Chili — how to make it, its history

A couple weeks ago the groundhog saw his shadow, which means six more weeks of winter. With the cold weather lingering, there’s nothing better than eating some yummy food to keep you warm inside. Below is a chili recipe that is sure to knock your socks off — figuratively of course.

Ingredients:

2 pounds ground beef

4 tablespoons chili powder

1 ½ teaspoons cumin

1 tablespoon salt

2 teaspoon pepper

2 tablespoons minced garlic

3 tablespoons Franks Red Hot

1 large onion

6 Jalapeño peppers

1 can chili beans

2 cans whole tomatoes

 

Directions:

  1. Brown the ground beef, drain grease off, add spices. Fill the pot with water to ¾ of the way full.
  2. Bring to a boil, let simmer one hour.
  3. Add in the 2 cans whole tomatoes, 1 can chili beans, and 6 minced jalapenos.
  4. Bring to a boil, let simmer for one hour.

History:

According to Wikipedia, in Spanish the word chile from the Nahuatl “chīlli” refers to a “chili pepper”, and carne is Spanish for “meat”.

The original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.

The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people taste and appreciate chili. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.

While the name is redundant, it is sure to keep you warm on those chilly days.

 

Contact Rysa at rysalake@yahoo.com