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RECIPE 30
Championship Chili
GRANNY SAYS: This great
meaty meal is often called "Chili Colorado," not because it originated there (it didn't), but because of its
brownish-red color. And it's genuine. Authentic. This same recipe
(except for the garnish) appeared in the southern New Mexico
Agricultural Extension cookbook in the late 1920s. Trust me —
you'll never mistake this for a chili that originated in
New York City!
| 1-1/2 lbs. lean stew meat |
2 tbsp. oil |
| 6-8 tbsp. red chili powder |
1/2 to 1 tsp. salt |
| 1 tsp. oregano |
1 clove garlic, minced |
| 1-1/2 cups tomato sauce |
2 bay leaves |
| Garnish: minced onion, shredded cheese |
|
- Cut the meat into small cubes and brown it lightly in oil.
- Reduce heat and add chili powder, salt, oregano, and garlic.
- Stir in tomato sauce and bay leaves and simmer over low heat
for one to two hours until meat is extremely tender.
- Remove bay leaves and serve hot, garnished with shredded cheese
and chopped onion.
Granny adds . . . And if you'd like to serve your chili with beans:
- Soak 2 cups of pinto beans in cold water overnight.
- Then combine them with 1 cup of tomato sauce, 1 cup of water, 1
onion (cut in half), 1 garlic clove, minced fine, 4 tbsp. of chili
powder, and 1/4 tsp. oregano.
- Simmer in a separate pot over low heat for 2-1/2 to 3-1/2 hours
(or more) until the beans are very tender.
- Combine the beans with chili or serve separately.
. . And if you don't like it quite so hot, cut down on the chili
powder!
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