“Chile” is a plant, nominally associated with the genus CAPSICUM. A member
of the nightshade family, it is harvested and grown for the pungency of the ripened fruit. Hundreds of thousands of cultivars have been grown around the world, developing new flavors and increasing the natural heat which is prized for its complexity and sometimes body-numbing qualities. Contrary to popular belief, Capsaicins are native to the highlands of Bolivia and were first actively cultivated in Central Mexico about 6000BC. Until the 1500’s chile peppers were unknown to the rest of the world.
Chile is also officially the Republic of Chile, the southernmost country in South America which stretches in a long thin profile 6000 miles south along the western coast to encompass the Magellan Strait.
Chilli is the spelling for dried capsaicin fruit in many British Recipes and recipes using UK spelling notions.
CHILI is a blend of meats, seasonings, and spices centered about and celebrating capsaicin.
The fundamental differences are whether beans are a seasoning and how hot you want it. There are camps of beef-centric zealots, of whom I am one, where beans are not included in chili; others know that vegan ingredients, or any protein is a chili-candidate when you add spice, time, and love.
The number and type of spices is up to the individual chef’s inspiration, time, and pantry. There are as many different recipes as there are kitchen tables. This is mine. Although this describes a crock-pot, feel free to sear the meat in a cast-iron dutch oven and then place in a 250-degree oven for enough time to allow the meat to break down.
Servings: 4 - 6
Prep Time: 20 min
Cooking time: 4 hours
1 4or5 pound roast
2 Ancho chiles
2 Chipotle chiles
¼ cup Cumin
¼ cup Smoked Paprika
⅛ cup Salt
⅛ cup pepper
½ red onion
1 clove garlic
1 Cup water or stock
Although this is very basic, it works. Add more/other chile peppers as desired.
Soak the chiles in warm water until soft and pliable. Remove the stems and seeds then chop the chiles into a mash.
Cut the meat into 2” cubes, season with salt, pepper cumin, and smoked paprika,
Cut the Red onion into small pieces and put in the bottom of the crock-pot. Add 1 clove of garlic, crushed. Add 1 cup of water or stock to the mixture on the bottom and then add all the meat. Add the chopped chile peppers and stir the contents to combine.
Set crock-pot on high for 2 hours and then stir the contents. Set on low for another hour and stir. Serve, or continue to cook on low and stir every half hour until you can’t stand it any longer.