I never thought my pillow soft corn bread recipe would be taken to so warmly. And I am glad.
So now it's time to introduce you to corn bread's better half.
Meet 'THE TERLINGUA RED' CHILI.
Since 1980 the Hard Times Cafe in Northern Virginia has served as a quintessential All American Chili Parlor thanks to the Parker brothers.
It's an unassuming place where the food is comfort & down-to-earth, the service friendly and the Chili, out of this world. Being family friendly and all, its the perfect place for us and kids alike to load up on wings and Chili on spaghetti and such. Not surprising, it's a visit we look forward to - not often but often enough.
As soon as you're seated in the wooden booths, a tray of chili samplers with little plastic spoons are brought out and the server proceeds to explain all the Chili offerings:
Texas Chili, Vegetarian Chili, Terlingua Red & Cincinnati Chili.
Over the years we've often switchbacked between one and another. Mr. Hubby for most part has given it all a go. For me however, Terlingua Red is king.
One would think that a good chili would require a lot of fussing. Remember a while back we did a recipe for Southwestern Chili? Excellent right? But it took some work, no doubt. I was expecting a fair bit of fussing when it came to Jim Parker's (JP) recipe of Terlingua Red. So imagine my surprise, when just a chockful of ingredients and an hour's worth of work is all it takes to make this excellent Chili.
At the heart of The Terlingua Red is the spice blend consisting simply of red chili powder, ground cumin, ground cayenne, garlic powder, onion powder and a little salt.
Quirky, oh so easy and absolutely delicious especially when you've got those pillow soft corn breads for dunking. Follow the directions to the letter for a competition worthy bowl of chili, now a staple in our winter kitchen. So get off your hineys, give it a go and see for yourself!
Gather the ingredients :
The Terlingua Red spice blend :
1-1/4 tbs garlic powder
1/2 tbs onion powder
1 tbs ground cumin
1/2 tbs red chilly powder
1/2 tbs ground cayenne
1/2 tbs salt.
Combine & set aside.
Also, 3 lbs pounds of coarse ground beef ( 85% lean), 1/2 tbs Worcestershire sauce, 1 qty 8 oz can tomato sauce, 1 14.5oz can chicken stock, 2 cups beef stock, 1 small yellow onion, chopped, 1 can kidney or pinto beans (optional) & 1 tbs bacon grease or vegetable oil.
Though the original recipe doesn't call for this, I am adding 1 small yellow onion - chopped and am substituting the bacon grease for vegetable oil.
In a heavy bottom or cast iron pot, over medium heat brown the meat in your chili pot in the bacon grease or vegetable oil.
JP's notes : The bacon grease lends a broader, richer flavor to the meat
Saute the meat & onions for about 10 minutes till brown, drain the meat in a large sieve and dispose of excess fat.
Put the meat back in the pot and the Worchestershire sauce with the chicken broth. Bring to a simmer & cover the pot. Simmer for about 10 minutes or so.
JP's notes : An enzyme in the chicken broth helps to tenderize the meat as well as adding flavor to the meat. You can also add a pork chop in the pot while you are boiling the meat. The pork adds extra flavor but remove it & eat it separately before serving the chili.
Add the beef broth and the can of tomato sauce & the spice mix. Thoroughly stir the spice blend into the meat and broth and adjust the flame for a very slow boil.
Cover the pot and simmer covered for approximately ½ hour (longer for the thicker cuts of meat) - occasionally stirring.
You are striving for a thick Chili so if too thin, increase heat and evaporate excess liquid. If you need to thin, do so with beef broth.
Beans or no beans, that is the question!
It's not even a question, add a can or drained Kidney or Pinto beans if you prefer. It's not worth the argument. My boys love it, I don't - it works both ways!
Serve a steaming bowl of The Terlingua Red Chili in these exciting ways :
- Over spaghetti, fantastic!
- topped with frito corn chips
- at the very least topped with freshly grated cheddar cheese, chopped onions, cilantro & a dollop of sour cream.
Bursting with flavor, not too much heat, enticing scent of spices, on a cool winter evening few meals are as comforting & delicious.
Recipe for
'The Terlingua Red' Chili, the competition way
Slightly adapted from the recipe by Jim Parker, The Hard Times Cafe
Preparation time - 10 minutes
Cooking time - 45 minutes
Serves 4
Shopping list:
3 lb ground beef (85% fat) or chili meat (found in the US, a chunkier grind of meat)
1 small yellow or white onion
The Terlingua Red spice blend :
1-1/4 tbs garlic powder
1/2 tbs onion powder
1 tbs ground cumin
1/2 tbs red chilly powder
1/2 tbs ground cayenne
1/2 tbs salt.
Combine & set aside
~
2 cups beef stock
1/2 tbs Worcestershire sauce
1 qty 8 oz can tomato sauce
1 qty 14.5 oz can chicken stock
1 can pinto or kidney beans - optional
1 tbs bacon grease or vegetable oil
To Serve ( several options)
- Over cooked spaghetti
- topped with frito corn chips
- at the very least topped with freshly grated cheddar cheese, chopped onions, cilantro & a dollop of sour cream.
Cooking method -
In a heavy bottom or cast iron pot, over medium heat brown the meat in your chili pot in the bacon grease or vegetable oil.
JP's notes : The bacon grease lends a broader, richer flavor to the meat
Saute the meat & onions for about 10 minutes till brown, drain the meat in a large sieve and dispose of excess fat.
Put the meat back in the pot and the Worchestershire sauce with the chicken broth. Bring to a simmer & cover the pot. Simmer for about 10 minutes or so.
JP's notes : An enzyme in the chicken broth helps to tenderize the meat as well as adding flavor to the meat. You can also add a pork chop in the pot while you are boiling the meat. The pork adds extra flavor but remove it & eat it separately before serving the chili.
Add the beef broth and the can of tomato sauce & the spice mix. Thoroughly stir the spice blend into the meat and broth and adjust the flame for a very slow boil.
Cover the pot and simmer covered for approximately ½ hour (longer for the thicker cuts of meat) - occasionally stirring.
You are striving for a thick Chili so if too thin, increase heat and evaporate excess liquid. If you need to thin, do so with beef broth.
Add a can or drained Kidney or Pinto beans if you prefer.
Serve a steaming bowl of The Terlingua Red Chili with a topping on your choice
Enjoy!
