Chili

After a 60-degree day, it is now three and expected to go below zero before I take the dog out in a couple of hours. Luckily she should be dry after yesterday’s bath and will wear her winter coat as I will don mine with bunny hat and gloves.

I tried to make my riff on Lady Bird Johnson’s Pedernales River Chili yesterday, messing up the first moments in the meat grinder attachment and starting over.

All in all, I boned out 1.5# short ribs, de-fatted 2.5# chuck, and kept it cold. One yellow and one white onion and about 6 cloves of garlic went into the pan after going through the food processor. Then I ground the meat, after the initial hiccup, 20 minutes later the meat was still cold and I could grind it easily.

The onions and garlic were sauteeing away and after they were removed I added the meat in four batches, draining each batch and adding to a large pot with the veg. I salted and peppered every addition.

I added oregano, a tablespoon of ancho chili powder and a heaping teaspoon of cumin, and aleppo chili from Turkey. That’s what I found at Penzey’s, the most incredible herb and spice store in the USA.

After three hours, the house smelled like dirty socks (the cumin) and the chili was done. I added hot sauce and more chile beforehand for a big finish. Perhaps I’ll toast them next time in a dry pan, or try different varieties.

After a day of chili in the frig we’re having a friend over and hopefully she will offer her comments. I did make my own cornbread last time I served chili but will cheat with the boxed version this evening as I’ve much to do today.

I told you that our local grocery is selling jarred Texas “chili base” and the primary ingredient is beans! I talked to my husband’s grandmother today and told her this and she laughed! Real Texans don’t put beans in their chili.

Ten years ago, if I’d put beans into chili, I’d have been drummed out of this family before I was ever in it. Cook something today and tell us about it, Dee