TS - Chilli vs Bolognese

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Cause they're essentially the same thing.....

― Rumpie, Thursday, 8 September 2005 12:55 (twenty-one years ago)

They are fucking not.

― Markelby (Mark C), Thursday, 8 September 2005 13:01 (twenty-one years ago)

I mean Jesus, this is a wind-up, right?

― Markelby (Mark C), Thursday, 8 September 2005 13:02 (twenty-one years ago)

Bol because I'm a wuss who can't handle the taste of anything stronger than 2-alarm chilli-wise. I've never made my own bol sauce though. I buy Lloyd Grossman's a lot but it's a bit TOO winey.

― Sociah T Azzahole (blueski), Thursday, 8 September 2005 13:04 (twenty-one years ago)

Oooh the controversy!

Make bolognese, add chilli powder and/or chopped chillis - voila! CHILLI.

― Rumpie, Thursday, 8 September 2005 13:10 (twenty-one years ago)

I dread to think what the rest of your cooking's like.

― Markelby (Mark C), Thursday, 8 September 2005 13:12 (twenty-one years ago)

bolognese - "Named after the rich cookery style of Bologna, Italy, Bolognese refers to dishes served with a thick, full-bodied meat and vegetable sauce enhanced with wine and milk or cream. The term alla Bolognese (in French, à la Bolognese ) on a menu designates a pasta or other dish sauced in this manner. The Italian term for this sauce is ragu Bolognese , or often simply ragu."

chili (con carne) - Spanish for "chili with meat," this dish is a melange of diced or ground beef and CHILES or CHILI POWDER (or both). It originated in the Lone Star State and Texans, who commonly refer to it as "a bowl of red," consider it a crime to add beans to the mixture. In many parts of the country, however, beans are requisite and the dish is called "chili con carne with beans."

― Archel (Archel), Thursday, 8 September 2005 13:16 (twenty-one years ago)

I would like to have more Texas chile, I think.

― Jordan (Jordan), Thursday, 8 September 2005 13:18 (twenty-one years ago)

Rumpie is clearly referring to prison cafeteria food.

― Aimless (Aimless), Thursday, 8 September 2005 13:19 (twenty-one years ago)

Theoretically I shouldn't be able to take either side as I don't eat red meat, but you can adapt them both of course. It's chilli for me, because I like BEANS. And although yes they are optional in some versions, they are definitely NOT a part of any kind of bolognese. QED.

― Archel (Archel), Thursday, 8 September 2005 13:22 (twenty-one years ago)

Away!

Chilli is just spicy bolognese. Mince, chopped tomatoes, onions, garlic.

Add chilli.

― Rumpie, Thursday, 8 September 2005 13:25 (twenty-one years ago)

Okay - what's a simple recipe for each?

― Rumpie, Thursday, 8 September 2005 13:30 (twenty-one years ago)

Well I can't answer really as my recipes wouldn't have meat in.

― Archel (Archel), Thursday, 8 September 2005 13:32 (twenty-one years ago)

1.Brown some mince add chopped tomatoes, onions, garlic.

2.As above only - Add chilli.

;0)

― smee (smee), Thursday, 8 September 2005 13:32 (twenty-one years ago)

Aaarrrgggh! Won't somebody think of the kidney beans?!

― Huey (Huey), Thursday, 8 September 2005 13:37 (twenty-one years ago)

For a start, I'd never dream of adding cumin or lime juice to a Bolognese.

― Dave B (daveb), Thursday, 8 September 2005 13:38 (twenty-one years ago)

And the CUMIN!

― Markelby (Mark C), Thursday, 8 September 2005 13:40 (twenty-one years ago)

I made chilli last night, it was de-lish - and had kidney beans...

― smee (smee), Thursday, 8 September 2005 13:40 (twenty-one years ago)

Yeah wtf the things you can add to chilli are completely different from the things you can add to a bolognese sauce. I mean you would never think of adding molasses or beer to bolognese sauce but some chilli recipes ask for it. There are certain flavorings and add ons that go well with cumin, chili powder, etc etc. Also what kind of mentalist would serve chilli over noodles???? Chilli is also not necessarily a dish made of minced/ground meat!!!

This is just insanity!!

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 13:46 (twenty-one years ago)

what kind of mentalist would serve chilli over noodles????

I think the mentalists in St. Louis do this. Or maybe I'm thinking of Cinncinnati. It's one of those heartland cities that are filled with bank buildings, churches, taverns and ennui, that turn people mentalist.

― Aimless (Aimless), Thursday, 8 September 2005 14:11 (twenty-one years ago)

Yeah actually I saw that on the Food Network too, I think it was Cincinnati. Well at any rate it's not OK by me.

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 14:13 (twenty-one years ago)

Well I can't answer really as my recipes wouldn't have meat in.

Haven't you ever tried it with tofu bits?

― nathalie's pocket revolution (stevie nixed), Thursday, 8 September 2005 14:16 (twenty-one years ago)

No, I don't like tofu. I don't think you really need a meat substitute as such if you have nice veggies/pulses/beans.

― Archel (Archel), Thursday, 8 September 2005 14:19 (twenty-one years ago)

I really want some chilli now. Esp. if it has beer in it.

― Sociah T Azzahole (blueski), Thursday, 8 September 2005 14:20 (twenty-one years ago)

Yeah when I was vegetarian I always made my chilli by just substituting whatever vegetables I liked for meat, corn was usually the best (along with the usual pepper suspects that always go in).

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 14:20 (twenty-one years ago)

But there's so many different kinds of tofu! :-) Then again I never much liked tofu bolognese.

― nathalie's pocket revolution (stevie nixed), Thursday, 8 September 2005 14:25 (twenty-one years ago)

When I make Chilli I usually use baked beans, cumin, coriander, oregano, lime juice, nutmeg, paprika and beer if it's handy, none of which go in Bolognese.

― I Ain't No Addict, Whoever Heard of a Junkie as Old as Me? (noodle vague), Thursday, 8 September 2005 14:25 (twenty-one years ago)

I will pay someone $100 to bring me a spicy, meaty, bean-free chilli for lunch, thx.

― Jordan (Jordan), Thursday, 8 September 2005 14:26 (twenty-one years ago)

You should try dark rum or a heavier red wine instead of beer if you have those handy, different flavor enhancement but all v. good.

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 14:27 (twenty-one years ago)

Or coffee!

So many kinds of tofu... and all disgustingly tasteless ;)

― Archel (Archel), Thursday, 8 September 2005 14:28 (twenty-one years ago)

Two words - chilli lasagne.

― Matt DC (Matt DC), Thursday, 8 September 2005 14:28 (twenty-one years ago)

chilli. no contest, yo.

and omg, hi smee!

― g-kit (g-kit), Thursday, 8 September 2005 14:28 (twenty-one years ago)

Ally, I think I'd be physically unable to pour rum into something I was going to eat.

― I Ain't No Addict, Whoever Heard of a Junkie as Old as Me? (noodle vague), Thursday, 8 September 2005 14:29 (twenty-one years ago)

Coffee is also a good addition!

xpost yeah I know it seems like a WTF ARE YOU DOING type of thing but trust me, it is a worthwhile endeavor to put a little Goslings in a pot of chilli.

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 14:32 (twenty-one years ago)

OH MY FUCKING GOD I LOVE MATT DC NOW

― Sick Mouthy (Nick Southall), Thursday, 8 September 2005 14:33 (twenty-one years ago)

WHY DID I NEVER THINK OF THAT?!

― Sick Mouthy (Nick Southall), Thursday, 8 September 2005 14:33 (twenty-one years ago)

BANANAS FOSTER

A quintessential New Orleans dessert, and a favorite among most locals.

4 tbsp. butter (1/2 stick)
1 cup dark brown sugar
2 bananas
2 oz. banana liqueur
4 oz. dark rum
Ground cinnamon
Vanilla ice cream (optional)

― Jordan (Jordan), Thursday, 8 September 2005 14:33 (twenty-one years ago)

I like adding rum to dishes and then LIGHTING IT ON FIRE.

― Jordan (Jordan), Thursday, 8 September 2005 14:34 (twenty-one years ago)

dark rum is the bomb, seriously.

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 14:36 (twenty-one years ago)

http://www.desiredelille.be/nl/restaurant/images/Dscn0864.jpg

I love a croque bolognese. Cheese and ham toast with bolognese poured over it. YUM.

― nathalie's pocket revolution (stevie nixed), Thursday, 8 September 2005 14:41 (twenty-one years ago)

chilli minus the chillies = bolognese

― Rumpie, Thursday, 8 September 2005 14:42 (twenty-one years ago)

We're gonna make chilli minus the chiles, because we're chill minus the chiles makers!

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 14:43 (twenty-one years ago)

Rumpie, have you ever heard of oregano or basil?

― Aimless (Aimless), Thursday, 8 September 2005 14:45 (twenty-one years ago)

What ah got you gotta give it to your mom-ma!

― Rumpie, Thursday, 8 September 2005 14:45 (twenty-one years ago)

chilli lasagne does sound great.

― Sociah T Azzahole (blueski), Thursday, 8 September 2005 14:46 (twenty-one years ago)

Yeah, my typical bolognese contains a smattering of mixed italian herbs whereas my chilli is suitably enlivened by a dash of cumin, but herbs a meal do not make.

I tend to leave the kidney beans out of my chilli, they only add bulk.

― Rumpie, Thursday, 8 September 2005 14:48 (twenty-one years ago)

Would nippy bolognese still be bolognese or would it be chilli?

― Rumpie, Thursday, 8 September 2005 14:49 (twenty-one years ago)

Come again?

― "nippy"??? ƒur¥ (Je4nne Fury), Thursday, 8 September 2005 14:53 (twenty-one years ago)

do you seriously not understand the difference between various herbs and spices and vegetables? I mean there are different methods of making things spicy, you wouldn't very well refer to curry as "chilli" either.

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 14:55 (twenty-one years ago)

Maybe I am being presumptuous.

― Allyzay knows a little German (allyzay), Thursday, 8 September 2005 14:56 (twenty-one years ago)

I'm thinking the rationale behind this whole thing is that the *base* of both things are the same -- ground beef/veal/pork and some tomato sauce concoction. But there's hella more to each than just the base. Capice?

― no beans in the bolognese ƒur¥ (Je4nne Fury), Thursday, 8 September 2005 15:10 (twenty-one years ago)

some people call it gravy

― roxymuzak (roxymuzak), Thursday, 8 September 2005 15:12 (twenty-one years ago)

ts: gravy vs. soup

― sgs (sgs), Thursday, 8 September 2005 15:12 (twenty-one years ago)

There is a Skyline Chili (Cincinnati chain) restaurant here in Cleveland. I've had the chili over noodles and I can say it was most tasteless thing in the world.

I look forward the Browns drubbing the Bengals this weekend.

― laurence kansas (lawrence kansas), Thursday, 8 September 2005 15:18 (twenty-one years ago)

There is a joint that opened in Madison recently called Real Chili (haven't been there yet) that apparently serves chili over spaghetti, beans, or both.

― Jordan (Jordan), Thursday, 8 September 2005 15:23 (twenty-one years ago)

Oh yeah, I understand well enough - my chilli is most definitely chilli and my bolognese is exceedingly bolognesey.

Sometimes I'll eat my chilli with pasta, occasionally I'll eat my bolognese with rice.

Chilli powder and chillies (of various varieties) are the only things I use to give chilli 'nippiness'.

Nippy - spicy.

― Rumpie, Thursday, 8 September 2005 15:24 (twenty-one years ago)

TS - chili vs. chilli

― Jordan (Jordan), Thursday, 8 September 2005 15:25 (twenty-one years ago)

I don't think Brits understand Chilli.

― roxymuzak (roxymuzak), Thursday, 8 September 2005 15:36 (twenty-one years ago)

I love a croque bolognese. Cheese and ham toast with bolognese poured over it. YUM

Even better under the cheese.

― Ben Dot (1977), Thursday, 8 September 2005 15:39 (twenty-one years ago)

CHUGWATER, WYOMING specializes in CHILI

― Homosexual II (Homosexual II), Thursday, 8 September 2005 15:40 (twenty-one years ago)

i specialize in t-boz

― roxymuzak (roxymuzak), Thursday, 8 September 2005 15:45 (twenty-one years ago)

Putting grated chocolate or coco in chilli is a great thing.

― Anna (Anna), Thursday, 8 September 2005 16:05 (twenty-one years ago)

dark rum is the bomb, seriously.

And that's the problem. When I gots it, I drinks it.

― I Ain't No Addict, Whoever Heard of a Junkie as Old as Me? (noodle vague), Thursday, 8 September 2005 16:45 (twenty-one years ago)

CHOCOLATE CHILI FRENCH TOAST

― Jordan (Jordan), Thursday, 8 September 2005 17:08 (twenty-one years ago)

Wick Fowler 4-Alarm Chili (ONE "L," people!!!!) kits are the bomb. I add canned beans, having nothing against bulk, and serve with chopped Vidalia onions, grated cheddar/Jack cheese (those pre-grated packs of taco cheese) and sour cream. I alway rinse the sauteed ground beef in a strainer with hot water because we've got some cholesterol concerns. I do this with the meat for spaghetti sauce, too. It gets rid of practically all the fat and makes no difference to the flavor, honestly. I am a huge foodslut, and wouldn't do this if there was any dimunition of pleasure. You can also use nonfat sour cream—amidst all the drama of chili and onions, who can tell? As for the cheese, no help there. Lowfat cheese is NOT the bomb. Ground turkey is okay, but I prefer the beef.
The perfect dessert? TAPIOCA!!!!!! A total spoon-fed experience!

― Beth Parker (Beth Parker), Thursday, 8 September 2005 18:03 (twenty-one years ago)

That said, we probably eat 40 spaghetti dinners for every chili dinner. It's our default dinner.

― Beth Parker (Beth Parker), Thursday, 8 September 2005 18:04 (twenty-one years ago)

but herbs a meal do not make.

WRONG

― CMB, Thursday, 8 September 2005 22:17 (twenty-one years ago)

One of my favorite dishes growing up was chili (beanless - I f*cking hate beans) spaghetti at Bob's Big Boy!!! With the cheddar on top!

― Spencer Chow (spencermfi), Thursday, 8 September 2005 22:37 (twenty-one years ago)

Bolognese is nothing like Chili.

― Spencer Chow (spencermfi), Thursday, 8 September 2005 22:38 (twenty-one years ago)

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