Chili Not Chile Season

The weather is turning cold. It’s time for a large pot of fresh homemade chili (with or without pinto beans). Real Texas Chili never contains beans or rice and what ever you do never serve a Texan anything containing pasta and call it ‘Chili’.

Do’s and Don’t of a Texas Chili Cook Off

However with that said, the addition of pinto beans will stretch you food dollar and serve a lot of people very cheaply. Or serve Texas style chili with a side dish of pinto beans or on a bed of fresh cooked rice.

Homemade Salsa is also a nice condiment to accompany your homemade chili.

DIY Homemade Salsa – Quick and easy to make
2 or 3 large ripe tomatoes, diced
1/2 large onion, diced
3 green onions, cleaned and diced
1 or 2 garlic clove crushed and fine minced
1 Anaheim green chili pepper, roasted, peeled, de-seeded and diced
1 jalapeno pepper, de-seeded and chopped
1 teaspoon lime juice (lemon juice will work, but, will have a totally different tasting finished salsa)
Salt, coarse ground black pepper (to taste)
Some people also add
1/4 cup fresh Cilantro, chopped

Combine and mix all ingredients lime juice.
Add salt, course ground pepper to taste.
Store fresh homemade salsa in the refrigerator.

DIY Homemade Chili Powder
{Use caution and common sense} don’t make your chili powder so hot no one else can enjoy it’s fresh homemade taste!

2 to 4 dried red chili peppers (1 1/2 ounces) dried red chilies (mild, medium or hot – your choice)
2 to 5 dried red chilies, for hotter chili powder add, to taste dried red hot peppers like Chile de arbol or cayenne
1 1/2 to 2 tablespoons cumin seeds, toasted and ground
1 1/2 to 2 tablespoons garlic powder (not garlic salt)
1 1/2 to 2 tablespoons onion powder (not onion salt)
1 tablespoon ground oregano powder, Mexican oregano is best

Preheat oven to 300ºF.
Break the stems from all chiles, and remove the seeds
Transfer chiles to a baking sheet, and arrange them in a single layer
Place pan in heated oven
The chile de árbol or cayenne pods will be toasted first, so remove them after 4-5 minutes
Bake the larger peppers an additional 4 or 5 minutes, until they are very dry
When cool enough to handle, crush into your blender, pulverize briefly, until you have course powder.
Add remaining ingredients, and blend just until combined
Store chili powder in a jar with a lid, for up to 3 months

DIY Homemade Chili – Quick and Easy
In a large cast iron pot or pan
1 or 2 pounds course ground beef or pork
Brown meat over medium heat pour off excess fat grease
Reduce heat and add
1 medium diced onion
1 or 2 cloves crushed and minced garlic
Cook 2 or 3 minutes, take care not to burn minced garlic
Add 1 or 2 can’s tomato past (tomato sauce is not the something as tomato paste!)
(Optional) 14 1/2 oz can diced canned tomato’s
Add water to cover (Option – 1 can dark beer and enough water to cover)
Slow simmer 45 minutes, add water as needed
(Optional) add 1 or 2 cups dry pinto beans and slow simmer for about 2 hours or until beans are soft
Add 1/3 cup Homemade Chili Power (Option 1 package McCormick or Williams chili seasoning mix or 2 Oz Morton’s chili mix)
Slow simmer an additional 30 minutes
Note: Texas style chili should be thick like a good stew, not thin like soup.

Serve topped with with fresh graded sharp cheddar cheese

This year plant 1 or 2 chili peppers, cayenne peppers, jalapeno peppers and garlic for your homemade chili and a supply of ingredients for homemade chili powder.

Why is common sense so uncommon?
Don’t be shy. Leave me your comment(s)


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