What were you doing on February 27th? If you were eating a bowl of chili, then you were right on time. What does February and chili have in common. Turns out the 4th Thursday of February is National Chili Day. And not only is there a national day for chili, there is an International Chili Society, which just happens to be holding their Championship Chili Cookoff on October 24-26, 2014. This event is happening in Las Vegas. Now we're not saying what you should do with that information, but we will say that, "what happens in Vegas, stays in Vegas." Have a good time!
Now, about chili...as you know, The 2 Prickly Pears do not take sides on any issue that involves culinary diversity. We believe there is room for all and "each to her/his own taste," as it were. So as we begin to discuss the influences of culture and territory when it comes to chili, please don't get excited that we might play favorites. We will not. Having said that, we will inform you that people everywhere take their chili seriously. Many regions will not discuss what they consider abominations to their chili sensibilities. For example, how do you feel about the following:
- Chili with tomatoes vs. chili with no tomatoes
- Chili with ground beef vs. chili with chopped beef
- Chili with chocolate vs. chili without chocolate
- Chili with meat vs. vegetarian chili
- Red Chili vs. white chili
- Chili with kidney beans vs. chili with pinto beans vs. chili with black vs chili with no beans
- Chili with or over pasta vs. absolutely NO pasta!
- Chili with red pepper flakes vs. chili with ancho chilies
- Chili with cinnamon/allspice/clove vs. chili with just chili powder/cumin
- Chili with ketchup vs. what the heck are you thinking!!!???
- Chili with a thin sauce vs chili that is more stew like
- Chili with beer vs chili with soda vs. what the heck are you thinking???!!!
No, we aren't trying to start a war here. Quite frankly, the war began long ago, probably right around the time the 2nd person ever to make chili squared off with the 1st person to ever make chili. And the feuding hasn't stopped since.
If you are from the northern states, you are familiar with beans in your chili. If you are from the south, you won't find nary a bean in sight of a bowl of chili. The 2 Prickly Pears grew up eating chili with elbow macaroni. Some call that chili mac. Some call that yuk! As I recall, it was good. And from a purely economical standpoint, the macaroni made the meal go further. This was important with a big family to feed.
There's a place in our hometown of Green Bay, WI, called Chili Johns. It opened in 1913 and later opened another site in California. Both restaurants are still in operation. If you sit down at the counter to order your bowl of chili, you will inevitably be asked if you want it with spaghetti. And you will get oyster crackers on the side. There's another place that makes a chili that you can either get served over spaghetti or not. Their version is slow cooked for 6-8 hours and has beans. It is thick and has deep flavors of cumin and chili powder. The first time I had it, I wasn't sure what to make of it.
We are not suggesting that Green Bay is a hot bed of chili making nor that they have a corner on how to make chili. We are suggesting that it is likely that no matter where you go from Texas to the Midwest to the West Coast to the Southwest, you will find a chili culture. And we say try them all. Don't be offended, just embrace the notion of "when in Rome, do as the Roman's do."
When it comes to throwing down the gauntlet, Texas may win the prize. Turns out that President Johnson, a Texan, is quoted as saying that "Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing." In 1977, chili manufacturers successfully lobbied the legislature and had chili be the "state food." This in recognition of the fact that the only "bowl of red" is one prepared in Texas.
That's a bold statement. We've no doubt that Texas chili is great. However, the folks of New Mexico have something to say about chili. Their recipe includes black beans, corn and green chilies. And they are not ashamed to say so.
Which ever way you choose to make your chili there are some does and don't that are consistent in the world of chili-making.
Serve with shredded cheese and sour cream as garnish along with some corn bread.
There are as many versions of chili as there are communities that enjoy it. Feel free to experiment and make your chili your way!
Next week, Chef Pam will give us the news on stews. And has she got a recipe for you!!!
Now go out and make something good!
We are not suggesting that Green Bay is a hot bed of chili making nor that they have a corner on how to make chili. We are suggesting that it is likely that no matter where you go from Texas to the Midwest to the West Coast to the Southwest, you will find a chili culture. And we say try them all. Don't be offended, just embrace the notion of "when in Rome, do as the Roman's do."
When it comes to throwing down the gauntlet, Texas may win the prize. Turns out that President Johnson, a Texan, is quoted as saying that "Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing." In 1977, chili manufacturers successfully lobbied the legislature and had chili be the "state food." This in recognition of the fact that the only "bowl of red" is one prepared in Texas.
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| Texas Chili |
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| New Mexico Chili made with green chilies |
- Brown beef before adding to chili. Searing the meat will add a richer deeper taste.
- Saute your vegetables first to get the maximum flavor out of them. Don't be afraid to use lots of onion and fresh garlic.
- Instead of using a chili seasoning mix, use separate spices and season your chili.
- Season your chili in layers rather than adding everything at the end. This way everything will be well seasoned and can be adjusted as you go along.
- Cooking your chili slow ensure the deepest best taste. All the ingredients will meld together.
These simple steps will go a long way to have the best tasting chili. You'll be happy you did.
We offer you a simple chili recipe that uses ground beef and beans. You can easily adjust the seasoning to suit your taste.
What you need:
2 lbs ground beef
1 large onion, diced
6 cloves garlic, minced
2 bell peppers, diced (pick the color you like)
1 Tablespoon organic seasoning salt
1 Tablespoon chili powder (more or less to taste)
1 Tablespoon cumin (more or less to taste)
1 teaspoon red chili flakes (more if you like more heat)
1 large can tomato sauce (if you like it chunkier use diced tomato sauce)
2 Tablespoons tomato paste
1/2 cup water
1 can chili beans (do not drain)
1 Tablespoon sugar (optional)
Salt and pepper to taste
shredded cheese
sour cream
What you need to do:
Brown ground beef and drain. Set aside. In large dutch oven saute onion, garlic and bell peppers. Season vegetables with organic seasoning salt. Saute until vegetables are soft but not browned. Add chili powder, cumin and red chili flakes. Saute for another minute. Add tomato sauce, tomato paste and water. Mix thoroughly. Add ground beef and simmer on low for an hour. If chili is too thick, add additional water to desired consistency. Allow to cook slowly, stirring occasionally. Taste as you go and adjust seasoning accordingly. Add sugar and chili beans. Heat through. Allow your chili to sit for awhile before reheating and serving. You want to make sure all your seasonings marry into your chili for best results.Serve with shredded cheese and sour cream as garnish along with some corn bread.
There are as many versions of chili as there are communities that enjoy it. Feel free to experiment and make your chili your way!
Next week, Chef Pam will give us the news on stews. And has she got a recipe for you!!!
Now go out and make something good!
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