Posted: Nov 2, 2006 4:53 pm |
Edited by: carney
I cooked at and managed the Texas Chili Parlor for almost 17 years. People are fanatical about chili down here. A couple of things to consider:
1. Chili is technically two things: meat and chili (peppers). Purists will also insist that it contain cumin and (mexican) oregano. One school of thought placed the birthplace of chili, as we know it, in San Antonio. This chili was sold from carts by women.
2. I would divide chili into three camps: Texas (no beans), regular w/beans and tomatoes(Yankee chili) and green chili using usually New Mexican green chilies such as Hatch. I like all three. For myself, I usually make regular (I grew up in Illinois). I like to use a mixture of ground beef and small cubed stew beef. I also use kidney beans and tomatoes. For spices, I use cumin, dried cilantro and oregano, cayenne and sometimes a little habanero (sorry Jack). I don't like green peppers in red chili, It throws of the flavor. The Chili Parlor chili (no beans style) is 60% stewmeat and 40% ground. No beans, no tomatoes. Just meat, onion, tomato juice, dried cilantro and oregano, water, Shiner Bock and a lot of special chili powder. Chili powder is like curry powder, it can contain about anything in varying ratios. To the uninitiated, it just looks like a reddish brown stew. For green chili, I like to use pork and green chilies, chicken stock, cumin, oregano, cilantro, onions and just a pinch of regular chili powder.
3. I would brown any meat for chili in a crock pot. As I've said on other threads, crock pots are great, but they cannot brown foods and thus they lack a certain foundation of flavor. Chili needs to cook a while, but it really benefits from the browning process to establish a rich flavor.