Well we are just past Father’s Day, and one of my brothers sent me a request for my father’s chili recipe. \u00a0 Dad was born in 1928, and in his era “Mexican” food was not so ubiquitous a part of the food landscape. \u00a0He had been raised on the Eastern European diet plan: sausages when you can afford them, and potatoes and cabbage the rest of the time. \u00a0So chili, even in it’s Midwestern form was somewhat exotic. \u00a0 And this is how he made it for us:<\/p>\n
A pound or so of ground beef, some chopped onion to suit, one or more cans of kidney beans, a bit of salt, a teaspoon of garlic powder, a teaspoon of onion powder, a tablespoon of chili powder and tomato juice or V-8 juice.<\/p>\n
Brown the ground beef with the onion and drain off the fat. \u00a0Throw in the rest of the ingredients, simmer for a bit and eat with saltine crackers. \u00a0 Easy peasy! \u00a0If you need to serve more people, just use more beans and tomato juice.<\/p>\n
This chili bears a slight resemblance to the original from Mexico. \u00a0 I remember the bottle of chili powder that we used for this, specially purchased for this recipe. \u00a0I think it possibly contained cumin, garlic, oregano, salt and some form of mild chili powder. \u00a0 It couldn’t be too spicy, we just weren’t used to that.<\/p>\n
When I moved to New Mexico I learned to make New Mexico red chili, which is a more complicated recipe.<\/p>\n
12 pods of dried chile, 2 cups of water, 1 teaspoon of salt, 2 tablespoons of lard, 1 tablespoon of flour, tomato juice or water.<\/p>\n
Wash the chile pods, removing stems and seeds. \u00a0Bring chile pods and water to boil, reduce heat and allow to steam for 10 minutes or longer. \u00a0Pour into a blender and liquify. \u00a0Strain the sauce through a sieve and add salt to taste. \u00a0Heat the lard, then add the flour to make a roux. \u00a0Pour in the chile sauce and stir until thickened. \u00a0 Add tomato juice or more water if needed. \u00a0 Cook cubes of beef in this until tender, red chili is served with the pinto beans on the side, if you care to add them.<\/p>\n
Both recipes are good in their own ways, I would make New Mexico red for M, and Midwestern chili for myself whenever I got a hankering for it. \u00a0I think I’ll make some tonight (but with more chili powder, I like it hot).<\/p>\n
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