It’s
The Houston Office of Balfour Yearbooks presents
a
Saturday, November 5, 2011
Texas Chili Trivia
The following song has become the anthem at every Terlingua Chili Cook-Off, where no chili with beans recipes are allowed to compete.
If You Know Beans About Chili, You Know That Chili Has No Beans by Ken Finlay, singer, songwriter, and owner of Cheatham Street Warehouse (a music hall in San Marcos), written in 1976.
You burn some mesquite And when the coals get hot You bunk up some meat And you throw it on a pot. While some chile pods and garlic And comino and stuff Then you add a little salt Till there’s just enough You can throw in some onions To make it smell good You can even add tomatoes If you feel like you should But if you know beans about chili You know that chili has no beans If you know beans about chili You know it didn’t come from Mexico Chili was God’s gift to Texas (Or maybe it came from down below) And chili doesn’t go with macaroni And dammed Yankee’s don’t go with chili queens; And if you know beans about chili You know that chili has no beans
This is the oldest chili recipe we were able to find... , Mrs. Owen s Cook Book Chili (1880) lean beef - cut in small dice oil onions 1 clove garlic - chopped fine 1 tablespoon flour 2 tablespoons espagnole 1 teaspoon ground oregano 1 teaspoon ground cumin 1 teaspoon ground coriander dried whole peppers cooked beans This may be the earliest printed recipe for chili con carne and it is surprisingly authentic, save for the suspect addition of “espagnole”, white sauce seasoned with hame, carrot, onion, celery, and clove. The words are Mrs. Owen’s own. This might be called the national dish of Mexico. Literally, it means ‘pepper with meat’ and when prepared to suit the taste of the average Mexican, is not misnamed. Take lean beef and cut in small dice, put to cook with a little oil. When well braised, add some onions, a clove of garlic chopped fine and one tablespoon flour. Mix and cover with water or stock and two tablespoons espagnole, 1 teaspoon each of ground oregano, camino, and coriander. The latter can be purchased at any drug store. Take dried whole peppers and remove the seeds, cover with water and put to boil and when thoroughly cooked pass through a fine strainer. Add sufficient puree to the stew to make it good and hot, and salt to taste. To be served with a border of Mexican beans (frijoles), well cooked in salted water. Frijoles or Mexican brown beans. Boil beans in an earthen vessel until soft (four to eight hours). Mash and put them into a frying pan of very hot lard and fry until comparatively dry and light brown. Sometimes chopped onions are put into the lard before the beans are added and sometimes pods of red pepper or grated cheese. • In 1977 - The Texas legislature officially proclaimed chili the official “state food” of Texas “in recognition of the fact that the only real ‘bowl of red’ is that prepared by Texans.” • It is said that Jesse James (1847-1882), outlaw and desperado of the old American West, once gave up a chance to rob a bank in McKinney, Texas because that is where his favorite chili parlor was located. • “Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili.” Harry James (1916-1983) band leader and trumpeter
• “Wish I had time for just one more bowl of chili.” Alleged dying words of Kit Carson (1809-1868), Frontiers Man and Mountain Man • “Chili powder makes you crazy” Anonymous quote - I think a famous chili cookoff winner said this.
Sheila Alexander
B & S Chimayo Green Chile Ingredients:
Instructions:
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1 medium yellow onion 1 roasted garlic pod- at least 6 cloves finely diced 1 lb. ( or more per taste) fresh roasted green chile (preferably Hatch, NM grown) 1 1/2 pound shredded smoked chicken breast or shredded pork 2 med. Roma tomatoes, chopped 1 tbs . course black pepper 1 tbs. sea salt 1 tbs. ground cumin 1 tbs. Chimayo Red seasoning (from the B&S pantry) 1 12 oz. bottle room temperature Shiner Bock 1 qt. water
MB
Take the green chile, onion, garlic and tomato and grill over med flame until roasted. Peel skin from the above ingredients, leaving a portion of the tomato skin for appearance. Ready your crock pot or cast iron dutch-style oven. Toss in all of the roasted vegetables. Add the dry seasonings to taste. Pour in the room temperature Shiner into the crock pot along with enough water to cover all of the ingredients. Now kick back, turn on the game of the week, open a Shiner or ale of your choosing, and enjoy! Don’t forget to stir your pot now and then. Perhaps when you head to get another beer would be a good reminder.
Pam Schmidt
Oh My Goat Chili Yield: 8 servings Ingredients 3 dried arbol chilies stemmed and seeded 1 dried guajillo chili stemmed and seeded 1 ancho chili stemmed and seeded 1 1/2 cup(s) boiling water 2 tablespoon(s) chili powder 2 tablespoon(s) cumin 1 tablespoon(s) ground coriander 1 teaspoon(s) smoked Spanish paprika 1 teaspoon(s) red pepper flakes 1 teaspoon(s) dried oregano 1 clove(s) garlic chopped Kosher salt 3 pound(s) boneless goat trimmed, cut into 1 inch cubes 1 ounce(s) bacon cut crosswise 3 tablespoon(s) extra virgin olive oil 1 onion, large cut into 1/2 inch dice 2 cans fire roasted tomatoes 1 cup(s) dark Mexican Beer, Negra Modelo 2 cup(s) chicken stock fresh ground pepper Preparation In a heat proof bowl, soak the chilies in boiling water until softened, about 20 minutes. Drain the chilies, reserving the liquid. Coarsely chop the chilies. Add chilies and liquid, all spices, and 1 tablespoon of salt to blender. Puree until smooth. Scrape the chili puree into a large nonreactive bowl. Add the goat and toss to coat thoroughly. Cover and refrigerate overnight. Cook bacon over moderate heat until fat has rendered, about 3 minutes. Using a slotted spoon, transfer bacon to large plate. Add olive oil. Working in batches, cook chili goat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes. Transfer browned goat to the plate with bacon. Add onion and cook over moderately low heat stirring occasionally, until softened, about 10 minutes. Add beer, tomatoes and boil over high heat until reduced by half, about 8 minutes. Add the chicken stock and bring to a simmer. Add to crock pot cook on high 1 hour, then 8 hours on low. Season with salt and pepper.
Pam Schmidt
Beef, Bacon and Beer Chili Yield: 8 servings Ingredients 4 slices thick cut bacon finely chopped 1 large onion finely chopped 1 clove garlic minced 3-4 pound(s) lean chuck roast cut in small pieces 1/4 cup flour 3 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons smoked Spanish paprika 1 teaspoon Cayenne pepper 1 tablespoon(s) Garlic powder Salt and pepper 2 cans (14.5 oz) crushed fire roasted tomatoes 2 cans 8 oz tomato sauce 12 ounces Shiner Bock Beer 1 teaspoon(s) Worcestershire Preparation In a large, heavy bottomed pot over medium high heat cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 - 7 minutes. Uncover pan, stir in garlic, and cook 1 minute. Season beef with flour, salt, pepper and garlic powder. Increase heat to medium-high and add beef. Stir 6 - 8 minutes. Stir in spices and 1 tsp. salt cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes. If you use beans add them and cook 10 minutes uncovered. Season to taste with additional salt.
Sue Blackmon
NOT Turtle Chili 2 pounds ground extra lean turkey breast 1 can fat free chicken broth (you can make your own by boiling boneless, skinless chicken breasts) 2 cans Mexican flavored tomato sauce 4 heaping tablespoons chili powder medium sized diced red onion several ribs of celery, chopped (number depends on how much you like celery) black beans-amount depends on how much you like beans; (you can cook them yourself or use canned, but you need to rise and drain them) You can also omit black beans if you don’t like them pepper jack cheese Brown turkey and onion and part of celery in a large skillet; use wooden spoon to crumble meat; cook thoroughly; add chicken broth, tomato sauce, remaining celery and chili powder; stir Bring to boil; cover and reduce heat to low Let simmer 5 minutes; then add black beans; simmer 10 to 15 minutes more Serve as is or topped with pepper jack cheese. Also good mixed with brown rice.
Kathi Thompson
White Bean and Chicken Chili Ingredients 2 tablespoons olive oil 1 large onion, chopped 4 garlic cloves, minced 2 pounds ground chicken 1 teaspoon salt, plus more for seasoning 2 tablespoons ground cumin 1 tablespoon fennel seeds 1 tablespoon dried oregano 2 teaspoons chili powder 3 tablespoons flour 2 (15-ounce cans) cannellini or other white beans, rinsed and drained 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces 11/2 cups frozen corn, thawed 4 cups low-sodium chicken stock 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper for seasoning 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh flat-leaf parsley Directions In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. Ballot Boxes
Ballots
Casting Votes
Holly Hartman
White Chili
Discard chicken skin and fat and rinse. Bring broth and 2 quarters water to boiling in a 5-6 quart pan over high heat. Add chicken (cut up) and simmer 15-20 minutes until the breasts are no longer pink.
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1 3-4 lb chicken 2 c chicken broth 1 T salad oil 2 large onions 1 clove garlic, minced 1 c dry white wine 2 15 oz cans cannellini beans (or white beans) 1/4 c lime juice 1 can 4 oz diced green chilies 1 small fresh jalepeno, stemmed, seeded and minced 1/4 c minced cilantro 1 t dried oregano 1/2 t ground cumin 1/4 t cinnamon 1 c shredded jack cheese condiments (as follows)
MB
Drain chicken, save broth. When chicken is cool enough, tear meat off into chunks, discard bones. Meanwhile, boil broth in pan on high heat, uncovered, until reduced to two cups, about 25 minutes. Put broth in bowl. Wipe pan clean. Pour oil in pan and heat, add onions and garlic, sautee till soft/golden. Add the 2 cups broth, wine, beans, lime juice, green chilies, jalepeno, cilantro, oregano, cumin and cinnamon. Bring to a boil over high heat and simmer 20 minutes. Stir in chicken and cheese. When heated through, ladle into bowls and add condiments as desired - more cheese, avocado, sour cream, tortilla chips. Serves 6. Freezes well.
Madge Crumpler
White Chili Serves 6-8 Cooker: Medium/Large Round or Oval Times: HIGH for 2-2 1/2 hrs. then LOW for 6-6 1/2 hrs. zucchini (optional), corn (optional), and salt added last hr. INGREDIENTS: 1 lb. dried Great Northern Beans, picked over, soaked overnight in cold water to cover and drained 8 cups chicken broth 2 cloves garlic, minced 2 medium yellow onions, chopped 3 Tbls. olive oil 3 boneless, skinless chicken breast halves, any fat removed, and cut in half 1 medium-sized jalepeno, seeded and minced 2 4oz. cans chopped roasted green chiles 1 1/2 tsp. dried oregano 1 1/2 tsp. ground cumin 1/4 tsp. ground cloves 1/4-1/2 tsp. cayenne pepper or pure New Mexico chile powder, to your taste 2 medium-sized zucchini (optional), thinly sliced into rounds 1 cup canned, fresh, or frozen corn kernels (optional) 1 1/2 tsp. salt, or to taste FOR SERVING: 3 cups shredded Monterey Jack cheese 1/2 cup minced fresh cilantro DIRECTIONS: 1. Put drained beans, 6 cups broth, garlic, and half of onions in slow cooker. Cover and cook on HIGH until beans are tender, but not mushy- 2-2 1/2 hrs.. Add boiling water to keep them covered, if necessary; the beans will be soupy. The beans can be prepared up to this point and refrigerated overnight. 2. Heat 2 Tbls. olive oil in large skillet over medium-high heat; cook remaining onions until tender. Add chicken, jalepeno and remaining Tbls. oil, and cook until chicken is no longer pink on outside, 5-6 minutes; transfer everything to cooker. Add roasted chiles, oregano, cumin, cloves, cayenne, and remaining 2 cups broth; stir to combine. Cover and cook on LOW for 6-6 1/2 hrs., stirring occasionally, if possible. During last hour, add zucchini (optional), corn (optional), and salt. 3. Remove chicken from cooker, shred with fork and return to cooker. To thicken chili, mash some of the beans against side of pot with back of large spoon. Serve chili in bowls with cheese on top, garnished with cilantro.
Lynn Boeding
Turkey and Black Bean Chili Hands-On Prep 15 min Cook 40 min Serves 4 2 teaspoons extra-virgin olive oil 1 onion, chopped 1 green bell pepper, seeded and chopped 4 garlic cloves, minced 3/4 pound ground skinless 1 (15 ounce) can black beans, rinsed and drained 1 (14-1/2 ounce) can diced tomatoes 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup shredded fat-free sharp cheddar cheese 1/4 cup fat-free sour cream 1/4 cup sliced scallions chopped Smokin’ Daves Smoked Jalapenos Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Stir in the beans, tomatoes, chili powder, cumin, oregano, and salt; bring to a boil. Add chopped Smokin’ Daves Smoked Jalapenos to taste. Reduce the heat and simmer, covered, until the turkey vegetables are very tender, about 30 minutes. Serve with the cheese, sour cream, and scallions. Plan Altead, This chili tastes even better if made in advance for an instant meal another time. Keep it refrigerated in an airtight container up to 2 days.
Margie Comstock
, Tom s Really Easy, Not Too Hard, Super Simple, Mild, Not Hot Chili Recipe (No one in my house likes HOT food, so this is as mild as I can make it) 2 Pounds of Ground Beef, 80% or better 2 Packages of Kroger Chili mix, Mild 1/2 Jar of Tostitos Chunky Salsa KC Masterpiece Original BBQ Sauce Minced or Powdered Garlic Powder Any other spices you want to throw in to taste (NO SALT) Brown the meat using black pepper, garlic,, drain add packages of chili mix, follow the directions add 1/2 jar of salsa, additional garlic if desired add BBQ Sauce to taste DO NOT ADD ANY KIND OF SALT BEFORE TASTING Mix and Salsa is already salty Add chopped onion, shredded cheese, sliced Jalapeno as desired Serve alone, with Tostitos for dipping, or over white rice (My Family likes the Rice) REALLY EASY!!!
Chris Harris
Red Chili 1 lbs. ground meat (80/20) 1lbs. ground venison 1lbs. ground port (optional) 1 - 1 1/2 cups white onion diced 1/2 cup diced bell pepper 1 - 2 seed removed diced jalape単o pepper 2 - 3 crushed garlic cloves 2 - 3 tablespoons butter (margarine) 1 - 2 teaspoons black pepper 1 - 2 teaspoons cumin 1 - 2 teaspoons sea salt 1 teaspoon garlic powder 1 - 2 tablespoons chili powder 3 small cans tomato sauce 1 can rotel 1/2 -1 cup ketchup 3 - 5 cups water 1. 2. 3. 4. 5.
Cook onions, bell pepper, jalape単os, garlic in butter until soft (cover to prevent drying/burning) Add meat to vegetables, and lightly brown (cover w/lid) Add all seasonings as meat lightly browns. Once lightly browned w/seasoning, add tomato sauce, rotel, ketchup, water to desired thickness. Bring to boil, then simmer on low covered for 2 hours.
Peggy Miller
Wild Pot. a . Chili w/Beans
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Pinto Beans: 2 Days prior: rinse & soak pinto beans in cold water overnight 1 Day prior: In large pot, put drained pinto beans and cover 2 to 3 inches in water Add: 2 strips raw bacon, chopped fine 2 T Salt 2 T Garlic Salt 1 T Black Pepper 2-3 T Chili Powder 2 T Paprika Bring to boil and then simmer for 3-4 hours until beans are soft and juice is thick. Will need to add more water as they cook; just keep covered in water. Stir occasionally. About one hour before you want to eat, add 6-8 jalapeno slices and 2T of jalapeno juice to add some kick. (Have beans and cornbread for dinner! Refrigerate remainder to add to chili.)
Chili: In large pot, saute one large onion chopped fine, 4 pods of garlic, smashed and chopped, in 4 T of butter. Remove casings from 2 pkg. Chappell Hill venison & pork sausage and chop fine, add to pot. Add 3 lbs lean ground beef. Add 2 T salt and black pepper while browning beef and sausage, then drain off excess fat. Pour in 4 T Corn starch, 4 T flour and continue to brown meat. Add one small can tomato paste. Fill pot almost to top with hot water and add seasonings: 10 T Chili Powder 2 T Cumin 4 T Paprika 4 T Crushed Red Peppers Cover and simmer. About one hour before serving, add pinto beans to chili. We like it best with saltine crackers, grated cheese and crushed Fritoes.
MB
Johanna Schneider
Melanie Bradshaw
Fiesta Chili
Take a Picture. , It ll Last Longer Chicken Chili
1 package ground chicken 1 package fajita seasoning 3 TBSP vegetable oil 1 medium onion chopped 1 tsp minced garlic 1 can black beans 1 can Mexican-styled stewed tomatoes 1 4 oz. can chopped green chilies 3 cups water 1 2 oz can sliced ripe olives(optional) 1 can condensed nacho cheese soup 3 TBSP chopped fresh cilantro 1 TBSP line juice Garnish: chopped cilantro, shredded cheddar cheese, sour cream Cook chicken in hot oil in a large Dutch oven over high heat while adding the fajita seasoning. Cook until done. Add onion and garlic; sautĂŠ 5 minutes. Stir in the next 5 ingredients and ripe olives if desired. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5-10 minutes. Remove lid and stir in the nacho cheese soup, chopped cilantro and lime juice. Garnish if desired.
2 lb. boneless skinless chicken breasts (I prefer to shred mine, but you can cut into cubes) 2 T oil 2 C water 2 cans white beans, undrained 2 pkgs McCormick White Chicken Chili Seasoning Mix avocado sour cream grated cheese tortilla chips cilantro Boil chicken breasts and shred meat (or heat oil in large skillet and brown chicken til no longer pink.) To chicken, add seasoning mix, water and beans. Bring to a boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings as desired.
Sara Gonzales
, Easier than Rachel Ray s 30 Minutes or Less 1 lb of Ground Beef (You may want to use something other than extra lean ground beef to add flavor) 1 Can of Ranch Style Beans 1 Can of Ranch Style Beans with Jalapenos 1 Can of Fire Roasted Tomatoes 1 Can of Organic Kidney Beans 1 8 oz. Container of Sour Cream Brown ground beef in a pot, once almost done then add in the beans and fire roasted tomatoes. Bring to a boil and then stir in the container of sour cream. You can add more jalapenos or tomatoes if you prefer your chili chunkier. Serve with shredded cheese and sour cream. Super easy and super yummy!
Two chilies of Josh Schmidt we could not get recipes of because they are his “trade secrets�.
, Damn, That s Good Chili!
#13
It really was!
Voted too hot for even Satan to eat.
Warning label came on this bothat ttle.
Pam Schmidt
Mudslide Brownies Yield: 3 dozen small or 1 dozen large Cook Time: 35 Minutes Prep Time: 21 Minutes Ingredients 6 (1-oz.) unsweetened chocolate baking squares 1/2 cup plus 2 tablespoon unsalted butter, divided 1 cup granulated sugar 1 cup firmly packed light brown sugar 3 large eggs 4 teaspoons espresso powder, divided 2 tablespoons plus 2 tsp. coffee liqueur, divided 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup chopped pecans, toasted 2 tablespoons whipping cream or half-and-half 2 tablespoons vodka 2 1/4 to 2 1/2 cups powdered sugar Garnish: chocolate-covered espresso coffee beans, chopped or chocolate chips Preparation Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon coffee liqueur. Add flour and salt, stirring until blended. Stir in pecans. Spread batter into a lightly greased aluminum foil-lined 13” x 9” pan (or see note). Bake at 325° for 20 to 25 minutes or until brownies appear set on top. Cool completely in pan on a wire rack. Melt remaining 2 chocolate baking squares and 2 Tbsp. butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka, and remaining 2 Tbsp. coffee liqueur. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan. Cut into bars to serve. Note: For really thick, showy brownies, we baked these in an 11” x 7” pan at 325° for 26 to 28 minutes.
Ryan Almon
, Ryan s Chili Experience 1. Drive to local grocery store. 2. Scan the chili aisle for the best looking label and has the name of Texas somewhere on it. 3. Take can of chili to the check-out, pay, take receipt, can and proceed to your vehicle in the parking lot. 4. While driving home avoid juggling can of chili or reading instructions. Distractions can be dangerous while operating a vehicle. 5. Using a can opener, carefully remove lid and properly dispose. 6. Pour content into bowl and place into microwave oven and set for, oh maybe 15 minutes on high. 7. After scraping the microwave clean from chili exploding from over heating, call Papa John’s Pizza and order a double pepperoni with a side of sauce.
Our Chili Night winners: Holly Hartman (first place), Peggy Miller (second place) and Bill Alexander (third place)