Most of the country is obsessed with the football game coming up on February 7th. I have attended many a Super Bowl Party in my day and honestly, without some chili something just isn’t right, chili and the SuperBowl go hand in hand.
I think many people use chili recipes found in newspaper inserts like Parade magazine. those recipes usually have tomato paste, kidney beans, chili powder even mushrooms…YUK
First off, store bought chili powder is about as low quality as you can get. Also chili is a word that had become a little “blurred” as many immediately think it has to have beans. I love beans in chili as it ups the nutrition and also the ability to stretch the meal and serve more people. However as I age I don’t appreciate the extra kick beans can give…and I will add no further data points to support this sentence…!
What Is Traditional Red Or Green Chili ?
According to the International chili Society rules red or green chili DOES NOT contain beans and is cooked with the matching color of chilies….IE either red for red chili and green for green chili. No stinky beans!
You can find the correct chilies at most grocery stores to make each type of chili. Red dried chilies such as Guajillo or Pasilla and green Hatch chilies are pretty popular too, but they are fresh or roasted or canned. I like using dried red chilies as they have a more intense flavor then fresh and obviously they are not “time sensitive” and available all year long.
The cooking Time
If you’re in a competition they require 3-4 hours of cook time. I like to do my chili in the oven at 300 degrees for 2:45-3 hours, that makes it perfect in my mind! Jut enough for it to be super tender but not mush either.
Short ribs, chuck, top round etc. Try to find tough cuts of meat that will tenderize with a long cook time. Pork shoulder or Boston butt works great for green chili.