[tweetmeme source=”PIWC2” only_single=false]
February 25th is National Chili Day. With Spring not too far away and a chill still in the air, the notion of cooking up something warm and spicy is appealing. Everyone has their own favorite recipe for chili, many handed down from generation to generation.
Chili is a well known comfort food eaten all over the world, with its roots beginning in the early 1800s when the Spanish brought over workers from the coast of South Africa and Canary Islands. The origins of this dish evolved from Berber spices, and slow stewing cuts of meats in clay vessels known as Tagines; eventually cooked in cast iron pots over open flames in San Antonio, Texas (Chef E. is from Texas!)
The name ‘chili con carne’ ( literally means chili with meat) often known as simply chili, is spicy stew. The name “chili con carne “is taken from Spanish and means “peppers with meat.” Traditional versions are made minimally from chili peppers, meat, garlic, onion and cumin, along with chopped or ground beef. Beans and tomatoes are frequently added. Variations, both geographic and personal may involve different types of meats as well as a variety of spices and other ingredients. Chili can be found worldwide and also in certain American style fast food restaurants.
The variant recipes provoke disputes among aficionados. Chili lovers and cooks defend their personal recipes and hence why many host chili cook-offs in the spring. And speaking of Chili-Cook off, Partners in Wine and Rocky Hill Inn will be hosting a Spring Chili -Cook off. Stay tuned for more information.
Now to the wine pairings: Try a Chilean Malbec or even a Spanish wine. For a complete list of chili recipes or more wine pairings visit Chef E. for suggestions. Chef E has prepared wild game chili and presented it in a purple bell pepper bowl over creamed mashed potatoes (lovely picture above ).
Cheers! Partners in Wine Club