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Recipes
Introduction
to Chili
Depression
Steak
New
Mexican
Green Chile Soup
Beef
Slickers
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No
one knows for certain where chili originated. Some say that
it was introduced into Texas prisons where peppers and spices
hid the taste and odor of tainted or spoiled meat. Others
say it was developed by trail cooks on cattle drives. This
is entirely possible as it could be made with dried beef and
all the other ingredients were available. It is an entire
meal in one pot, and a big pot can feed a lot of men.
Chili
is a dish of many interpretations, but the most passionate
are in the Southwest. The purest recipes for chili seem to
come from New Mexico, but there are specific versions from
Texas, Arizona and California.
If
you are from the Midwest or the East, there are several misconceptions
about chili that need to be clarified. One is that you do
not make chili with hamburger. A second is that chili and
beans are not cooked together—they are prepared separately.
Another is that real chili does not include tomatoes. Also,
you do not use red kidney or navy beans, as Pinto or the small
red beans are preferred.
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Chuck, brisket or round are cut into bite size pieces, salt
and peppered and browned in the skillet or bottom of the pot.
Some cooks use suet because good chili requires about a tablespoon
or two of bacon fat or suet renderings for the chili. To serve,
you put the beans in the bottom of the bowl and ladle the chili
on top.
Rob
Roy Kelly's Chili
Quick
and Dirty Chili
Texas
Red Chili
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