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Chili Wars
by Pamela Cole Harris
The earthy heat and flavor of the Green cooked combined with pork and cooked
for hours? Or the almost sweet warmth of the Red, using the added broth as a
catalyst to explode into flavor? Which do you chose? Where do you stand in the
Chili Wars?
Lest you think this is not an important question, look at the volumes of
literature and the heated (no pun intended) discussions on the subject
throughout the Southwest! Texas, it seems, is a firm ally of Red chili. Green
chili, however, seems to be the state choice for New Mexico. And California -
ahhhh, California! - swings both ways!
Without telling you where my loyalties lie (although you will probably guess!),
here are two delicious examples of each side:
RED CHILI
Ingredients
1 onion, medium, chopped
1 red bell pepper, chopped small
1 tsp. garlic, minced
1 1/2 pounds ground beef
1 teaspoon peppercorns, cracked
45 ounces Chile beans, hot and spicy variety, 3 cans
24 ounces V-8 juice
24 ounces beef broth
2 tablespoons Ancho Chili powder
1 teaspoon ground cumin
To a large skillet (preferably cast iron) add the ground beef, onion, pepper,
garlic, and pepper and cook until the meat is colored but not browned. Add
1 ½ cups of beef broth. Cover and reduce the heat to low. Simmer for 30 minutes.
Stir in the spices, the beans, V-8, and the remaining beef broth, chili powder
and cumin. Cover and continue to simmer 2-3 hours. Serves 8.
GREEN CHILI - The Elixir of the Gods! (Oppps! I wasn't gonna tell!)
Ingredients
2 Tbsp. Olive Oil (or other oil, in a pinch)
1.5 lbs. Cubed Pork
1-1/2 Tbsp. garlic, chopped
1 med. Onion, diced
2 oz. chopped canned Jalapeno
8 oz. chopped canned green chiles
15 oz. canned chicken broth
15 oz. water
28 oz. canned tomatillos, drained and crushed
1 Tbsp. oregano
Black pepper to taste
1 tsp. cumin
1 pinch of fresh cilantro
1/4 tsp. crushed red pepper
1/2 Tbsp. Ancho Chile Powder
In a heavy, cast-iron skillet, brown the meat and onion in the oil. Add
the garlic and cook until the flavor is released (about 1 minute). Add the
remaining ingredients to the skillet. Cover and simmer for 2 hours. The
resulting thick chili can be served with tortillas and savored as a cure for the
infirmed and a balm for the soul!
So chose sides, but whatever side
you chose in this battle, you will come out a winner! And to the victor go the
spoils - pots full of heavenly smells and glorious flavor sopped up with warm
tortillas!
Pamela Cole Harris is a writer and editor with over 35 years (yikes! Has it been
that long?) experience. She has over 100 articles published in 15 magazines and
on 30 (and counting!) websites. For more of life from Pamela's unique
perspective, visit her new website,
http://www.thewellfedtraveler.com , as well as
http://www.homeandgardenmakeover.com ,
http://www.pamelacoleharris.com ,
and
http://www.pajamabusinesses.com .
You can contact Pamela at
pacole3@homeandgardenmakeover.com .
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