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Chill-Chasing Chili
What is it that makes chili … well … chili? The answer is not all that black and white – and certainly not all beef and beans.
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Juli Kellner
Juli Kellner hosts “WDSE Cooks” on WDSE-WRPT public television station.
It might have beans – or it might not. It could be made with beef, chicken or even fish. The consistency might be brothy to stew-like. The flavors can run from five-alarm spicy to Scandinavian-friendly mild.
When days turn chilly, I love turning to chili as a warm-up meal that’s practical (make it ahead) and hearty.
But with so many options, what is it that makes chili … well … chili?
I took my question to the nice folks who have run Duluth’s United Way Chili Cook-off for 22 years.
Turns out the answer is not all that black and white – and certainly not all beef and beans.
“We’ve had judges firmly tell us, ‘There are no beans in chili’ or ‘There’s no such thing as white chili,’” says Taire Lind Suliin, event manager. “I can tell you we’ve had some very unique pots of chili to try. We’ve had bison chili and elk chili, even walleye chili.”
So is it the spice that makes the chili – with some version of ground chili pepper powder as a staple?
Not necessarily, according to Taire. “Now keep in mind that most chefs never reveal their ingredients … (but) our cooks have come up with some really unusual spice concoctions. One year we had a delicious chili that was spiced with a combination of fresh ground cocoa powder and cumin.”
What’s on the chili might make more of a splash than what’s in it, Taire adds. “Sometimes it’s all about show-stopping toppings, like homemade tortilla chips cut into strips and sour cream sprinkled with chopped fresh chives.”
Since the local expert didn’t have a definite answer, I decided to try the website for the U.S. National Chili Day.
The organizers of the day reveal that chili’s origins appear to be more American than Mexican. In San Antonio, Texas, in the 1820s, vendors sold “bowls o’ red” or “chili” for 10 cents (including bread and a glass of water).
As to what is true chili – the variety found on the website beguiles more than enlightens me on that question.
Three regional cooks, though, know what “chili” means to them.
Donna Lunke of Grand Marais, Minnesota, had no hesitation about sharing her recipe for Tex-Mex Chicken Chili. “It’s so easy to keep these ingredients on hand. I can have a satisfying pot of chili on the table in just a few minutes!”
Fast to make and great to freeze and reheat, the hearty and healthy recipe from Barb Fisher of Superior uses grated sweet potatoes and just a smidgeon of brown sugar and ground flax seed. “We make a big batch of it and then freeze containers for my husband to take to lunch.”
For LaVonne Anderson of Schroeder, Minnesota, a good chili recipe should allow substitutes for whatever is in the cupboard or the pantry. “I love my recipe because it works equally well with any ground meat, be it beef, chicken, turkey, even venison.”
Some say that for a more flavorful chili, it needs a day or two to let the ingredients “blend.”
When it comes down to definitions, I guess I, too, don’t really need to corral chili into one recipe. My opinion is more in line with American frontiersman Kit Carson, whose last words were reported to be: “Wish I had time for just one more bowl of chili.”
Juli Kellner hosts “WDSE Cooks” on WDSE-WRPT public television station.
Southwestern Chili
- 1 lb. ground meat (beef, chicken or turkey)
- 1 onion, chopped
- 1 pkg. ranch dressing mix
- 1 pkg. taco seasoning
- 1/2 c. water
- 2 cans (10 oz. each)
- Ro-Tel diced tomatoes and green chilies
- 1 can (15 oz.) pinto beans, drained
- 1 can (15 oz.) black beans, drained
- 1 can (15 oz.) cream-style corn
Preferred toppings:
- sour cream
- shredded cheese
- chopped fresh cilantro
- chopped tomatoes
- chopped onions
- crushed tortilla chips
Brown meat and onion together, drain well. Add remaining ingredients and simmer for about 20 minutes. Garnish with desired toppings.
LaVonne Anderson of Schroeder, Minnesota, sent this recipe for WDSE-Cooks “‘S’ is for Soups and Stews” show.
Hearty & Healthy Chili
- 2 lbs. lean ground beef
- 1 medium-sized onion, diced
- 1 clove garlic, smashed and minced
- 2 qts. tomato juice
- 1 can (15-16 oz.) dark red kidney beans, drained
- 1 can (15-16 oz.) chili beans
- 2 pkg. chili seasoning
- 2 medium-sized sweet potatoes, shredded
- 1/4 c. brown sugar (or to taste)
- 1 tsp. ground flax seed
Brown ground beef with onion and garlic, drain fat. In a large soup pot, add beef mixture to tomato juice. Stir in kidney beans and chili beans and add chili seasoning. Let mixture simmer while you shred the sweet potatoes. Add shredded potatoes with a little brown sugar and ground flax seed for added health benefits. Heat to a boil and simmer for an hour or so.
Barb Fisher of Superior offered this recipe for WDSE-Cooks “‘S’ is for Soups and Stews” show.
Tex-Mex Chicken Chili
- 1 medium-sized onion, chopped
- 1-1/2 c. celery, diced
- 4 c. chicken broth
- 1 can (15-16 oz.) cannelloni beans, white, drained
- 2 c. frozen corn
- 2 or 3 boneless, skinless chicken breasts, cooked and cut into cubes
- 2 Tbsp. lime juice
- 1/2 c. white wine
- 1 pkg. taco seasoning (start with half a package and add to taste)
- 1/2 c. fresh cilantro, chopped
Preferred toppings:
- shredded Mexican cheese blend (Sargento, Kraft or other)
- sour cream
- hot sauce – you choose the octane level!
- green onions, diced
- fresh cilantro, chopped
- tortilla chips
Sauté onions and celery for 5 to 10 minutes in a large pan. Add chicken broth, beans, corn and chicken. Simmer for 10 minutes, then add the rest of the ingredients. Let flavors blend as chili simmers for another 10 minutes. Serve with desired toppings
Donna Lunke of Grand Marais, Minnesota, sent this for the WDSE-Cooks “‘M’ is for Meals in Minutes” show.