Homespun

January 3, 2001

Warm up with some Chili!

Although some authorities feel the origin of chili can be traced back to a much older civilization, Texans generally claim credit for inventing the fiery concoction as we know it. Whether or not the claim is valid, chili does owe much of its widespread popularity to the introduction of chili powder in the 1890's (by a Texan named William Gebhardt). It contained ground chilies, cumin, black pepper, oregano, and garlic--the same basic ingredients it does now. This early convenience product made it easy to produce a respectable-tasting version of chili anywhere.

That is not to say that there is widespread agreement on what constitutes an authentic chili. Even the basics are debated: chopped meat versus ground, beans or no beans, tomatoes and other vegetables or no vegetables at all. Add to this the fact that every renowned chili cook has a secret ingredient!

At any rate, chili adds up to a satisfying, warming meal on a cold night!

QUICK-AND-EASY CHILI CON CARNE

1 pound coarsely ground beef

1 medium onion, chopped

1 (15 oz.) can red kidney beans, undrained

1 (14½ oz.) can whole tomatoes, undrained

1½ teaspoons chili powder

1 teaspoon dried whole oregano

¾ teaspoon salt

½ teaspoon cumin seed, crushed

Avocado slices (optional)

Chopped fresh cilantro (optional)

Cook ground beef and onion in a large skillet until browned, stirring to crumble meat. Drain.

Stir in beans, tomatoes, chili powder, oregano, salt, and cumin seed. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Garnish each serving with avocado and cilantro, if desired. Yield: 4½ cups.

CHILI CON CARNE

16 large dried red chiles

11 cups water

2 pounds round steak, cut into ½-inch cubes

3 tablespoons vegetable oil

2 cups water

1 large onion, chopped

2 cloves garlic, crushed

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried whole oregano

½ teaspoon salt

2 (16 oz.) cans ranch-style beans, undrained

Wash chiles, and place in a large Dutch oven; add 11 cups water. Cover and bring to a boil. Remove from heat, and let stand, covered, 45 minutes or until softened.

Drain chiles, reserving ½ cup soaking liquid. Wearing rubber gloves, pull off stems, slit chiles open, and rinse away seeds under running water. Place half the chiles and ¼ cup of soaking liquid in blender; process until pureed. Repeat with remaining chiles and remaining ¼ cup soaking liquid. Press pureed mixture through a sieve using the back of a spoon; then set puree aside.

Brown steak in hot oil in a large Dutch oven. Add 2 cups water, onion, garlic, chili powder, cumin, oregano, salt, and pureed mixture. Cover and simmer 1½ hours. Add beans, and heat thoroughly. Yield: 7 cups.

COWBOY CHILI

1 pound dried pinto beans

¾ cup chopped onion

¼ cup plus 2 tablespoons chili powder

8 cloves garlic, minced

¼ cup vegetable oil

3 pounds boneless chuck, cut into ½-inch cubes

1½ cups chopped onion

1 large green pepper, chopped

8 cloves garlic, minced

¼ cup plus 2 tablespoons chili powder

2 (14½ oz.) cans tamales, undrained (optional)

Additional chopped onion

Shredded Cheddar cheese

Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; cover and let beans soak overnight.

Drain beans; cover with water. Add ¾ cup chopped onion, ¼ cup plus 2 tablespoons chili powder, and 8 cloves garlic. Cover and simmer 1 hour or until beans are tender, adding more water if necessary.

Heat oil in a large Dutch oven. Add beef, 1½ cups chopped onion, chopped green pepper, and 8 cloves garlic; cook over medium heat until beef is browned. Add beans and ¼ cup plus 2 tablespoons chili powder to beef mixture; cover and simmer 1 hour.

Add tamales, if desired, and simmer 30 minutes. Sprinkle with onion and cheese. Yield: 2½ quarts.

CHUNKY CHILI

2 teaspoons vegetable oil

2 pounds round steak, cut into ½-inch cubes

1 small onion, chopped

1 clove garlic, crushed

1 (10½ oz.) can beef broth

1 cup water

2 teaspoons sugar

2 teaspoons dried whole oregano

1 teaspoon ground cumin

2 dashes of paprika

2 bay leaves

2 dashes of hot sauce

1 (8 oz.) can tomato sauce

1 (4 oz.) can chopped green chiles, drained

2 tablespoons cornmeal

Heat oil in a large Dutch oven; add round steak, onion, and garlic, and cook until beef is browned. Add beef broth, water, sugar, oregano, cumin, paprika, bay leaves, and hot sauce; mix well. Cover and cook over low heat 1 hour, stirring occasionally.

Add tomato sauce, chiles, and cornmeal to beef mixture, mixing well; continue cooking an additional 30 minutes. Remove bay leaves. Yield: 4½ cups.

VENISON CHILI

½ pound salt pork, cut into 4 pieces

2 pounds venison, coarsely ground

2 medium onions, chopped

1 (16 oz.) can tomatoes, undrained

1 cup water

¾ cup red wine

2 to 3 large green chiles, diced

1 clove garlic, minced

3 tablespoons chili powder

¾ teaspoon oregano

½ teaspoon cumin seeds, crushed

Cook salt pork in a Dutch oven over medium heat until brown. Add venison and onion; cook, stirring frequently, until meat is browned. Stir in remaining ingredients. Reduce heat, and simmer, uncovered, 1 hour; stir occasionally. Remove salt pork before serving. Yield: 2 quarts.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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