It’s Chili Time

Chili is one of those foods that’s familiar to everyone. And everyone thinks their Chili is the best. Chili is eaten all over the US, and most parts of the world. Chili lovers are very passionate about this highly debated food. Some say chili has no beans (Texas style), some say it has to have beans. Some people say Chili should be vegetarian with no meat. Some say Chili has no tomatoes. There’s even a place in Ohio that has their own style of Chili – – “Cincinnati Style Chili” is described as “5-Way” – – a concoction of a mound of spaghetti topped with chili, then with chopped onion, then red kidney beans, then shredded yellow cheese, and served with oyster crackers and a side order of hot dogs topped with shredded cheese. It’s delish. There’s “Chili Verde” (Green Chili) that is usually made with pork, tomatillos, and green Chile peppers, “White Chili” that’s made using white beans and ground turkey or chicken, resulting in a finished dish that appears white when ready to eat.
Chili is good for topping hot dogs and hamburgers, added to french fries with cheddar cheese to make “Chili Cheese Fries”, mixed with macaroni and topped with cheese and baked to make “Chili Mac”, poured over the top of a single serving size bag of Frito’s and finished with grated cheese and onions to make “Walking Tacos or Tacos in a Bag”, and even used as a topping for Baked Potatoes along with cheese, onions, hot sauce, jalapenos and sour cream to form a “Loaded Baked Potato”.
There are many legends and stories told that argue over where Chili originated, and I don’t care about that. But I can definitely tell you that it didn’t originate in Mexico. Down there it’s “Chile” and it’s a whole different ball game.
Without further ado, I present you one of my favorite Chili recipes that I have developed all by myself.
First you brown some Supremo Pork Chorizo and some ground turkey in a heavy soup pot over medium high heat.

20131023-193828.jpgWhen the meat is browned and the fat is rendered, you will start adding in your chopped vegetables

20131023-194008.jpgto cook in stages. This allows the flavors to develop in layers. Ha ha listen to me starting to talk like some kind of food scientist or something. Anyway, first add the chopped onions and celery and sweat these for about 8 minutes. Next add in the diced peppers, all of them

20131023-194309.jpgCook these for 5 minutes and then add the chopped fresh garlic. Cook 4 more minutes and add 1/2 bottle or can of your favorite beer

20131023-194524.jpg At the time I made this batch my favorite was and still is Boulevard Tank 7. Stir in the beer and scrape up the browned bits from the bottom of the pan to incorporate into the mess. Cook for 3 more minutes and then add your tomato products. I used Diced Tomatoes with Chiles, Whole Tomatoes in Juice, and v-8 style Vegetable Juice. Bring to a boil and cook for 5 minutes then add your beans. I used Chili Beans and Red Kidney Beans. Stir in and return to a boil. Dump in Chili Powder, Ancho Chili Powder, Chipotle Powder, and ground black pepper.

20131023-194808.jpgtir in and cook for 10 minutes at medium boil, stirring often to make sure it doesn’t stick to the bottom of the pan. Finish with chopped fresh cilantro,

20131023-194950.jpgagave nectar,

20131023-195051.jpgand kosher salt. Boom! Ding!

20131023-195239.jpgDone! Enjoy!

20131023-195323.jpg

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3 thoughts on “It’s Chili Time

  1. Pingback: Turkey Pumpkin Chili | Fearless Food & Fitness

  2. Pingback: Turkey Pumpkin Chili | Fearless Food + Fitness

  3. Pingback: Back to my Diet | The way I Run my life

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