It is unique to the Cincinnati area and it was created in 1922 by a Macedonian immigrant, Tom (Athanas) Kiradjieff. He settled in Cincinnati with his brother, John, and opened a hot dog stand with Greek food called the Empress, only to do a lousy business because nobody there at the time knew anything about Greek food. So, it is said, that they called their spaghetti chili. He created a chili made with Middle Eastern spices which could be served a variety of ways. His "five-way" was a concoction of a mound of spaghetti topped with chili, then with chopped onion, then red kidney beans, then shredded yellow cheese, and served with oyster crackers and a side order of hot dogs topped with shredded cheese.

Pinto beans (frijoles), a staple of Tex-Mex cooking, have long been associated with chili and the question of whether beans "belong" in chili has been a matter of contention amongst chili cooks for an equally long time. It is likely that in many poorer areas of San Antonio and other places associated with the origins of chili, beans were used rather than meat or in addition to meat due to poverty. In that regard, it has been suggested by some chili aficionados that there were probably two chili types made in the world, depending on what could be afforded and how frugal the cook was.

As chili spread east into areas where beef was more expensive (beef was plentiful and cheap in San Antonio and other cattle towns), chili with Pinto or other beans became more prevalent. In some eastern areas, this dish is referred to as "chili beans" while the term chili is reserved for the all-meat dish. Other changes included the adding of other vegetables. Tomatoes are almost always used, bell peppers are common and even celery appears in recipes. Many easterners are just as adamant about the inclusion of beans in their chili for an authentic flavor as Texans are about their exclusion.

Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called "Chili No Beans".

Many chili experts believe, however, that beans and chili should always be cooked separately and served on the side. It is then up to the consumer to stir his preferred quantity of beans into his own bowl. Some cooks prefer black beans, black-eyed peas, or kidney beans instead of pinto beans.

A popular saying among chili purists is "If you know beans about chili, you know chili ain't got no beans".

Make sure to check on "points" - they can turn a seemingly good deal to s**t.

der Brucer