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the Chili page
Sliced Beef, Ground Beef, Pinto Beans, Black Beans, Mexican Red Beans, Red Kidney Beans, White Kidney Beans even Romano Beans. There are all forms of Chili!

From Wikipedia, the free encyclopedia
Chili con carne, often known simply as chili, is a spicy stew-like dish. The essential ingredients are meat (usually beef or pork) and chili peppers. Variations, either geographic or by personal preference may include tomatoes, onions, beans, and other ingredients (brown sugar is often a favorite condiment). There are also many versions of vegetarian chili (also known as chili sin carne or chili non carne or, bewilderingly, veggie con carne) in the UK made without meat and sometimes with a meat substitute. The name "chili con carne" is a slight corruption of the Spanish chile con carne, which means "chili with meat". Chili con carne is the official dish of the U.S. state of Texas.

Origins and history
Cowboy dishing up chili at noonday dinner. Cattle ranch near Marfa, Texas
Many argue that chili was invented in Mexico during the 1840s, as a replacement for pemmican; others place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua, Mexico.
The Mexican origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat, but also free or cheap. It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers.

The Americanized recipe consisted of dried beef, suet, dried chili peppers (usually chilipiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail. An alternative, and more widely-accepted theory, holds that chili con carne was born in Ensenada, Mexico in the 1880s as a way of stretching available meat in the kitchens of poor Tejanos [citation needed]. However, this theory does not take in account Ensenada and Texas are very far from each other.

"San Antonio Chili Stand" was in operation at the 1893 Columbian Exposition in Chicago, which helped spread a taste for chili to other parts of the country. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West.

While the origins of chili con carne properly appear to be Mexico with American influence, there is evidence that the original idea and recipe may stem from Spanish conquistadors who came to Mexico in the 16th century


Chili Con Carne a la Calone

Chili Con Carne a la Calone is our 'house' Chili Con Carne recipe. It is a blend of the traditional, and original Chili (stewed beef) and bean Chili, which we are all too familiar with. By using steakettes, rather than ground-beef, the original Chili flavor returns.

1 (19 oz) Can Black Beans
1 (19 oz) Cans Pinto or Romano Beans
1-2 lb. Beef Steakettes, chopped into strips (or 1 lb Ground Beef)
1 can (28 oz) Plum Tomatoes, crushed (by hand preferably)
2 cans (small) Tomato Paste
3 cloves Garlic, crushed and minced
1 LargeOnion, chopped
1 Green Pepper, chopped
1 Red Pepper, chopped
1 cup chopped fresh Mushrooms
1 cup Celery, chopped

1/2 cup frozen corn
1/2 cup fresh Oregano (loose)
1/2 cup fresh Cilantro
1 tbsp Sugar
Salt and Pepper (to taste)
Chili Powder
Tabasco Sauce (to taste)
Olive Oil

*Try adding 1 Portuguese, spicy Chorizo Saugsage (Spanish preferred, but Portuguese works well) for an additional zing.

1. the Beef (cooked separately from main Chili)
Grill chopped Beef Steakettes on medium heat in preheated pan with Olive Oil until slightly brown. Add some chili powder and mix well. Add half the Onions and Garlic and cook until Onions show signs of translucency. Add more Chili Powder. Reduce to low heat and let simmer, stirring occaisionally.

2. the Chili
In a large sauce pan, preheat Olive Oil until hot. (Add the optional Portuguese Saugsages and cook until brown on all sides). Add remamining Onions and Garlic and cook until Garlic begins to turn brown. Add Celery, heat for 5-minutes stirring occaisionally. Add Peppers (Green and Red) and let cook (stirring occaisionally) untim Peppers begin to break down (5- minutes or so) Mix in Mushrooms and cook until mushrooms are just about tender.

Add the crushed Plum Tomatoes and the two cans of Tomato Paste. Add about 28-32 oz of cold water and stir. Simmer until Sauce begins to slightly bubble. Add Oregano, Sugar, Salt, Pepper, Chili Powder, and Tabasco Sauce. Wait until mixture begins to bubble and then reduce heat to low and simmer until heaven approaches.

3. Mix Ingredients
While Chili is simmering add precooked (simmering) Chili Steakettes. Mix all and let simmer, stirring occasionally.

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Walter McIlhenny's Chili (Tabasco)

1/4 cup vegetable oil
3 pounds lean beef chuck, well trimmed, cut into 1-inch cubes
1 cup chopped onion
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
* 2 teaspoons salt
* 2 teaspoons TABASCO brand Pepper Sauce
* 3 cups water
* 1 (4-ounce) can chopped green chilies, drained
* Hot cooked rice

In 5-quart Dutch oven or saucepot, heat oil over medium-high heat. Add beef, 1/3 at a time; cook until browned on all sides. Remove; set aside.
Add onion and garlic; stirring frequently, cook 5 minutes or until tender. Stir in chili powder, cumin, salt and TABASCO® brand Pepper Sauce; cook 1 minute. Add water and chilies; bring to a boil.
Return beef to Dutch oven. Reduce heat and simmer 1 1/2 hours or until beef is tender.
Serve over rice with chopped onion, shredded cheese and sour cream, if desired.
Makes 4 to 6 servings.

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Last updated on August 11, 2001