Pizza, salsa and chips are typical Football Munchies, but there’s something special about a hearty bowl of spicy chili on Super Bowl Sunday. Chili is a universal favorite, an easy one-pot wonder that feeds a crowd and can be made in advance. This is especially true in Texas, where the dish was born well over a century ago.
Chili Con Carne means pepper with meat, traditionally a dish of well-seasoned beef, slow cooked with chili peppers and other spices. Records discovered by Everrette DeGolyer (1886-1956), a Dallas millionaire and chili enthusiast, indicate that chili was concocted around 1850 by Texas cowboys. According to DeGolyer, chili was a staple in hard times around Texas and when traveling to the California gold fields. There was a San Antonio Chili Stand at the 1893 Chicago World’s Fair, and it was at this exposition that Texas chili went national.
In the Southwest, the concept and preparation of Chili varies considerably according to region. In New Mexico, chili is more of a stew, made with chile peppers and vegetables, with or without meat. In California, chili is typically a mixture of ground beef and beans, considered to be very different from other areas of the Southwest. Chili is often served with rice and tortillas or cornbread and Texas style Chili is prepared without beans, which are served on the side.
When made with traditional ingredients, a bowl of “Texas Red,” as chili is known by aficionados can add prodigious amounts of fat, calories, and cholesterol. Health conscious cooks needn’t avoid this enduring classic. Our enlightened version offers a wholesome approach to this hearty favorite …read more of Enlightened Super Bowl Chili here