Chili. For those not in the know.

FYI I pulled this from my own posts on another site.

Since Chili is the National Dish of the former Republic of Texas, and since I have a couple days off, I though I would try to do it right, given the ingredients on hand (car is in the shop).

So far this is what I have:

2 pounds course ground Chuck
4-5 dried New Mexico style chili peppers, seeded
bacon grease
water

In a 10" cast iron skillet, I heated bacon grease to smoking and browned the meat 1/2 pound at a time. The idea is to avoid simmering in the water the meat contains. At the same time I put the chili pods in boiling water to soften. When the meat was browned, I ran the pods and water through the blender. I added the puree and water to make bout 6 cups to the meat. For the next 3-4 hours it will simmer.

On deck I have ground cumin, bay, minced garlic, cocoa. Shortly (1/2 hour) before serving I plan to add fresh copped green peppers, italian seasoning, tomato paste and washed red beans (canned unfortunately), corn flour, and salt. I debated going authentic and omitting the tomato and beans, and I debated adding the tomato paste earlier. A can of beer goes in just before serving

Thoughts and comments? I plan to add the cumin, bay, garlic and cocoa about 4:00 PM and the rest about 5:30 Central Time.

J

PS Next time I need to cook the peppers longer or run the blender longer. The skins are like cellophane. I went with stewed tomatoes AND tomato paste. I rushed it a little. Its only 5:30 and we are eating it. Still not that spicy. My wife didnt complain, which is a sure give away. Forgot the cocoa and used oregano instead of italian mix. Tomorrow we add a bunch of tomato sauce and have it over pasta.

On the side we had nacho cheese, chopped red onion, crackers and crushed nacho chips. I like the addition of the corn flavor to chili.

Aye! a good Texas chili with none of those bean things! Gotta love food in Texas, simple and delicious.

had a friend who lived in brownsville,texas, said the put rice in their chili. i do it now, its good, sucks up the spices

Originally posted by Norlamand
Aye! a good Texas chili with none of those bean things!

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So it contains none of those nasty beans? That is why I never eat chili, I don't like beans at all.
Sounds good then.

I thought Chili was a Mexican dish.

I am not a purist. I add beans 1/2 hour before serving, so that they can heat through. Serious fanatics insist on having them on the side. Tomato is bad enough.

BTW Texans call chili "Red" because of the color of the residue in the bowl. This is true even without tomato, since dried peppers will turn the meat red.

Originally posted by sysyphus
I thought Chili was a Mexican dish.

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No, but that is a common misconception. Chili is originally a cattleman's range and cattle drive food. The hot spices helped conceal the taste of bad meat. Like many types of outdoor food, someone liked it and moved it indoors. It became a staple of small town eateries early in the 20th century. For the most part dried chilis stewed with meat is unknown in Mexico. They use fresh peppers south of the border.

J

PS I was wondering what curry eaters think of the whole process.

Originally posted by onejayhawk
PS I was wondering what curry eaters think of the whole process.

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As one who lives for a good curry, I respect it fully. There are many similarities.

mmm, chili is a favorite in my house.

perfect on a cold day, as is a good bean, picco de gaio (sp?), and cheese bowl.

what else do you need?

Thanks Sysyphus. I rather thought so.

Originally posted by Azale
mmm, chili is a favorite in my house.

perfect on a cold day, as is a good bean, picco de gaio (sp?), and cheese bowl.

what else do you need?

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Cold Beer? i am not a drinking man, but chili without beer is like an election without sarcasm.

Its "Pico de Gallo" meaning "Comb of the Rooster" wich is a reference to the red color of the diced tomato.

Originally posted by sysyphus
I thought Chili was a Mexican dish.

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Not necessarily. Also, Texas used to belong to Mexico.


I do enjoy a good chili. I like adding different spices, putting in onions, rice, cheese, beef, chicken, and love it with some tomato sauce and either a quesadilla, burrito, or a good deli sandwich. Or pizza.

I take mullatos (dried ripe poblanos) and pasilla (another dried pepper) toast them on an iron skillet for about a minute, then simmer them a few minutes until soft. I roast and peel red bell peppers (for more pulp and flavor). I puree it them and add mexican oregano, salt, and commino to make a paste.
Saute yellow onion and then some garlic in the main pot.
I uses 3 sizes of meat: stew meat, chili ground and hamburger ground. brown the meat in batches, largest first, and add to chili pot. Add the estimaed amount of my chili paste, water and beer. slow simmer. about 30 minutes before done taste for seasning, and adjust using facy light chili powder, salt, commino, and garlic powder, adjust thickness with corn meal (you do not need much because the bell pepper pulp and 3 sizes of meat give it more body). If making killer chili add chopped chili petins or habeneros at that point.

I made some the other day. I keep it simple: Ground Beef, Onion, Bell Pepper, Tomatoes, Jalapenos, dark red Kidney Beans, and for additional seasoning I just use the prepackaged stuff from McCormick. I like it to be in the crockpot for most of the day.

What kind of beans do you all use? Canned beans?

I've never had it on rice, but the leftovers are tasty on spaghetti.

Originally posted by sysyphus
I thought Chili was a Mexican dish.

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"Chili con Carne" is pretty much Tex-mex, Mexican 'Chili stews' tend to be less thick and diffently spiced, while their think stew 'carne guisada' have a different spice flavor (mostly commino). Note than Texas style enchiladas are a different and more hearty style than mexican enchiladas. The mexican is a just of coating of sauce (made with chilis, water, salt, flour) on the enchilada, with a sprinkly of ceese on the outside (in addition to what ever filling is used); The Texas style is submerged in a pond of thick sauce (made with meat broth ,chilis, flour salt spices, and commonly chopped meat), and good dose of cheese on top. Filling for both can be almost anything.

No tomatoes in my chili, and beans are cooked sparately and serve on the side. I dose up my pinto beans with good portions of bacon, celery, onions, and some tomatos.

Originally posted by Lefty Scaevola
I take mullatos (dried ripe poblanos) and pasilla (another dried pepper) toast them on an iron skillet for about a minute, then simmer them a few minutes until soft. I roast and peel red bell peppers (for more pulp and flavor). I puree it them and add mexican oregano, salt, and commino to make a paste.
Saute yellow onion and then some garlic in the main pot.
I uses 3 sizes of meat: stew meat, chili ground and hamburger ground. brown the meat in batches, largest first, and add to chili pot. Add the estimaed amount of my chili paste, water and beer. slow simmer. about 30 minutes before done taste for seasning, and adjust using facy light chili powder, salt, commino, and garlic powder, adjust thickness with corn meal (you do not need much because the bell pepper pulp and 3 sizes of meat give it more body). If making killer chili add chopped chili petins or habeneros at that point.

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Ah pasilla peppers. My favorite. Except for pequins they are the ones I plant most. The pequins are winter hardy here, so I get ones taht last 3-4 years. Dried pequins make the best, and hottest, chili powder, even more than cayenne, which is saying something. I usually use them fresh though.

Habeneros are better IMO with Carribean style food. Jerked chicken, pineapple salsa, etc. Lovely fruity aroma, and hotter tahn FBI pursuit.

J

i haven't had much opportunity to try chili, but am a big curry fan. i rarely have time to make it myself though

interesting that it has both cumin and italian-type herbs in it, as i usually consider them as completely different, cumin going in curry, and italian herbs going in pasta sauce. sounds like this chili is a hybrid of the two

Try it bob, you'll like it.

This thread makes my mouth water.

Originally posted by Norlamand
Try it bob, you'll like it.

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i've tried a little, but it was mostly my mum's cooking which i'm sure did the chili no justice. I do like mexican style stuff though.

I love good chili and good curry. Basically anything that is on the spicy side is ok with me. I could live on Panang Curry from a great Thai restaurant that I used to frequent in D.C. I'm suffering now just thinking of it.
We have lots of mexican food where I live now. Don't know if you'd call it good, but it sure is authentic.