HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Chili. Show all posts
Showing posts with label Chili. Show all posts

Friday, November 29, 2013

Monte's Bourbon Chili



         This perfect day-after Thanksgiving recipe first made its appearance here last year.  The thermometer has been flirting with very cold temperatures in the East this weekend.  This morning it was 20 degrees. As it looks like it is going to stay cold this weekend, big bowls of chili make all the sense in the world.  This recipe is no all-day affair. You will be in and out of the kitchen in a half hour.  Then the pot sits on the stove for another hour. You can easily double or triple the recipe so you can make a big batch this weekend and then ladle it out all next week.  When I came across a recipe for Bourbon Chili, I was intrigued.  But the original recipe included the cardinal sin that true chili makers just won’t stand for.  The thing was chock-a-block full of beans—back beans and garbanzo beans.  Now if you’ve ever looked at my previous chili recipe http://www.chewingthefat.us.com/2011/12/texas-beef-brisket-chili-with-butternut.html, you may remember the phrase “If you know beans about chili, you know chili has no beans.”  So I set out to make a bowl of Bourbon Chili minus the beans.

Thursday, December 8, 2011

Texas Beef Brisket Chili with Butternut Squash


Jesse James
Outlaw and Chili Lover
Every year about this time, we get a blast of cold air that makes us yearn for a big bowl of chili.  I am certainly no Texan and despite the fact that Andrew’s family live there, they’re native New Yorkers.   But I’ll take a bowl of Texas chili over any other kind.  After all, the Texas legislature declared Chili the “State Food” in 1977 “in recognition of the fact that the only real 'bowl of red' is that prepared by Texans."  I wonder what took them so long? It’s reported that Jesse James (1847-1882), outlaw and desperado of the American West, once gave up a chance to rob a bank in McKinney, Texas because his favorite chili parlor was located there.  What distinguishes Texas Chili? Well any Texan worth their cowboy hat knows you don’t know beans about chili if you use beans in making the real thing. There’s even a song on the subject: