I was inspired by several previous blog posts involving food. Tonight as I sit and write this, the cold front is rolling in and the temperatures are dropping. This morning it was about 66 degrees and right now at 9:00 PM central time it’s 36 degrees. When it’s cold, we resort to our favorite standby recipe – chili, so I thought I’d share my chili recipe with everyone.
But first, I looked up the history of chili and found a very comprehensive article. I always knew it wasn’t a Mexican dish though a lot of folks assume its origins to be Mexico, but this article offers several possibilities for the origin of chili including one in which Texas cowboys came up with the dish as a way to feed a lot of hungry men a satisfying meal while on the trail. To read more, go to History of Chili, Chili Con Carne.
1 lb ground beef
2 cloves garlic (chopped fine or pressed)
¼ cup chopped onion
1 tbsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp brown spicy mustard
Salt to taste
1 15 oz can ranch style beans
2/3 cup water or beer (I like Nigra Modela)
1 15 oz can tomato sauce
1 4 oz can green chilies
¼ cup diced fresh tomatoes (optional but it adds additional flavor)
In a skillet, brown meat, onion and garlic together over medium heat. Drain off excessive grease. After meat is brown, add spices. Add beans, water (or beer), tomato sauce. Stir. When bubbly, add green chilies and tomatoes. Let simmer at least 15 minutes to allow flavors to blend.