Does corn belong in chili?

[Grant Lamontagne]

Random question I know, but I'm going to make a pot of chili for work lunches and have been considering adding corn.

Anyone have any opinions on whether or not corn belongs in chili?

Def

[pfrsantos]

Random question I know, but I'm going to make a pot of chili for work lunches and have been considering adding corn.

Anyone have any opinions on whether or not corn belongs in chili?

Def

Keep it on a separate bowl, so those who want can add it?

 

Edit: don't think I got the context right. Are you cooking for someone else or just you?...

[nate j]

If we’re talking about classic or traditional chili, I believe it would be a faux pas to put corn in it.

If we’re talking about white chili, then some recipes do call for corn.

[Grant Lamontagne]

Keep it on a separate bowl, so those who want can add it?

 

Edit: don't think I got the context right. Are you cooking for someone else or just you?...

Mostly for me, but Megan will probably have some as well.

I was thinking more of a general thing.   

Def

[Tasky]

I have two thoughts regarding both this, and the questions of whether sweetcorn and/or pineapple belong on pizza...

On the one hand, I like being a traditionalist. Here in the UK we are famous for taking any cuisine from around the world and utterly butchering it to the point of being unrecognisible. Just a quick look at any UK-made pasta, pizza, Indian or Chinese meal and any natives would declare war upon us!
I learned a fair bit about how to make a few pasta dishes according to the actual, proper, genuine, authentic recipes, and the difference is astounding....

On the other hand, it's your recipe, so do to it whatever means you will enjoy it. The 'proper' recipe should be regarded as merely a foundation or guideline.
For starters, I often have to prepare meals that are both gluten-free and[/i] do not make use of any spices, garlic, onion, or anything remotely related to them. It's frustrating, and the results are almost nothing like what you'd expect.
But at the same time, my definition of the above "actual, proper, genuine, authentic" recipes was basically just a majority consensus from as many different indigenous sources as I could find... because the thing is, if you ask 100 native people for the authentic recipe of their cuisine, you'll get 150 different answers... and even more if you're learning South African food!
On top of all this, even "actual, proper, genuine, authentic" recipes evolve over time - Fajitas were originally beef only and the name itself comes from the cut of beef (skirt steak, supposedly) that was used... yet today, you can have fajitas containing basically anything, and there are people who don't even know there are kinds other than just chicken fajitas.


So I guess the only thing is to do what feels right for you, don't beat yourself up over it, and hopefully just enjoy it for what it is.

[Alan K.]

A, corn does not belong in chili.
B, chili can be anything so add what you want.

Some people plan for chili as if it is an event and have all the proper ingredients lined up and measured in the order and quantity they will be used and they make the same chili every time, while other people throw whatever leftovers are at hand into the pot and their chili is never the same twice.  I just like chili and I'm less invested in what's in it.

[Fireman]

Not in my firehouse chili.   

[Aloha]

I'm in the camp that suggest you make chili how you want to make it.  Will you be making cornbread?  I ask because for some reason I love chili and cornbread. 

[pfrsantos]

Mostly for me, but Megan will probably have some as well.

I was thinking more of a general thing.   

Def

General Thing!

 

Well, like the majority(*) of folks here, I'd say "your recipe, your rules". If you (and Megan) like it, go ahead!
 
 

(*)

Show content

Major Ity!

 

[Grant Lamontagne]

I figured this might end up being as divisive as the abomination known as pineapple on pizza, and yes, as I'm the one eating it I know I can make it however I want.  I am just interested in hearing what other think about it too! 

Def

[MadPlumbarian]

Let me just throw this in,
For your basic chili, no, for your soupy chili like my aunt used to make, yes, I mean she called it chili but the Mrs and I always thought it was soup, I mean it was 50% liquid!
Yet on the other hand, it’s your freaking chili do what the heck you want, no one else is eating it so who cares!
JR

[Whoey]

I generally don't add corn to mine, but there is some chili mix veggies here (beans, corn and peppers I think) that I have used on some batches that wasn't horrible. Also most of the (yes I know it's horrible) canned chili here in France has corn. Not something I ever saw in Spain.

I side with a few others, if it's for you and you enjoy it, put whatever you damn well like in it.

Experimenting will always lead to discovering something you enjoy even more...

[WECSOG]

Let me preface this by saying that my breakfast this morning was pizza with ham and pineapple on it! 

On to chili: some folks claim that chili shouldn't even have beans in it. Fine for them, but I prefer beans and tomatoes in my chili. Corn is also good in chili (along with the beans and tomatoes) and in fact I had some like that, just last week. But here's the thing: around here, people call that concoction "taco soup." I personally don't like that term and prefer to call it chili with corn. But whatever.
Seems like most of those who call it taco soup don't make it spicy enough for my taste.

On a side note, although I think "taco soup" should just be called chili with corn, I don't like the term chicken chili or white chili. I'll eat it and in fact like it quite a bit, but to me "chili" absolutely must have beef and chiles as the primary ingredients.  No substitution nor deletion on those two ingredients. Well, ok: I'll make an exception for venison instead of beef. But not chicken although like I said, I do like it. But it's not chili.

Even more so if you delete the meat altogether. I'll eat and relish spicy bean soup. But call it "vegetarian chili" and I'm out.

[Grant Lamontagne]

I cannot fathom chili without beans, and chili without meat (preferably beef) seems like an affront to every God there ever was.

For beans I usually put in two cans of red kidney beans, one can of white beans and one can of black beans.  I have to say, the corn added was a nice touch- I added two cups of frozen corn we have had in the freezer forever, and I think it came out very nice.

Def

[Grant Lamontagne]

I'm in the camp that suggest you make chili how you want to make it.  Will you be making cornbread?  I ask because for some reason I love chili and cornbread.

Honestly, I have never made cornbread.

However, I absolutely smurfing love cornbread, so I may have to give that a shot.... maybe this weekend.  Got any recipes or pointers worth sharing?

Def

[Fireman]

Will you be making cornbread?  I ask because for some reason I love chili and cornbread.

It is appropriate to put corn in cornbread!   

Honestly, I have never made cornbread.

Def

 

[Tasky]

Let me preface this by saying that my breakfast this morning was pizza with ham and pineapple on it! 

I personally don't like that term and prefer to call it chili with corn.

Oh, come on, you're missing a trick.... surely that should be Chili Corn Carne? 

Even more so if you delete the meat altogether. I'll eat and relish spicy bean soup. But call it "vegetarian chili" and I'm out.

Historically, chili supposedly did not have any meat in it until the Spanish colonised the area anyway, hence chili con carne meaning chili with meat. Chili itself was just a stew of some kind seasoned with chili peppers.

[Farmer X]

Though it's apparently borderline treasonous in Italy, I do enjoy pineapple on a pizza.

Chili, as I see it, consists of meat (beef, though venison and bison would awlso be acceptable), some spicy stuff, and maybe onions in a thick sauce. If it deviates in any way from the preceding, I call it something else. Not to say I don't enjoy such a dish sometimes, just that I don't consider it chili.

By awl means, Def should try corn in his dish if he so desires.

[Aloha]

1 stick butter (1/2 cup)
1 cup yellow cornmeal
1 cup flour (all purpose)
You can do 1 and 1/2 cup cornmeal to 1/2 flour also.
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. sugar
2 eggs
2 cups buttermilk/or whole milk (**I used a 10 inch cast skillet*)

Pre-heat oven to 450F.
Melt the butter in a sauce pan or in the microwave. Let the butter cool.
Place the cast iron skillet into the oven.
In a large bowl, mix together the cornmeal, flour, baking soda, salt and sugar.
Whisk the eggs with the cool butter and then whisk in the buttermilk or milk.
Whisk the buttermilk mixture into the cornmeal mixture and stir until combined. There may still be a few lumps but for the most part it should be smoothish.  No need to over mix.  a little lumpy is ok.
After the skillet has been in the oven for about 10 minutes or so while you were working on the batter, remove it from the oven.
Add a few tablespoons of butter to the pan and swirl it around melting it.
Once the butter is melted and all over the pan, pour the batter into the hot pan.
Stick it back into the oven and bake for approx 25 minutes.
Remove from oven and let cool in the skillet for 10 minutes. Flip it out onto a cool rack or plate.

Yes I know flour is not southern but neither am I so please forgive me.  Some like their cornbread more savory so bacon grease is used an no sugar.  I like both so this is a very simple recipe IMO to get started as a basis to make a version of cornbread. 

[Aloha]

BTW, the chili looked really good.   

[Grant Lamontagne]

Thanks, both for the compliment on the chili and the cornbread recipe!  I will absolutely give it a shot!

Def

[Sea Monster]

I have not been following the trend, but I assume 30 seconds after the first person who came up with the idea of posting pictures of food online for humblebrag whatever reasons, some gatekeeper starting furiously punching their keyboard to inform the poster that ACTUALLY because they used the wrong kind of cheese, their "croque monsieur" is actually just a sparkling ham toastie, or whatever.

So, yeah, put whatever you want in your spicy bean meat mix, who's going to stop you?

I don't have my copy of larousse gastronomique handy, so I can't say what the "bible" says is in chilli, if it mentions it at all.
I'm also not sure when chilli becomes bolognese, or vice versa.



I also have a not at all food related quote, but I like it....

Some folks are visiting a witch, and request she does some witchery, looking into the future, that sort of thing.

The witch gets out a pot and starts filling it with ingredients, and sets it aside to simmer.

The folk ask what's she doing, should she be getting out some candles, a crystal ball, maybe a magic mirror?

so the witch replies "Not at all, in a mirror you only get yourself....but good gumbo? That's got everything...."




(I'm paraphrasing from a discworld novel )

[Grant Lamontagne]

Discworld was great series!

Def

[Syncop8r]

I would do it.

Oh, come on, you're missing a trick.... surely that should be Chili Corn Carne? 

And I would call it Chili Con Corn.

[Chako]

Corn goes with anything.