How To make Chocolate Chili Southern
1 lb Ground lean pork
1 lb Ground lean beef
1/8 c Olive oil
3 1/3 Chopped medium onions
1 1/3 c Tomato juice
2 c Water
3 1/3 tb Chili powder
2 tb Ground cumin
2 tb Oregano
2 tb Unsweetened cocoa
2 tb Cinnamon
2/3 tb Salt
1 1/3 tb Chopped garlic
2 tb Masa harina
OPTIONAL:
1 1/3 lb Pinto beans
1. In a large skillet cook the meat until it turns
gray, but not browned, about 20 minutes. Set aside. 2. Heat oil in the same skillet and cook the onions until soft and translucent, 10 to 20 minutes. 3. Stir the reserved meat into the onions. Add the tomato juice, (or stewed tomatoes), 3 cups water, chili powder, cumin, oregano, cocoa, cinnamon and salt. Blend and turn the heat to high to bring to a boil. Reduce heat and simmer, uncovered for 1 hour. Stir occasionally. 4. Taste for seasoning. Add more chili powder if you
like. Cook 30 minutes longer. 5. Stir in garlic, masa harina. Cook beans if you want them and add to each plate. Debra West *P CNVB41A 3/24/92 6:54pm
How To make Chocolate Chili Southern's Videos
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Homemade Chili With Brenda Gantt | Cooking With Brenda Gantt
Cooking with Brenda Gantt, Andalusia, Alabama.
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Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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