Cold winter days tend to change our appetite.
Cold winter days tend to change our appetite.
Pushing our palates to pursue that which not only warms us, but also carries us through, on an occasion such as this it seems chili is the dish that will do.
I don’t have a specific memory of when chili first entered my life. But uncertainty appears to be a common thing with chili, as even its own past is up for grabs, too.
Not certain of when, where or even how chili first came to be, many a legend have been woven.One suggested the starting point comes from Sister Mary of Agreda, a Spanish nun of the 1600s, who had out-of-body experiences that transported her across the Atlantic to preach Christianity to the Indians. After one such trip, it is said she wrote down the recipe for chili. Other legends insist cowboys and adventurers created it while on the trail and another yarn credits Canary Islanders who, coming to San Antonio around 1723, used local ingredients to whip up the first batch of chili. Still another legend claims chili was born in the late 1800s in Texas prisons.
Becoming even more popular by being featured in a San Antonio chili stand at the 1893 World’s Fair, by the end of the Roaring ’20s, chili parlors were everywhere. Made up of tiny sheds or rooms, these chili parlors became a Godsend to the poor during The Great Depression because they provided chili cheaply and the crackers for free.
Loaded with spices and plant forward nutrition, chili is a sure cure for the cold, while being loaded with healing properties, too.
Chili is indeed, a blessing from God and I like that it can be made many ways, including with or without meat.
Here are ways to prepare a dish that will help you shout, “Its chili!” the kind that’s good for your health. Enjoy!
Shrimply irresistible chili soup
15 ounces Hormel chili, your favorite style
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped green pepper
2 cloves garlic, pressed
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon parsley
1 teaspoon sugar
1/2 teaspoon cayenne
6 cups chicken broth, low sodium
1/2 cup hearty red wine
14 ounce canned tomatoes, diced
1/4 cup steel-cut oats
1/4 cup wheat berries (or more oats)
1 pound medium peeled and deveined raw shrimp (or other seafood)
In a large Dutch oven, combine all ingredients except shrimp. Bring to a boil then reduce heat to low and simmer, covered, for 2 hours, stirring occasionally. Just before serving, rinse shrimp, drain then add to pot. Cook only until shrimp are no longer translucent. Add more chicken broth or red wine if mixture becomes too thick. Serve hot.
This dish is best if made one day before serving because it allows flavors to better develop and mingle. If you plan to do so, do not add shrimp until day you plan to serve it. To do so, bring soup to a boil, reduce to a simmer and then add shrimp (or other seafood) and simmer until shrimp is no longer translucent.
Approximate servings per recipe: 8. Nutrition per serving: Calories 377; Fat 5g; Sodium 563 mg; Potassium 355 mg; Magnesium 44 mg; Carbohydrates 11g; Fiber 2g; Sugars 3g; Protein 14g.
Cincinnati five-way chili
1 tablespoon avocado oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1 ounce unsweetened chocolate
1 quart beef broth, low-sodium
15 ounces tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon cayenne powder
Toppings
Dark-red kidney beans
Minced sweet onion
Hot, cooked spaghetti
Shredded cheddar/ jack cheese
Heat oil in a large saucepan over medium heat. Add onion and cook until tender, about 7 minutes. Add beef, in batches, and cook until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and cayenne. Bring to a boil, cover and simmer for 2 hours, stirring occasionally. It is best if refrigerated overnight and reheated gently the next day. Serve over hot spaghetti and top with Shredded cheddar/ jack cheese.
Approximate servings per recipe: 10. Nutrition per serving (Does not include toppings): Calories 294; Fat 9g; Sodium 428 mg; Potassium 355 mg; Magnesium 44 mg; Carbohydrates 9g; Fiber 2g; Sugars 4g; Protein 18g.
kyline chili
2 1/2 pounds lean ground beef
15 ounces tomato sauce
8 ounces tomato paste
5 tablespoons chili powder
2 tablespoons ground cinnamon
1 teaspoon allspice
1 teaspoon natural fine sea salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons steak sauce
1 quart water
Brown meat. Place all ingredients in a crock-pot, mix well. Cook on low for at least 12 hours.