Beef and Pork Red Bean Chili

History of the Chili

The origin of chili is the stuff of legend.  Some say the concoction of stewed meat and chili peppers was first developed by pre-Colombian natives of Meso-America and the Southwest centuries before the arrival of conquistadors.  While there is no proof that pre-Colombian tribes cooked chili, one may infer they did since we know all the key ingredients of chili were an integral part of their diet. 

We know chili was prepared by chuck wagon cooks on the long cattle drives from South Texas to Kansas railheads following the Civil War.  The main sources of nourishment on the trail were beans, salted meats and jerky.  For culinary variety, the cook would slaughter wild game, or a troublesome member of the herd.  Of course, there was no way to preserve fresh meat on the trail, so copious amounts of chili peppers and other easily stored seasonings would be added to a stew to hide the rancid flavor of spoiling meat.  Many believe the presence of chili on the cattle drives is the impetus that spread the dish from its border origins northward into the Midwest and points beyond. 

By the late nineteenth century, San Antonio had become famous throughout the Southwest for its chili.  Women known as “the chili queens” set up open air stalls all over town to sell their homemade product.  There was even a San Antonio Chili Stand at the 1893 Chicago World’s Fair.  Some believe this was chili’s first big introduction to the world outside the American West.

 

Chili is now found throughout the United States, and regional varieties of the dish have appeared during the past hundred years or so.  Now we have Cincinnati-style chili, for instance, which resembles spaghetti as much as it does the original chili of the range.  Most chili uses a tomato base, while that prepared from far West Texas to Southern California tends to eschew that ingredient.  In some places, vegetarian varieties have become popular, something the ranch hands and cowboys of the plains would never have even considered possible just a few generations ago.

 

Marie's Beef and Pork Red Bean Chili

Ingredients

• 1 pounds ground Beef
• 1 pound smoke Pork butt, cooked and chooped
• 1  large Onion, chopped
• 1-2 Hot Pepper, green or red, seeded and chopped
• 1 Teaspoon ground Black Pepper
• Kosher Salt to taste
• 1 Bay Leaf
• 2 Tablespoons dark unsweetened Coco
• 1/2 Tablespoon dried Oregano Leaves
• 8 Garlic Cloves, chopped
• 4 cups Beef Stock
• 8  Ancho Chili
• 1 cup Red Wine
• 1 Tablespoons Creole Season Blend
• 2 (15 ounce) can light red Kidney Beans or 1 bag dry
• 1 (15 ounce) can dark red Kidney Beans or 1/2 bag dry
• 3 Tablespoons Worchestershire Sauce
• 1 (15 ounce) can diced Tomatoes
• 1(6 ounce) can Tomato Paste

 Directions

1. In a large pot over medium heat, combine the ground beef and the onion, garlic, and hot pepper and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. In a medium saucepan over medium heat, add beef stock and seeded ancho chili cook until tender. Remove 2 cups of stock add to blender with ancho chili and blend.













2. To the ground beef add black pepper, salt, diced tomatoes, worcestershire sauce, creole season blend, oregano, pork, bay leaf, coco, ancho chili  /stock, 2 cups stock, red wine and kidney beans. Mix well,  bring to an boil add tomato paste and reduce heat to low and simmer for at least an hour.  Serve over rice and topped with cheese.
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