In Search of American Cuisine - Texas

Whenever I think of Texas I think of Barbecue. However to be fair to Missouri, Tennessee, and North Carolina, I don’t think I could dedicate Barbecue to Texas. I’ll choose to dedicate a week to Barbecue, using recipes from all these states in the coming weeks.

I have spent of 12 years of my life in Texas. I was born in San Antonio. With all my time there I have been able to spend time in many different cities of the state. Besides Barbecue there are a few foods that are prominent throughout the state. There is one food that everybody has enjoy, no matter where you live. There are thousands of versions, and everybody thinks they prepare it the best. That’s probably why is it is such a staple of American Cuisine.

This food is so popular that it is the Official State food of Texas. How could I not dedicate this Food to Texas? We are talking of course of…

CHILI

Sorry Cincinnati, Ohio…. It's no Contest.

When we try to look back at the origins of Chili, things get a little confusing. One thing we are pretty sure of is that it did not originate in Mexico. The reason we are confident of this, is that it is not there today. This heritage has not changed their food culture over the centuries, so its doubtful that it originated here.

There are legends that it originated in Spain in the 17th century using Venison. There is another story that it originated when families emigrated from the Canary Islands to colonize what is now known as San Antonio in the 18th Century.

Many believe it originated around 1850 by Texan Cowboys on Trails to and From California. I choose to follow this legend. It mean come on!! What do you think of when you think of Texas? Cowboys and Cattle out on the trail!! Right?? Yep, I’m sticking with this Legend.

So what’s in Chili?? Well , its a lot of good stuff mixed together. As mentioned there are many different recipes. But there are 3 main ingredients. Meat, Tomatoes, and Peppers. After that it’s up to you and your taste.
I chose a recipe that I’ve used for years and cook often. I try to incorporate the ingredients that are popular in most Texas Chili recipes. My recipe does not include beans, but DON’T let anybody tell you that real Chili doesn’t have beans. There are fabulous Chili recipes that have beans as an ingredient, just not this one.

In the interest of time I use Dried and Canned Spices. Obviously the use of fresh peppers and tomatoes can’t hurt , but to be honest the flavor really doesn’t change much so we’re going with this option.

RECIPE

3 Pounds Sirloin or Round Steak cut into ½ inch pieces
( Round Steak is a little less expensive but tastes fabulous in Chili)
2 - 28oz Cans Crushed Tomatoes with Juice
1 – Can Tomato Paste
2 – 4oz Cans Diced Green Chilies
1 – 4oz Can Diced Jalapeños (Optional)
5 Teaspoons Minced Garlic( 5-7 Cloves)
2 Teaspoons Chopped Dry Oregano
1 Teaspoon Onion Powder
3 Tablespoons Chili Powder
2 Tablespoons Ground Cumin
2 Teaspoons Salt
2 Tablespoons Ground Pepper
1 Cup Chicken Stock
1 Bottle Premium Beer
1 Teaspoon Masa
1 Tablespoon Olive Oil

All of the Chile spices are in the Chili Powder , however to add a bit of texture I prefer to add the Green Chilies as well. These chilies are mild in flavor but really do enhance the dish.

Cooking

Chop Steak into ½ inch pieces. ( Most Meat departments have Steak already chopped and Prepackaged. If you can find this, get it. It saves so much time.)

Heat a Cast Iron Skillet to Med High Heat. Add Tablespoon of Olive Oil. Add meat and season with 1 Teaspoon of Salt. Cook meat until browned.

Remove Browned Meat into Dutch Oven or Large Cooking Pot.
Add Garlic to Skillet and cook until Garlic starts to turn Brown
Remove Garlic from Skillet to Cooking Pot along with all Juices.

Heat Stove Top to Low and add the following ingredients to Cooking Pot in this order.

Green Chilies ( For more heat, you can substitute 1 can of Jalapeños for 1 can of Green Chilies)
Oregano
Onion Powder
1 Tablespoon Chili Powder
Salt and Pepper
Stir and add Crushed Tomatoes
Stir in Tomato Paste
Chicken Stock
Bottled Beer ( Choose one you like , NO LIGHT BEER! )


Cover and Cook for 45 Min. stirring occasionally.

After 45 Minutes remove cover and Stir in Cumin and Remaining Chili powder

Cover and Cook for another 30 min. After 30 Min add Masa to thicken if desired and heat uncovered for a few minutes.

Your Chili is now ready.

Makes 6 –8 Servings.


If you have a recipe for Chili that you would like to share , please send it and I will post. Be sure to vote on this weeks selection in the upper left hand corner of this page.

Next week......We go to the North East.