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When I was a kid my Dad would occasionally make Chili, but only on the weekend, because it was a lot of trouble, and usually took all day. His motto was, "if you're going to be in the kitchen, I'll not put up with spectators; you're going to work or get out!" So I always liked to chop, and do whatever he would let me do to help. That's where I got most of my start cooking–with my Dad. He taught me a lot. I miss him, dearly.
- 1 lb hamburger
- 1 large onion, chopped, about 1 cup
- 2 cloves garlic, crushed
- 1 can, 16 oz, whole tomatoes
- 2 medium stalks celery, sliced, about 1 cup
- 2 to 3 tbsp chili powder
- 2 tsp salt
- 1 tsp sugar
- 1 tsp Worcestershire sauce
- 1/2 tsp red pepper sauce
- 1 can, 15 oz, kidney beans, drained
Cook and stir hamburger, onion, and garlic in 3 quart saucepan until hamburger is light brown, then drain. Stir in tomatoes with the liquid, celery, chili powder, salt, sugar, worcestershire sauce and pepper sauce.
Heat to boiling, reduce heat, cover and simmer for one hour. Stir in beans, heat to boiling again, then lower heat again, and simmer uncovered for about 15 minutes.
For thicker chili, continue simmering, stirring occasionally, until desired consistency is achieved. Makes 5 servings, about 1 cup each.
Yes, that's always been a question that was never answered about this recipe, and I guess it never will be, because my Dad passed away before I could ask him why there is no cumin in this recipe.
Well, I think it might be because his Dad was from the northern part of the US, or part of his family descended from Wales. So I find it, at least, just a little interesting that, given the immigrants that came to the US, they must have brought their spices with them. After all, what good cook would leave their spices behind. Am I right? So yes, as to why there is no cumin in this recipe, it must be because of the region it was developed in.
How red should your wine be?
The Thicker the Chili?
This is only my observation, mind you, but, I have noticed that the thicker the chili, the redder the wine. If you have thinner chili, it's okay! Who says chili has to be thick. Some people don't like thick chili. Plain and simple. They claim that if it is too thin, they can't load it up with crackers like they do their soup. But, hey, who am I to judge. You like what you like!
Now, thick chili requires a certain palate that called for more acidity, so you would do well to go with the darker red wines, and don't get me started. I don't claim to be an expert on wine. I have tried this on my own, and have come to my conclusions that it is totally an individual experience. Everyone's tongue is different. The thinner chili's would do better with a lighter red, something like a light and fruity moscato. But, please don't take my word for it. Below is a very helpful video on the subject of wine pairing with chili dishes. I think you will be pleasantly enchanted. :-)
Wine Pairing with Chili
This is a very helpful video on the subject of what to have with chili–hope you enjoy!
The Legend of Chili Cuisine
According to old American Indian legend, it is said that the first recipe for chili con carne was written in the 17th century by a nun, Sister Mary Agreda of Spain. She was known to the Indians of the Southwest United States as, "Last Dame de Azul," the lady in blue.
Sister Mary would go into trances, leaving her body lifeless for days. When she would wake up she said that her spirit had traveled to a faraway land where she preached to savages, and counseled them to seek out missionaries.
History dictates that she never left Spain yet, missionaries of Spain believed that she was the ghostly "lady in blue" of the Indian Legend.
In the 18th Century the King of Spain felt that colonization would help tie Spanish claims to the region, and block France's westward expansion from Louisiana. These families founded San Antonio's first civil government, which became the first municipality in this Spanish province of Texas. According to history, the women made a spicy "Spanish" stew that is similar to Chili.
In 1850, records were found by a Dallas millionaire, Everrette DeGoyler, a lover of Chili, so the first chili mix was made around 1850 by adventurers and Texas cowboys, as a staple for hard times when traveling to, and in, the California gold fields around Texas. Needing hot food, the trail cooks came up with a sort of stew. They fashioned drive beef, fat, pepper, salt, and chili peppers together into stackable rectangles, which could easily dehydrate with boiling water.
This was created into chili bricks that could be boiled in pots along the road.