Chili season is fast approaching.  Chili is the only truly American dish, inspired by the cattle drives of over 100 years ago when Cowboys drove cattle from Texas and Mexico up to the rail head in Dodge City Kansas.  Before the railroad developed, there was no market for the beef that was raised in those parts.  So the railroad was like Bonanza--they could  finally make money from all the cattle they had been raising.     

Chili cook-offs are tons of fun and are conducted across the country and some are even conducted overseas.  There are two Chili Societies that sponsor the National Cook-offs and many organizations also sponsor chili cook-offs.

The most award winning chili recipe is Bowl O Red, which happens to also be the simplest--just beef cut in 1/2 inch cubes, onion, garlic, cumin and a range of chiles--the pods--usually powdered pure pods and water or other liquid.  This was the popular food to feed the cowboys on the castle drives.  And, as the chili pot became thin (running out of chili) that was how so many vegetables got added to chili--such as beans, tomatoes, etc.       

I have been a local, regional and national chili judge for years.  The most winning bowls or recipes are often the simplest.   I  will be happy to share the winning tips I know in this class on March 6.

In our class next Thursday evening, we will make five different chili recipes--each one quite different than the others.

Here's the menu--

CHILI, CHILI, CHILE

At Jane Butel’s Professional Kitchen

Corrales, New Mexico

March 6, 2025

Bowl o’ Red With Fixins’ ‘n Mixins’ 

Blue Heaven Chili 

Green Chile Turkey Chili with a Margarita Splash 

Mexican Tortilla Chili 

Vegetarian Chili

I look forward to welcoming you to  our class at a special price of $99.00--down from $115.00.   You just might catch the "chili bug"--which  you will never regret--it is a very healthy way to go!

We are loaded with private classes--the next public class after Chili, Chili, Chile on March 6 will be a super favorite--called New Mexico Favorites with even tamale rolling and my $50,000.00 recipe for Flan Caramelisado and many other favorite dishes.   

And following in April, on the 10th, we are again offering our prize winning Bread Class, followed by another super favorite, our Barbecue class on April 24.

AND, PLAN ON JOINING OUR POPULAR OAXACAN CULINARY TOUR JUNE 10 - 16, 2025.

Our next week long class is March 30-April 4--a date change.  The next weekend class is May 9 - 11.

I look forward to cooking with you! Sign up early to get into our classes.

Here's my prize winning chili recipe to enjoy--

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.