Winter: that time of year when the chilly weather makes everyone hungry for warm and hearty meals. It seems impossible these days to warm up after trekking all across campus. The perfect solution is to settle down with a nice big bowl of warm chili. Often referred to as America's unofficial national dish, it is sure to warm you up from the inside out.
According to one legend, Texans pounded dried beef, beef fat, wild chiles and salt together to make food for their journey to the gold mines in San Francisco. Once they reached a stopping point, the dried mixture was boiled before being served. The Texans were fond of this mixture because it was quick and easy to make along the trails.
Another similar tale tells the story of how cowboys created chili while they were out on the trails driving cattle. Range cooks planted oregano, chiles and onions along the trails, which were ready to be picked the next time they passed through. The cooks combined the spices with beef to make what they called \Trail Drive Chili.""
While both of these legends are convincing, the most evidence for the origin of chili points toward yet another theory. Sometime around the 1880s the ""chili queens"" of San Antonio, Texas started a new tradition. The queens cooked chili in large clay pots during the day and sold it at stands at nighttime. The popularity of the dish grew and soon it started appearing on the menus at both Mexican and non-Mexican restaurants. Soon after its debut by the ""chili queens,"" chili made an appearance at the Chicago World's Fair and became known all around the world.
Chili is so popular that many people participate in what are called ""chili cookoffs."" The cookoffs are a competition in which cooks get together and prepare their best chili recipes. The cookoffs are extremely popular in the southwestern part of the United States and have led to the creation of Web sites publicizing their upcoming locations.
Today many of the great chili cookoffs are held as community fundraisers and charity benefits. Communities interested in organizing a chili cookoff can go to The International Chili Society's Web site, http://www.chilicookoff.com, for details.
Many college students find it hard to make quick, easy and healthy meals in the middle of studying and working. According to Donna Weihofen, a lecturer and senior clinical nutritionist in the School of Nursing, ""Chili is an excellent and healthy meal option."" Chili contains tomatoes and peppers, which are proven to fight cancer as well as heart disease. It is also a wonderful source of protein for both meat-lovers and vegetarians.
Many chili recipes can be converted to low-fat by using lean meat. Chili is also healthy because it requires little salt, since the chili powder adds a lot to the flavor. There are many variations of chili recipes, some of which include meat and beans or are meatless. Donna Weihofen's cookbook, ""Magic Spices,"" includes two different recipes for chili, Easy Chili and Southwestern Bean Chili, the second of which she highly recommends.
Easy Chili
1 pound extra lean ground beef
1 large onion, chopped
Dash of salt
Dash of pepper
15 ounces canned peeled diced tomatoes
15 ounces tomato sauce
1 cup water
30 ounces kidney beans, canned
1 tablespoon chili powder
1 teaspoon cumin
Dash of oregano flakes
2 fresh jalapeno chiles, minced (optional)
In a large heavy nonstick pan, brown meat and onion. Drain well. Season with salt and pepper. Add tomatoes, tomato sauce, kidney beans, chili powder, cumin, oregano and chiles. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes.
Southwestern Bean Chili
2 tablespoons cooking oil
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
30 ounces stewed tomatoes
15 ounces vegetable broth or low fat chicken broth
Dash of oregano flakes
1 teaspoon cumin
1 tablespoon chili powder
Dash of black pepper, freshly ground
16 ounces kidney beans, canned, partially drained
16 ounces black beans, canned, drained and rinsed
1 fresh jalapeno chile, seeds removed, minced (optional)
1 cup frozen corn
salt to taste
Heat oil in a large saucepan over medium heat. Add onions and cook until translucent. Reduce heat to low and add peppers, celery, and garlic. Cook until tender. Add stewed tomatoes, broth, oregano, cumin, chili powder, black pepper, kidney beans, white beans, black beans and jalapeno chile. Bring to a boil. Reduce heat and simmer for 30-40 minutes. Add corn and cook for an additional five minutes. Adjust seasoning with salt and extra pepper or extra chiles if desired.
Topping ideas: Serve with fresh cilantro, sour cream and or shredded cheese.
For a different way to serve chili, try serving it over rice, as in the recipe below.
Chili on Rice
Recipe courtesy Kathleen Daelemans on http://www.foodtv.com
3 teaspoons olive oil
1 medium onion, diced
1/2 red pepper, diced
1 large carrot, diced or shredded
1 clove garlic, minced
1/2 tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can whole or chopped tomatoes
1 cup broth (vegetable, chicken, tomato juice or water)
1 (28-ounce) can black beans
1 ear corn, kernels removed
Coarse salt and freshly ground black pepper
In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about five minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.
Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper. Serve over rice.
Note: If the chili seems too thick, thin out with water or chicken stock.
If, however, you do not feel ambitious enough to tackle one of these recipes, you can always enjoy it at a restaurant because it is a popular menu item in Wisconsin during the cold winter months. Nick's Restaurant, 226 State St., and the Rathskeller at the Memorial Union both have delicious chili on their menus.
Whether or not you decide to make your own chili or grab some between classes, a steaming bowlful is sure to help you battle against the cold this winter.
