Fall Calls For Chili: Doug the Food Guy

Fall Calls For Chili!

When the weather turns cold outside, many of us look forward to special treats to warm up with. If you're lucky, there might be a special treat bubbling in a large pot on the stove in the kitchen. As you sniff the air, you detect the aroma of meat, peppers, and spices. A quick glance inside the pot reveals the presence of a thick soup some would call a stew that's sure to delight. What are we talking about – chili, of course! If you're a fan of chili, you know that this spicy dish comes in an almost endless number of varieties. I have been fortunate to judge multiple chili cook-offs and you'll be amazed at the versions you'll see. From mild to hot, chili can feature different types of peppers, meats, spices, and even beans and noodles in some versions.

But where exactly did this spicy dish first come into existence? Some would say that ancient man probably figured out how to combine meat and peppers into a tasty stew over a thousand years ago. Myths and tall tales are not hard to find when it comes to the origin of chili. For example, one popular tale is of a Spanish nun, Sister Mary, who supernaturally appeared to Native Americans in the early 1600s and returned with the first chili recipe: chili peppers, venison (deer meat), onions, and tomatoes.

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A Chili Day Dish:

A dish to help warm up dinnertime

Ingredients 2 Pounds Ground Beef 1 Chopped Onion 2 Cloves Garlic, Chopped 1 8-Ounce Can Tomato Sauce 2 Tablespoons Chili Powder 1 Teaspoon Ground Cumin 1 Teaspoon Ground Oregano 1 Teaspoon Salt 1/4 Teaspoon Cayenne Pepper 1 15-Ounce Can Kidney Beans, Drained and Rinsed 1 15-Ounce Can Pinto Beans, Drained and Rinsed Shredded Cheddar for Serving Method Place the chopped onion and garlic in a large pot. Cook over medium heat until translucent. Add the ground beef and cook until brown. Drain off the excess fat and then pour in the beans, tomato sauce, chili powder, cumin, oregano, salt, and cayenne. Stir together well, cover, and then reduce the heat. Simmer on low heat for one hour, stirring occasionally. If the mixture becomes overly dry, add water as needed.

After an hour of simmering, taste and adjust the seasonings. Serve with shredded cheddar.

The modern dish we know as chili with beans does appear to have roots in the American West, particularly in the State of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled in San Antonio in the early 1700s. Historians do know that chili was a popular meal amongst cowboys and pioneers on the western frontier.

In the 1880s, chili stands became popular in San Antonio. Women known as "Chili Queens" served "Bowls o' Red" to customers, and the fame of chili began to spread across the country. The 1893 World's Fair in Chicago featured the dish at the San Antonio Chili Stand. Since that time, chili has become a popular dish all over the United States. Its association with Texas, however, remains quite strong. In fact, the Texas legislature named chili the official state dish in 1977. Today, playful debates rage at chili cook-offs regarding which ingredients compose "real" chili. For many Texans, a "Bowl o' Red" contains nothing more than chili peppers, meat, and spices. Midwestern versions often add beans and additional fat into the mix. It's not uncommon to find regional varieties of chili that also feature tomato sauce and/or pasta noodles. Chili cook-off contestants will often create their own unique version of chili by choosing specific ingredients they feel will create the most intense flavor. You'll find chilis with different types of meat, including beef, sausage, turkey, and venison. Vegetarian chilis are also popular, replacing meat with a variety of flavorful vegetables. Chili chefs will also customize the spiciness of their chili by selecting a variety of chili peppers that they believe will give their chili the perfect amount of spice and heat.