Tag Archives: chili

Texas Chili

Texas Chili

While we’re in the middle of this “beans/no beans in Chili” debate, I figured that I would make a Texas Chili, and then compare and contrast with a bean-type chili. Then I realized that I’ve already done a bean chili. Ah well. The important thing to note is that the two chilis are completely different beasts. Not because of the beans, but rather because of the use (or non-use) of either tomatoes or chiles. I’m now firmly in the corner of “no tomatoes”.

This recipe worked out quite well. Note that not one tomato was harmed in the creation of this dish. Alas, one cannot say the same for the cow and the pig. After all, chili, at its core, is a meat dish.

The stew ended up being not spicy in the least, which was surprising to me. But it was flavorful with the tastes of the chili peppers coming through quite nicely. Tara, who is not a meat fan, enjoyed this well enough.

Dinner consisted of beer, cornbread, a bit of cheese and tortilla chips. We also had beans on the side…

…which both of us poured into the chili. Tara added the beans at the beginning of the meal, I held out until all the meat was gone and I had only chili broth left. I suppose old habits die hard.

  • 2 lbs. beef shoulder, cut into 1 1/2″ cubes
  • 1 lb. pork shoulder, cut into 1 1/2″ cubes
  • Flour
  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, sliced
  • 6 cloves garlic, minced
  • 32 oz. Beef Broth
  • 1 12 oz bottle Negra Modela, or other darker Mexican Beer
  • 2 ancho chiles, stems and seeds removed
  • 4 dried New Mexico chiles, stems and seeds removed
  • 1 Tablespoon ground cumin
  • 2 Tablespoons oregeno
  • 1 Tablespoons Thyme

Lightly flour the beef and pork, ensuring a thin but thorough coating.

Heat the oil in a large dutch oven or stock pot placed over medium-high heat. Place in meat and cook until lightly browned. Add the onions and garlic and saute until soft. Add the broth and beer. Lower the heat to low and simmer for 1 hour.

While the meat is simmer in the broth, fill a small sauce pan with 1″ of water. Bring up to 185 degrees F. Add the anchos and New Mexican Chiles to the heated water and allow to cook for 15 minutes. Remove the chiles from the water and then puree in a blender or with a hand blender. Add this chile sauce to the meat broth and simmer for an additional two hours.

Serves 6-8

Technorati Tags: Food and Drink, Food, Recipes, Chili, TexasChili

Beans or no Beans: Chili and Such

If one is going to talk about Chile peppers, it’s probably within the realm of good taste to talk about Chili.

Now I spent a great deal of my life believing that Chili was a stew of ground beef, tomato broth and beans. This is most assuredly due to the fact that I grew up in Western Pennsylvania, home of things most certainly not chili or chile related. Rolling Rock Beer? Yes! Primanti Brothers? Absolutely. Chile peppers? Eh, not so much.

But it could have been worse I suppose, where I could have grown up thinking that chili consists of beans, tomato sauce, and cinnamon over pasta.

That’d be Cincinnati chili by the way.

Chili con carne is almost assuredly a Texas creation, which I’ll give them full credit for. It’s not a Mexican dish as far as I’ve been able to discover. The basis of red chili comes down to meat, salt and dried chiles combined into a stew. It was a way to stretch meat for several days.

The question for me is whether pinto beans are part of the mix. Beans are a staple of Tex-Mex cuisine, but there are folks who state unequivocally that beans are not part of the chili experience. From the International Chili Society’s Judging Criteria:

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.

When you search for recipes on the web, it’s apparent that beans are an integral part of the Chili experience for many, many people.

I still am the belief that one can put beans into their chili, but I have come to understand that chile peppers should also be part of the mix. I’m a quick learner that way.

Technorati Tags: Food and Drink, Chili, Chile Peppers, beans

Yankee Chili

yankee chiliI am still on this bean kick, although I have moved from the old world beans (fava) to the new world beans (almost every other kind of bean save soy). This means I can finally get to use black beans and kidney beans in the recipes of choice.

The first thing that came to my lower-middle-class-background mind when thinking of beans was chili.

That sound you just heard was that of Texans shuddering in disgust.

You see, according to Texans, ‘authentic’ chili isn’t made with beans…or tomatoes or onions. If you put beans in your chili, not only are you not Texan, your darn near that of being a heathen. I hope you can sleep with that on your conscious. I know I can. Since I discoved several recipes claiming to be ‘authentic‘ chili, it’s hard for me to feel too guilty about blaspheming a culinary tradition. But rather than pissing off any more texans, I figured it’s best to continue the tradition of calling this “Yankee Chili”. The last thing we want is more pissed off Texans. The last Texan we pissed off ended up invading Iraq.

Yankee chili is really more of a stew than that of a chili. This generally means you can get away with putting almost anything into it. If it’s spicy, has a tomato base and has some sort of protein source (meat or bean) you’re good to go. You can use chicken, shrimp, or other seafood products in your chili, but I wouldn’t brag about it. Others may say it’s not ‘authentic’ enough.

Adapt this recipe any way you see fit.

  • 3 Tablespoons Olive Oil
  • 2 large yellow onions, diced
  • 3 jalepeno peppers, sliced
  • 4 cloves of garlic, minced
  • 1/2 lb. ground Chorizo
  • 1/2 lb. beef stew meat, diced into 1 inch pieces
  • 1 28 oz can of crushed tomatoes
  • 2 cups beef stock
  • 1 bottle mexican beer of your choice
  • 1 14 oz can of kidney beans, rinsed
  • 1 14 oz can of black beans, rinsed
  • 2 teaspoons cumin
  • 1 Tablespoon Cayenne pepper
  • 2 teaspoons ground pepper
  • 1 Tablespoon Salt
  • 2 Tablespoons ground corn meal

Heat the olive oil in the stock pot. Saute the onions and jalepeno peppers until onions are nearly translucent. Add the garlic, chorizo and diced beef. Allow beef to brown in pan (approx . 10 minutes).

Add the tomotoes, beef stock and beer to the pot. Bring to a boil and add beans and spices. Boil for 5 minutes. Then reduce the heat to medium low, bringing the chili down to a simmer (185 degrees F). Mix in Corn meal and simmer uncovered for 2 hours.

On a 1-5 scale of spiciness, this chili ends up a 3 to 3 1/2.

serves 8

Chili Chicken

3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon. chili powder
1 teaspoon. cumin
1/2 teaspoon. salt

Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to crockpot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.

Serves 4 to 6.