BOWL O’ RED 

 Classic Chili Recipe

The influence behind this chili recipe came from my maternal grandfather, who when working with the Santa Fe Railroad learned how to prepare it from the “cookies,” or trail cooks.  It has won numerous chili cook-offs and is one of the really true original chilis.

2 Tablespoons shortening, preferably solid shortening such as lard or butter
1 large onion, coarsely chopped
3 pounds beef chuck, cut into ½-inch cubes
3 medium-size garlic cloves, finely chopped
¼ cup ground hot chile or to taste
¼ cup ground mild chile
1 Tablespoon ground cumin
About 3 cups water
1-1/2 teaspoons salt
 
1. Heat lard in a large heavy pot over medium heat.  Add onion and cook until softened.  Remove from heat.

2. Add meat, garlic, ground chiles and cumin to pot.  Break up any lumps.  Stir in the water and salt.  Return to heat.  Bring to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended.  Add more water if necessary.  Taste and adjust seasonings.

3.    Serve with fixin’s ‘n mixins’ of coarsely grated cheeses, pickled jalapenos, chopped onion and sour cream with lime wedges garnished with a “ruffle” of red chile.

Jane's Southwest Recipes and more great ideas for cooking with chiles.

FIRST LOVE CHILI 

This recipe is highly recommended for chili newcomers. It has been known to warm the cockles of the heart and secure long-lasting devotion. The cinnamon and cloves add a particularly nice flavor, but remember to remove them before serving.  Although the proportions listed produce a chili-for-two (enough for one chili devotee plus one novice)  they can be doubled to serve four. 

Yield:  2 servings 

1 Tablespoon lard

1 large onion, finely chopped

2 medium sized cloves garlic, minced

1 pound lean beef, coarsely chopped or hand cut in ½ inch dice

2 Tablespoons pure ground red chile (hot or mild or a combination)

1 teaspoon celery salt

¼ teaspoon cayenne chile

1teaspoon ground cumin, divided

½ teaspoon dried basil

1 teaspoon salt or to suit taste

1, 14.5 ounce can diced tomatoes

1 small bay leaf

1 small stick cinnamon

2 whole cloves

1 green bell pepper, stemmed, seeded and coarsely chopped

1 16 ounce can red kidney beans, rinsed and drained 

1. Melt the lard in a heavy pot over medium-high heat .  Add the onion and garlic and cook until the onion is clear, about 5 minutes.  Add meat to the pot—and if ground break apart and brown.  If  hand cut,  do not brown. 

2. Remove from heat and stir in the chile, and remaining ingredients including half of the cumin.  Add 3 cups water and bring to a boil and simmer for 2 ½ hours, stirring occasionally.

3.  Remove the cinnamon stick, bay leaf and cloves .  Add the remaining cumin, stirring well—taste and adjust seasonings and serve.