Nancy
Fall is the time to start thinking about
"Chili." And it is cool enough here in East
Texas this AM. Chili, as I am sure most know, supposedly, began on
early time Texas cattle drives, not in Cincinnati, etc. A
misconception is that "Chili" powder and "Chile" ground pepper are
one and the same, not so. "Chile" pepper is pure ground peppers with
no additives; "Chili" powder has additives such as garlic powder,
salt, etc. Maybe the name for the bowl of red is Chili because it
has all these additives. This is my recipe for a great Chili that I
came up with, after many tries, to clone a Chili I had in a little
shack, joint, next to a Farmer's Market. I bought a gallon and
rationed into small portions. When I made chili, I did a taste
comparison This is what I came up with and once won a Chili Contest
with it.
Chili By Jim
4 tablespoons oil
3 medium onions, chopped
2 1/2 pounds chili ground chuck or 1 1/2 pounds venison and 1 pound
pork*
1 can tomato sauce (15 oz)
6 cups water
3 1/2 tablespoons cumin
1 1/2 tablespoons paprika
8 tablespoons Chile powder*
1 tablespoon black pepper
1 tablespoon sugar
1 tablespoon salt
2 1/2 tablespoons crushed oregano
12 pods minced garlic
Thickener*
*Note: I prefer chili ground venison and pork steak chunked into 1/2
inch cubes. I use 1 oz. California Mild and 1 oz. New Mexico Chile
Powder. Thickeners gets tricky. I use 12 tablespoons (Mexican corn
flour) Mesa Flour dissolved in water or Tapioca as the latter
freezes better. Mashed potatoes flakes or Wondra flour works also.
Watch the salt if you use, but definitely not recommended, Chili
Powder.
Saut?the onions in oil in a large skillet until tender and remove
to a large pot. Brown the meat in oil, adding oil if necessary,
until all is gray. Put everything except thickener in a large pot or
slow cooker and cook a couple of hours, 4 hours for venison. Add
water if necessary. Thicken and freeze if you desire. Remember,
Texans don't have beans in their Chili, they have them as a side
dish. Nor do they serve it over spaghetti, noodles, rice, etc.
Adding some fresh chopped onions and or grated cheese to the top at
serving is very acceptable. You can doctor to your heat level using
cayenne pepper before thickening.
Hope you enjoy
Jim in Texas
http://www.nancyskitchen.com
