Tuesday, January 1, 2013

Scotty B's Texas Chili with Cilantro Lime Rice

Texas Style Chili with Cilantro Lime Rice!

 
 
When you live in Texas and when it comes to cooking, there are certain things that are just in your DNA.  BBQ is one and Chili is another. 

There are so many great reasons to cook a Texas size pot of Chili.  Chili cook-offs, family gatherings, football games, cold weather or sometimes I just like saying "I'm going to cook a big pot of CHILI"!
No matter what your reason is, try this version of Scotty B's Texas Chili. 
 
There are so many varieties of chili.  Some have a tomato base and some use a chicken or beef stock base.  I like both but I always lean towards the tomato based Chili and that's what I'm sharing with you now.
You know you're onto something good when you can smell something and it makes your mouth water!  That's what this Chili recipe does.
 
I'm not sure of the origins of Chili.  I don't think that Mexico embraces it at all and to me that seemed to  be the most logical place.  Over many years, Chili has evolved.  But one thing has remained consistent.   Chili is ultimately a big pot of stew with a great deal of meat and spices.   
 
Texas Chili received national attention when Texas setup a booth in the 1893 Columbia Exposition in Chicago.
 
In 1895 a Texan by the name of Lyman T. Davis created a Chili recipe and sold it in Downtown Corsicana.  He delivered it to saloons by wagon and sold it for 5 cents a bowl with all of the crackers you could eat.  He later opened a meat market and in 1921 started canning his Chili and called it Wolf Brand in honor of his wolf.  A picture of the wolf is still on the can.

 
 


Looking for more Texas Chili recipes?  This would be a great addition to your cookbook collection!

 
 
Ok so...here we go!
 
Scotty B's Texas Chili Ingredients:
 
1 Medium Onion - Chopped
1 Tbl Spn Minced Garlic
2 Tbl Spn Olive Oil
2 Cans Stewed Tomato's
2 cans Tomato Sauce
1 Can Tomato Paste
1 Cup Water - or Chicken stock for more richness
1 Pound ground Meat
1 Pound Ground Chorizo
2 Cans of Dried Kidney Beans
1/4 Cup Chili Powder
1 Tbl Spn Cayenne Pepper
1 Tbl Spn Garlic Powder
1 Tbl Spn Oregano
1 Tbl Spn Ground Cumin
1 Tbl Spn Paprika
1/4 Cup Red Wine (Optional but if you have it - use it!)
5 Dashes of your favorite hot sauce. Valentina, Tabasco etc.
Salt and Pepper to taste.
 
Grated Mild Cheddar Cheese and 1/4 cup of Chives for topping.
 
Cilantro Lime Rice recipe is below.
 
In a large pot, on medium - high heat,  sauté the onion and minced garlic with the olive oil.
Lightly salt and pepper and sprinkle with a dash of Oregano.
 
Add the ground meat and ground chorizo, stir and cook until all meat is brown and no pink remains.
 
Add all of the tomato products and let simmer for about 5 minutes stirring often.  Add the water or chicken stock and stir.
 
Lower the heat to medium and stir in the Chili Powder, Paprika, Cumin and Cayenne Pepper.  Let this cook for about 5 minutes then add the Garlic powder and Oregano.  Cook for about 5 minutes then add the red wine and continue to cook and stir for 5 minutes or so. 
 
At this time, you need to do a taste test.  Add Salt as needed.  If you need more heat add more Cayenne.  Adjust all seasonings as you see fit.  The Chorizo will be a salty so be careful with the salt.
 
Add the hot sauce and the beans and continue cooking for at least 20 minutes covered to let all of the seasonings get to know each other and bond.
 
 
Cilantro Lime Rice:
 
1 cup cooked rice.
Juice of 2 limes
1 Tsp Salt
1/4 Cup Chopped Cilantro
 
Cook the rice.
Combine the salt and lime juice and stir well.
Add the lime / Salt mixture to the rice and incorporate well. 
Stir in the Cilantro. 
 
Scoop a table spoon of the Cilantro Lime Rice in a bowl and pour some Chili over the rice.  Top with grated cheese and chives.  Enjoy!
 
If you try this please let me know how it turns out and what changes you may have made.