Letters & Opinion
Food Swings: “It’s chili out”
The Pointer
jmath438@uwsp.edu
Most of us woke up Monday morning hoping our extended bout of mild fall weather would continue until March when spring took over. Clearly someone was beginning to sense our comfort with the weather situation. Most of us woke up shivering as we felt the effects of the cold front brought in at 50 mph.
With highs in the mid 50s, this weekend’s round of football will call for a food that can take the chill off anyone’s bones. We wait until October to make it, and after March we forget it exists. Ah yes, chili, the ultimate cold weather and game food. Everyone’s dad has their own recipe, which is actually the same as the next guy’s, but we let them believe theirs is the best.
Chili varies from region to region. Texas considers it sacrilege if there is anything in the chili besides meat and gravy. Other places are a bit more inventive, using different meats and vegetables. Just remember, I don’t approve of noodles and chili. Ohio and their culinary abhorrence known as skyline chili have once again ruined my day.
Back to the point: chili is delicious. You will need:
3 tbsp. butter
3 ribs of celery diced small
½ medium onion, diced small
2 tsp. chopped garlic
2 ½ pounds pork butt cut into ½ inch cubes
1 small jalapeno finely chopped
½ cup flour
1 14 oz. can stewed tomatoes (or make your own)
1 14 oz. can kidney beans
½ cup frozen corn
2 cups water (add more for desired thickness)
1 tsp. oregano
3 tbsp. chili powder (more if desired)
Salt and Pepper to taste
Cook the celery, onion and garlic in the butter on medium heat until the onions are clear, not brown (this is called sweating). While this is cooking season the flour with salt and pepper and dredge the pork in the flour.
Increase the heat on the celery and onion mixture to medium high. Add the pork and cook until browned, about eight minutes. Add the other ingredients. If the chili is too chunky, feel free to add more water. Simmer on medium heat for an hour or until the pork is tender.
Serve the chili topped with green onions, cheddar cheese and sour cream. Include a cold amber beer and proceed to watch Favreageddon and remember, live to eat.
