Celery in chili?

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moondawg

moondawg

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I know there's many different chili recipes, and different people put different things in it. Do you put celery in chili? Maybe something different, that makes it stand apart from the standard chili recipe?
 
I have a Texan coworker that will have a seizure if he reads this. Lol... He argues true chili shouldn't even have beans in it.
 
My step dads mom put celery in ners, but it was more like ground beef in tomato juice with onions, celery and red beans.
 
I've never put celery in chili, but the thought crossed my mind. Chili conniseurs probably will say that it would'nt be bonafide chili. But it sounds good!
 
I too have never put celery in chili. I have never even thought of it until reading this today. I do put celery in my soups, stews, and caseroles.
 
I can remember the first time I was in Mexico and had a bowl of chili. It looked like the broth off of chicken noodle soup and had no beans. Can you say hot! Part of me still quivers just thinking about it.
 
Poser said:
Celery just don't say or suggest Southwest and/or Mexican flavors to me.
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True. I just thought it'd be interesting to add it. Then again, it would not chili in the traditonal sense.

I might use the celery as part of the cajun trinity, use cayenne pepper instead of chili powder, and see how that tastes. A sort of cajun stew.
 
moondawg said:
I know there's many different chili recipes, and different people put different things in it. Do you put celery in chili? Maybe something different, that makes it stand apart from the standard chili recipe?
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I would think that the flavor of the celery would be completely masked by the strong peppers, meat, and seasoning. After a while of stewing, there probably wouldn't be much of a crunch either. Wouldn't hurt, but personally, I wouldn't bother with it.
 
I have put tiny bits of minced celery in chili but don't usually bother with it. My favorite is with beans, ground beef, tomatoes, beer, chili powder, taco seasoning mix, ground cumin, a little ground oregano, fresh garlic, fresh onion, ground cayenne pepper, a beef bouillon cube or two and a bit of salt.
 
We've started making chili at our house with a mixture of beans, typically at least 50% black beans. I like the dynamic flavors that it adds. A couple years ago we tried a version of black bean chili that was served with polenta (sort of like serving it over rice). I thought that was a cool twist, and really enjoyed the flavor.

I've also been known to add corn to it if I'm going for a "sweet heat" version. Fresh corn works great, or if you want more sweetness, use an undrained can.

I might have tried celery once or twice, but it didn't leave enough impression on me to recall the details.
 
Crosshairy said:
We've started making chili at our house with a mixture of beans, typically at least 50% black beans. I like the dynamic flavors that it adds. A couple years ago we tried a version of black bean chili that was served with polenta (sort of like serving it over rice). I thought that was a cool twist, and really enjoyed the flavor.

I've also been known to add corn to it if I'm going for a "sweet heat" version. Fresh corn works great, or if you want more sweetness, use an undrained can.

I might have tried celery once or twice, but it didn't leave enough impression on me to recall the details.
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I've yet to try black beans. I will try them one day.

I will NOT try corn. I just don't like corn, unless served with mashed taters. Just how I roll. :D
 
Slaughter-06 said:
frozen shoepeg corn gives a hint of sweetness to your chili It's something different and adds a little color ;)
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My wife adds corn to her sloppy joes. I didn't think I'd like it but after 17 years it fits in there perfectly.
 

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