Who doesn't love chili? With its zesty aroma and wonderful taste, chili is a great meal unto itself.
History of Chili
The arrival of chili is shrouded in mystery. What nearly every chili historian can agree on is that chili did not originate in Mexico. In fact, in Mexico a chili is merely a type of pepper. Most chili aficionados believe that chili originated in Texas in the 1800s as a staple for traveling cowboys and others who needed something easy to fix and hearty for long times on the road. San Antonio became well-known for its "Chili Queens," women who made chili on the Military Plaza and El Mercado, or Market Square for over a hundred years. To commemorate the historical significance of Chili Queens the city even hosts Return of the Chili Queens every year during Memorial Day Weekend, featuring not only delicious chili but dancing, music and arts and crafts.
Chili is so popular that several organizations sponsor local and international chili cook-off's. The Chili Appreciation Society International Inc. (CASI), is involved in over 500 chili cook-off's a year. The Texas State Fair Chili Championship, The world's first cook-off occurred in 1952 and chili's devotion grew so huge that in 1977 it became the official state food of Texas.
How to make Chili
There are as many ways to create chili as there are the number of people who love to eat it. Some recipes call for ground beef, venison or chicken, some do not. Some include black beans, refried beans and rice, and some even include vegetables. In general though, the key is to keep it hot and spicy. The following delicious recipe comes from Margaret Nadeau, the 2005 and 2009 Terlingua International Chili Championship Winner, and can also be found on CASI's website, http://www.chili.org/mnadeau.html:
Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meat.
Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes.
Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour.
Step 4
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed. Leave covered and simmer for 30 minutes.
So whether you love Texas chili or are itching to create your own masterpiece, the next time you enjoy a hearty bowl, remember the pioneers, cooks, settlers and cowboys who came before you to bring you and yours such a great dish.
