When it's hot outside make something hotter inside. Chili, a beloved dish enjoyed by many, has a fascinating history and origin as a stew. Dating back to the early 19th century, chili has humble beginnings as a hearty and flavorful meal that was popular among cowboys and pioneers in the American Southwest. The original recipe typically consisted of chili peppers, meat, garlic, onions, and various spices cooked slowly over an open flame.
Over time, chili evolved and adapted to different regions, with each area adding its unique twist to the dish. Whether it's Texas-style chili with chunks of beef, beans, and a thick tomato base, or Cincinnati chili served over spaghetti, the versatility of chili as a stew has made it a staple in households and restaurants worldwide.
Today, chili cook-offs and competitions celebrate the diversity and creativity of this iconic dish, showcasing an array of flavors and ingredients. From mild and comforting to fiery and bold, chili continues to be a favorite comfort food for many, bringing people together over a steaming bowl of delicious stew.
NOTE: According to the ICS International Chili Society, created in 1967 to govern the World Championship Chili Cook-Off, a traditional red chili may have any meat (or combination of meats), red chili peppers, and spices. No beans are allowed. In a homestyle chili, though, there can be meat (or meats), beans, and other veggies. NOTE: When using beans cook in chicken or beef stock and water until cooked through. You can also use canned beans, but they are high in sodium.
Recipe sent to me by my longtime friend Julie Greer.
PREPARATION: 1 hour makes about 7 quarts
EQUIPMENT: 8-quart stockpot, 13-inch skillet
INGREDIENTS:
· 1 tablespoon olive oil
· 1 tablespoon unsalted butter
· 1 large onion diced
· 1 each Red, Green, Yellow, and Orange peppers seeded and diced
· 1 bulb of garlic peeled and diced
· 6 ounces tomato paste
· 2 to 3 tablespoons chili powder
· 2 to 3 tablespoons ground cumin
· 28-ounce can of stewed tomatoes
· 28-ounce can of tomato puree
· 1 pound ground chuck
· 1-pound sweet Italian sausage removed from casing
· 1-pound hot Italian sausage removed from casing
· 1 pound of chorizo removed from casing
· 1 stick pepperoni diced
· 1-pound black beans (optional)
· 1 pound pinto beans (optional)
· 1 pound navy beans (optional)
· 1 quart of chicken stock for cooking beans plus water (if using)
INSTRUCTIONS:
To start, preheat the stockpot over medium heat to 275ᵒF. Then, add a combination of butter and olive oil to the pot. Sauté onions, peppers, and garlic in this aromatic mixture until they are tender, about 15 minutes.
Add tomato paste, stir to combine, and cook until the tomato paste turns a rich, dark red color. Stir occasionally to prevent the tomato paste from burning. Stir in chili powder, cumin, stewed tomatoes, and tomato puree and reduce the heat to low 200ᵒF.
In the 13-inch skillet over medium heat at 275ᵒF, sauté ground beef, sausages, and chorizo until perfectly cooked through before adding them to your chili. This process takes approximately 15 minutes. Add the meat to the stockpot.
Add the beans cooked in stock, if using, to the stockpot to create a hearty and flavorful dish. Stir everything together and let it cook for about 15 minutes before serving. This dish is sure to become a favorite among your family and friends.
TO SERVE: Top with grated cheddar cheese, chopped green onions, and sour cream, and serve with Cuban bread and butter.