1 Chili Pepper In The Pot Does Not Make Chili

Some Damn Fool, (Katerina Dimitriadis) provided this recipe. It was seen at One pot cheeseburger Chili Telegraph(UK).

I don’t know what this dish should be named but Let Me Assure You, It Is Not Chili.

1 person Ingredients List
1 small onion
1 chilli (In American English, I think is 1 chili pepper)
2 tbsp olive oil
150g (5½oz) minced beef
50g (1¾oz) pipe rigate (elbow macaroni)
150g (5½oz) passata
4 tbsp kidney beans (tinned)
2 tbsp finely chopped parsley
3 tbsp grated Emmental cheese
salt and pepper

*1 - Peel and dice the onion. Remove the stalk and seeds from the chilli and chop it finely. Heat the olive oil in a pan. Sauté the onion, chilli, and minced beef over a high heat until the meat juices have evaporated.
*2 – Stir in the pasta, passata, and 300ml (10fl oz) of water. Let the chilli simmer until the pasta is cooked al dente. If needed, add more water during cooking.
 *3 – Stir in the beans, parsley, and Emmental, and season the chilli with salt and pepper.

Real Chili The official chili sanctioning body in Texas is the Chili Appreciation Society International, CASI.

Hint: There is only one kind of chili recognized by CASI: Texas red. No fillers are allowed, or as the CASI rules state: “NO FILLERS IN CHILI” – beans, macaroni, rice, hominy, or other similar ingredients are not permitted. (Word of caution, In Texas putting beans or macaroni in chili has replaced horse thievery as the number one hanging offense.)
Cheese, beans, macaroni and such foods are side dishes, never to be in the same cook pot with your Texas style ‘real’ chili.
Texas Chili Cook-off rules First blogged September 2013 by: Town & Country Gardening blog, that’s me…

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, the big kind, 6(150mm) to 8(200mm) inches long, (1 1/2 ounces) mild, medium or hot – it’s your choice.
For hotter chili powder add, to taste dried 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 dry oregano powder.

Preheat oven to 300F (177C).
Break the stems from all chili peppers, and remove the seeds.
Transfer chili peppers to a baking sheet, and arrange them in a single layer. Place the 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 cooled to room temperature, crush/grind peppers in your food processor or blender, pulverize until you have course powder.
Add remaining ingredients, and blend just until combined
Store your homemade chili powder in a jar with a tight fitting lid in a cool dark place for up to 3 months.

Homemade Chili – The Quick and Easy Way
In a large cast iron pot or pan
1 to 4 pounds course ground beef or pork (1/2 beef – 1/2 pork works well)
Brown meat over medium heat pour off excess fat.
Reduce heat and add:
4 to 8 Red or Green (mild or hot) roasted, de-seeded and peeled chili peppers course chopped.
(Optional – 1 to 4 fresh Jalapeno peppers, roasted, peeled and de-seeded, course chopped).
1 or 2 medium onions course diced.
2 to 6 cloves garlic crushed and finely minced.
Cook 2 or 3 minutes, take care not to burn minced garlic.
Add 1 or 2 can’s tomato paste (tomato sauce is not the same thing as tomato paste!)
Cook tomato paste 2 minutes, stirring often.
(Optional) 1 – 14-1/2 oz can diced or crushed whole canned tomato’s.
Add water to cover.
(Optional – 1 can/bottle dark beer and enough water to cover).
Slow simmer covered, 45 minutes, add water as needed.
Add 1/3 cup Homemade Chili Power.
(Optional – 1 package McCormick or Williams chili seasoning mix or 2 to 3 Ounces Morton’s chili powder mix).
Slow simmer an additional 30 to 45 minutes adding water as needed.
Hint: Texas style chili should be thick more like a good stew, not thin like soup.

Serve topped with with fresh graded cheddar cheese and Tabasco or Louisiana hot sauce on the side.

Kitchen Hint: This year plant a few chili peppers, cayenne peppers and/or jalapeno peppers for your homemade chili and a supply of ingredients for homemade chili powder.

Not from the USA Please leave me comment about your home town and country.
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Why is common sense so uncommon?
Don’t be Shy. Leave me your Comment(s)

4 responses to “1 Chili Pepper In The Pot Does Not Make Chili

  1. Being from Wisconsin, it was not called Chili if it had noodles in it – that was tagged “hot dish”, which is (according to all those silly people I grew up with – LOL) very different from Chili – also usually not as hot. Different people, different places, different names – but it’s all great on a cold winter day! thanx for sharing the recipes!

    Liked by 1 person

    • Grin… you are correct.
      The term ‘chili, chile’, is not well defined and food called chili is more a regional thing than a well defined food/meal.
      Happy gardening


  2. With due respect, we in New Mexico don’t give a hoot about what Texans consider authoritative chili. Unless chili has Hatch green or red chile in it, it’s both tasteless and useless. 🙂

    Liked by 1 person

    • Grin… I can only guess that when you say chili is not chili without Hatch green/red chili peppers you are referring to peppers grown in and around the Hatch, New Mexico area.
      I personally have no preference when it comes to where the peppers were grown. However my home grown, Oklahoma tiny garden peppers seem to fill my chili pepper cravings. 🙂
      Happy gardening

      Liked by 1 person

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