Historical February 1993 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
Ingredients
1 lb ground beef (I use ground round.)
1 yellow onion, chopped
1/4 green pepper, chopped
1/4 sweet red pepper, chopped
1 large clove garlic, minced
1 16 oz. can tomatoes, coarsely chopped with juice
1 cup catsup
3/4 cup water
1 8 oz. can tomato sauce
1 tsp salt
1/8 tsp crushed red pepper flakes
1/2 tsp oregano
2 tsp ground cumin
2 Tbs chili powder
1 Tbs paprika
2 16 oz cans red, kidney and/or pinto beans
Directions: Brown ground beef, onion, garlic, and chopped peppers in a large skillet or dutch oven. Add chopped tomatoes, catsup, water, tomato sauce and seasonings. Simmer over low heat for 20 to 30 minutes. Drain canned beans and add to seasoned meat. Simmer an additional 20 minutes or so. Serve. Top with chopped onion and or shredded cheddar or monterey jack cheese if desired.
COOK’S NOTES I call this never never chili because it never comes out the same way twice and because I never had a recipe until THE TIMES demanded one.
The chili is simmering as I write this.
There are several personal quirks in this recipe.
I use catsup to balance off the acid in the canned tomatoes rather than adding sugar and I like the flavor that catsup adds.
I like my chili a little ‘soupy” so I add water.
I put oyster crackers in my chili when I eat it and they absorb the liquid.
This recipe is only moderately spicy.
The classic Texas grades are 1, 2, and 3 alarm chili. (There is also a version called mother-in-law but I am not going into the history of that.) This recipe would be a low end 2 alarm.
If you like yours with more fire, I recommend adding another 1/8 tsp of crushed red pepper flakes and a 1/2 tsp cumin to the pot or a little Louisiana Hot Sauce in your bowl.
I know many chili fans would never add beans to chili but I like mine “carne” and “frijole.” I simmer the beans with the meat and seasonings for 20 minutes so the beans will absorb some of the seasonings.
It should be obvious by now that even though I have carefully measured all of the ingredients in an effort to faithfully reproduce the chili I brought to the Great Cookoff, my recipe is still very much one which allows for (perhaps even demands) a significant dose of the cook’s personality.
Originally published in The Times of Skinker-DeBaliviere, February 1993.
Read this article in the original newspaper issue.
Original source: SD_Times1993_02.pdf, printed page(s) 7; PDF page(s) 7.
