For centuries chili has been the southwest's favorite dish! During the 1880s it was first invented by the Spanish Canary Islanders, in the city of San Antonio, Texas, which they founded. The versatile and varied dish can be enjoyed on its own, on a hot dog, on fries, mixed with mac 'n cheese, with corn chips, and the list goes on.
Texas-style chili contains no beans and may even be made with no other vegetables whatsoever besides chili peppers. To be honest, my favorite way to have chili is on its own. I like having the flavor of a good chili in full. My kids think the best way is poured over hot fries or corn chips, and then covered in cheese. It's not very healthy so I try not to make chili fries for them unless it's a special occasion. Of course there is no limit to chili - if you love it HOT add extra fresh chilies or chili powder and if it's too hot then a nice big dollop of sour cream go great to tone down the spicy. Everyone thinks their chili is the best, and I think that's what makes it special.
Below is my most used and loved chili recipe.
Serves: 4 - 6
Ingredients:
- 1Tablespoon oil
- 2 onions, chopped
- 1 clove garlic, crushed
- 1 green pepper, chopped
- 1 lb/500 g ground beef
- 2 teaspoons chili powder
- 1 cup water
- 10 ounces/300 g can tomato paste
- Can red kidney beans
- Pinch of oregano
- Pinch of salt
Directions:
- Heat oil in a large cast iron pot. Add onions, garlic and green pepper. Heat until soft.
- Stir in ground beef and brown.
- Add chili powder, water, tomato paste, oregano and season with salt.
- Bring to boil, stir constantly.
- Reduce heat and simmer for 30 minutes or until thick.
- Add beans and stir for a further 10 minutes, stirring occasionally.
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