Does it Have to be Chilly When You Eat Chili?

Another American staple with questionable origins is Chili.  Mutterings about stews resembling chili date back as far as the 17th century, but its origin point seems to be somewhere between Texas and the California gold fields.  Called the "pemmican of the southwest" by chili aficionado Everrette DeGolyer (1886-1956), his records seemed to indicate the birth of the traditional stew happening around 1850, when trail cooks made dried bricks of meat, fat, salt, pepper, and chilies to carry on long journeys that could be easily rehydrated in boiling water.

Whichever story you believe (and there are a whopping lot of them), the simple fact is that there are as many ways to make chili as there are people who like it.  Many like it hot, while some like it mild; likewise, you have the whole noodle/no noodle argument.  There is even a "Cincinnati style", which isn't a chili at all, but rather a Mediterranean meat sauce that is used as a spaghetti or hot dog topping.  A very good friend of mine makes a version called "Fireball Chili" every year around Winter Carnival time at Michigan Tech.  It is a relatively evil concoction which, if not treated with respect, will actually dissolve nose hairs just for being too close to the pot.  It is cooked to the point that the meat nearly dissolves into the mixture--you could feed it to someone with no teeth, provided you didn't care that they burst into flames in the process.

Given that I enjoy spicy foods, I am cooking for others as well, so I tend to back it down a bit.  My standby chili tends to be rather thick, and can be adjusted for heat and group size with ease.  I usually make it with ground beef, but it is excellent with cubed steak or roast, and several different types of meat, such as pork, chicken, or venison.  Cooking is chemistry, so don't be afraid to experiment.

CHILI, V1.0:

1 Tbsp olive oil

Cook on Low for 6-8 hours, if you use a slow cooker!

1.5 Lbs. ground beef (or any other meat you want to try)
1 Large onion, roughly chopped
1 Green bell pepper, chopped
2 Jalapeno peppers, seeded and chopped
1 Can diced tomatoes and chilies
1 Can tomato sauce
1 Can light red chili beans (black beans are excellent, too)
1 Tbsp. chili powder
1 Tsp. crushed red pepper
Shredded cheese (sharp cheddar or Monterrey Jack)

In a three-quart saucepan or stock pot, heat oil and saute onions and jalapenos until the onions become slightly translucent and the peppers become fragrant.  Remove from pot and set aside.  In the same pan, brown beef and drain off any grease.  Combine all ingredients except the cheese, stirring well to break up tomatoes.  Simmer over medium-low heat for about thirty minutes, stirring occasionally.  Keep in mind, the longer you simmer, the better the flavors will blend.  Sprinkle generously with cheese when serving.
**If desired, the addition of 7-10 ounces of prepared elbow macaroni can be added, or just serve over spaghetti noodles, too**

This recipe isn't rocket science, but how you treat it determines the outcome.  This makes a thick stew with a pronounced warmth.  If you really want to bring out the heat of the jalapenos, rather than sauteing them with the whole onion, liquefy them in a food processor with half of the chopped onion (just remember to keep your eyes and nose away from the finished product).  I do, of course, incorporate other spices and herbs, such as cinnamon, thyme, and Mexican epazote, to name a few (in one version, I even use black coffee).

The point is, however you decide you like it best, Chili is a dish with no season.  Serve it when the snow is piling up, or when the troops come back to camp from  the day's adventures.  Just remember to keep experimenting, and don't be afraid to embrace the spice!