Posted on 02/25/2021 8:57:09 AM PST by mylife
National Chili Day is celebrated every fourth Thursday in the month of February and it's the perfect time for chili lovers all over the country to enjoy their favorite dish.
Chili is certainly one of America's favorites, whether as a winter dish or comfort food. Although its basic ingredients include tomatoes, beans, chili peppers, garlic and onions, many families have their own, unique version of the dish that features other ingredients.
To celebrate the occasion, let's have a look at some trivia about chili, courtesy of National Today, National Day Calendar and National Chili Day:
Texas loves chili so much that it's actually the state's official dish. According to National Day Calendar, it was in 1977 when the 65th Texas Legislature made it official. Chili is more than just comfort food. In fact, it is quite healthy. According to National Chili Day, a green chili pod can contain as much vitamin C as six oranges. What's more, hot chili peppers can help burn calories by speeding up the metabolism through the thermodynamic burn. A survey conducted by National Today found just how much Americans like chili. Among 1,000 people who participated in the survey, 68% said they love chili, while 27% said that they like it. Only 4% noted their dislike of the dish, while only 1% said that they actually hate it. In the same survey, cheese was found to be the most preferred chili topping. This is followed by crackers and cornbread, which both got 15%. They were followed by sour cream and tortilla chips. There have been many chili cooking competitions through the years, but the first one was held in 1967 in Terlingua, Texas. According to National Chili Day, the contest ended in a tie between a New Yorker and a native Texan.
(Excerpt) Read more at ibtimes.com ...
Absolutely.......but then again, I dont live in beef country.
Bloemer’s Chili block, original. Is my special seasoning❤❤❤❤❤
My family traditional chili requirement.
Add one or two Bloemer’s Chili Blocks in your pot with browned beef, onions, garlic, tomato sauce, kidney beans, beer (and water), chili powder, then some noodles added in bowls before serving and you are in chili heaven❣
Any additional extras like Chili peppers, green peppers, or tomatoes are nice perks.
In my chili cooking days if I learned one thing it was that it is nigh on impossible to cook a “little” chili.
Leftovers are great though.
I make a pot and eat on it for days. Love every bite❣😋
Texas chili was brought over from the old country by German immigrants as Goulash Soup. A broth of red meat, and vegetables seasoned with paprika and other spices!
Geez...my cats make that every day of the week. They’re Siamese, so you know it’s good!
“NO BEANS!!”
The Texas way!
I’ve been told the only sides allowed are some type of bread and BEER.
I like the Wolf chili, no beans, it makes a great chili dog.
Thanks!
Wolf brand makes a pretty decent canned chile
Yep, if not Wolf brand chile, then homemade, but always with a side of cornbread or corn muffins to break up in the soup — plus a bowl of fritos in case you run out of muffins, and freshly chopped onion and grated cheese for topping.
Used to make a gallon at a time, dittos on onions & cheese, with oyster crackers or saltines, too. Gotta thin it with a bit of beer for proper flow with the crunchies. A pizza joint here has excellent soups & chili, for when I get lazy... ;) $8/quart, $3/bowl
Nothing in a can matches home cooked.
I got my recipe by trying out some mixes. Carrol Shelby chili at the time, had everything in individual packets, came out good so I measured everything and only made minor adjustments.
No beans, no hot pepper. If you want it hot, add pepper (cayenne is best, or habanero or tabasco) after it’s in your bowl. I grow habanero and tabasco, or did, habanero dried and powdered in a blender is my go to hot stuff. Soil finally depleted, giving it a couple years to rest.
CHILI
1 lb chili meat (stew meat, coarse ground hamburger, chopped chuck)(no pork, always beef)
1 lg can crushed tomatoes (28 oz)
3 small cans tomato sauce
1 can tomato paste optional, helps thicken it. I do use it.
1 onion, chopped #
1-3 cloves garlic #
3-4 TBSP chili powder
1 1/2 tsp paprika
1/2 tsp oregano
1/4 tsp comino
1 TBSP masa flour can also be used to thicken it, when almost done, if too thin.
cayenne/habanero/tabasco to taste*
Brown meat in skillet, drain well. (draining avoids greasy chili)
Mix all other ingredients, reserving 1 TBSP chili powder for later, if needed. Cook at high setting in crock pot until it reaches full heat, about 1 hour, reduce to low and simmer at least 2 hours, stir now and then. I find about 4 hours total usually works well.
I cook it till the meat starts to fall apart.
* I always make chili without hot pepper, so those who don’t want it don’t run screaming for the ice cream.
# Garlic and onion can be cooked briefly until clear while browning meat, I don’t bother. The more garlic the better.
To drain meat, I set the skillet on the side of a stove burner grate and pull the meat to the high side. Let it sit while I mix and start everything else. Liquid drains to the low side of the pan. Grease free chili.
Taste test every stirring after 1st hour. Do not add more chili powder until at least 1st hour, let everything cook in first.
I serve with crackers or fritos on the side, and a slab or two (or three) of sharp cheddar on top. Milk or beer, both work, add beans if you wish, I think they ruin good chili.
Some sour cream on top may work well too, especially homemade...
For that -
1 cup heavy (whipping) cream
add 1 1/2 TBSP buttermilk.
Mix in clean jar or sour cream tub. (emphasis on the CLEAN part)
Stir, cover with cheesecloth, let sit 24 hours at room temp. Should be thick and creamy, if not add 1 TBSP buttermilk and check after 12 hours. Keeps in fridge for about a week.
Called creme fraiche, not as stiff and sour as commercially made sour cream, and will not curdle if cooked. This is what you get in mexican restaurants on enchiladas with sour cream. A bit more expensive, I think it’s worth it, all I’ve used in 6 months. Hard to beat on fajitas.
I’ve made a “Copycat Hormel Chili” home-made. It’s pretty good. But when it comes to canned chili, my go-to is always Nalley’s.
Shelby’s chili seasoning is a solid product.
I have never been happy with canned chili though it is edible
...that is, until I discovered Campbell's Chunky ... an order of magnitude better than Wolf.
Looks good, Liz, but appears to be more like a chili soup. A really good chili has to have mass, IMO, (and that does NOT include BEANS).
Gotta save this recipe.
Thanks :)
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