'This Ain't No Texas Chili con Carne'
National Chili Day is February 25, the fourth Thursday annually. Prejudice about what constitutes a great chili is tolerated, but barely. That's one reason for so many chili cook-offs. Every area of every state has cook-offs, usually for the honor, publicity and checks for charities: fire stations, corporations, neighborhoods, friends, rivaling restaurants and national contests.
Some call the stew chili, some chili con carne, some a "bowl o' red." The latter is what U.S. President Lyndon B. Johnson called it. He preferred venison to beef.
San Antonio chili joints sprang up nationwide during the Great Depression. A bowl o' red was cheap and hearty. The crackers were free.
Cincinnati chili is prepared with ground beef, cinnamon, chocolate and served over spaghetti. Pasta? Horrors! Texans shiver at the thought. Officially declared the state dish of Texas in 1977, theirs is prepared with beef cubes, no onions and no beans.
Chili means peppers. Carne means meat. That means spicy meat and body warming from the inside and out. Here's a great recipe you can make in less than an hour. No simmering required.
This Ain't No Texas Chili con Carne
1 lb. lean ground beef
1 medium yellow onion, diced
3 large garlic cloves, finely chopped (1 1/2 tbs)
2 1/2 tbs chili powder
1 tsp each of salt, black pepper, ground cumin
1/4 tsp cayenne pepper
2 tbs chopped chipotle chiles in adobo sauce (canned)
15-oz. can pinto beans, undrained
14 1/2 oz. can of beef broth
14 1/2 oz. can crushed tomatoes
On medium-high heat, brown beef with onion and garlic in a Dutch oven or large skillet for 5 to 6 minutes. Add chili powder, salt, pepper, cumin and cayenne pepper. Stir to combine and heat for 1 minute more.
Stir beans, broth, chipotle chiles and tomatoes into beef. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
Top with diced onion, grated cheddar cheese, sour cream and lime wedges. Makes 6 generous portions. Serve with corn bread or Fritos.
