Actually, I love chili anytime of the year, but in cold weather, it is particularly good, or as the novelist Margaret Cousins said: "Chili is not as much food as it is a state of mind. Addiction, it is early in the life and made the victims never recover. On cold, blue days in October, I get this passionate yearning for a bowl of chili, and I almost lost my mind. "
There are probably thousands of different chili recipes and I enjoy the food anda variety of chili recipes. For me it is a good food adventures. And although my personal favorite, as my version of a traditional chili, have I really not too excited when someone else was his favorite, that much different than mine.
Some people like it hot and spicy, and some consider it mildly spiced. Some cooks use ground beef, while others insist that the meat should be cut. There are recipes with chilli chicken, turkey, pork, game orothers are more exotic meats. Some chili recipes use beer or meat stocks as part or all of the cooking water.
There are many versions of vegetarian chili, too. The use of vegetable and / or tomato eliminates the need for meat.
What types of beans, if any, should be in a chili? Again, you will find a wide range of preferences. Pinto beans, red beans, kidney beans, black beans or white beans - there are recipes that anyone or she, or even a use Combination of several, such as the Three Bean Enchilada recipe on the website. But you should also know that there is no bean chili original!
What kind of chili or chili peppers or spices are used and how much? With this great chili debate really heats up - so to speak. (Chile refers to the pepper. Chili, to the creation.)
And the great chili debate is not about what chili peppers or limited> Recipe is the best. Some people are so passionate about where the first bowl was made and those who come that they nearly to blows.
In America, Chili something that many people love to cook and eat, and some love to argue about. My Texas friends will certainly defend their chili as the best (and perhaps the only true chili) in the world.
Wrote in his book "Simple Cooking", John Thorpe: "It can really only Texas red if it's the thin line just thisPage dyspepsia: Damning the mouth that eats it and defying the stomach to digest it, the ingredients are hardly willing to lie in the same pot together. "
It is amazing to me is that even among residents of Texas, there are disagreements on the single best chili recipe. And has helped about "Chili Cookoff" alive and healthy, not just in Texas, but in a series of areas throughout the country. I never wanted to be a chili judge. Ifher life is not in danger, can their digestive systems. When my husband accepted once thought about the invitation has to judge such a competition, I told him that he sleep outside that night, when he did. He declined an invitation to a judge, thank God.
Is there such a thing as the "Original Texas Chili?" The history of chili is very unclear about it. There is a recipe that at least traceable to a beast area to cook, or perhaps it is the combinationOffers of several old cowboys spread to a Texas bar. Nobody will swear that this is the first real Texas chili recipe, but most say it seems very close. Our ... no beans.
Chili con carne recipe for a "Original" Chili RecipeCut as much meat as you think you need (any kind will do, but beef is probably best) in pieces the size of a pecan
Put it in a pot, along with some suet (fat enough), so that the Meatis not on the sides of the pot
Cook it with about the same amount of wild onions, garlic, oregano and chilli as you get meat
Put a little salt
Stir it from time to time, and cook until the meat as tender as you think it will come
Some chili recipes are now more "tame" or mild, because that is the way some people like it. But the history of chili is pretty clear that it never really lighter than chili and it was a veryfor good reason.
Think about it. Although Chile does not originate in Texas, the cattle drives and range cooks certainly helped to popularize it.
On the trail, the cook what meat he had available. If it was not freshly slaughtered beef or buffalo or deer then it was probably jackrabbit or rattlesnake. The range of cooking certainly feared his own lynching if he tries to feed the cow hands freshly killed beef or buffalo, without aging the meat. Out of necessity he had to try to disguiseMeat taste and for this he used what he had on hand: onions, garlic, salt and Chili Peppers. The range Koch also knew that spices helped to keep the meat to spoil. Chili was the meal of the day. And the term "chili con carne" means "peppers and meat Spanish." (See, no beans.)
Some say food experts and historians, that San Antonio will be credited, should be responsible for popularizing chili, because it is there that women as "Chili Queens" occupied territories of theMilitary Plaza and sold their spicy stew called "Chili" made up of small cars. Although these ladies Chili of cars sold for many years, it became very popular by 1880th In fact, the place was known as "La Plaza del Chile con Carne known.
And it was then that the Queens' "began to refine and finesse in the court they were selling. They brought it somewhere near today's stage because each one was constantly striving to improve her chili recipe,Just to win more customers than its competitors. The desire to cook the best bowl of chili in the world is at least as old. Apparently Chili Cookoff was born.
Here is an example of a Queen's Chili Recipe: Again (no beans) chili Queen's Original Recipe San Antonio Chili
Ingredients:2 pounds beef shoulder, cut 1 / 2 inch cubes
1 pound pork shoulder, sliced 1 / 2 inch cubes
1 / 2 cupTallow (fat from meat, 1 / 4 cup beef fat, 1 / 4 cup bacon)
3 medium onions, chopped
6 garlic cloves, minced
1 liter of water
4 ancho chiles
1 serrano chile
6 dried red chiles
1 tablespoon Comino seeds, freshly ground (cumin)
2 tablespoons Mexican oregano
Salt to taste Instructions:
Place lightly floured beef and pork cubes in the pork and beef fat in a heavy chili pot and cook quickly, stirring constantly.
Add onions and garlic andcook until they become soft and flabby
Add water until mixture slowly simmer and in preparing chiles
Stems and seeds from chiles and chop very finely
Grind chiles in molcajete and add oregano with salt mixture
Simmer another 2 hours
Remove pieces of fat and skim off some fat
Never cook frijoles with chiles and meat
Serve as a separate dish. (Institute of Texan Cultures)
And where chili was invented? The history of chili just meansit should not respond. We know that peppers and spices have existed since the dawn of time. Chile peppers are reflected in the ancient food of China, India, Indonesia, Italy, the Caribbean, France and the Arab states. The green chile pepper was brought to what is now New Mexico in 1598. And oddly enough, Canary Islanders, who are in San Antonio as early as 1723 local peppers, wild onions, garlic and other pungent spices to meat dishes, the kind that uses them ready to cook their homeland.
But it's pretty clear what became known chili. The thanks goes to the cattle, and certainly on the way cooks chili queens of San Antonio.
As a food, how important is chili, certain parts of American life and culture? The famous man, Kit Carson, thought chili, when he allegedly said his last words: "I wish I had time only a bowl of chili."
Will we ever be able to a single crown> Recipe as the best? I do not believe, and with me in order. I think everyone has a lot of fun trying to do so.
The history of chili and its development makes me believe that the great chili debate is destined to forever.