We interrupt our 4 month series of the spices in the song “Scarborough Fair”, namely parsley, sage, rosemary and thyme. I participated in a chili cook-off contest recently at Park Square in the Fish Hawk Community. It has been requested that I print my revised recipe for CHILI., so here we go! First we have to go back in history for the chili pepper.
Smithsonian researchers report that chili peppers were cultivated and traded as earl as 6,000 years ago. They have identified chili pepper starch grains at seven sites dating from 6,000 years to European contact and ranging from the Bahamas to Southern Peru. The oldest chili starch grains were found in south western Ecuador at two sites dating to 6,100 years ago.
Christopher Columbus was one of the first Europeans to encounter them in the Caribbean. There is some evidence that chili “stew”, which is not a “soup” originated in Texas, with influence from other parts of the Americas. The first chili cook-off known to modern man took place in 1967 in Terlingua, Texas.
Harley’s High Flying Chili
Ingredients: |
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BATCH NO. 1 |
BATCH NO. 2 |
BATCH NO. 3 |
2 pounds of beef.
3 Tbsp. olive oil.
3 medium onions, diced.
2 c celery, diced.
2 c tomato sauce, (2 cans).
2 c chicken broth.
1 c tomato paste, (1 can).
1 tsp. granular chicken bullion
2 c water. |
1 Tbsp. cayenne pepper.
4 Tbsp. chili powder. |
3 Tbsp. Cumin.
3 Tbsp. coco powder.
1 Tbsp. cinnamon.
3 cloves garlic, minced.
2 c kidney beans
1 Tbsp. paprika.
2 Tbsp. brown sugar.
1 Tbsp. cane syrup. |
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Directions:
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BATCH NO. 1 Have your butcher take an inexpensive 2-3 lb. pot roast beef and grind it twice at the coarsest grind that he has.
Fry in frying pan with olive oil. Cook just long enough to eliminate the red but do not brown, then drain and set aside.Place the minced onions in frying pan and sauté until translucent but not brown. Place all the ingredients of BATCH NO. 1 in a large open pot uncovered and cook over medium heat until it starts to boil. Lower heat to a slow, slow, slow simmer, just as slow as you can. Set the timer for 3 hours. Add BATCH NO. 2, 1 hour after you start. Add BATCH NO. 3, 2 1/2 hours after you start. At 3 hours it’s done. Be sure to stir it frequently or it will burn on the bottom. It takes some time but the results are worth it. Serve with crackers and a salad and you have a meal. Serves about 6, depending on the people. You know what I mean!
The key to good chili is the proper blending of the spices. My recipe has some heat, but it does not linger.
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Unusual Kitchen Item:
It takes 12 pounds of fresh parsley to make 1 pound of dried. Use one teaspoon of dried parsley to one tablespoon of fresh, but remember, don't use dried if you can use fresh.
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