Tradisionele resepte

Oorspronklike San Antonio Chili ... Yankee-styl resep

Oorspronklike San Antonio Chili ... Yankee-styl resep

Arthur Bovino

Chili

As Italiaans-Amerikaner is ek nie honger vir kulinêre of kulturele erfenis nie, maar ek hou van Texas en sy kos. Dit beteken nie net boontjies nie, maar a verskeidenheid bone, bier en tamaties. Vir Resep SWAT -span: Chili, Ek het teruggekeer na die oorsprong van chili. Die Yankee het moontlik hierdie keer die Texans van The Daily Meal's Texans uitgehaal.

Chili is vermoedelik uitgevind deur die Spaanse Kanariese Eilandbewoners wat San Antonio gestig het. Daarna is chili gedroogde beesvleis, suet, gedroogde chilipepers en sout. Soos Robb Walsh opgemerk het, "Chili con carne is aan die Amerika bekendgestel deur die 'Chili Queens', vroue wat reeds in die 1860's kos in San Antonio's Military Plaza bedien het. Chili -staanplekke was die taco -vragmotors van die 1800's."

Dit word algemeen aanvaar dat die "San Antonio Chili Stand" in 1893 by die Colombiaanse uitstalling in Chicago Amerika aan chili blootgestel het. Dit is moontlik onmoontlik om die oorspronklike resep te vind, maar in 2004 het NPR 'n resep gepubliseer, #1 Oorspronklike San Antonio Chili van die navorsingsbiblioteek van die Institute for Texan Cultures. Dit is bekend dat ek 'n bloei bygevoeg het, en ek kon dit nie hier help nie (deur varkbuik te vervang deur suet en varkvet), maar die instruksies het gelei tot 'n chili wat ek aan vriende sou oordra. Hier gaan jy.

Bestanddele

  • 1 pond varkbuik
  • ¼ koppie meel
  • 2 pond beesvleis skouer, in blokkies van ½ duim gesny
  • 1 pond varkskouer, in blokkies van ½ duim gesny
  • 3 middelslag-uie, gekap
  • 6 knoffelhuisies, fyngekap
  • 1 liter water
  • 4 poblano rissies, ontpit en fyngekap
  • 1 serrano-chili, ontpit en fyngekap
  • 6 gedroogde rooi brandrissies, ontpit en fyngekap
  • 1 eetlepel vars gemaalde komyn
  • 2 eetlepels oregano
  • Sout, na smaak

Aanwysings

Sny varkpens in varkvet en sweet oor lae hitte (jy wil net die lekker vet hê). Verwyder varkvetjies wat vet in die pan laat. Gooi bees- en varkblokkies liggies met meel. Reserwe varkvetjies, laat vet in die pan.

Of in 2 bondels of in 2 panne (verdeel die vet tussen die 2), kook die vleisblokkies vinnig in die vet wat jy gemaak het, terwyl jy gereeld roer. Voeg gekapte uie en knoffel by en kook tot sag. Voeg water by en laat stadig prut vir 'n paar minute. (U kan hierdie tyd gebruik om die chilies voor te berei as u dit nog nie gedoen het nie.) Voeg die poblano en serrano -pepers by die prutmengsel. Maal die rooi chili in 'n molcajete met komynsaad, vars oregano en sout.

Op die oomblik is jy paniekerig omdat jou chili nie rooi is nie. Watookal jy doen, moenie paniekerig raak nie! Giet die varsgemaalde mengsel daarin. Sny die gesnyde varkvet fyn en voeg by die mengsel. Prut vir 2 uur en bedien een van die beste, mees outentieke chili’s wat jy nog ooit geproe het.


Sedert die tweede persoon op aarde 'n paar chilipepers met vleis gemeng en gekook het, was die groot chili -debat eintlik meer 'n oorlog. Die begeerte om die beste bak chili ter wêreld te berei, is presies so oud.

Miskien is dit die effek van Capisicum -speserye op die gemoed van die mens, want in die onsterflike woorde van Joe DeFrates, die enigste man wat ooit die Nasionale en die Wêreldkampioenskap in Chili gewen het, maak Chili poeier jou mal. " sê dit alles. Om dinge reg te hou, verwys chili na die peperpeul, en chili na die konkoksie. Die e en die i van dit alles.

Dit lyk asof die groot debat nie beperk is tot wie se chili die beste is nie. Nog meer verhit is die argument oor waar die eerste bak gemaak is en deur wie. Skattings wissel van iewers wes van Laramie, " in die vroeë negentiende eeu - 'n produk van 'n Texas -rit - tot 'n grimmige verhaal van woedende Asteke, wat indringende Spaanse veroweraars opgesny het, stukke daarvan met 'n passel gekruid chilipepers, en dit geëet.

Daar was nog nooit iets saggies aan chili nie.

Ons reise deur Texas, New Mexico en Kalifornië, en selfs Mexiko, het deur die jare nie die ontwykende beste chili gekry nie. (komyn) sou selfs vir 'n oomblik dink dat dit nêrens anders in die Lone Star -staat rus nie - en waarskynlik in sy eie swartgemaakte en gehawende chilipot.

Daar is moontlik nie 'n antwoord nie. Daar is egter sekere feite wat 'n mens nie kan miskyk nie. Die mengsel van vleis, bone, rissies en kruie was bekend by die Inkas, Asteke en Maya -Indiane lank voor Columbus en die conquistadores.

Feit: Chili -soetrissies is in Cervantes se Spanje gebruik en kom voor in groot ou kombuis van China, Indië, Indonesië, Italië, die Karibiese Eilande, Frankryk en die Arabiese state.

Feit: Don Juan de Onate het in 1598 die huidige New Mexico binnegegaan en die groen chilipeper saamgebring. Dit het daar gegroei vir die byna vierhonderd jaar sedertdien.

Feit: Kanariese Eilandbewoners, wat reeds in 1723 in San Antonio oorgeplant is, gebruik plaaslike rissies, wilde uie, knoffel en ander speserye om skerp vleisgeregte op te berei - improviseer op dié wat hulle vir geslagte lank in hul geboorteland gekook het, waar die chilipeper ook gegroei.

Verlaat die feit, voer die vermoede in.

Daar is geen twyfel dat veebestuurders en spoorhande meer gedoen het om die gereg in die suidweste gewild te maak as iemand anders nie, en daar is 'n verhaal wat ons 'n ysige nag in 'n Texican -kroeg in Marfa, Texas, gehoor het oor 'n kookkok wat chili gemaak het langs al die groot beespaadjies van Texas. Hy het wilde oregano, chilipepers, wilde knoffel en uie bymekaargemaak en dit alles gemeng met die varsgemaakte beesvleis of buffel - of jackrabbit, gordeldier, ratelslang of wat hy ook al gehad het - en die koeie het dit soos ambrosia geëet. En om seker te maak dat hy oorvloedige inheemse speserye het, het hy tuine langs die paadjies van beesritte aangeplant - meestal in stukke mesquite - om dit te beskerm teen die hoewe van die bedrieglike beeste. Die volgende keer dat die rit daar verby is, vind hy sy tuin en haal die oes af, en hang die rissies en uie en oregano om aan die kant van die wa te droog. Die kok het 'n spoor oor Texas gelê met klein, pittige tuine.

Namate die chili vir vee in die klein Texas -dorpe in gewildheid gegroei het, het sy toegewydes dit ook gedoen. Frank en Jesse James het sy smaak ten prooi geval en word gesê dat hulle 'n paar bakke "red " geëet het voordat hulle baie van hul banktake aangepak het. Minstens een dorp, word opgemerk, is gespaar van hul skietery en plundery deur die plaaslike chili -salon. Fort Worth het 'n chili joint net noord van die stad gehad, en die James -seuns het daar ingekom net vir die chili en belowe om nooit hul bank te beroof nie, want 'n plek met 'n chili joint moet net beter behandel word. 34

En Pat Garrett sou veronderstel gewees het om William Bonney - Billy the Kid: "Almal wat chili eet, kan sleg wees."

Chili -kokke is waarskynlik net so kreatief met hul verhale as met hul sous, maar wat kan jy verwag as jy deur Texas gaan en vrae oor chili vra? Dit is die tuiste van die lang verhaal.

As u ooit 'n groot deel van die oorspronklike Texas -chili wil voorberei, hier is 'n weergawe wat ons die aand in Marfa gekry het - ten minste 'n samestelling van 'n paar ou tyders by die kroeg wat hulle onthou wat die eerste resep was. Daar is 'n bietjie invloed op elke kant van die Rio Grande, want daar was 'n mengsel, en as u dit regkry, beskryf dit waarskynlik die erfenis van chili omtrent alles. Hierdie oorspronklike resep kan teruggevoer word na dieselfde kok wat sy tuine in die vroeë 1800's in Texas geplant het. En dit was heel moontlik die oupa van die versnit waaraan Frank en Jesse verslaaf was. Niemand sal sweer dat dit die eerste ware Texas -chili -resep was nie, maar almal sê dat dit naby was:

Chili Con Carne

Die hele chili -oefening, op daardie stadium in die geskiedenis, was ongetwyfeld uit noodsaaklikheid. As u ooit beesvleis geproe het, weet u hoeveel speserye die geur sal help. Die reeks kookkuns het dit ook geweet. Hulle het ook geweet dat die koeipokke hulle ter plaatse sou opgesny het om gewone beesvleis in die verouderde toestand te bedien. Daar is ook geen twyfel dat die speserye gehelp het om die vleis te bewaar nie en dikwels die smaak van vleis wat naby bederf was, gemasker het, sodat die spoorkok gereeld chile con carne gebrou het, wat eenvoudig die Spaanse manier is om peper en vleis te sê. & #34 Die naam is toevallig so naby soos enige Mexikaner wat hom met respek toespits, om die plek van herkoms op te neem.

Teen die tyd dat ons die resep klaar neergeskryf het, het die aantal Tex -Mex -klante in die klein kroeg aansienlik gegroei, en elkeen het sy eie weergawe van chili -stories oor beeste, wat elkeen meer versier word namate die cerveza vloei. Toe haal een 'n vergeelde snit uit sy beursie. Hy onthou nie uit watter koerant dit gekom het nie, of selfs wanneer. Hy het net geweet dat hy dit lankal gehad het. Dit was 'n gebed - iets wat 'n ou swart kookkoker eenkeer gebid het. Sy naam, eufonies, was Bones Hook, en die gebed lui:

Here, God, U weet dat ons ou koehande vergeetagtig is. Soms kan ek nie eers onthou wat gister gebeur het nie. Ons is vergeetagtig. Ons ken net daglig van donker, somer, herfs, winter en lente. Maar ek hoop dat ons nooit vergeet om u te bedank voordat ons 'n gemors goeie chili eet nie.

Ons weet nie hoekom u volgens u wysheid so goed vir ons was nie. Die heidense Chinese het nooit chili nie. Die Fransmanne word weggelaat. Die Russe weet nie meer van chili as wat 'n vark van 'n sy -saal weet nie. Selfs die Meksikane kry nie 'n goeie stukkie chili nie, tensy hulle hier woon.

Chili-eters is 'n paar van u uitverkore mense, Here. Ons weet nie hoekom jy so goed met ons gegaan het nie. Maar, Here God, moet nooit dink dat ons nie dankbaar is vir hierdie chili wat ons gaan eet nie. Amen.

Chili -liefhebbers in San Antonio - en in die grootste deel van Texas, vir die saak - sê dat die dinge wat genoem word "chili " daar uitgevind is, waarskynlik deur "Chili Queens, en#34 vroue wat die Military Plaza bespeur het en hoogs gesoute brouerye verkoop het het "chili " van die rudimentêre karre die hele nag na 'n groep kliënte gebel wat van oral oor die prairies ingery het om hul mangels te sing. Volgens die plaaslike bevolking het die "Queens " wel bestaan, byna tweehonderd jaar lank. Tog vertel die meeste historici nie dat hulle chili baie voor 1880 verkoop het nie. Voorheen was dit waarskynlik streng Mexikaanse kos.

As chili daarna van die sterk geromantiseerde veepad na die Military Plaza van San Antonio verhuis het, het dit ook weer teruggekeer na die feitelike stadium. Dit is alles redelik goed gedokumenteer van daar af. Die "Queens " was moontlik al tweehonderd jaar daar, maar hulle het waarskynlik slegs vir die laaste derde van die periode chili verkoop, en as hulle om geen ander rede as een wat gewoonlik 'n produk verbeter nie, begin verfyn en byvoeg gesofistikeerdheid aan die gereg. Hulle het dit êrens naby die stadium van vandag gebring. Die rede was natuurlik kompetisie. Daar was tientalle Chili Queens op die plein, en u kan wed dat elkeen voortdurend daarna streef om haar versnit te verbeter, net om meer kliënte te lok as enige van die kompetisies.

Die Queens, wat meestal Mexikaans was, het hul chili tuis gemaak en dit dan op kleurvolle klein chili waens gelaai, waarop hulle dit na die plein vervoer het, saam met potte, breekware en al die ander toerusting wat nodig was om die negentiende-eeuse nagmense. Hulle bou mesquite vure op die plein om die chili warm te hou, steek die waens aan met gekleurde lanterns en sit op die grond langs die karretjie, en bedien chili vir kliënte wat op houtstoeltjies sit om die heerlike en vurige bredie te eet.

Dit alles het van die nag af aangegaan tot net voor sonop, toe die groenteverkopers met hul karre die Military Plaza, wat bekend geword het as La Plaza del Chile con Carne, beset het.

Die Chili Queens het jare lank 'n hoogtepunt in San Antonio gebly (daar was selfs 'n San Antonio Chili Stand " op die Chicago World 's Fair in 1893) tot in die laat dertigerjare toe die departement van gesondheid 'n einde aan hul eertydse beroep.

Die volgende is herdruk uit die San Antonio Light van 12 September 1937:

Oorspronklike San Antonio Chili

2 pond beesvleis skouer, in blokkies van ½ duim gesny
1 pond varkskouer, in blokkies van ½ duim gesny
¼ koppie suet
¼ koppie varkvet
3 middelslag-uie, gekap
6 knoffelhuisies, fyngekap
1 liter water
4 ancho chiles
1 serrano -chili
6 gedroogde rooi brandrissies
1 eetlepel kominosaad, vars gemaal
2 eetlepels Mexikaanse oregano
Sout na smaak

Plaas beesvleis- en varkblokkies wat liggies met meel bestrooi is, saam met suet en varkvet in 'n swaar rissiepot en kook vinnig, terwyl gereeld geroer word. Voeg uie en knoffel by en kook tot sag en slap. Voeg water by die mengsel en laat stadig prut terwyl u chili voorberei. Verwyder stingels en sade uit chili en kap baie fyn. Maal chili in molcajete en voeg oregano met sout by die mengsel. Prut nog 2 uur. Verwyder die omhulsel en verwyder vet. Moet nooit frijoles kook met chili en vleis nie. Bedien as aparte gereg.

Die hartlike reuk van gemengde rook wat meng met die pittige geur van chili, is weg. Ook die vrolik geverfde karre en die spoggerige kostuums en blomme van die Chili Queens is weg. Maar voor hul heengaan was chili ietwat 'n nasionale gereg.

Chili-salon het oral in die land ontstaan, en baie klein dorpies se kafees bedien weinig anders as chili. Teen die depressiejare was daar amper 'n stad wat nie 'n chili-sitkamer gehad het nie, selfs al was dit niks meer as 'n gat-in-die-muur-plek met 'n halfdosyn kroegstoele voor die linoleum-bedekking nie toonbank. Vir baie swerwende werksoekers in daardie depressiedae, beteken die chili shack langs die kant die verskil tussen honger en om te bly lewe. Chili was goedkoop en beskuitjies was gratis.

Joe DeFrates se pa, "Port, " het in 1914 as kroegman by die Adolphis Hotel in Dallas gewerk en geleer om lief te wees vir die chili wat in die chili -sitkamer net voor die hoofportaal van die weelderige hotel bedien is. Toe die ouer DeFrates terugkeer na sy geboorteland Springfield, Illinois, om sy eie plek oop te maak, en slegs vir sy vriende en gereelde kliënte chili bedien (dit was nie op die spyskaart nie), het hy oral chili -winkels gevind. Hy het ook gevind dat die naam van die skottel rissie gespel word, omdat 'n bordskilder met die naam Sheehan 'n fout begaan het toe hy die venster van 'n plaaslike chili -salon beletter en dat almal dit so geniet dat dit gebly het. Tot vandag toe word dit met twee ls in Illinois gespel.

Teen die vyftigerjare het enigiemand oor chili gepraat en geskryf. Die rubriekskrywer Westbrook Pegler is oral deur chili -liefhebbers aangepak toe hy voorstel dat chili met bone gemaak moet word. In reaksie op die stortvloed pos, skryf Pegler:

In 1952 het 'n joernalis in Texas wat 'n groot deel van sy lewe aan die bestudering van chili gewy het, 'n boek geskryf met of sonder boontjies. Sy naam was Joe Cooper. Nadat hy die beste chili op rekord tot op daardie datum ondersoek het, het hy sy eie resep vrygestel - een wat hy beskryf het as miskien nie die beste ooit nie, maar een wat die Coopers se aptyt bevredig, en#34 en dit is onnodig probleme vir die gemiddelde huiskok. Dit sal goeie chili op die tafel sit sonder veel moeite of aandag behalwe die normale roetine in enige kombuis.

Joe Cooper se Chili

3 pond maer beesvleis (nooit kalfsvleis nie)
¼ koppie olyfolie
1 liter water
2 lourierblare
8 droë chili peule of 6 eetlepels chili poeier
3 teelepels sout
10 knoffelhuisies fyngekap
1 teelepel komyn poeier
1 teelepel oregano of marjolein
1 teelepel rooi soetrissie
½ teelepel swartpeper
1 eetlepel suiker
3 eetlepels paprika
3 eetlepels meel
6 eetlepels mieliemeel

As olyfolie warm is, voeg vleis in 'n 6 -kwart -pot by en roer voortdurend tot grys - nie bruin nie. Dit het dan die konsekwentheid van volgraan hominy. Voeg 1 liter water by en kook (bedek) vir 1½ tot 2 uur. Voeg dan alle bestanddele by, behalwe meel en mieliemeel. Kook nog 30 minute op dieselfde borrelende prut, maar nie langer nie, aangesien verdere kook sommige van die speserygeure sal beskadig. Voeg nou verdikking by, voorheen gemeng in 3 eetlepels koue water. Kook 5 minute om vas te stel of meer water nodig is (waarskynlik) vir die gewenste konsekwentheid. Roer om te voorkom dat dit vassit nadat verdikking bygevoeg is. Sommige verkies alle meel, ander alle maïsmeel, en ander gebruik krakermeel - omtrent so goed en geriefliker. Pas by jou eie smaak.

Sommige Texans stem saam met Joe Cooper, sommige doen dit nie. Hal John Wimberly, redakteur en uitgewer van die Goat Gap Gazette, 'n koerant in Houston, veral vir chiliheads en hul geliefdes, en#34 hou daarvan eenvoudig. Hy sê eerbiedig oor chili: "Ek weet nie hoekom mense daarmee besig is nie. Dit is 'n wonderlike gereg as u dit reg behandel, met 'n paar eenvoudige bestanddele. Ek bedoel, kyk na die kokke in Kalifornië, hulle sal waarskynlik die hele tuin ingooi. "

Wimberly bring nog 'n polemiek aan die lig wat sedert die begin van die tyd onder chili -kokke gewoed het: of mens tamaties in chili moet sit of nie. "Jailhouse chili, " sê hy, "is 'n goeie voorbeeld. Dit was nog altyd 'n gunsteling. Dit is aan baie gevangenes bedien, en dit was altyd baie basies - vleis, speserye, rissies en vet uit die soet. "

Die afgelope honderd -en -vyftig jaar is baie persoonlikhede en staaltjies met chili verbind. Dit is deur presidente geprys, tipes show-business het dit verdedig, en daar is gesê dat Will Rogers 'n stad volgens sy chili beoordeel en selfs tellings behou het.

Chili -liefhebbers is nie meer meestal Texans nie. Die beroemde Chasen's -restaurant in Beverly Hills bedien meer internasionale sepies as enige ander restaurant. Jack Benny, J. Edgar Hoover en selfs Elizabeth Taylor het daar chili geëet. Trouens, Liz het 'n paar Chasen's -chili na Rome gestuur tydens die skietery op Cleopatra.

Frank Tolbert, die bekende Texas chili -owerheid, het 29 000 briewe van oor die hele wêreld ontvang oor chili -ervarings nadat 'n artikel van hom in die Saturday Evening Post verskyn het.

In 1977 is 'n wetsontwerp in die Texas-wetgewer ingedien om chili as die amptelike staatsgereg aan te wys, en een jaar tevore, terug in Kalifornië, wen Rufus (Rudy) Valdez, 'n volbloed Ute-Indiër, die wêreldwye chili-kampioenskap, met behulp van wat hy beweer dat dit 'n tweeduisend jaar oue resep is.

" Oorspronklik, " sê Valdez, " chili is gemaak van vleis van perde of takbokke, chilipepers en mieliemeel van ore van stingels wat net tot by die knie gegroei het. Geen boontjies nie. " Valdez sê dat hy sy resep by sy ouma gekry het toe hy 'n seuntjie was op die Ute -reservaat naby Ignacio, Colorado. Sy het tot die ouderdom van 102 geleef en Valdez sê dat sy haar lang lewe en dié van haar familielede aan chili toegeskryf het. Eintlik, sê hy, is chili uitgevind deur die Pueblo -kransbewoners in Mesa Verde wat dit aan die Navajos oorgedra het voordat dit by die Utes gewild geword het.

Carroll Shelby is meer besonders in sy benadering: die mooi vir my is dat dit regtig 'n gemoedstoestand is, en hy sê. "Dit is wat u wil hê as u dit maak. U kan alles daarin sit, warm of sag maak, 'n mengsel van speserye wat u destyds voel. U maak dit op om by u bui te pas. "

So kook die chili pot nog steeds. Net soos die omstredenheid. Ons weet beslis nie wie dit begin het, of waarheen nie. Ons weet net dat, soos met Billy the Kid, almal wat van chili hou, nie sleg kan wees nie.


Tex-Mex Chili-outentieke San Antonio-resep

Die outentieke Tex-Mex-chili van wêreldgehalte, hoeksteen van Tex-Mex Cuisine.

  • beesvleis
  • chiles
  • speserye
  • pittig
  • warm
  • ancho
  • braise
  • Mexikaan
  • beesvleis
  • chiles
  • speserye
  • pittig
  • warm
  • ancho
  • braise
  • Mexikaan

Beplan u weeklikse maaltye en kry inkopielyste wat outomaties gegenereer word.

  • 3 eetlepels gesmelte varkvet
  • 3 pond grofgemaalde chili-vleis
  • 1-1/2 teelepels sout
  • 1 teelepel swartpeper
  • 3 eetlepels fyngekapte of fyngekapte ui
  • 2 fyngekapte knoffelhuisies
  • 3/4 teelepel gedroogde Mexikaanse orgegano blare
  • 1 teelepel fyn gemaalde komyn
  • 4-6 eetlepels Gebhardt se Chili poeier
  • 6 koppies beesvleis sous
  • 4 eetlepels alledaagse meel

Bestanddele

  • 3 eetlepels gesmelte varklys
  • 3 pond inkopielys vir grofgemaalde beefchili-vleis
  • 1-1/2 teelepels soutlys
  • 1 teelepel swart peperlys
  • 3 eetlepels gerasperde of fyngekapte ui -lys
  • 2 gekapte knoffellyslys
  • 3/4 teelepel gedroogde Mexikaanse orgegano verlaat die inkopielys
  • 1 teelepel fyn gemaalde winkellys
  • 4-6 eetlepels Gebhardt se chili poeierlys
  • 6 koppies beesvleisopkoplys
  • 4 eetlepels all-purpose bloemlyslys

Hoe om dit te maak

  • Verhit die vet in 'n swaarboompot. Verbruin die chilivleis in die warm olie tot die water weggekook het en die beesvleis sis. Deur die beesvleis op hierdie manier te verbruin, verbeter dit die smaak van die chili aansienlik.
  • Voeg die sout, peper, uie, Mexikaanse oregano en komyn by. Roer tot die ui sag is. Voeg die Gebhardt's Chili Powder by en meng goed.
  • Meng die meel by die sous sonder klonte. Voeg die beesaftreksel en meelmengsel by die chili met vloeistof om die vleis te bedek.
  • Bring die chili tot kookpunt en verlaag die hitte tot skaars prut, terwyl dit geroer word om te verhoed dat dit brandwarm word, prut dit ongeveer 30 minute of tot die vleis sag is.
  • Pas die geurmiddels na die gewenste smaak op en sit voor saam met koekies en boontjies, of gebruik as sous vir tamales, enchiladas, ens.
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  • Plus 21 anderVan regoor die wêreld!

Die Kok

Die gradering

Dit klink nogal outentiek. Ek is op soek na 'n goeie TexMex -chili. Sedert ek my eie Chiles kweek, gebruik ek al jare lank nie meer chili -poeier in die winkel nie. Ek het gereeld boontjies in my chili gesit, maar het jare gelede opgehou nadat ek 'n paar chili -boeke gelees het, maar tog. meer


Die oorspronklike, outentieke Chili -resep kom uit Texas

Daar word gesê dat Chili in San Antonio, Texas, gebore is en in die middel van 1850 soos 'n veldbrand versprei het. Werklike outentieke chili moet nie boontjies of tamaties bevat nie, tipiese bestanddele vandag.

Donna het meestal die leiding van die Chili Queen (Jane Butel) gevolg vir haar benadering tot die bereiding van 'n outentieke chili -resep.

Chili is een van die resepte wat meestal deur smaak, smaak gekook word.

Die mees outentieke resepte begin met blokkies beesvleis of buffel wat in 'n bietjie varkvet gaargemaak is. Dan word chili bygevoeg vir geur en verdikking.

gebruik guajillo en ancho), 1 eetlepel sout, 1 eetlepel komyn en 8 koppies water. Prut vir 3 tot 4 uur, roer gereeld tot gaar en verdik.

Hier is die skepping van die 21ste eeu van Donna vir 'n meer outentieke chili -resep:

Sy het vier skywe spek in 'n groot houer gaargemaak. Verwyder spek en maalvleis. Kook 3 pond beesvleis (ek gebruik chuck -gebraaide), in blokkies van 1 duim gesny tot baie bruin. Voeg 3 knoffelhuisies, fyngekap, 1 ui, in blokkies, 1 koppie gemaalde chili peule (sy het guajillo en ancho gebruik), 1 eetlepel sout, 1 eetlepel komyn en 8 koppies water by. Prut vir 3 tot 4 uur, roer gereeld tot gaar en verdik.


Oorspronklike San Antonio Chili

As u op soek is na die gemaalde chili wat u ma vir Vrydagaand -ete gemaak het, is dit nie die geval nie. As u eerder wil proe wat neerkom op 'n wonderlike, hoogs gekruide beesvleisbredie, dan beveel ek hierdie chili sterk aan. Ek bedien dit graag oor polenta. Die oorskiet verhit goed.

  1. Benodig 'n blender en 'n Nederlandse oond
  2. 2 elke ancho- en guajillo -chili, herbou
  3. ½ koppie vars korianderblare en sagte stingels 125 ml
  4. 2 eetlepels suiwer varkvet of olie 30 ml
  5. 1 lb 500 g elk ontbeende, gestoofde beesvleis en gestoofde varkvleis, in blokkies van 1 cm gesny en drooggemaak
  6. 2 uie, in dun skyfies in skywe gesny
  7. 6 knoffelhuisies, fyngekap
  8. 1 eetlepel elke gemaalde komyn en gedroogde Mexikaanse oregano 15 ml
  9. Sout en varsgemaalde swartpeper
  10. 1 serrano of jalapeño peper, in dun skywe gesny (opsioneel)
  11. 6 groen uie (wit en groen dele), baie dun gesny (opsioneel)
  12. Verkruimelde Mexikaanse kaas, soos sagte cotija
  1. 1. Plaas gereconstitueerde chili met vloeistof in 'n blender. Voeg koriander by en puree tot glad. Tersyde gestel.
  2. 2. Intussen, smelt in die Nederlandse oond varkvet oor medium hoë hitte. Voeg beesvleis en varkvleis in bondels by en bruin aan alle kante, ongeveer 2 minute per bondel. Oordra na 'n bord soos voltooi en hou eenkant. Verlaag hitte tot medium.
  3. 3. Voorverhit die oond tot 325 ° F (160 ° C). Voeg gesnyde uie in die pan en kook, roer tot sag, sowat 4 minute. Voeg knoffel, komyn en oregano by en kook, roer, vir 1 minuut. Sit beesvleis en varkvleis terug in die pan. Voeg gereserveerde ancho- en guajillo -chili -mengsel by en roer goed. Geur na smaak met sout en swartpeper. Bring tot kookpunt. Bedek en plaas in 'n voorverhitte oond. Bak tot vleis baie sag is, ongeveer 2 uur.
  4. 4. Skep in warm sopborde. Garneer met serranopeper (indien gebruik) en groen uie (indien gebruik). Besprinkel met kaas.
  1. Om gedroogde chili te herbou, verwyder die stingels en plaas dit in 'n hittebestande bak. Voeg 2 koppies (500 ml) kokende beesvleisaftreksel by en laat dit 30 minute lank week, terwyl die pepers met 'n koppie geweeg word om te verseker dat hulle ondergedompel bly.
  2. As u 'n weergawe van hierdie gereg wil maak wat soortgelyk is aan dié wat die voormalige Amerikaanse president Lyndon Johnson gemaak het, vervang die vleis met wildsvleis. U kan ook 'n braaivleisbraai in blokkies sny en dit in plaas van die stoofvleis gebruik.
  3. Verder…
  4. Die heel eerste San Antonio -chili bevat nie tamaties of boontjies nie, wat dit aan sommige Suid -Amerikaanse adobo's laat dink. Dit is waarskynlik nie verbasend nie, want die "chili queens" het beslis Spaanse wortels gehad. Dit is my effens gewysigde weergawe van die resep wat in die navorsingsbiblioteek van die Institute of Texan Cultures gehou word.

Deel dit:

Judithfinlayson

Gee 'n antwoord Kanseleer antwoord

Nadat hy jare lank as joernalis en politieke toespraakskrywer gewerk het, Ek kon nog een van my passies nastreef toe ek die geleentheid gebied is om 'n kookboek te skryf. Dit was die begin van my ernstige belangstelling in die gesondheidsvoordele van verbruik voedsame volvoedsel. 'N Paar jaar gelede het hierdie belangstelling my in 'n heeltemal nuwe rigting gebring toe ek die werk van die epidemioloog David Barker ontdek. My mees onlangse boek, Jy is wat jou grootouers geëet het is gebaseer op 40 jaar se navorsing op die gebied van die wetenskap wat sy navorsing, wat bekend staan ​​as die ontwikkelingsoorsprong van gesondheid en siektes, voortspruit. Honderde, miskien duisende, studies toon nou aan dat baie van die risiko's vir chroniese siektes teruggevoer kan word na u eerste 1,000 dae van bestaan, vanaf die oomblik dat u verwek is en miskien selfs verder na die ervarings van jou ouers en grootouers.

Ja, u is moontlik meer vatbaar vir sekere chroniese siektes as gevolg van u voorouers se ervarings. Die goeie nuus is dat u hierdie verhaal kan verander. Ontluikende navorsing op die gebied van epigenetika toon dat selfs klein stappe, soos om meer te oefen en meer voedsame kos te eet, kan help om te keer oorerflike kwesbaarhede deur te verander hoe u gene hulself uitdruk. Die eindresultaat is beter gesondheid, nie net vir uself nie, maar ook vir u nageslag en hul kinders, en waarskynlik vir die komende generasies


Oorspronklike San Antonio Chili ... Yankee -styl resep - resepte

Deur Charlotte op 22 Februarie 2017 01:12

Deur Judith Finlayson, skrywer Die Chili Pepper Bible

As u op soek is na die gemaalde chili wat u ma vir Vrydagaand -aandete gemaak het, is dit nie die geval nie. As u eerder wil proe wat neerkom op 'n wonderlike, hoogs gekruide beesvleisbredie, dan beveel ek hierdie chili sterk aan. Die oorskiet verhit goed.

Wenke: Om gedroogde chili te herbou, verwyder die stingels en plaas dit in 'n hittebestande bak. Voeg 2 koppies kokende beesvleisaftreksel by en laat dit vir 30 minute week, terwyl die pepers met 'n koppie geweeg word om te verseker dat hulle ondergedompel bly.

As u 'n weergawe van hierdie gereg wil maak wat soortgelyk is aan dié wat die voormalige Amerikaanse president Lyndon Johnson gemaak het, vervang die vleis met wildsvleis. U kan ook 'n braaivleisbraai in blokkies sny en dit in plaas van die stoofvleis gebruik.

Oorspronklike San Antonio Chili

Maak 6 porsies glutenvry

  • Blender
  • Nederlandse oond
  • 2 elke ancho- en guajillo -chili, herbou (sien wenke hierbo)
  • 1/2 koppie vars korianderblare en sagte stingels
  • 2 eetlepels suiwer varkvet of olie
  • 1 pond elk gesnyde ontbeende stoofbees en gestoofde varkvleis, in blokkies van 1/2 duim gesny en drooggemaak (sien wenke hierbo)
  • 2 uie, in dun skyfies in skywe gesny
  • 6 knoffelhuisies, fyngekap
  • 1 eetlepel elke gemaalde komyn en gedroogde Mexikaanse oregano
  • Sout en varsgemaalde swartpeper
  • 1 serrano of jalapeño peper, in dun skywe gesny (opsioneel)
  • 6 groen uie (wit en groen dele), baie dun gesny (opsioneel)
  • Verkruimelde Mexikaanse kaas, soos sagte cotija

Plaas gereconstitueerde chili met vloeistof in 'n blender. Voeg koriander by en puree tot glad. Tersyde gestel.

In die Nederlandse oond, smelt die varkvet oor medium hoë hitte. Voeg beesvleis en varkvleis in bondels by en bruin aan alle kante, ongeveer 2 minute per bondel. Oordra na 'n bord soos voltooi en hou eenkant. Verlaag hitte tot medium.

Voorverhit die oond tot 325 ° F. Voeg gesnyde uie in die pan en kook, roer tot sag, sowat 4 minute. Voeg knoffel, komyn en oregano by en kook, roer, vir 1 minuut. Sit beesvleis en varkvleis terug in die pan. Voeg gereserveerde ancho- en guajillo -chili -mengsel by en roer goed. Geur na smaak met sout en swartpeper. Bring tot kookpunt. Bedek en plaas in 'n voorverhitte oond. Bak tot vleis baie sag is, ongeveer 2 uur.

Skep in warm sopborde. Garneer met serranopeper (indien gebruik) en groen uie (indien gebruik). Besprinkel met kaas.

Verder. Die heel eerste San Antonio -chili bevat nie tamaties of boontjies nie, wat dit aan sommige Suid -Amerikaanse adobo's laat dink. Dit is my effens gewysigde weergawe van die resep wat in die navorsingsbiblioteek van die Institute of Texan Cultures gehou word.

Judith Finlayson, skrywer Die Chili Pepper Bible

Oor die skrywer

Judith Finlayson is 'n topverkoper -skrywer wie se lewenslange liefde vir kos en passie vir kook die gevolg is in die verkoop van meer as 'n miljoen kookboeke. In 1994 ontvang sy die YWCA Women of Distinction Award vir haar werk in kommunikasie. Judith en haar man woon in Toronto, Ontario. Besoek haar by judithfinlayson.com.

Resep uit*

Die Chili Pepper Bible: Van soet tot vurig en alles tussenin

Skrywer: Judith Finlayson

Ander werke: Die gesonde slow cooker, slow cooker comfort food, 175 noodsaaklike slow cooker classics, die vegetariese slow cooker, 125 beste rotisserie -oondresepte, die gemakskook, die volledige volgraan -kookboek en meer.

Uitgewer: Robert Rose Inc.

Wat is binne: 250 kreatiewe resepte wat 'n groot geur van hupstoot kry deur chilipepers. U vind alles van vurige Tex-Mex-geïnspireerde etes (dink Beef Fajitas met Texas-Style Hot Sauce) tot soet en hartige Thaise geregte (soos Thai-Style Pineapple with Chile). Elke resep bevat slim wenke wat die voorbereiding kan vereenvoudig, die aanbieding kan verbeter of vervangings kan help. Glutenvrye en vegan-vriendelike idees word geïdentifiseer. En hierdie uitgebreide versameling belig die historiese en geografiese oorsprong van chili's, hoe hul hitte gemeet word en hul gesondheidsvoordele. Wie weet dat as u meer daarvan eet, u langer kan lewe? Nou, ek het nog 'n beter rede om soveel jalapenos te eet!

Tyd uit: 448 pages

Available: $29.95 paperback. Available where books are sold.


Original San Antonio Chili... Yankee-Style Recipe - Recipes

#1 Original San Antonio Chili - from the Hidden Kitchens series on NPR.

This original Chili Queens recipe comes from the research library of the Institute of Texan Cultures.

Ingredients: 2 lbs beef shoulder, cut into -inch cubes 1 lb pork shoulder, cut into -inch cubes cup suet cup pork fat 3 medium-sized onions, chopped 6 garlic cloves, minced 1-quart water 4 acho chiles 1 serrano chile 6 dried red chiles 1 Tablespoon comino seeds, freshly ground 2 tablespoons Mexican oregano Salt to taste

Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chile and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chilies and meat. Serve as separate dish.

U.S. Army Chili - circa 1896

From John Thorn's 1990 article in Chile Pepper Magazine:

Soldiers of the U.S. Army on the Western frontier had been eating chili since the war with Mexico (1846) but not necessarily in their messes. The first Army publication to give a recipe for chili was published in 1896, The Manual For Army Cooks (War Department Document #18). By World War I, the Army had added garlic and beans by World War II, tomatoes. This was a national pattern: Fannie Farmer did exactly the same (see the editions for 1914, 1930, and 1941)

Recipe is "per soldier". Ingredients: 1 beefsteak (round) 1 tablespoon hot drippings 1 cup boiling water 2 tablespoons rice 2 large dried red chile pods 1 cup boiling water Flour Salt Onion (optional) Cut steak in small pieces. Put in frying pan with hot drippings, cup of hot water, and rice. Cover closely and cook slowly until tender. Remove seeds and parts of veins from chile pods. Cover with second cup of boiling water and let stand until cool. Then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour. Season with salt and a little onion, if desired. Pour sauce over meat-rice mixture and serve very hot.

Mrs. Owens Cookbook Chili - circa 1880

Ingredients: 2 pounds lean beef, cut into -inch cubes 2 tablespoons vegetable oil 2 medium onions, chopped 1 clove garlic, minced 1 tablespoon flour Beef stock to cover 2 tablespoons white sauce (espagnole?see Joy of Cooking) 1 teaspoon ground Mexican oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 5 New Mexican red chiles, seeds and stems removed Water Salt to taste Take the lean beef and put to cook with a little oil. When well braised, add the 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, comino (cumin), and coriander. Take the dried whole peppers and remove the seeds, cover with water and put to boil. When thoroughly cooked (soft) 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 and refried.

Do a Josefita's Ranch-Style Green Chile - circa 1947

This recipe is a classic version of New Mexican green chile. It first appeared in New Mexico Magazine in 1947. Ingredients: 12 large green New Mexico chiles, roasted, peeled, seeds and stems removed 1 clove garlic, minced 1 large tomato, sliced Salt and pepper to taste 3/4 pound round steak, chopped into 1/4 inch cubes 2 cups water Chop the chiles into small pieces, the smaller the better. Place the chile and garlic in a skillet. Add the tomato, season with salt and pepper. Add chopped round and fry in skillet.

Add 2 cups of water to the fried meat. Boil for 10 minutes.

Romana's Spanish-American Cookery Chili - circa 1929

From a California-based cookbook, edited by Pauline Wile-Kleeman. Ingredients: 2 pounds lean beef 1/4 pound beef fat 12 large red chile peppers -- OR to taste 2 tablespoons chile powder 1 tablespoon paprika 2 pods garlic 2 teaspoons chopped oregano 1/2 cup olive oil 1 cup minced onion beef stock -- as needed salt and pepper -- to taste Remove the seeds and veins from the chile peppers, place in sufficient hot water to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon. Cut the meat and suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a light brown, then add onions and garlic and continue to cook, stirring continuously before the onions start to brown add chile pulp, paprika, stir a few minutes, then add oregano, salt and pepper and sufficient stock to finish cooking till the meat is tender. Serve with beans or Spanish rice.


From the time the second person on earth mixed some chile peppers with meat and cooked them, the great chili debate was on more of a war, in fact. The desire to brew up the best bowl of chili in the world is exactly that old.

Perhaps it is the effect of Capisicum spices upon man's mind for, in the immortal words of Joe DeFrates, the only man ever to win the National and the World Chili Championships, "Chili powder makes you crazy." That may say it all. To keep things straight, chile refers to the pepper pod, and chili to the concoction. The e and the i of it all.

The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made and by whom. Estimates range from "somewhere west of Laramie," in the early nineteenth century - being a product of a Texas trail drive - to a grisly tale of enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them.

Never has there been anything mild about chili.

Our travels through Texas, New Mexico, and California, and even Mexico, over the years have failed to turn up the elusive "best bowl of chili." Every state lays claim to the title, and certainly no Texan worth his comino (cumin) would think, even for a moment, that it rests anywhere else but in the Lone Star State - and probably right in his own blackened and battered chili pot.

There may not be an answer. There are, however, certain facts that one cannot overlook. The mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians long before Columbus and the conquistadores.

Fact: Chile peppers were used in Cervantes's Spain and show up in great ancient cuisines of China, India, Indonesia, Italy, the Caribbean, France, and the Arab states.

Fact: Don Juan de Onate entered what is now New Mexico in 1598 and brought with him the green chile pepper. It has grown there for the nearly four hundred years since.

Fact: Canary Islanders, transplanted in San Antonio as early as 1723, used local peppers, wild onions, garlic, and other spices to concoct pungent meat dishes - improvising upon ones they had cooked for generations in their native land, where the chile pepper also grew.

Exit fact, enter conjecture.

There is little doubt that cattle drivers and trail hands did more to popularize the dish throughout the Southwest than anybody else, and there is a tale that we heard one frosty night in a Texican bar in Marfa, Texas, about a range cook who made chili along all the great cattle trails of Texas. He collected wild oregano, chile peppers, wild garlic, and onions and mixed it all with the fresh-killed beef or buffalo - or jackrabbit, armadillo, rattlesnake, or whatever he had at hand - and the cowhands ate it like ambrosia. And to make sure he had an ample supply of native spices wherever he went, he planted gardens along the paths of the cattle drives - mostly in patches of mesquite - to protect them from the hooves of the marauding cattle. The next time the drive went by there, he found his garden and harvested the crop, hanging the peppers and onions and oregano to dry on the side of the chuck wagon. The cook blazed a trail across Texas with tiny, spicy gardens.

As cattle trail chili grew in popularity throughout the tiny Texas trail towns, so too, did its devotees. Frank and Jesse James fell prey to its taste and are said to have eaten a few bowls of "red" before pulling many of their bank jobs. At least one town, it is noted, was spared from their shooting and looting by the local chili parlor. Fort Worth had a chili joint just north of town, and the James boys rode in there just for the chili, vowing never to rob their bank because "anyplace that has a chili joint like this just oughta' be treated better."

And Pat Garrett is supposed to have said of William Bonney - Billy the Kid: "Anybody that eats chili cant' be all bad."

Chili cooks are probably as creative with their stories as they are with their broth, but what can you expect when you go through Texas asking questions about chili? It's the home of the tall tale.

In case you ever want to brew up a batch of "original Texas chili," here is a version we got that night in Marfa - well, at least, a composite from a few of the old-timers at the bar their account of what they remember the first recipe to be. There is a little of the influence of each side of the Rio Grande because there was a mixture there, and if you get right down to it, that probably describes the heritage of chili about as well as anything. This "original" recipe may be traced back to that same range cook who planted his gardens across Texas in the early 1800s. And it may well have been the granddaddy of the blend that Frank and Jesse were addicted to. Nobody will swear that it was the first true Texas chili recipe, but they all say it was close to it:

Chili Con Carne

The entire chili exercise, at that point in history, was undoubtedly out of necessity. If you have ever tasted fresh-killed beef, you know how much a lot of spices would help the flavor. The range cooks, too knew this. They also knew the cowpokes would have strung them up right on the spot for serving plain beef in that unaged state. There also is no question that the spices helped preserve the meat and often masked the flavor of meat that was near spoiling so the trail cook frequently brewed up chile con carne, which is simply the Spanish way of saying j" peppers and meat." The name, incidentally, is as close as any self-respecting Mexican cares to get in claiming the dish's place of origin.

By the time we had finished writing down the recipe, the number of Tex-Mex patrons in the tiny bar had grown considerably, and each had his own version of cattle drive chili stories - each one becoming more embellished as the cerveza flowed. Then one hauled out a yellowed clipping from his wallet. He didn't remember what newspaper it had come from, or even when. He just knew he had had it a long time. It was a prayer - something an old black range cook had prayed once. His name, euphonically, was Bones Hook, and the prayer went:

Lord, God, you know us old cowhands is forgetful. Sometimes, I can't even recollect what happened yesterday. We is forgetful. We just know daylight from dark, summer, fall, winter, and spring. But I sure hope we don't never forget to thank you before we eat a mess of good chili.

We don't know why, in your wisdom, you been so doggone good to us. The heathen Chinese don't have no chili, never. The Frenchmen is left out. The Russians don't know no more about chili than a hog knows about a sidesaddle. Even the Mexicans don't get a good whiff of chili unless they live around here.

Chili-eaters is some of your chosen people, Lord. We don't know why you're so doggone good to us. But, Lord God, don't never think we ain't grateful for this chili we are about to eat. Amen.

Chili buffs in San Antonio - and in most of Texas, for that matter - say the stuff called "chili" was invented there, probably by "Chili Queens," women who dotted the Military Plaza and sold highly seasoned brews called "chili" from rudimentary carts, all through the night, to a cadre of customers who rode in from all over the prairies to singe their tonsils. The "Queens" did exist, for nearly two hundred years, the locals say. Yet most historians fail to tell of them selling chili much before 1880. Before then it was probably strictly Mexican food.

If chili next moved from the greatly romanticized cattle trail to the Military Plaza of San Antonio, it also moved right back into the factual stage. It is all pretty well documented from there. The "Queens" may have been there for two hundred years, but they probably had sold chili only for the last third of that period and, if for no other reason than one that usually improves a product, they began to refine and add sophistication to the dish. They brought it somewhere near today's stage. The reason, of course, was competition. There were dozens of the Chili Queens on the plaza, and you can bet that each one was constantly striving to improve her blend, simply to attract more customers than any of the competition.

The Queens, who were for the most part Mexican, made their chili at home and then loaded it onto colorful little chili wagons, on which they transported it to the plaza, along with pots, crockery, and all the other gear necessary to feed the nineteenth-century night people. They build mesquite fires on the square to keep the chili warm, lighted the wagons with colored lanterns, and squatted on the ground beside the cart, dishing out chili to customers who sat on wooden stools to eat the delightful and fiery stew.

All this went on from nightfall until just before sunrise, when the vegetable vendors came on with their carts to occupy the Military Plaza, which had become known as "La Plaza del Chile con Carne."

The Chili Queens remained a highlight in San Antonio for many years (there was even a "San Antonio Chili Stand" at the Chicago World's Fair in 1893), until the late 1930s, in fact, when the health department put an end to their time-honored profession.

The following is reprinted from the San Antonio Light of September 12, 1937:

Original San Antonio Chili

2 pounds beef shoulder, cut into ½-inch cubes
1 pound pork shoulder, cut into ½-inch cubes
¼ cup suet
¼ cup pork fat
3 medium-sized onions, chopped
6 garlic cloves, minced
1 quart water
4 ancho chiles
1 serrano chile
6 dried red chiles
1 tablespoon comino seeds, freshly ground
2 tablespoons Mexican oregano
Salt to taste

Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.

The hearty smell of mesquite smoke mingling with the spicy aroma of chiles is gone. Gone, too, are the gaily painted carts and the fancy costumes and flowers of the Chili Queens. But before their passing, chili had become somewhat of a national dish.

Chili parlors sprang up all over the country, and many small-town cafes served little else than chili. By the depression years, there was hardly a town that didn't have a chili parlor, even if it was nothing more than a hole-in-the-wall place with half-a-dozen bar stools in front of the linoleum-topped counter. To many a wandering work-seeker in those depression days, the wayside chili shack meant the difference between starvation and staying alive. Chili was cheap and crackers were free.

Joe DeFrates's father, "Port," worked as a bartender at the Adolphis Hotel in Dallas in 1914 and learned to love the chili that was served in the chili parlor just off the main lobby of the lavish hotel. When the older DeFrates returned to his native Springfield, Illinois, to open his own place, serving chili only to his friends and regular customers (it was not on the menu), he found chili parlors everywhere. He also found that the name of the dish was spelled chilli, because a sign painter named Sheehan had made an error when lettering the window of a local chili parlor and everybody liked it so much that it stayed. To this day, it is spelled with two ls in Illinois.

By the fifties, everbody was talking and writing about chili. Columnist Westbrook Pegler was taken to task by chili lovers everywhere when he suggested that chili should be made with beans. In response to the flood of mail, Pegler wrote:

In 1952, a Texas journalist who had devoted much of his life to the study of chili wrote a book entitled With or Without Beans. His name was Joe Cooper. After examining the best chili on record to that date, he released his own recipe - one that he described as "maybe not the best ever, but one which satisfies the Coopers' appetites," and is one which poses no undue problems for the average home cook. It will put good chili on the table without much effort or attention other than what is normal routine in any kitchen.

Joe Cooper's Chili

3 pounds lean beef (never veal)
¼ cup olive oil
1 quart water
2 lourierblare
8 dry chile pods or 6 tablespoons chili powder
3 teaspoons salt
10 cloves finely chopped garlic
1 teaspoon cumin powder
1 teaspoon oregano or marjoram
1 teaspoon red pepper
½ teaspoon black pepper
1 eetlepel suiker
3 tablespoons paprika
3 tablespoons flour
6 tablespoons cornmeal

When olive oil is hot, in 6-quart pot, add meat and sear over high heat stir constantly until gray - not brown. It then will have the consistency of whole-grain hominy. Add 1 quart water and cook (covered) at bubbling simmer 1½ to 2 hours. Then add all ingredients, except flour and cornmeal. Cook another 30 minutes at same bubbling simmer, but no longer, as further cooking will damage some of the spice flavors. Now add thickening, previously mixed in 3 tablespoons cold water. Cook 5 minutes to determine if more water is necessary (likely) for your desired consistency. Stir to prevent sticking after thickening is added. Some prefer all flour, others all cornmeal, and still others use cracker meal - about as good, and more convenient. Suit your own taste.

Some Texans agree with Joe Cooper, some don't. Hal John Wimberly, editor and publisher of the Goat Gap Gazette, a Houston newspaper "mainly for chiliheads and their ilk," likes it simple. He says reverently of chili: "I don't know why people screw around with it. It's a marvelous dish if you treat it right, with a few simple ingredients. I mean, look at California cooks, they're likely to throw the whole garden in."

Wimberly brings to light yet another controversy that has raged among chili cooks since the beginning of time: whether or not one should put tomatoes in chili. "Jailhouse chili," he says, "is a good example. It's always been a favorite. It has been served to many a prisoner, and it was always very basic - meat, spices, peppers, and grease from the suet."

Over the past one hundred fifty years, many personalities and anecdotes have been linked with chili. It has been lauded by presidents, show-business types have defended it, and it was said that Will Rogers judged a town by its chili, and even kept scores.

Chili aficionados are no longer mostly Texans. The famous Chasen's restaurant in Beverly Hills serves more "Soup of the Devil" to international celebrities than any other restaurant. Jack Benny, J. Edgar Hoover, and even Elizabeth Taylor have eaten chili there. In fact, Liz had some Chasen's chili sent, frozen, to her in Rome during the shooting of Cleopatra.

Frank Tolbert, the noted Texas chili authority, received 29,000 letters from all over the world relating chili experiences after an article of his appeared in the Saturday Evening Post.

In 1977, a bill was introduced in the Texas legislature to designate chili as the official state dish, and one year earlier, back in California, Rufus (Rudy) Valdez, a full-blooded Ute Indian, won the world chili championship, using what he claimed to be a two thousand-year-old recipe.

"Originally," says Valdez, "chili was made with meat of horses or deer, chile peppers and cornmeal from ears of stalks that grew only to the knee. No beans." Valdez says he got his recipe from his grandmother when he was a boy on the Ute reservation near Ignacio, Colorado. She lived to the age of 102 and Valdez says she credited her longevity and that of her relatives to the powers of chili. Actually, he says, chili was invented by the Pueblo cliff dwellers in Mesa Verde who passed it on to the Navajos before it became popular with the Utes.

Carroll Shelby is more sanguine in his approach: "The beauty of chili to me is that it's really a state of mind," he says. "It's what you want when you make it. You can put anything in there you want, make it hot or mild, any blend of spices you feel like at the time. You make it up to suit your mood."

So the chili pot still boils. As does the controversy. We certainly don't know who started it, or where. We just know that, as with Billy the Kid, anybody who likes chili can't be all bad.


Chili con carne: The perfect winter meal

Chili con carne simply as Chili is a spicy stew of meat and chili peppers.
The traditional Texas-style chili con carne is a simple meal of peppers, garlic, onions, and cumin all simmered together with chopped or ground beef.
There are hundreds of variants, with all the different types of meat and a variety of other ingredients, including beans and tomatoes.
The many variations from the original San Antonio, Texas formula are the subject of colorful disputes among chili heads, the die-hard aficionados of the Southwest.
Chili con Carne Although the origin of the ingredients of the original recipe can be challenged is not his home.
Chili con carne is a cowboy meal from San Antonio, Texas.
It born with the Spanish Canary Islands, which was to San Antonio, Texas more than 200 years to translate.

The chili recipe used for decades on American Southwest expeditions consisted of dried beef, suet, dried peppers (most commonly chilipiquenes peppers), and salt, which were pounded together and dried into bricks.
do were easy to transport and store the brick throwing pots in chili, baked chili a hearty meal for a hungry man for a day at the races.

The hearty meal was quick to spread east.
At the end of 1800 pounds was to be introduced in Chicago, when the San Antonio chili was put into operation as of 1893 Columbian Exposition.
Chicagoans added their own special ingredients to chili adding a distinctive Chicago flare.
Real Texas Chili-style spread with meat from San Antonio across the south and west.
It’s so much a part of the Texas culture that it became the official state dish in 1977.
American chili parlors before American involvement in World War II, fed hundreds of salt pepper the streets of Texas and other southern states and South-West.
Most chili joint, as they were affectionately known, laid claimed to a “secret chili recipe,” that made it the world’s best chili.
One of the most famous salons Chili Chili was Bob Pool Common Dallas situated white on the other side of the street from the headquarters of the upscale department store chain Neiman Marcus.
Stanley Marcus, president of Neiman Marcus, frequently dined at Bob Pool’s joint and was known to ship Bob’s chili by air express to dozens of friends and his best customers across the country.
Several members of staff, General Dwight D. Eisenhower, also receive regular shipments pounds for their headquarters in Paris.

The Great Chili Controversy Ask any chili head and they will tell you that chi contains no beans or other vegetables.
That has not stopped people from experimenting.
In fact, many famous Americans have toyed with the classic chili recipe to suit their own taste and needs.
Favorite recipe of President Lyndon B. Johnson was Pedernales River Chili named his ranch in Texas Hill Country.
On doctor’s orders, Pedernales River chili eliminated the traditional beef suet to reduce the sodium, but adds tomatoes and onions.
Johnson preferred venison, when available, of beef, probably leaner than most beef.

Other variations on the original chili con carne recipe are thought to have resulted due to the Great Depression and the cost and availability of beef.
Regardless of how it happened, chili with beans is now prevalent.
Pinto beans, black-eyed peas, kidney beans, great northern beans, and navy beans are the most common beans used in chili.
Tomatoes are another ingredient commonly used in chili recipes.
Wick Fowler, the inventor of Two-Alarm Chili, proudly adds tomato sauce to his famous chili recipe.
If you have a pot of chili two alarm is added to a 15-oz.
can of tomatoes per three pounds of meat.
Fowler also suggested that his should not be enjoyed fresh chili.
Instead, Wick recommends allowing it to refrigerate overnight.
He says this locks in the taste-Soft.

Chili chefs have also been known to add sweetcorn, peanut butter, tomatillos, chorizo, cocoa, chocolate, coffee, pineapples, bananas, oranges, tequila, cola, honey, cinnamon, allspice, pasta, saffron, molasses, vinegar, red wine, beer, whiskey, and bourbon to their recipes.
Masa flour and corn starch are often used as a thickener Arizona.
Many chili cooks believe that dark chocolate (cocoa powder) adds an authentic richness and unmistakable flavor akin to the Mexican mol?sauce.
Whatever you choose, you enjoy a fresh bowl of chili this winter.
It will keep you warm and put a delicious smile on your face.
Bon App? It!.


Texas “Chili Queen” Chili

There must be as many recipes for chili as there are cooks in Texas, New Mexico, and Arizona—and every one will declare that theirs is the best. Most chili aficionados will agree, however, that the “chili queens” of San Antonio, Texas, were responsible for making the dish popular. In the 1880s these women cooked up chili in big clay pots during the day and sold their wares from rickety chili stands on street corners all night long. This recipe is our version of the classic San Antonio chili. Health-conscious cooks should prepare it the day before, chill it, and skim off any fat that rises.

Occasion Casual Dinner Party, Family Get-together, game day

Recipe Course main course

Dietary Consideration egg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Taste and Texture garlicky, hot & spicy, meaty, savory

Bestanddele

  • 6 dried red New Mexican chiles , stems and seeds removed
  • 3 ancho chiles , stems and seeds removed
  • 2 pounds coarse ground beef or sirloin, cut into 1-inch cubes
  • 1 pound coarse ground pork or pork shoulder , cut into 1-inch cubes
  • 1 large onion , chopped
  • 3 cloves garlic , minced
  • 6 chiltepin or piquin chiles
  • 1 tablespoon dried oregano , preferably Mexican
  • 2 teaspoons cumin seeds
  • 1 teelepel suiker
  • 1 quart beef broth
  • 1 cup tomato sauce
  • Sout en varsgemaalde swartpeper
  • 2 cups cooked pinto beans (optional)

Instruksies

Place the New Mexican and ancho chiles in a bowl and cover them with very hot water. Allow them to steep for 15 minutes to soften. Drain the chiles and discard the water. Place the chiles in a blender or food processor along with some water, and puree them until smooth. Strain the mixture to remove any remaining pieces of chile skins.

Heat a heavy skillet over medium-high heat, add the meat, and sauté until browned. Drain off any excess fat. If using the cubed meat, add a little vegetable oil to the skillet and then brown the meat. Add the onions and garlic to the skillet and continue cooking until the onions are soft, about 10 minutes. Transfer the mixture to a large saucepan or stockpot.

Heat the pan over medium heat, crumble the chiles over the mixture, and add the oregano, cumin, sugar, broth, and tomato sauce. Simmer the chili for 45 minutes.

Stir in the chile puree, season with salt and pepper, and continue to simmer for an additional 30 minutes. Proe en pas die geurmiddels aan.


Kyk die video: Homemade Chili (Januarie 2022).