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WEDNESDAY, AUGUST 9, 2006
From sea to shining sea
Texas claims the
ultimate chili
By CHARLOTTE PERKINS
HHJ Lifestyle Editor
Texas is the third
state in our
series, “From Sea
to Shining Sea,”
which will cover
all 50 states.
The honored food is Texas’
beloved chili, or chili con
carne, which is part of the
Lone Star State’s history as
well as a mainstay of its
cuisine.
And, no, chili did not origi
nate in Mexico and move
north.
It’s a Texas invention,
which was apparently first
popularized by the pound
ing together of dried beef
and dried chili peppers into
“bricks” which could turned
into a campfire stew with
the addition of water.
Note that we didn’t say
“the addition of beans.”
Because, if you know
beans about chili, you know
that Texas chili does not
have beans.
It also inspires fierce loy
alty.
President Lyndon Johnson
summed it up this way.
“Chili concocted outside
of Texas is usually a weak,
apologetic imitation of the
real thing.
“One of the first things
I do when I get home to
Texas is to have a bowl of
red. There is simply nothing
better.”
Here are some recipes,
Texas-style.
And, sure, you can add
beans. Just don’t serve it
to anybody from Texas if
you do.
Three down, 47 to go.
Next week: Maiylan.
Shotgun Willie
Chili
This chili was created by
Carol and Dave Hancock,
who named it after Willie
Nelson, and won a 1985
chili cooking world champi
onship with it.
6 lbs Prime Beef, cubed
or coarse ground
4 medium onions, fine
ly diced
1 15-oz can Hunts
Tomato Sauce
6 New Mexico dried
pepper pods
6 Pasilla dried pepper
pods
4 cups beef broth
Six nations have ruled
Texas: Spain, France,
Mexico, the Republic of
Texas, the Confederate
States and the United
GRADE A SPLIT ONLY
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2 tablespoons vinegar
1 teaspoon Tabasco
16 tablespoons
Gebhardt Chili Powder
2 tablespoons ground
cumin
1 teaspoon cayenne
pepper
1 tablespoon MSG
•A teaspoon sugar
14 garlic pods, crushed
use remaining pulp
1 cup water
IV2 tablespoons orega
no leaves
2-3 tablespoons Wesson
Oil
black pepper salt to
taste
Remove stems and seeds
from pepper pods and boil
chili peppers in water for
approximately one hour
until pulp separates from
skin.
Scrape pulp from skin,
mash into a paste.
Use IV2 cups of this paste
in recipe.
In the 1 cup of water, bring
the IV2 tablespoons oregano
leaves to boil, steep like tea.
Strain, add the strained liq
uid to chili mixture.
Procedures: Brown beef,
a small batch at a time in
hot oil adding onions and
black pepper to each batch.
Remove meat to chili pot as
it browns.
Add remaining ingredi
ents, blend well. Cover and
simmer two hours, stirring
occasionally
Awful Good
Texas Chili
This is from the “Texas
Cook Book,” published by
Golden West Publishers.
Bacon: 3 strips, thick
Beef: 3 pounds lean,
coarse ground
Onion: 1 medium,
chopped fine
Garlic: 3 medium
cloves, minced
Tomato Paste: 6-ounce
can
Cumin: 3 tablespoons,
ground
Oregano: 1 tablespoon,
ground
Salt: 1 tablespoon
Pepper: 1 tablespoon,
ground black
Dark Mexican Beer:
12-ounce bottle
Chile Pods: 6-9 dried,
red
TEXAS TRIVIA
States.
State motto: Friendship
State nickname: Lone
Star State
State small mammal:
CURTIS PACKING CO.
Smoked
PICNICS OOri
SLICED OO re
V FREE W J
f COUNTRY FRESH
Quarter suced
PORK
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Water: 3 cups
In a large, cast-iron kettle,
fry bacon crisp. Remove and
discard bacon saving the
grease.
Add meat, onion and garlic
and saute in bacon grease
until meat is gray. Stir in
tomato paste, then add spic
es and mix well through the
meat.
Pour in beer. Stir thor
oughly and remove from
heat.
Remove stems and seeds
from dried chili pods.
Boil in a covered saucepan
with water for 15 minutes.
Put peppers and water into
blender and blend into thick
sauce; pour sauce into kettle
with meat; stir and simmer
for 2 hours.
Check after 1 1/2 hours. If
chili needs thickening, add a
tablespoon of masa harina.
If chili is too thick, add
water sparingly.
For hotter chili, add cay
enne pepper or Tabasco
sauce - sparingly.
And finally, a healthy ver
sion:
Cowboy Chili
From the National Beef
Board’s “Healthy Beef
Cookbook.”
2 lbs. sirloin steak, cut
into 1/2-inch cubes
2 Tbsp. vegetable oil
3 medium onions,
chopped
2 cloves garlic, crushed
1 can (28 ounces) toma
toes, undrained
1 can (6 ounces) tomato
paste
1 can (4 ounces)
chopped green chiles
3 Tbsp. chili powder
1 Tbsp. ground cumin
2-1/2 tsp. salt
6 whole cloves
1/4 tsp. cayenne pepper,
or to taste
In a Dutch oven heat the
vegetable oil over medium
high heat.
Add onions and garlic
saute until onions are ten
der, about 5 minutes, stir
ring occasionally.
Add cubed beef and cook
until no longer pink.
Add the tomatoes, tomato
paste, chiles, chili powder,
ground cumin, salt, cloves
and cayenne pepper.
Reduce heat to low.
Simmer, covered, for about 2
hours, stirring occasionally.
Armadillo
State bird: Mockingbird
State tree: Pecan
State flower:
Bluebonnet
FOOD
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National Beef Board
A “bowl of red” is Texas’ official state food.
Saturday, Aug. 12,2006
-
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This includes: mirrors, furniture
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