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Cattle-Drive Sculptures at Pioneer
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Cummins, Richard
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Green and Red Chiles Hanging Out to Dry, Santa Fe, New Mexico, USA
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La Belle Cuisine
Jim Clark's Chili
(Saveur No. 22)
Saveur - One Year Subscription
“Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili
Cookoff
in Galena, Illinois, with this recipe, and Benjamin's, a
local eatery,
served
it
for years. Clark still makes it - and still
grinds his own chili powder.”
2 yellow onions, peeled
8 cloves garlic, peeled
4 shallots, peeled
1 large green bell pepper, seeded
2 pounds beef chuck
1 pound pork shoulder
3 tablespoons vegetable oil
3 tablespoons chili powder
Two 28-ounce cans tomatoes with juice
Salt
1 tablespoon dried oregano
2 tablespoons ground cumin
1 tablespoon dried rosemary
2 cups cooked kidney [or pinto,
if you prefer] beans
1. Dice onions, garlic, shallots and bell pepper. Cut beef
and pork
into small pieces. Heat oil in a large pot over medium-high heat.
Add beef and pork
and brown, turning, for 5 minutes. Add
onions, garlic, shallots and peppers,
mix well, then add chili
powder. Cover pot, reduce heat to medium-low,
and simmer,
stirring occasionally, for 20 minutes.
2. Add tomatoes, salt, and herbs and allow mixture to return to a
simmer.
Lower heat, cover, and barely simmer until meat is
tender,
about 2 hours.
Add beans, cook for an additional 30
minutes and
serve. Serves 6.
Carter Rochelle's Real Texas
Chili
Saveur Cooks Authentic American:
Celebrating the Recipes and Diverse
Traditions of Our Rich Heritage
by the Editors of Saveur
Magazine,
1998, Chronicle Books
 
No beans,
y’all
“Meat is cooked with chiles (literally chiles con carne) all over Mexico. At
some point in the 1800s, the notion crossed the border into the American
Southwest, spread throughout the southern states, and then found its way
throughout this country. But Texas-style chili remains distinct, as opposed
to the sometimes meatless chili of New Mexico, say, or the
variety made in
California, which
includes tomatoes and beans and is often topped with sour
cream – not to
mention Cincinnati
chili, flavored with cinnamon and some-
times served over spaghetti!
Orthodox Texas chili is basically a ragout of cut-
up (not ground) beef
cooked in a little water with chiles and garlic and often seasoned with
cumin and oregano. Texan
purists frown on the use of tomatoes
and wouldn’t for a moment consider
beans. The West Texas ghost town of
Terlingua (population 25) hosts not one
but two annual international chili
cookoffs simultaneously [photos included
in cookbook]. Both competitions
draw thousands of attendees and hundreds of
cooks. Their chilis run the
gamut
‘from pleasingly punchy to bland to
overbearing,’ notes Houston-
based writer
Eric Lawlor. ‘One was so hot it
should have come with a
warning label.’ "
Carter Rochelle’s Real Texas Chili
Serves 6
“Prize-winning recipes for chili may abound in the West Texas town
of
Terlingua, but we prefer this one from Carter Rochelle, a native
Houstonian
and chili connoisseur. (Competition chili must make
an impact in one bite;
we find it
too rich and salty for a bowlful.)”
6 ounces suet, cut into small pieces
3 pounds boneless chuck, trimmed and diced
4 cloves garlic, peeled and minced
6 tablespoons chili powder
Salt and freshly ground black pepper
1 cup masa harina
4 cups beef stock, warm
3 tablespoons white vinegar
Cayenne
Cilantro sprigs for garnish
1. Melt suet in a large heavy skillet over medium-high heat.
Remove
and discard any solid pieces of suet, then add beef, in batches if
necessary, and brown, turning occasionally, for 5 minutes.
2. Reduce heat to medium. Add garlic and chili powder, season to taste
with
salt and pepper, and mix well. Cook, stirring with a wooden
spoon, for 1
minute, then sprinkle meat mixture with masa harina,
and mix in thoroughly.
3. Gradually stir in stock, 4 cups warm water, and vinegar. Reduce heat
to
low and simmer, partially covered, stirring occasionally. Cook until
meat is
tender and begins to ‘melt’ into sauce, about 4 hours; add
water
as
necessary. Adjust seasoning with salt and cayenne. Serve
garnished
with
cilantro.
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