17 Jun Sun 2018
Ask Arlene about chili and chile ©
Ask Arlene about chili and chile ©
By Arlene Wright-Correll
Last week we got this email question that asked, “Can you tell me the difference between chili and chile as I am trying to find a good recipe?”
In this country, the terms “chili” and “chile” are often used interchangeably, but they are certainly not the same thing. Chili powder http://www.localharvest.org/chili-powder-C23758 (chili with an "i") is a blend of ground chile peppers that is mixed with other spices and herbs that may include cumin, oregano, garlic, onion and salt. The chile peppers used in a chili powder are often cayenne chiles or another species of Capsicum annuum such as ancho, jalapeño, New Mexico and pasilla. As a result of the various heat levels of the different chiles that may be used, the spiciness and heat of any given chili powder will vary greatly from supplier to supplier.
The other spelling of Chile is a South American country occupying a long, narrow strip of land between the Andes to the east and the Pacific Ocean to the west.
Here is my slow cooker Chili recipe you might enjoy.
Ingredients for the chili:
3 tablespoons vegetable oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 pounds lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1 (28-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
Directions:
Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute.
Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.
Toppings for serving are optional: Shredded cheddar cheese, thinly sliced scallions, Sour cream
“Tread the earth lightly …and may the Creative Force always be with you.
Arlene Wright-Correll