How to Make Chile Recipes

It's debatable what cuisine chili can be classified under, as there are now dozens of varieties ranging from the (traditional) California flair of the chili con carne to the molasses-like Texan style. Depending on what region of the United States you are in, chili can have a whole different meaning. Some are spicy, some mild, some all beef, some a combination of pork and chicken, some with beans, some without. The following recipe is a mountain-style recipe that is thick and overloaded with beans and a little lighter on the chili pepper.

Things You'll Need

• 1 pound turkey (beef or chicken)
• 800 g cooked red kidney beans (or two cans)
• 800 g cooked black beans (or two cans)
• 400 g cooked garbanzo beans (or one can)
• 2 cans stewed or crushed tomatoes
• 1 onion finely chopped
• 2 green bell peppers chopped
• 2 cloves garlic
• 1 cup (or more for preference) water
• 1 red chili pepper
• 2 tbsp. chili powder
• 1 tsp. cumin
• ½ tsp. cayenne pepper
• 1 tsp. dried oregano
• 2 bay leaves
• 1 tsp. salt (½ tsp. if using canned beans)
• 1 tsp. ground black pepper

Instructions

1. Soak beans the night before in a water bath for cooking preparation, or use the quick-soak method of soaking the beans in hot (boiled) water for an hour. Rinse well. Cook the beans in plenty of water over low heat for 1½ to two hours. Drain, and set aside.

2. Cook turkey, chicken or beef until well browned (poultry should be thoroughly cooked) in a skillet or sauté pan. Strain off beef fat, and set aside.

3. Mix together beans (cooked or canned), chopped onion, canned tomatoes, spices and 1 cup water in a slow cooker or in a traditional stove-top heavy-bottom soup pan. Turn cooker on, and let simmer for one to two or until you are ready to eat. For stove top, simmer one hour, and then turn heat off.

4. Stir in extra water if the chili is too thick depending on personal preference.

5. Ladle into bowls, and top with cheddar cheese, salt or sour cream. Serve with cornbread or tortillas.

6. Make adaptations. The process is the same for nearly any recipe you use. If the meat and beans are already cooked, then the cooking process that is done when they are all mixed together is merely for the melding of flavors. This recipes uses a lot of beans and yields a very thick and chunky product. For a smoother, more soup-like chili, decrease the amount of beans and add more water. This version is also very mild on spice, as the name "chili" derives from its usual punch, the cayenne and actual chili pepper count is low. If you desire a more heat, increase the chili pepper and cayenne amounts.

Tips & Warnings

• Chili is great served in bowls, but another classic American way to serve is on top of a hot dog (a chili dog), over a bowl of French fries or in a hollow ball of bread (a bread bowl).

References

• History of Chili

Resources

• Alternative Chili Recipe