For the Love of "Chili"

   Chile or Chili?   Even the spelling of the name for a bowl of red is somewhat controversial.  "Chili" as used in "chili con carne" is most often spelled with an "i" at the end.   This is an Eastern & Midwestern spelling.  "Chile" is based on the Spanish spelling for the pod and is used to describe "chile" dishes in Mexican cooking. 
   Here I will use the "chili" spelling for the dish...the "chile" spelling for the peppers...and "chili powder" for the commercial pre-mixed blends!

*Buzzard's Breath Chili"

This is a good one.  The original version called for "dead cow meat", dried red ants, and cigar ashes.  Here's the recipe without the ants and cigar ash...

INGREDIENTS

3 tbs lard, butter or bacon drippings

2 large onions, chopped

8 lbs ground chuck

5 garlic cloves, finely chopped

6 tbs ground hot red chile

6 tbs ground mild red chile

1 tbs cumin

1 tsp dried oregano

3 8-ounce cans tomato sauce

3 cups water

2 tbs kosher salt

1 cup masa harina (corn flour)

1.  Melt the lard, butter or bacon drippings in a large heavy pot over med-heat.  Add onions and cook until translucent.

2.  Combine the beef with the garlic, ground chile, cumin, and oregano.  Add to pot with onions stirring occasionally until meat is evenly browned.

3.  Add tomato sauce, water and salt.  Bring to boil then lower heat and simmer for an hour.

4.  Stir in the masa harina to get desired consistancy.

5.  Cook 10 minutes longer...Taste and adjust seasonings.



*Cincinnati Chili*

"The people of Cincinnati sometimes add lettuce and usually serve this chili over a bed of spaghetti"

INGREDIENTS

2 tbs butter

2 lbs ground beef

6 bay leaves

1 large onion, finely chopped

6 garlic cloves, finely chopped

1 tsp cinnamon

2 tsp allspice

4 tsp vinegar

1 tsp crushed red pepper

1 1/2 tsp kosher salt

2 tsp ground hot red chile

1 tsp cumin

1/2 tsp dried oregano

1 6-ounce can tomato paste

6 cups water

1 16-ounce can kidney beans, drained

1/2 cup shredded cheddar cheese

2 green onions, chopped

1.  Heat butter in large heavy skillet and add meat.  Cook until evenly browned.
2.  Stir in remaing ingredients up through water.  Taste and adjust seasonings.
3. Simmer for 2-3 hours.  Add kidney beans 1/2 hour before serving.
4.  Serve toppped with cheese and green onion.

*Navajo Green Chili*

"This is a favorite of the Navajos and they like it cooked hot!  Go light on the peppers when starting out...you can always add more.



INGREDIENTS

2 tbs bacon drippings

3 lbs pork shoulder, ground coarse

3 medium onions, chopped

4 garlic cloves, minced

2 16-ounce cans whole green chiles, drained & cut into strips

1 6-ounce can tomato paste

3 cups water

2 1/2 tsp kosher salt

4 fresh jalapenos, chopped

1/2 tsp dried oregano

1.  Heat bacon drippings in large 5-quart dutch oven.  Add pork and cook until evenly browned.  Add onions and garlic.

2.  Stir in remaing ingredients.  Bring to boil then lower heat and simmer 1 hour.