CHILI – A MEXICAN STANDOFF

By Nanette Hebdige

There are so many infallible ideas and rituals surrounding chili, it defies logic. When you talk chili – it’s personal because everyone has bragging rights!

Chili is a national craving, a preoccupation and a passion, shared by makers and consumers alike. And since the exact date when it originated is a mystery, one of the most convincing stories regarding chili revolves around the chuckwagon cooks on cattle drives, who prepared food for hundreds of starving, dog-tired, sweaty and rangy cowboys. It was also in the late 1800’s the “Chili Queens” introduced their steaming bowls of chili con carne in the colorful plazas of San Antonio plying their wares for the passerby.

Everyone boasts about their award wining chili recipe and of course the best seasoning blend. Some say it is not the ingredients or the cooking method, but the secret weapon that is the special blend of spices and type of chili pepper used.

Undoubtedly, just like with BBQ, chili recipes are a Fort Knox family secret. Competition worthy really. Because many a blue ribbon has been won at the local chili cook-off, so divulging the winning chili recipe will earn you a black eye from Uncle Willie. Kinda like the longtime feud between the Hatfields and the McCoys, chances are many folks will be at a Mexican standoff due to an indomitable bowl of chili.

It has reigned supreme for 40 years since 1977, as the official state dish of Texas, much to the chagrin of those that believe that BBQ should take the crown. Even so, the paean for the bean is definitely not happening in the Lone Star State when it comes to chili. No self-respecting Texan would add beans to their stew. So, a word of warning, if you’re passing through the Lone Star State and decide to cook some chili for friends, refrain from beans. You might incite riots and your chili will suffer scathing contempt.

Texans have the hot seat, as they claim chili originated in their state, hence the continuing, impassioned debate with the folks from New Mexico. Rivalries embrace recipes as well as the name itself: Texans use “chili” to name their dish and New Mexicans use the word to describe the plant, pod and chili pepper itself. Now you understand what the commotion is about.

Anywhere else, anything goes. And when it comes to meat, you could go for the obvious beef, pork, chicken or turkey, but if you are on the fence for something more exotic, try venison, moose, bison or ostrich.  If you are completely wanting to step out of the box, duck or squirrel should do it. And of course, there are some vegetarian chilis that stand alone in greatness or as Guy would say, are the Passport to Flavortown.

We are not just discussing a bowl overflowing with steamy, luscious, velvety and aromatic chili. Oh no. We’ve made quick work of it since it’s slapped on just about anything – and chili is king ass the one of the OG’s in many a kitchen, because chili is as American as poutine is Canadian.

Yep, there is nothing quite like a bowl of chili, as it is pure, unadulterated bliss.

A real crowd pleaser on every level, leaving a lasting imprint on the senses. I started journey with chili early, since it was one of the first dishes that awoke my culinary senses. Since, I have experimented with countless recipes and my chili arsenal has a complex fusion with offbeat ingredients. Much depends on what I have on hand or my current culinary mood. I add beans on occasion, demi glaze to deepen the flavors, chocolate for a silky, glossy finish (mole inspired), beer or coffee for a robust undertone and hot sauce or different chilies (dried, powdered or fresh) for a measured kick. I have even thrown in some oats if the chili needed thickening and used leftover filet mignon.

As for the toppings, that’s considered another topic of discussion altogether, but most common to crown your chili are avocados, crushed tortilla chips, lime, sour cream, cilantro, chopped onions or grated cheese  That’s a pretty good start right there. And endure you accompany your creation with fluffy tortillas or warm buttered corn bread – either is a winning combination.

With chili, rest assured it’s a blank canvas and left wide open for debate. Oh, and if you are entertaining entering a cook-off anywhere in Texas hoping for a trophy, remember abstain from the bean. Chili doesn’t need ground beef as the start of the show – so c’mmon, get creative and go for gold!

CHUCKWAGON CHILI 

½ LB of beef chuck – cut into small chunks

½ LB of pork shoulder – cut into small chunks

½ LB of ground sirloin

1 bottle of stout or ale

1 TSP ground cumin

1 TSP sweet Spanish paprika

1 TSP smoked Spanish paprika

1 TSP each ancho chili and chipotle chili powder

1 TSP each of granulated garlic and onion

1 TSP regular chili powder

¼ TSP cayenne

1/4 TSP of cinnamon

½ TSP ground nutmeg

3 TBSP tomato paste

1/4 cup of Worcestershire sauce

1 TSP each dried Mexican oregano and dried thyme

2 TBSP of molasses

1 28 oz can of whole San Marzano peeled tomatoes with their juice

Bunch of fresh chopped parsley

1 15 oz can of organic pinto beans – drained and rinsed

1 15 oz can of organic kidney beans – drained and rinsed

½ cup of semi-sweet cooking chocolate – or Mexican chocolate – chopped roughly

1 each red bell pepper, green bell pepper – chopped into small pieces

5 garlic cloves – finely chopped

1 large sweet onion – finely chopped

Kosher salt and fresh cracked pepper

In a large pot heat up some oil and brown the chuck and pork shoulder chunks.  Remove and set aside. Do the same with the sirloin and add it to the already browned meats.  Drain some of the fat and sweat the holy trinity – onion, bell peppers and garlic till transparent with some salt.

In a medium bowl dunk the can of tomatoes and crush them by hand removing their cores, as they don’t cook down. To the pot with the starting veggie lineup, add the browned meats, the chili powders, all the spices, the tomato paste, the crushed tomatoes, chocolate and the beer. Incorporate, the molasses, Worcestershire sauce, the drained beans and a generous amount of salt and cracked back pepper. Bring to a boil and simmer on very low, half covered for about 2 ½ hours, stirring often and skimming any fat that may have accumulated on the top.

Serve with an assortment of sides – fresh cilantro, lime,  chopped red onion, sour cream,  shredded cheese and chopped avocado accompanied with corn bread or flour tortillas.

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