27 of July 2019
Texas - the second-largest state (Alaska) in the south of the United States, bordering the states of Louisiana, Arkansas, Oklahoma, New Mexico and Mexico (south-west and south-eastern border). The capital of the state is Austin, but the world's largest rodeo is held annually in Huston, and San Antonio is famous for its "devil soup", as below. What other than chili (without beans) do Texians eat and drink? Same good things: nutty pie, peach cobbler, roast (grill) meat in barbecue sauce, hamburgers, Tex-Mex breakfast tacos, fried chicken steaks with white sauce,
sweet tea with lemon and ice, frozen Margarita ...
AMERICAN CHILI - DEVIL SOUP
"Hot" with its sharpness, with the color of tomatoes
and chili peppers, overwhelming aromas, warming up even in freezing frosts, treacherously tasty and ... without a specific recipe. Is not this devilishly tricky?
To bean or not to bean. When you are making a pot of chili, that is the question.
Question important, for as Shakespeare, waiting for the overwhelming response. And it reads:
NEVER, for the residents of Texas;
It can be for everyone else.
Texas chili has been an official state dish for over forty years (since 1977), which is why it is subordinated to several irrefutable rules: it must be made of beef, the basis is a variety of peppers with a definite advantage of chili, salt, and pepper; an important addition is also cumin and a small amount of tomatoes (if from a can, then with chili peppers). For this dish, you can serve cornbread or corn cake.
Less restrictive is the Chili Appreciation Society International, which in the annual international competitions allows other meat (for example, chickens, turkeys, bison, venison) or their mixtures, and additional herbs or vegetables (more than basic ones.) However, pasta and beans are completely forbidden. I have no idea how the jury of the international annual competition chooses the best chili. There is a big challenge for them. They check just for taste, color, consistency chili ... and there can be up to 200 participants!
(Terlingua International Chili Championship and Food Festival, Texas, October 30, 2019 - 2 November 2019).
I suspect that chili is one of the few dishes that afflicted all the states of America, and this gives us freedom of interpretation of taste and components.
Where did it come from?
Various sources, myths, ancient legends speak of men, boiling the meat with pepper,
about Aztecs, adding cocoa to this mix, about sister Maria from Agreda. She reportedly received the first recipe for chili (XVII century) from American Indians: chili peppers, deer meat, onions, tomatoes. Maybe it was conversely ... Legend ...
Records of history have noted that, on the orders of the Spanish king Philip V, today's San Antonio appeared 16 emigrant families (56 people) from the Canary Islands, which brought a spicy Spanish stew similar to chili.
Some Spanish priests decided to be an aphrodisiac chili pepper, so urged from the pulpit limited to eating something that is "hot as hell sulfur" and called the "soup of the devil." The result was counterproductive - chili gaining popularity, thanks also to Mexican females, referred to "Chili Queens" who cooked and sold on the Market Square in San Antonio hot chili with bread soldiers stationed there, and the inhabitants of the town (XIX century).
Finally, "devil soup" went beyond the borders of Texas. This delicacy was served during the Colombian Exhibition in Chicago in 1893.
Today, I wonder whether it's soup or stew with minced meat with a focus almost hellish?
After careful analysis of the debates, culinary and regulations coming mainly from the tastiest chili competitions I came to the conclusion that this dish is intermediate between a soup and a stew, fun and easy to prepare, perfect for large parties.
Once chili dried in the sun and sold in lump mainly by cowboys speeding cattle prairie astray. Once the rules and kept simple, basic ingredients. Once boiled goat meat, meat from hunted bison and other game.
Today is vegan chili, poultry, meat and any other virulent for humans. Today added beans, pasta, rice. Today served with white bread or as an addition to spaghetti. Today is different ... or any less delicious ?!
Before you make family's recipes for home-made chilies, I give mine, tried, with the addition of beans. Aside from a nice lunch or dinner, I also take frozen chilies for camping, mountain trips or weekend boats. Everywhere works great.
I also provide one of the recipes awarded in Texas. For comparison, checking, tasting ...
The recipe was created by Margaret Nadeau and won the CASI Terlingua International Chili Championship in 2005 & 2009.
2 pounds ground beef (chili grind)
1 tablespoon cooking oil
1 tablespoon granulated onion
Add ingredients together and lightly brown meat.
1 can (8oz/226 grams) tomato sauce
1 can (15 oz/425 grams) beef broth
Cook for 30 minutes.
1 tablespoon light Chili powder
2 tablespoons dark Chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 tablespoon cumin
1/2 teaspoon black pepper
1 teaspoon granulated chicken or 1 cube
Cook for 1 hour.
1 tablespoon light Chili powder
1 tablespoon dark Chili powder
1 teaspoon paprika
1/2 tablespoon cumin
Add water if needed – I didn’t – Perhaps using 8 oz of beef instead and using water at the end here will cut not on the saltiness.
Leave covered and simmer for 30 minutes.
Anna's chili (con carne)
2 pounds ground beef
2 medium yellow onions, finely chopped
1 tablespoon olive oil
4 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon salt
1 teaspoon (if you like, can be more) dark chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 tablespoon caraway (or 1 tablespoon cumin)
1/2 teaspoon ground cloves
1/4 teaspoon basil (can be fresh)
1/4 teaspoon dried oregano
1/2 teaspoon unsweetened cacao
2-3 tablespoon dried vegetables (or 1 carrot, 1 parsley,
1 leek - finely chopped)
2 pieces of green celery, finely chopped
11/2 cups of chicken (or beef) broth
1 big can of diced tomatoes (28 oz/794 grams)
2 cans (15 oz/425 grams each) dark red or black beans
shredded cheddar cheese
crackers or white, fresh bread
Crumble the beef and buffalo into the pan and cook until well-browned.
Remove the meat and place in a bowl then drain off half the fat and discard.
Saute onion and garlic in the remaining fat until translucent.
Return the meat to the pot and increase heat to medium-high.
Add all the remaining ingredients, cover the pot, and cook 1 hour, stirring from time to time.
Serve the chili topped with your choice of garnishes alongside a pint of your favorite stout.
The most delicious dish is the next day after cooking; then you can be heated and serve in any way.
If it is a "devil soup", add a cup of broth during cooking (water) and a teaspoon of cayenne.
To mitigate the taste (as needed), add 1/2 teaspoon of dark brown sugar.
If the taste needs, the dish can always be seasoned with chili peppers and cayenne, salt, pepper, brown sugar, tomatoes, or meat (during cooking, not after cooking, to start the process again - the bean will boil over).
Chili with chicken or turkey is usually called "white", without tomatoes, spices or powdered chili. White beans are added (partly in the puree for thickening), cream cheese, sliced green chili, white pepper, corn, chopped cilantro; in additions there is full freedom, as it has always been in chili.
In my recipe you can exchange beef for poultry meat and dark beans for white, you can also add yellow kernel corn with the full awareness that these additives will change the taste; maybe this is how it should be - search for your recipe, your tastes, and poignance ... Just do not forget about cumin or caraway... Do not feel it in the dish (not everyone likes its taste and smell) alone, but perfectly increases the taste values of chili.
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