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It's Chili Time! (Part 2)

© Judy Howle

Purists from Texas think ingredients such as green chiles, onions, tomatoes, beans and certain other ingredients should not be used in chili and most of these ingredients are disallowed in competition CASI chili cookoffs. Non-traditionalists such as myself do not hesitate to be adventurous and regularly add the above mentioned ingredients and anything else we might like to try. I won't argue with those who don't want beans in their chili. I have heard that beans spoil easily and you can't keep leftover chili very long if it has beans in it. I like beans in my chili and you will find them in my recipe. They can be served on the side if you prefer. Stay tuned for some good bean recipes after Christmas!

The following recipes are for non-Texas style chili and are very good. I recently made a convert of a former Texan who had never eaten non-Texas chili in his 75 years until I convinced him to try Cyclone Chili! He loved it!

Here is a great chili recipe that I concocted. It gets its name from the "secret ingredient": coffee, which is a key ingredient in Redeye Gravy.

JUDY'S REDEYE CHILI

• 2 Tbs. oil
• 2 onions, chopped
• 1-1/2 lbs. ground chuck or round
• 1/4 lb. ground breakfast sausage
• 3 garlic cloves, minced
• 1 (15 oz.) can tomatoes, drained and chopped
• 1 (6 oz.) can tomato paste
• 1 can beer
• 1/2 cup strong black coffee
• 1 can beef bullion
• 3-4 Tbs. chili powder*
• 1 Tbsp. cumin seed, toasted
• 1 Tbs. cocoa powder
• 1 tsp. oregano
• 1 tsp. red pepper or to taste
• 1 tsp. coriander
• salt to taste
• 3 cans kidney or pinto beans
• chopped Jalapeno peppers
• accompaniments

*I use home-grown powdered chiles, Ancho, NM, etc.

In a small skillet brown sausage. Drain and reserve. Pour oil into a large stockpot and sauté onion, ground beef and garlic. Cook until meat is lightly browned. Drain grease. Add rest of ingredients except jalapenos. Cook for 1 1/2 hours and then add beans and salt to taste. Simmer for 30 minutes more. Thicken with masa harina mixed with a little water if necessary.

Serve with chopped onions, shredded Monterey Jack cheese, chopped Jalapeno peppers, and Cowpoke Cornbread. (Recipe follows)

COWPOKE CORNBREAD

• 1 cup cornmeal mix
• 1/2 cup self-rising flour
• 1/4 tsp. baking soda
• 1 cup buttermilk (nonfat is OK)
• 1 (8 oz.) can creamed yellow corn
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil
• 1 cup shredded cheddar cheese
• 2-3 chopped jalapenos (or more to taste)
• 1/4 cup chopped onions

Combine dry ingredients, including peppers and cheese; add wet ingredients and mix just until combined. Pour into hot iron skillet or eight-inch square pan. Bake at 400 C until golden brown, about 20 minutes. Serve warm.

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