I have a confession to make. This is actually the fourth chili recipe I’ve made in the last two months. My regular recipe is a venison chili that is fantastic. You know the saying, “If ain’t broke, don’t fix it”?
But then again, there were several chili recipes in my cookbook collection that were begging to be made. That is why I embarked on a journey to explore chili and its many variations. It was supposed to be fun. I should have left the children at home.
But then again, there were several chili recipes in my cookbook collection that were begging to be made. That is why I embarked on a journey to explore chili and its many variations. It was supposed to be fun. I should have left the children at home.
“Chili con carne” or “peppers with meat” has been traced to a group of Spanish immigrants who settled in San Antonio, Texas in the 1730s. Like most immigrants, they used what they had to make something from home. In this case, they took native chilies and stewed them with meat to make a spicy stew. Because vast amounts of it could be made easily and cheaply, chili con carne became a staple in the area. In San Antonio, chili stands popped up all over The Plaza. Over the years, the stands fed armies, trail riders, and the growing numbers of settlers coming into Texas. In fact, the chili stands existed until the 1930′s (200 years!) when they were forced to close because of their inability to comply with new health regulations.
Six Flags is not just an amusement park. Texas has existed under six countries in its history: France, Spain, Mexico, The Republic of Texas, The United States of America, and The Confederate States of America. No matter which flag was flown, chili was always served.
The Republic of Texas (1836-1845) joined the Union in 1845, but it wasn’t until the Chicago World’s Fair in 1893 that the rest of the world had a proper introduction to chili. It was there that the “San Antonio Chilly” stand was set up on the midway. People took to it right away adding their own regional twists and turns to the recipe. Today, chili is made all over the United States with an infinite number of variations. If you really want to learn more about it, or if you just want to have a great time, attend a chili cook-off.
This award-winning short film documents the 1979 Chiliympiad which is held in San Marcos, Texas.
Chili cook-offs are a hoot. The first one was held in Terlingua, Texas in 1967 as a duel between two journalists, one from The New York Times; the other from Dallas, who each claimed to have the best chili recipe. The cook-off was wildly successful and has since become an annual event. Known today as the Terlingua International Chili Championship, this chili cook-off spawned chili appreciation societies and chili cook-offs all over the country. Before 1967, Terlingua (pop. 267) was just a sad abandoned mining town near the Rio Grande River just outside of Big Bend National Park. Today, it is Mecca for chiliheads. Like a Miss America pageant, to get to Terlingua, you have to win your regionals first. There are folks who travel around the state doing just that.
So, back to my table. I had been experimenting with heady, complex chili recipes. My favorite was made with shredded beef chuck, Shiner Bock Beer, fresh poblano peppers, two different types of chili powder, cinnamon…you get the idea. I had my bags packed for Terlingua! I dished it up and put to the test. The faces of my children said it all: it was a bust. The little one even said it was “stinky!”
So, back to my table. I had been experimenting with heady, complex chili recipes. My favorite was made with shredded beef chuck, Shiner Bock Beer, fresh poblano peppers, two different types of chili powder, cinnamon…you get the idea. I had my bags packed for Terlingua! I dished it up and put to the test. The faces of my children said it all: it was a bust. The little one even said it was “stinky!”
chili with poblanos and beer – delicious to some; “stinky” to others
Back to the drawing board. My final attempt at chili is an elementary recipe. There are no tricks. The main ingredients are canned beans, a jar of salsa, frozen corn, and ground meat. Simple stuff, easy to make. I served it up by the bowlful and guess what? There were smiles all around. I find that humbling.
recipe adapted from: Music in the Kitchen: Favorite Recipes from Austin City Limits Performers
This recipe might not win any contests, but it’s a sure hit. It is from the cookbook, Music in the Kitchen: Favorite Recipes from Austin City Limits Performers. The book was written to celebrate the 35th anniversary of Austin City Limits, an award-winning show created in 1974 by KLRU, the PBS affiliate in Austin, Texas. For the book, 130 artists submitted their favorite recipes. TooRanch Chili was submitted by Too Slim (Fred La Bour) of Too Slim and the Taildraggers.
Too Slim says of his recipe, “It’s idiot-proof and tastes great!”. Can’t beat that! Serve with shredded cheddar cheese, chopped onions, chopped jalapenos, and chips.
Note: This chili is very tame. It is not spicy at all. It needs jalapenos.
Note: We made this with ground buffalo, a very lean option.
Note: I suppose that I would be remiss if I did not mention that true Texas chili does not have beans. The contributors of TooRanch chili are from the Pacific Northwest. This chili is thick with beans, tomatoes, corn, and meat.
TOORANCH CHILI
serves 8-10
adapted from Too Slim (Fred LaBour)
1Tbsp olive oil
1 large or 2 medium onions, chopped
2 lbs ground turkey, beef, buffalo, or venison
salt, to taste
cayenne pepper, to taste
salt, to taste
cayenne pepper, to taste
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
2 tsp ground cumin
2 tsp dried oregano
1 (16oz) jar salsa (you chose the level of heat, but use a good quality, all-natural salsa)
1 (10oz) package frozen corn
2 (16oz) cans kidney beans, undrained
2 (16oz) cans pinto beans, undrained
2 (16oz) cans diced tomatoes
1. BROWN MEAT AND ONION – Heat olive oil in a skillet over MEDIUM HIGH heat. Add meat and onion. Cook until meat is grey and onion is tender, about 10 minutes. Season with salt and cayenne to taste. Add chili powder, cumin, and oregano and stir to combine.
2. MAKE BROTH – While meat is browning, combine remaining ingredients in a Dutch oven or large pot and cook over MEDIUM HIGH heat, stirring occasionally. Bring to a boil and then reduce heat and simmer.
3. COMBINE- Add browned meat and onion to the broth. Cover and cook on LOW heat for 1hour, or transfer the chili to a slow cooker and cook on LOW 4-6 hours.
Note: This is a very thick chili. Covered, the steam will create more liquid, but do check on it every so often and add a little beef broth or water if it seems dry.
Note: This is a very thick chili. Covered, the steam will create more liquid, but do check on it every so often and add a little beef broth or water if it seems dry.
Peace and love from my kitchen to yours,
Waverly
Waverly
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1 comment
Fuji Mama says: 
