Given the freezing cold temperatures this classic New England weather has recently been inflicting upon the poor student body, you might find it hard to imagine dry hotness of the vast Mexican desert. Read on, however, and look forward to a warm delight likely to transport you south of the border.
I am speaking of course, of a hot bowl of chili. But before delving into the sweet subtleties of this delicious cuisine, let's take a glance at chili's short but illustrious heritage.
Mexican urban legend holds that chili, or more precisely, chili con carne, was invented by Mexican cantina owners back in the 1800s. The theory states that these intrepid owners wanted something cheap and overtly "Mexican" in flavor to serve tourists as a complimentary snack with their drinks. These owners collected previous days' leftovers in a pot, tossed in some peppers, broth, and spices, and voil? ! Chili was born.
As it were, chili turned out to be such a big hit that many establishments quickly switched to serving only chili. Each of these "chili parlours" claimed to have its own "secret recipe," which was jealously guarded from generation to generation.
Throughout its history, chili has always been a favorite food of the ordinary people, steeped in nostalgia and myth. It evokes romantic notions of the solo cowboy at his evening campfire, warming his meal on chilly (sorry about that) desert nights. Pseudo-fiction aside, it was also once a popular quotidian fixture of the lively Mexican street, sold by brightly dressed "chili queens" to the tune of Mariachi street musicians.
Though stringent modern sanitary codes have effectively erased this street-food culture, one can still revisit these good old days at San Antonio's Memorial Day festival. After all, chili is the official dish of Texas.
The classic, original Texan chili was a straightforward affair composed of fresh chili pepper pods and meat, usually beef or veal. No other vegetables were included. Today, a variety of chilies exist. The chili with which we are most familiar involves meat and beans stewed in a chunky tomato soup base. Its zesty flavor comes from mainly cumin, chili powder, onion and garlic. Fresh chilies are no longer the sole flavoring agent. There's also chili verde, which uses green chilies and is somewhat thinner than Texan chili. It is often used as a condiment with burritos, enchiladas, and the like. Finally, we shan't forget vegetarian chili. The great tradition of chili is delicious as it is flexible.
And now, it's recipe time. I have included here two recipes, which are both courtesy of allrecipes.com, save for minor modifiication. The first is a killer meat chili that will earn you many admirers and eternal glory. And yes, do not fear the weird ingredients. Do get a decent-quality dark beer if you can do so without breaking any state laws or whatnot. If you do not have a coffee maker, instant coffee works just fine. (Also, please note that any alcohol content will evaporate entirely during cooking, so this chili will not get you drunk. But it will leave you really, really satisfied.) Without further ado, I give you a ridiculously big pot of ...
Man Chili (but equally suitable for really hungry gals)
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
2 pounds ground beef
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer (like Guinness stout)
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
3 (15 ounce) cans kidney beans
Directions:
1) Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2) Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in the cans of beans.
3) Simmer uncovered for 1 to 1.5 hours until the chili has reduced to a desirable viscosity. Serve over rice or with cornbread. Yuuumm.
Victory Veggie Chili
Ingredients
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, un-drained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
Directions:
1) Heat oil in a large saucepan over medium heat. Saut?© onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until all vegetables are tender, about six minutes.
2) Stir in mushrooms, and cook four minutes.
3) Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally. If you want a thicker chili, leave the cover off and let it reduce (boil off the water).
