Chili Debate.....

My friend "L" LOVES to inform me that REAL chili has no beans, isn't made with chicken nor is it made with all the variations that I make in.

Does anyone really know where the very first chili was made? NOOOOOO. It could have been made in China with rice or in Russia with herring. So what is real Chili then?

I love pushing his buttons on food. After all he thinks excellent food comes from a ready to eat package. LOL. You know I'm only teasing, but it is funny "L". You and I both know what a food critic you are when it comes to food period.

God love him though for his imput, whether us cooks like it or not. I always know I can get an honest answer out of him when it comes to my recipes.

Now the real question is, will he answer the question: Do you know where the very first Chili was made? to back his statement where Chili is concerned.

Ok I have his answer. LOL, I think he googled it. But how can we be 100% sure still? LOL

"L's" Answer;

 

"Yes actually i do have that informatiom.  Mexico guadalarjua province.  That was early 1700's very bad weather year so many of animals were eaten to feed the citizens.  Beans were added as the food moved north where vegitables were more plentiful.  Constant fued between Texas and New Mexico on chilli or chile question.  New mexico chile has no meat and is all veggie.  Texaas chilli is meat only.  Con carne is with beans.. Now many people think it is just a seasoning ..lol nanner nanner"

White Bean Chicken Chili

White Bean Chicken Chili

2 1/2 c. water
1 tsp. cumin seed
4 chicken breast halves, boneless and skinned
Cooking vegetable oil spray
1 garlic clove, minced
1 c. chopped onions
2 (9 oz.) pkg. frozen shoepeg white corn
2 (4 oz.) cans diced green chiles, undrained (use one can if you can't have the spice)
1 tsp. ground cumin (or more to taste to your liking)
2 to 3 tbsp. lime juice
2 (15 oz.) cans white or northern beans, undrained
2/3 c. crushed tortilla chips (optional)
1 1/2 oz. (2/3 cup) shredded Monterey Jack cheese

In large saucepan, combine water and cumin seed. Bring to a boil. Add chicken breast halves. Reduce heat to low and simmer 20 to 30 minutes or until chicken is fork tender and juices run clear. Remove chicken and cut into 1 inch pieces. De-fat the broth, return to saucepan, place chicken back in the stock. Spray medium skillet with cooking spray, add 1 minced garlic clove, cook and stir 1 minute (careful not to burn garlic). Add to chicken then saute 1 cup onions to skillet, cook and stir until tender. Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons lime juice to chicken mixture. Bring to a boil. Add beans, cook until thoroughly heated.

To serve place about 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over top.

I like to start mine early in the day, throw it in a crock pot and let it simmer all day long. This really brings out the flavors.