Saturday, January 25, 2020

Loving these chili nights | E-Neighborhood Advisor


Did you know that there is an International Chili Society? And that their definition of traditional red chili is 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. Chili lovers far and wide debate the use of beans in chili, and the preference is largely regional. Chili is thought to have originated in Texas, and recipes dating back as early as 1731 show it consisting only of meats stewed with peppers.

No beans about it, you can have chili however you like it. Here are two popular recipes for chili; one with beans and one without. Give them both a try and let us know which you like best!

With beans: Ree Drummond’s Simple, Perfect Chili

2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.


Without beans: Jess Pryles’ Lone Star Beef Chili

2 pounds ground beef
2 teaspoon olive oil
1 onion, diced
1 can (10 ounces) of diced tomatoes and green chilies
1 can (8 ounces) of tomato sauce
1 and 1/2 cups beer (brewed in Texas preferred)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoon cornmeal or masa harina
Salt to taste

Set a large dutch oven over high heat. Add half the olive oil and brown the ground beef. Work in batches to avoid overcrowding the pan and stewing the beef in its own juices.

Remove the beef and set aside to drain. Add the remaining oil and onion, and cook until nicely browned.

Add back in beef, along with garlic, chili powder, cayenne, cumin and salt. Stir to combine.

Add in the beer, diced tomatoes and green chilies, and tomato sauce, then bring to a low simmer. Cover with a lid and allow to bubble and simmer so sauce reduces and thickens, and the flavors intensify, about 1 hour.

After an hour, stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water, and if it’s not yet thick enough, continue to simmer until desired consistency is reached.

Your Flooring Consultant,

Matt Capell
Email: sales@capellinteriors.com
Phone (208) 288-0151
Fax (208) 917-6160


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