Chili Pot (new restaurant)

I once made a great black bean and corn chili, it was vegetarian and quite spicy, very southwest inspired...just can't remember where the recipe came from...but thinking it was either Moosewood or Horn of the Moon (Ginny Callan), those were the ones I used the most when I was vegetarian.

The ground crumbles from Boca are pretty good if you go that route...I've used them in spaghetti a few times and my carnivore didn't complain. I really enjoyed the vegetarian cooking, it seemed to have so many options and required more creativity once I got past the meat and 3 veg thinking I grew up with.

Glad to hear about this place and that it's getting such good reviews, especially since we are so close to it! Going there is on the to-do list for the week!

A friend constantly reminds me that there ain't no stinkin' beans in chili. If it has beans, it ain't chili. I'm sure he'd also say that if it doesn't have meat, it ain't chili. Call it sumthin' else, but it ain't chili, pardnah.

1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.

2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.

I don't know which is more amazing; the fact that the International Chili Society has such an aversion to beans, or the fact that there's an International Chili Society.

Came across the above when I googled the question "does proper chili have beans in it"

As a non vegetarian who cooks a lot if veggie meals, I strongly suggest leaving the meat substitutes in the box. Most vegetarian cuisines get by without crumbles, burgers, or the nasty of all nasties, Fakin Bacon. Beans, grain, corn...all make great chili. A couple of my favorites: black bean with corn, lentil with peppers and sweet potato.

Now, what about chile made from seafood.
I bet Chili Pots chile is great just like it is, I will be checking out.

A friend constantly reminds me that there ain't no stinkin' beans in chili. If it has beans, it ain't chili. I'm sure he'd also say that if it doesn't have meat, it ain't chili. Call from an it sumthin' else, but it ain't chili, pardnah.

1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.

2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.

I don't know which is more amazing; the fact that the International Chili Society has such an aversion to beans, or the fact that there's an International Chili Society.

Came across the above when I googled the question "does proper chili have beans in it"

The international chili society must be based in Texas. Texas chili does not have beans in the it, many other places have beans but Louisville (and Cincinnati) are about the only ones that put pasta in it.

Not sure where else you've lived, but Louisville is pretty tied for worst on the places I've lived.

Hmmmmm....folding the old mayoral campaign tent already Nimbus ?

Not sure where else you've lived, but Louisville is pretty tied for worst on the places I've lived.

Hmmmmm....folding the old mayoral campaign tent already Nimbus ?

Haha...of course, good sound-bite. Totally out of context. Need to be more careful. But of course I can deny everything, like all good politicians do....

You are insane! Oh my gosh I haven't laughed so hard in all my life! Free range shoes? OMG!! Lovin it! And the song, thinkin I'll put it on the wall of the restaurant (with your permission, and credit given to the author, of course). You all are great!!!

Permission happily granted! I should add that those words were typed in the middle of a nor'easter in Maine. Call it cabin fever or plain boredom.

Steve A, I just can't wait for y'all to move here. I'm thinking "chili party" for your welcome party. When are you thinking these days? May?

We'd like it to be sooner, but that's the general idea. Mmmm, chili!

Stopped in Last night, and as usual with a new place, had to try a bit of everything.

It was all wonderful, ESPECIALLY the White Chili. The Louisville Chili & Green Chili were also very good...

The Sirloin Chili has great flavor, but a little to "tomato-ey" ( ) for my tastes. Seems like more of a stew, really. To each his own.

My only small complaint is that I thought I finally found a place where I could get some good "Green Chili Cheese Fries" like all these places Guy Fieri goes....... but, was told by the cashier dude that I could only get "Louisville Style" chili on my fries. Too bad, I was really craving some Green Chili Cheese Fries too!

That seems kinda silly. If you wanna have a small 'upcharge' for that, I'm fine with it. But if you're going to offer 4 kinds of chili, it's my opinion that you should be able to get whatever kind of chili you like on your fries or dogs.

Either way ------> It really hit the spot on a cold evening, and will definitely return! Really nice and clean inside as well, impressive setup!

The international chili society must be based in Texas. Texas chili does not have beans in the it, many other places have beans but Louisville (and Cincinnati) are about the only ones that put pasta in it.

It's based in California. And, pasta in chili exists throughout the state of Ohio; its original state. I've even heard it as far down as Florida. I was surprised while visiting friends in Florida; they favored it too. I could not figure it out.

it's my opinion that you should be able to get whatever kind of chili you like on your fries or dogs.

I agree as well, but don't see a surcharge as a problem when one type of Chili/add-on is more expensive than another type.

[Robin Garr]

pasta in chili exists throughout the state of Ohio; its original state.

Food pedant alert! Based on my studies, Cincinnati chili specifically was created by Greek (and Bulgarian) immigrants in the early post-WWII years, when refugees who came to Cincinnati found little interest in their weird furrin' food but sold their meat sauce over spaghetti like, well, hotcakes, when they repositioned it as "chili."

Spaghetti in chili, I'm fairly certain, was in wide use throughout the Ohio Valley - and perhaps through much of the Midwest - in the 1800s. Louisville's Old Walnut Chile Parlor, which survived until just a few years ago, built its "chili" on spaghetti since the 1860s. A canned tamale on top made it a "deluxe."

With all the Midwesterners in Florida, it doesn't surprise me at all that their comfort food went South with them.

Adrian,
Sorry about that. While I have tried to make my staff understand that all reasonable requests should be granted, we still have a few hardheads. Of course you may get green chili on your fries! How silly that they denied this request. Promise we will take better care of you next time. Thanks for coming in!

Well, you have my promise I'll be in soon to try those out!

pasta in chili exists throughout the state of Ohio; its original state.

I beg to differ. I grew up in N.E. Ohio and spent a many years traipsing the Cleveland/Akron/Canton/Youngstown area...I can promise you most people never even heard of such a despicable aberration of one of America's favorite dishes...much less practiced this type of witchcraft.

Texas chili does not have beans in the it.

Just another really really good reason to give Texas back to Mexico (apologies to Mexico).