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2C 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 Fr yer§tsa?tW ""“$l2B v BREAST ■ LB J ' FRESH a j AO chicken^ 98 WINGS m 3LB. 1207 Sunset Ave. • Perry Pla/a • Perry, GA 31069 I jSft 478-987-5711 ■ 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 LOINS *Z 3 ? B J 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 . ; ok'" 1 m £'& f • ■ 1 ■ 1 n iall ; '■ . warn MfojJjKEBLJBr*, Ml vTBBSBL f’iJp -ft. Jgg| NjjH| yij?* •rff* National Beef Board A “bowl of red” is Texas’ official state food. Saturday, Aug. 12,2006 - And receive 20% off A™"™}, In the store!!!!! This includes: mirrors, furniture (chairs, tables, etc.), lamps, outdoor lighting, sconces, and more.... 926 Carroll Street Perry, GA 31069 478-224-8888 www.southeastelectricalsupply.com mmmm t. „ fvjitc a-tS. r. '.- sung.' riMtliwiMßßß • . -■*> <?..'• .v u *. / ■■«ii«M vt .. • i I rnt ii»jLyHßNa|r*tfcaWßMßßH^Bßi^^W ■•:A/:-' ■ '- HOUSTON DAILY JOURNAL