February 2003

Chili, or 'a bowl of red' as it is commonly called down in the state of Texas, where chili is considered the state dish. Chili has history, it was sold by 'the chili queens' of St Antonio, Mexico in the down town plazas back in the 1820's. They were dressed in bright colours with brightly lit globes on their carts.
In Texas, it is not regular for the chili to contain red kidney beans, this became more the norm as its popularity moved north.
Chili is great served with bowls of white onion-chopped, cheddar-grated, salsa and sour cream, and allows your guests to garnish as they please. Accompany the Chili with a large sour dough bread or some homemade corn bread.

Large Crowd Southwestern-style Venison Chili

Texas Chili Vegetarian Chili Next Month

For a large crowd or 35 to 40 people

• 1/2c Olive oil
• 13/4lbs onions
  - chopped and sauté in oil til soft.
• 2lbs sweet Italian sausage meat
  - remove from castings and crumble
• 8lbs ground beef
  - cook with the onions til well browned, spoon off excess fat.
• 11/2T Pepper
• 2X12oz cans tomato paste
• 3T garlic-minced
• 3oz Cumin
• 4oz chili powder
• 1/2c Dijon mustard
• 4T salt
• 4T Basil
• 4T Oregano
  - add all the above ingreds and stir
• 5 X 28oz large cans Plum tomatoes-drained
• 1/2c hearty red wine
• 1/4c Lemon juice
• 1/2c Dill
• 1/2c Parsley-chopped
• 3 X 16oz cans dark red kidney beans
  - bring to a boil and simmer for 15 mins.
• 2c olives-chopped add and heat through.

Southwestern-style Venison Chili

• 6T Vegetable oil
• 3lbs Venison stew-cut into 1/2" cubes
  - In 2T of the oil cook the meat until well browned, cook in batches and do not crowd the pot as the meat will steam. Remove the meat and reserve.
• 3 large onions-finely chopped
  - In 2T oils sauté the onions til soft
• 1 Jalapeno pepper-finely chopped
• 8 cloves garlic-minced
• 4t Oregano
• 3T cumin
• 2t Coriander
• 1t Cinnamon
• 1/2c Chili powder
  - saute with the onions til the spices become aromatic
• 1 can beer
• 212c beef broth
• 28oz can tomatoes
• 1 Chipotle pepper in adobo sauce-finely minced
  - bring to a slow simmer, return the meat to the pot, cook partially covered for 11/2hours.
• 1 red and 1 yellow pepper- seeded and chopped
• 1 X 14oz can pinto beans
• 1 X 14oz can kidney beans
  - add and heat through, if the chili is too thick then thin with some beef broth
• 1/2oz unsweetened chocolate - grated
  - add just before serving and stir through til just melted.
• Salt and pepper to taste.

Texas Chili

• 3/4lb Bacon
  - diced and cooked in a large pot with a heavy bottom, remove bacon and drain on a paper towel. Drain off all fat except 2-3T
• 5lbs - stewing beef cut into 3/4" cubes
  - Add to the fat in 4 batches, browning the out side, then draining on paper towel. Repeat with remaining meat.
• 3lbs onions-chopped and add to the pot, lower the heat and cook for 15 mins til caramelized
• 3/4c Celery-chopped and add to the pot, cook for 5mins.
  - Return the meat to the pot.
• 1c Chili powder
• 1/3c coriander powder
• 1/3c cumin
• 1T plus 2t cayenne
• 5 Bay leaves
• 1t Rosemary
• 1T Oregano
• 4 X 28oz Italian plum tomatoes-drained and chopped
• 2c beef or chicken stock
• 1/2c tequila
• 1/3c Jalapeno peppers-seeded and finely chopped(wear gloves)
• 3 Chipotle peppers in adobo-finely chopped
  -Stir in all the above ingredients
• 1 smoked Ham hock
  - Add the Ham hock and bring to a boil, then reduce the heat to a simmer, cook for 4-5 hours (this can be best done in a croque pot)
• 1T Olive oil
• 2 red peppers-sliced thin
• 2 yellow peppers-sliced thin
• 2 Anaheim peppers-sliced thin
• 1 jalapeno pepper-sliced thin
• Sauté until just soft
  - Remove the ham hock, serve in bowls and top with the pepper mixture.

Vegetarian Chili

• 1T Oil
• 2 lg Onions- chopped
• 4 Cloves garlic-minced
  - Sauté til soft
• 1 stalk celery-diced
• 1 lg carrot-diced
• 1c sweet potato-cubed
• 11/2T cumin
• 1T basil
• 2T Chilli powder
• Cayenne to taste
• Salt and pepper
  - Add and sauté, when the vegetables are done add
• 11/2 green pepper- seeded and diced
• 1c frozen corn
• 3T tomato paste
• 3T red wine
• 1/2c V-8
• 1 X 14oz can black beans
• 1 X 14oz can pinto beans
  - Bring to a boil and simmer 15mins
• 1/2bunch cilantro-chopped
• 1 lime-juiced
  - stir in to the Chilli and serve.

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