The Lost Art of Chilli

A friend of mine called a couple of days ago wondering on how to make chilli. I have never been a person to follow a recipe by any means, let alone have a specific one for something as odd like chilli. Explaining my position on the situation at hand, she proceeded to ask for my most favorite method for cooking the collaboration that has so many different methods. Doing this over the phone, isn't particularly easy. Thus, I was forced to go to her place and teach her.

While preparing for the escape of creating the finest chilli that I have ever created over the years; I did some research into the history (odd I know, but my boring life needs something). The chilli that most think is actually a chili con carne, which is a spicy stew like concoction of meat, beans, tomatoes, and chilies.

Many argue that chili was invented in Mexico during the 1840s, as a replacement for pemmican; others place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua, Mexico.

The Mexican origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat, but also free or cheap. It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers.

The Americanized recipe consisted of dried beef, suet, dried chili peppers (usually chilipiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail. An alternative, and more widely-accepted theory, holds that chili con carne was born in Ensenada, Mexico in the 1880s as a way of stretching available meat in the kitchens of poor Tejanos.

American origin defenders argue:

"Chili, as we know it in the United States, cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation -- or even from one centurey -- to another." -- Ramsdell, San Antonio

"San Antonio Chili Stand" was in operation at the 1893 Columbian Exposition in Chicago, which helped spread a taste for chili to other parts of the country. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West.

My addition to the vast numbers of chilli recipes is this:

3 pounds of ground sirloin or buffalo (you want a lean ground meat more then 90% lean) -- can use chunked steak also.
2 medium onions
10 cloves garlic
3 pounds of chili beans or pinto beans (canned works, but if you have time to make your own beans, then do so)
1 pound of stewed tomatoes (crushed by hand)
16 onces of tomato sauce
10 onces of Tequila (sorry... but its necessary)
1-2 pounds of chilies (adjust to your taste, I like hot so 2 pounds) diced
3 Table spoons Paprika
6 Table spoons Chili Pepper (ground)
6 Table spoons Hot Sauce (Red Pepper Sauce heat varies by brand)
Salt and Pepper to taste.

Combine 5 cloves of garlic (minced), 4 Table spoons of the chilies, and 2 Table spoons of Paprika to the Tequila in a glass jar with lid. Shake the mixture and let stand for 30 minutes. Add this mixture to the meat and let marinate for 8 hours. While marinating, if using dried beans prepare them as desired.

After 8 hours. Brown the meat with with onions.

Add the meat to a slow cooker (crock pot) combined with the beans, tomato sauce, and stewed tomatoes. Stir. Combine the remaining diced chilies to the same pan used for the meat and sauté until tender. De glaze pan using 1 once Tequila. Add to mixture as with the remaining ingredients. Stir and simmer in slow cooker for 5-8 hours (the longer the better).

Serve with bread and beer (optional).

This will feed 6-10 people or an individual (I will let you know when its gone, but its going on a week so far and I still have 5 quarts left).

Some people like to follow this next step, however I cringe at it. Add 6-8 onces of cheese and stir till melted.

The following list of accompaniments are NOT for chilli: Corn Chips, Potatoes, French Fries, Sour Cream, Hot Dogs. There are probably more... but meh.