Additionally, Frank Tolbert, a columnist for the Dallas Morning News, contributed significantly to the chili craze with his weekly columns dedicated to this hearty dish. Tolbert’s writings not only celebrated the culinary aspects of chili but also its cultural significance in Texas and beyond. He was a co-founder of the Terlingua Chili Cook-Off, one of the first chili cook-offs in the United States, which helped to popularize chili as a competitive cooking event. This annual cook-off started as a humorous duel between Texas and New York over who made the best chili and has grown into a significant cultural event, drawing visitors from all over to celebrate this iconic dish. And yes, it is still held every year in the fall. It’s a fun festival and you will not go home hungry!

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Tasty All-American Chili

Serves: 6
Preparation Time: Approximately 1.5 hours

While chili is shortened from the original “chili con carne” or “chilies with meat”, you’ll note that this recipe leaves out the fresh peppers entirely, replaced with chili powder and cayenne pepper. I find that fresh peppers tend to overwhelm the flavor of the meat, yet using dried spices gives just enough, along with the requisite heat for a warming and delicious bowl of chili.

Ingredients

• 2 pounds ground beef (substitute with ground turkey if preferred)
• 2 cloves garlic, chopped
• 1 can (about 14.5 ounces) petite cut tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ¼ tsp ground coriander
• 1 teaspoon dried Mexican oregano
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed

To Serve:

• Chopped cilantro
• Avocado slices or guacamole
• Sour cream
• Shredded cheddar cheese
• Chopped onions or scallions
• Sliced jalapeños
• Tortilla chips
• Lime wedges

Instructions

Cook the Meat: In a large pot, combine the ground beef and garlic. Cook over medium heat until the meat is browned.

Drain Fat: Carefully drain off the excess fat from the pot.

Add Spices and Tomatoes: Stir in the tomatoes, chili powder, cumin, coriander, Mexican oregano, salt, and cayenne pepper. Mix well to combine.

Simmer: Cover the pot, reduce the heat to low, and let the chili simmer for 1 hour. Stir occasionally to prevent sticking, and add a little water if the chili gets too thick.

Add Beans: Mix in the pinto and kidney beans and continue to simmer for another 10 minutes, allowing the flavors to meld.

Garnish and Serve: Ladle the chili into bowls and add toppings like shredded cheese, cilantro, avocado, sour cream, onions, and jalapeños as desired. Serve with tortilla chips and lime wedges on the side.

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Serving Suggestions:

• For a traditional meal, serve the chili warm with a variety of toppings alongside tortilla chips, cornbread or fresh tortillas

Notes:

• Make-Ahead: The chili can be prepared and refrigerated overnight to enhance the flavors.
• Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently before serving on the stovetop or in a microwave.

Enjoy!

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For the foodies: the origin story of Chili

Chili is an iconic American dish that has its roots deep in the history of the Southwest, particularly Texas. Often referred to as Chili con Carne (chili with meat), this dish combines meat, beans, tomatoes, and a rich blend of spices, creating a hearty meal that’s perfect for any gathering. Originally crafted by working-class Tejana and Mexican women (or so at least one story goes), chili first made its way into the public eye when Texan cowboys took it on cattle drives. It quickly became a campfire staple. By the 20th century, chili joints had sprung up all over Texas, cementing its place in American culinary culture. Today, chili cook-offs are popular, and the dish has many variations across the states, each adding a local twist to this spicy comfort food.