Best Bowl/Cup of Chili In State of CT?

[AreBee1969]

As I continue to find ways to cut down on beef consumption, I’ve been experimenting for a few years with a blend of dark and white ground turkey in my recipe. In the case of ground beef chili, I don’t miss it.

My daughters have been eating a vegetarian diet for a little over a year now, and my chili is one thing they missed. In the last few batches, I have split it into two pots, one with traditional meat and one with whatever plant-based, meat-substitute they bought and the substitute batch is not horrible. It fries like meat, chews like meat and takes on all the flavors just like meat. I'm not going to eat it, but it has brought balance to the force in our house.

 

[Deepster]

You clarified nothing. Those who put legumes in their chili are the amateurs and wannabes.

I don’t care for beans in my chili but it’s just a texture preference. You seem to have a more scientific reason, Rich. Please enlighten me if it’s something more than that.

 

[Chin Diesel]

You clarified nothing. Those who put legumes in their chili are the amateurs and wannabes.

What we clarified is other than a small subset of Texas chili fanboys, everyone else in the world knows beans are allowed.

 

[Drew]

Working on some brisket chili currently. Going to let it simmer for the Rose Bowl tonight.