Friday, July 3, 2015

Chili, Chile, or Chilli?

From my Petaluma Post column:

Yes I mean Chili, summer time BBQs are a great time for Chili.  But there is so much controversy
over this simple dish.  Do you make Chili con carne (chili with meat)?  Do you put beans in it (heavens no)?  Is yours red or is yours green?  However you might make it, American’s love chili hot dogs to chili cook-offs.  It’s time to try your hand at a batch and create your own recipe

Chili comes from the root of Chile meaning chile peppers a key ingredient in the dish.  Originally chili con carne was made up of a combination of red meat, salt and chile peppers.   Introduced to the crowds at the 1893 Columbian exposition in Chicago by the San Antonio Chili Stand it spread through the south and west.  Every restaurant and “Chili Bar” has their own recipe and of course a secret ingredient, one of the most interesting is Cincinnati style chili, also known as 5 way chili.  Start with Spaghetti Noodles, then chili, kidney beans or corn, cheddar cheese and grated cheddar cheese.

I find chili to be a crowd pleaser and a great dish to do in large quantities.  I am not a traditionalist and will often be creative with my ingredients.  We recently paired a Lamb Chili with wine from Dutcher Crossing Winery during the annual Passport Weekend.  Dutcher Crossing is well known for big red wines often with a touch of Syrah grapes.  We paired their Cabernet Sauvignon with a Lamb Chili con Carne.
 
Lamb Chili (yield 1 gallon)
4 lbs Ground Lamb
9 oz Onions, diced
28oz Tomatoes, canned, diced
1 oz Chili Powder
½ oz Garlic Powder
¼ oz Cumin
¼ oz Paprika
3 grams Pepper Flakes
2 cups Roasted Vegetable Stock

Brown the lamb in oil with the onions, then add the spices and stock and cook for about 5 minutes.  Finally add the tomatoes and simmer for 45 minutes to an hour.

A few weeks later, to contrast with the lamb chili I went in the opposite direction for Cinnabar Theatre’s annual Chili Cook Off.  Let’s go green with “its good to be green”; we are a green certified company and proud of it, so when we entered the cook off here in Petaluma I decided to do a green vegetarian chili. Yes, I know a purist will say chili can’t even have beans in it, let alone be vegetarian, but chili is what you make it.  What do I mean by green?  First no tomatoes, instead we used tomatillos which add a great tang to the chili.  I used fresh chili both Anaheim chiles and Pasilla chiles to add texture and then also dried green New Mexico chiles.  Using green chiles also keeps the heat down.  Then we went with white beans versus the traditional red beans, and it came out a winner.  Winning both the People’s Choice and Judges Choice for best vegetarian chili.  – Thanks to everyone who voted for us.

Vegetarian Chili (yield 1 gallon)
1 lbs White Beans, dried
1 lbs Tomatillos, crushed, canned
8 oz Pasilla Chiles
8 oz Anaheim Chiles
5 oz Green Chili, diced, canned
12 oz Yellow Onion
1/8 cup Vegetable oil
2 gm Cumin
7 gram Chili Powder
2 cups Roasted Vegetable Stock
2 tsp lime juice
½ cup Green Enchilada Sauce
Salt & Pepper to taste

Start by soaking the beans for 12 to 24 hours, and drain them thoroughly just before use.  Saut√© the onions, garlic and diced chiles in vegetable oil, and then add the cumin and chili powder.  Cook it for 5 to 8 minutes, until it becomes fragrant.  Next add the drained beans and cover with the roasted vegetable stock and add the tomatillos (smashed with juice) and lime juice.  Cook over medium heat for 1½ to 2 hours (until beans are tender). Finish with some of the diced chiles and enchilada sauce.  And to really make it pop, serve it with a dollop of Cilantro Cumin Crema and some more diced green chilies for color.

Cilantro Cumin Crema
1 cup Sour Cream
½ bunch Cilantro Tops
1 Tbs Fresh Lime Juice
1 tsp Cumin
½ tsp Vegetable Oil
Salt & Pepper to taste

So red chiles or green chiles, beans or meat, tomatoes or tomatillos, spicy or mild, it’s time to grab a pot and create your recipe.  Enjoy

And in case you’re curious, because I was when my spell checker didn’t like “chiles”;  while chili refers to the above recipes, when it comes to the peppers chile, chili, or chilli, with or without an extra e when making it plural are all acceptable.  And an argument could be made that any of those spellings could be used for the above recipes as well.  Digging deeper, some of it seems regional and it has changed over time.  My advice is to go with what you like.  I like chile pepper because the spelling speaks to the word’s Spanish origin.


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