| Chili is the official dish of the state of Texas. Texas | | | | 2. Add the onions and garlic, and cook 4 minutes or |
| chili recipes are a Tex-Mex adaptation of an American | | | | until vegetables begin to brown. |
| southwest dish of meat that is slowly simmered in a | | | | 3. Add the spices and cook 2 minutes. Return the |
| sauce made from dried chilies and spices. Beans are | | | | meat. |
| never included in Tex-Mex cooking. The birthplace of | | | | 4. Add the tomatoes and stock, bring to a boil, then |
| today's Texas chili recipes is San Antonio. Back in the | | | | reduce to a simmer. Simmer 1 hour and skim fat as it |
| early 1900's the market area was a place where | | | | cooks out, adjust seasoning, and add more water if |
| cattle drives, the army, missionaries, and railroad men | | | | necessary. |
| would meet. Back then women from the mission | | | | Country Chili |
| would prepare large kettles of traditional stews or | | | | Ingredients |
| chili and bring them to the market area to feed the | | | | * 1 large Onion, chopped |
| hungry crowd. These women were known as "chili | | | | * 1 garlic clove, chopped |
| queens" and in the early 1940's sanitation laws forced | | | | * 1 tablespoon Margarine, |
| them out of business. | | | | * 1 teaspoon Salt |
| LBJ PEDE RNALES RIVER CHILI/Serves 4 | | | | * 1 teaspoon Whole basil, dried |
| Ingredients | | | | * 1 teaspoon Chili powder |
| * 1tb vegetable oil | | | | * 1⁄2 teaspoon Whole oregano, dried |
| * 1 1/2 pounds beef chuck, in 1/2 inch cubes | | | | * 1⁄2 teaspoon Whole thyme, dried |
| * 2 cups onions, medium diced | | | | * 1⁄4 teaspoon Pepper |
| * 2 garlic cloves, minced | | | | * 16 oz (1 can) Tomatoes, undrained and chopped |
| * 1/2 Teaspoon dried oregano | | | | * 8 oz Red Kidney beans, undrained |
| * 1 Teaspoon ground cumin | | | | How To Put It Together |
| * 1 tablespoon chili powder | | | | 1. Saute onion and garlic in margarine in a large |
| * 3 cups tomatoes, peeled, seeded, medium diced | | | | saucepan until tender. |
| * Beef stock, hot | | | | 2. Add salt, basil, chili powder, oregano, thyme, and |
| * salt and pepper to taste | | | | pepper, stirring well. |
| How To Put It Together | | | | 3. Stir in tomatoes and beans. |
| 1. Heat the oil and brown the meat. (this step must | | | | 4. Simmer, uncovered, 10 to 15 minutes. |
| be done in small batches) Remove meat and set | | | | 5. Serve hot. |
| aside. | | | | |