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History Of Chili~ With Original Recipe

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      Title: HISTORY OF CHILI~ WITH ORIGINAL RECIPE
 Categories: Chilis, Copycat, Info, Beef
      Yield: 6 Servings
 
           Ingredients:
      3 lb Ground or cubed chuck
    1/4 c  Oil
      1 qt Water
      1 ts Of Salt or to taste
     10    Garlic cloves, chopped
      3 oz Chile powder...I like
           -McCormicks
      1 ts Ground cumin (comino)
      1 ts Oregano
      1 ts Cayene pepper...more or less
    1/2 ts Black pepper
      1 tb Sugar
      3 tb Paprika
      3 tb Flour
      6 tb Masa (fine ground corn meal)
 
  The first "chili" recipes appeared in West Texas at the turn of the
  century.  They may have had their origin from old Mexican recipes, but
  since most cowboys couldn't read...or for that matter, cook very good,
  chili most probably got it's start due to the availability of spices
  and other ingredients available in the area. A lot of ingredients
  available to us now were just not available then. Most chili
  consisted of beef, cumin, pepper, sugar, paprika, garlic, and masa to
  thicken. Tomatoes were seasonal and usually not available. Chili
  powder was not manufactured at the time...They used dried chili's
  (spanish for peppers)...most west texas cowboys were Mexican.
   Most of the original chili did not have beans due to the time
  required to soak and cook them...chuck wagons did not appear til
  later in history and even then, on most ranches, the cowboy was on
  his own and didn't have time to watch beans all day.
  
  The following recipe is based on the original recipes...
  
  CHILI
  
  In a large skillet, saute meat in oil until browned. Add water and
  simmer 1 1/2 to 2 hours. In a small bowl, mix chili powder, salt,
  garlic, cumin, oregano, cayene pepper, black pepper, sugar and
  paprika. Add to skillet. Simmer 30 minutes...cooking longer will
  cause spices to lose flavor. In a small bowl mix flour and masa. Wisk
  flour masa mixture into chili...stirring constantly to prevent
  sticking. Bring mixture back to simmer until thickened.  Remove from
  heat. Serve over beans, rice, hot dogs, enchiladas, burritos, or eat
  plain. Cheese (cheddar, longhorn, queso blanco,etc.) goes well on top.
  
  Note lack of tomatoes and beans... Give it a try.....KF
 
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