On a cold rainy day, a bowl of hot chili is definitely comfort food. While winter still has us in its clutches, there’s no time like the present to get acquainted with what has become a western U.S. staple.
In fact, Feb. 24 is National Chili Day.
Chili, not to be confused with a chile pepper (though a bowl of properly prepared chili may contain a variety of chile peppers), the spicy stew appears to be an American concoction, or more specifically, a Tex-Mex creation.
The first known chili recipe dates to 1850. It became popularized throughout the western half of the United States just before the turn of the 20th century when Texans brought their favorite chili recipes with them as they migrated from the Lone Star State.
The basic ingredients are chile peppers, meat (usually beef), tomatoes and beans. Seasonings include garlic, onions and cumin.
Living in the American Southwest one might assume the recipe came from south of the border. However, not all Mexican restaurants serve chili.
Locally, mainstream American restaurant chains like Denny’s, Islands, Chili’s or Marie Callender’s all serve it prominently on their menus.
Denny’s hearty three-meat chili is served with shredded beef, ground beef and crumbled chorizo sausage topped with Cheddar cheese and a dollop of sour cream.
Many consider Marie Callender’s chili world class.
There is considerable debate among chili aficionados whether beans even belong in chili, which is formally known as chili con carne (chili with meat).
Small red or pink beans are commonly used in preparation of chili, though kidney beans, black-eyed peas, great northern beans and navy beans are also used (the latter two are especially popular in turkey or chicken recipes, and even recipes without meat).
Surprisingly, pinto beans (in abundance in the Southwest) seem to be left off most chef’s recipes, though they work just fine in the stew, especially with jalapeño peppers.
Americans remain inventive with their food. Chili dogs and chili burgers have become entrenched in our melting pot society.
Many Midwest cooks serve chili over spaghetti.
Judged cook-off competitions may include chili with or without beans. Judged qualities include appearance, consistency (thickness), overall taste and degree of spiciness.
Everyone seems to have their own special chili recipe with secret family ingredients.
In fact, some of the best chili recipes are still served in various independent diners (which is how the dish made its way out of Texas in the first place).
Like your chili served with poblano, jalapeño, Serrano or habanero peppers? The temperature rises there.
How about with bourbon or barbecue sauce?
With pork, potatoes, mushrooms, cheese or tofu?
Poured over enchiladas or burritos?
How about served with a hot steamy slab of freshly baked corn bread?
Whether you like your chili straight out of a can, at your favorite local eatery or homemade, it’s certainly the perfect dish to knock off the cold.
What a simply dreamy sauce – brilliant twist with the roasted butternut squash!