Chile, the fruit that many think of as a vegetable is a night shade and a fruit.  Chili is a dish indigenous to the USA and was created for people "on the go"--first with the Civil War and then popularized with the cattle drives developed to get cattle out of the West onto the railroads.  Amazingly, both were created and developed here in the Americas. 

And...it is high time for both.  Green Chile roasting and chili for tailgating at football games.   

I bet you didn't realize how special chiles and chili are this time of year.  In a story last week in the New York Times, chili was listed as the number one dish for fall game days and festivities.

Making chili out of pure chiles with no additives or preservatives, such as our Pecos Valley chiles is best--the flavor is pure with no negative fiber glass feeling on the tongue from silicates or diethylene oxides--prevalent in the commercial chili powders.  Also, those commercial powders are generally at least 40% salt...another not so good amount.

Pure fresh cumin is an essential for the traditional chili taste.  And, cumin is hard to come by that is really fresh, as it stales quite quickly.  Our is always pure, fresh and when you purchase it, should be kept in glass in either the refrigerator or the freezer.  Actually ditto with the chiles--they stay fresh best that way.  With cumin being so fragrant and easily staling and evaporating,  it is best to always add 1/2 the amount called for in a recipe when cooking a dish with it and add the remaining half just before serving.            

For YOU ALL, my very special customers, I am offering a great "chili time" special of all three--mild and hot chile and cumin-- on half price for both the mild and hot chile and for the fresh cumin until Saturday, September 14 at midnight.

And--we still have openings in our weekend class, starting this Friday at 5 PM, September 13, where we will be making the award winning Bowl o' Red among many other yummy recipes.  You may see all that we prepare on our website, www.janebutelcooking.com under weekend classes.  The class is discounted to $750.00 from $1050.00 until Thursday, September 12 at midnight.

And if you are entering a chili cook-off, remember our chiles and cumin have won tons of contests, so order now while half price.

Here's is the most traditional of all chilis.  It is my favorite chili recipe and the most winning recipe!

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.