Monday, October 29, 2012

A pot of chili

There is a debate as to the origins of chili con carne. Some assume that it's a Mexican  dish. Afterall ancient Mayan and Aztec used chili-like sauce called mole, which combined chile peppers, vegetables, cinnamon and chocolate.
However, experts will tell you otherwise. In the late 19th century in San Antonio, Texas cooks came up with a dish in which they substituted expensive chocolate and cinnamon found in mole with chile peppers and meat which were more readily available. The wonderful creation is chili as we know it today.
Ok, ok, so this recipe is not the simplest one you've ever made but certain things just require love and labor in the name of perfection. If you decide to make, you will not regret it. I saw this recipe on tv, tried it and fell in love with it. It really is one of the best chili I've ever made.

I followed the recipe pretty much to the dot with the exception of meat. I used all ground beef and no italian sausage. Don't let the "Dragon Breath" in the name scare you. You are in charge and you can make it as spicy or mild as you want it. The recipe asks for bacon fat and you should not skip it nor should you be skimpy with it. Make a ton of it while you are at it, so you that you can freeze the leftovers for those cold winter evenings when you walk thru the door and still don't know what to make for dinner.

It's a finger-licking goodness, I tell you!

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