While the groundhog told us spring would soon arrive, it certainly hasn’t made it to Columbus, yet. It’s been cold, spitting snow and gray. That means it’s perfect chili weather! Here at North Market Spices, LTD we have a great house-made chili seasoning. It’s designed to be all the seasoning you need to make mouth watering chili. It’s quick and easy.
Here’s my recipe that’s sure to have folks asking you for more:
– Brown 1 lb ground beef
– Mix in 1/3 to 1/5 cup of chili spice to taste (I like to use 1/2 c.)
– Mix in 4 oz tomato paste
– Mix 1 8 oz can red beans (drained)
– Mix in 1 green bell pepper, seeded and cut into 1 inch squares
– Pour in 1 12 oz beer (I used used Pacifico)
– Let simmer for a few hours until it reaches your desired thickness
In researching chili, I came across an article from Farm Flavor that had some very interesting chili fun facts:
– According to What’s Cooking America, the first recorded batch of chili con carne in America was made in 1731 by a group of women who had emigrated from the Spanish Canary Islands, which historians noted not as “chili” but as a “spicy Spanish stew.”
– The green chili pepper has been growing in the United States – what is now New Mexico – for more than 400 years.
– Chili peppers were used in ancient cuisines in Europe, the Caribbean, Asia and the Middle East.
– The International Chili Society says that chili was popularized during the Gold Rush of the mid-1800s. Cowboys and prospectors combined dried beef, fat, pepper, salt and chili peppers together into stackable rectangles or “chili bricks” that were then dumped into boiling water.
– The first chili cook-off took place in 1967 in Terlinga, Texas, a border town about 400 miles west of chili’s alleged birthplace, San Antonio. It ended in a tie between a native Texan and (surprisingly) a New Yorker, but chili cook-offs are still held there today.
– A number of variations of chili have become popularized over the years. Texas-style chili doesn’t contain beans; vegetarian chili (aka chili sin carne) typically replaces meat with corn and other vegetables; chili verde uses pork, tomatillos and green chili peppers in lieu of beef and tomatoes; and white chili uses white beans and chicken or turkey.
Do you have a favorite tried and true chili recipe?