Chile Hang from the Door of an Old Truck, Santa Fe, New Mexico, USA
Chiles Hang from the Door of an
Old Truck, Santa Fe, New Mexico

Ralph Lee...
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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Prize-Winning Chili! (McIlhenny Company)

“Wish I had time for one more bowl of chili.”
~ the dying words of Kit Carson

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Cattle-Drive Sculptures at Pioneer Plaza, Dallas, Texas
Cattle-Drive Sculptures at Pioneer
Plaza, Dallas, Texas
Photographic Print

Cummins, Richard
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Carol Robinson
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Green and Red Chillies Hanging Out to Dry Santa Fe, New Mexico, USA
Green and Red Chiles Hanging Out to Dry, Santa Fe, New Mexico, USA
John Hay
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Jim Clark's Chili

(Saveur No. 22)

Saveur - One Year Subscription

“Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili
Cookoff in Galena, Illinois, with this recipe, and Benjamin's, a
local eatery, served it for years. Clark still makes it - and still
grinds his own chili powder.”

2 yellow onions, peeled
8 cloves garlic, peeled
4 shallots, peeled
1 large green bell pepper, seeded
2 pounds beef chuck
1 pound pork shoulder
3 tablespoons vegetable oil
3 tablespoons chili powder
Two 28-ounce cans tomatoes with juice
1 tablespoon dried oregano
2 tablespoons ground cumin
1 tablespoon dried rosemary
2 cups cooked kidney [or pinto,
if you prefer] beans

1. Dice onions, garlic, shallots and bell pepper. Cut beef and pork
into small pieces. Heat oil in a large pot over medium-high heat.
Add beef and pork and brown, turning, for 5 minutes. Add
onions, garlic, shallots and peppers, mix well, then add chili
powder. Cover pot, reduce heat to medium-low, and simmer,
stirring occasionally, for 20 minutes.
2. Add tomatoes, salt, and herbs and allow mixture to return to a
simmer. Lower heat, cover, and barely simmer until meat is
tender, about 2 hours. Add beans, cook for an additional 30
minutes and serve. Serves 6.


Carter Rochelle's Real Texas Chili

Saveur Cooks Authentic American:
Celebrating the Recipes and Diverse
Traditions of Our Rich Heritage

by the Editors of Saveur Magazine,
1998, Chronicle Books


No beans, y’all

“Meat is cooked with chiles (literally chiles con carne) all over Mexico. At
some point in the 1800s, the notion crossed the border into the American
Southwest, spread throughout the southern states, and then found its way
throughout this country. But Texas-style chili remains distinct, as opposed
to the sometimes meatless chili of New Mexico, say, or the variety made in California, which includes tomatoes and beans and is often topped with sour
cream – not to mention Cincinnati chili, flavored with cinnamon and some-
times served over spaghetti! Orthodox Texas chili is basically a ragout of cut-
up (not ground) beef cooked in a little water with chiles and garlic and often seasoned with cumin and oregano. Texan purists frown on the use of tomatoes
and wouldn’t for a moment consider beans. The West Texas ghost town of
Terlingua (population 25) hosts not one but two annual international chili
cookoffs simultaneously [photos included in cookbook]. Both competitions
draw thousands of attendees and hundreds of cooks. Their chilis run the
gamut ‘from pleasingly punchy to bland to overbearing,’ notes Houston-
based writer Eric Lawlor. ‘One was so hot it should have come with a
warning label.’ "

Carter Rochelle’s Real Texas Chili

Serves 6

“Prize-winning recipes for chili may abound in the West Texas town
of Terlingua, but we prefer this one from Carter Rochelle, a native
Houstonian and chili connoisseur. (Competition chili must make
an impact in one bite; we find it too rich and salty for a bowlful.)”

6 ounces suet, cut into small pieces
3 pounds boneless chuck, trimmed and diced
4 cloves garlic, peeled and minced
6 tablespoons chili powder
Salt and freshly ground black pepper
1 cup masa harina
4 cups beef stock, warm
3 tablespoons white vinegar
Cilantro sprigs for garnish

1. Melt suet in a large heavy skillet over medium-high heat. Remove
and discard any solid pieces of suet, then add beef, in batches if
necessary, and brown, turning occasionally, for 5 minutes.
2. Reduce heat to medium. Add garlic and chili powder, season to taste
with salt and pepper, and mix well. Cook, stirring with a wooden
spoon, for 1 minute, then sprinkle meat mixture with masa harina,
and mix in thoroughly.
3. Gradually stir in stock, 4 cups warm water, and vinegar. Reduce heat
to low and simmer, partially covered, stirring occasionally. Cook until
meat is tender and begins to ‘melt’ into sauce, about 4 hours; add
water as necessary. Adjust seasoning with salt and cayenne. Serve
garnished with cilantro.

More from 'Saveur Cooks Authentic American'

Back to Eula Mae's Secret Chili

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