We planted some of our late season crops in our market garden late fall. I had the job of riding the water wheel planter and placing the new plants on the arm of the machine so it could plant them in the ground. Midway through our work, my husband yells from the tractor, “A bowl of chili sure sounds good.” I agreed, but I wasn’t too sure how chili, or anything else, could be made with me farming. It seems that cooler weather makes my family request chili.
It is commonly thought that chili originated in Mexico, but it is more likely to have been brought to Texas by the Spanish people. I understand that true Texas chili has only meat, chili peppers and spices. Texas may be known for chili, but it must share that distinction with other places. Many of us have heard of Cincinnati chili–it’s a thinner chili that’s served over pasta with raw onions, cheese, and beans on top. Louisiana boasts a chili, too–I’ve never had it, but I understand that it has black beans, Cajun seasoning, and pork or a mixture of ground beef and sausage. I’ve heard that people in Springfield, Illinois spell it chilli. Is that right?
Folks have tailored chili to their own taste. There is white chili–made with turkey or chicken and often doesn’t have the tomato base. There’s chili verde–made with pork, chicken broth, and spices, but no tomatoes. Vegetarian chili is an option for those who don’t eat meat. Hot dogs, at ball games or other events, can be topped with chili. I think you’ve all heard of a chili dog.
There are many chili cook-offs held throughout the United States each year. Judging leans towards entries that are unique or just plain HOT! Some of the ingredients that make it unique are corn, tomatillos, chorizo, beer, cinnamon, coffee, cocoa, and a variety of beans. You can make your chili mild or spicy, depending on your preference. Chili peppers seem to be the universal ingredient, regardless of which recipe is used.
There are many recipes for chili on Farm Bell Recipes in many forms:
Find all of the chili recipes here.
Try one soon, and don’t forget the cornbread!
Find all the cornbread recipes here.
Let me know any new twists on this old favorite that your family might enjoy!
Patrice blogs at Everyday Ruralty.
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Angelina says:
Oooh, so much Chili, we love it at our house. Try the Cowboy Eggs recipe with Cornbread, Chili, and Fried Eggs and cheese on top for a hearty breakfast with Chili. The Brown Beer Deer Chili, I’ve got to try that one! It’s making me hungry 🙂
On January 26, 2011 at 12:20 pm
0rlasha says:
Yum! I’ve been looking for a good white bean chicken chili recipe. I’m gonna try this one this weekend.
The secret ingredient for chili is freshly ground coriander seed… Putting a couple teaspoons of that in with the rest of the spices makes awesome chili. Guess it’s not a secret any longer.;)
On January 26, 2011 at 1:27 pm
cjconner says:
I am from Springfield, IL area. We do spell it “chilli”.
On January 26, 2011 at 1:55 pm
Pete says:
One of the best variations on chili that we ever had here was a white chili we made using the stock from cooking a turkey breast in the crockpot, adding some of that turkey back in, using all green chilis, with some cominos, yellow tomatoes, fresh jalapenos, etc. Turned out really well, but we’ll never be able to replicate it!
Nice post! It’s so much fun to see the many ways folks make chili.
On January 26, 2011 at 3:38 pm
Miss Judy says:
If my chili is a might too acidic, I put a little bit of chocolate in it. You can’t really taste the chocolate but it adds something to it.I told my sister-in-law that several years ago. Being from San Antonio, she was very skeptical until she sent me an article about the winning chili in a cook off. Yep, you guessed it, secret ingredient: semi-sweet chocolate chips!
On January 26, 2011 at 5:34 pm
Sundownr says:
Very nicely done Patrice! Thanks for posting the cornbread links along with the chili links.
Oh brother, now I want cornbread!
On January 27, 2011 at 12:23 am