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Chili Fiesta
Art Print
Gorman, R. C.
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Chili for
Halloween Hot Dogs
from 'Heat up Halloween with Eula Mae's chili'
The Times-Picayune, New Orleans, LA
Thursday, October 28, 2004
by Marcelle Bienvenu
“…The [Halloween] menu is always the same -- hot dogs with chili. We've
had
many renditions of the hot dogs and chili in the past. For instance,
for
several
years, we had them pre-made at a cafe in nearby Broussard
and kept them
warm
in the oven. A couple of times, we cut the wieners
into two-inch pieces
and
mixed
them with a friend's homemade chili.
But this year, I'm going to make my own chili using a recipe from Eula
Mae
Doré from Avery Island, the home of Tabasco. I worked with Eula
Mae on
her
book "Eula Mae's Cajun Kitchen" (Harvard Common Press)
 
Eula Mae's Cajun Kitchen:
Cooking Through the Seasons
on Avery Island
 
several years ago,
and she taught me how to make the best hot dog chili.
She
makes it for the
Halloween parties on the island. So here's to you,
Eula Mae!
When Eula Mae offered to make this chili one day in the test kitchen,
she
explained that she had never given out her recipe.
She whispered, 'You will be the first person to see what I do to make
this chili
so good! I have never revealed this recipe to anyone, except
my daughter, in 50 years. Adding the chili powder mixed with some
flour is the
secret to making
the chili
just right! You'll see what I
mean when you try it.' "
Chili for Halloween Hot Dogs
Makes about 1
1/2 quarts chili
1 tablespoon vegetable oil 2 pounds ground beef
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco brand pepper sauce
1/2 teaspoon Accent seasoning
3 cups chopped yellow onions
2 cups chopped celery
1 cup seeded and chopped green bell peppers
4 garlic cloves, peeled
1 (6-ounce) can tomato paste
2 tablespoons chili powder
1/4 cup all-purpose flour
1 cup water
Heat the oil in a large, heavy pot over medium heat. Add the
beef and
cook, stirring, until all the pink disappears. Add the onions,
celery, bell peppers, and garlic and cook, stirring, until the onions are
soft and lightly golden, about 10 minutes. Add the tomato paste and one
tablespoon of
the chili powder and mix well. Cook, covered, stirring
occasionally, over
very low heat for at least two hours and as long as three
hours.
Combine the remaining one tablespoon chili powder with the flour in a
small
bowl and blend well, then add the water and stir to mix. Add to
the
pot of
chili and cook, stirring, for about one minute.
Turn off the heat and let sit for about 15 minutes, stirring occasionally,
before serving.
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