The "Real" History of Chili

[Stan41]

This article is as close as we are probably going to get about original chili.

http://whatscookingamerica.net/History/ ... istory.htm

Stan

[ChileFarmer]

Stan, just finished reading the post. Good read, true or not? who knows? But sounds good to me. I love Chili ,with out beans of course. LOL CF

[Stan41]

Chili: I too am fond of chili, but only in the winter. I never even think about it in the summertime. Beans are a no-no with me too.

In the 1930's a man named Bill Richards ran a cafe here in town. His place was locally famous for the chili they served. I have heard lots of the old timers speak of it fondly.

5 or 10 years ago the local newspaper began a quest for his chili recipe. Finally one elderly lady who had been a waitress at the cafe in her younger years revealed that she had it written down. The paper published her recipe:

BILL RICHARDS CHILI
8 lbs. coarse ground meat (the best is from around the neck bones.)
3 lbs. suet
4 pods dried red chili peppers
6 cloves garlic
1 tsp. cumin seed
10 pods dried chili petines
1 tsp. black pepper
1 Tablespoon salt

Method: Place meat and suet in a large skillet and brown until the suet melts. Pour this into a large covered pot.
Boil all the 4 chili pods in a pint of water until they are soft.
Open the pods and let seeds out in water. Set aside.
Grind the red hot peppers first and then grind the chili petines, garlic and cumin seed. (Follow with three crackers to clean the grinder)
Add salt and black pepper and dump into the meat. Use a wire strainer - pour red colored water off the peppers into the pot. Do not allow any seed in pot.;
Simmer about 45 minutes covered, stirring occasionally.

I have made it a few times and it IS good. Notice that it has no onions, tomato products, or chili powder in it.
You ought to try it some time.
Stan

[mgwerks]

And the chili wars start anew...