by Tom Poljak

Chili is a food that is as American as the apple pie. Many people believe the origin of Chili is that of Mexico, however it is not. In fact, Chili as we know it is not served in Mexico.

In the United States most restaurants list Chili as soup, but it actually is more of a stew. The basis of a hearty Chili consists of meat, vegetables, beans and a thick spicy sauce. Although there are thousands of variations, the origin seems to be that of the Southwest.

There are as many stories explaining the origination of Chili as there are recipes for this popular stew.

One version of the history of Chili (and the one that seems to make the most sense) goes back to the chuck wagon cooks who would plant spices and vegetables along the trails traveled with the cowboys moving cattle on long drives. On the return journey home, the cooks collected the grown spices and vegetables planted earlier, combined them with chopped beef, and called the creation "Trail Drive Chili."

Chili, although not originally from Mexico, obviously has Mexican and Spanish influence.

Texas definitely seems to be the birthplace of this popular American stew. Due to the proximity of Mexico, and the fact that Texas was once considered to be part of Mexico, the original Mexican people in this region might have used their spices and cooking style to create this stew.

So for argument sake, lets make things simple and say that Chili originated from the Texas region and has influences from many cultures including Mexico and Spain.

Chili, as we know it today, did not become popular or easily recreated until the invention of Chili Powder. The earliest Chili Powder seems to have come from Fort Worth, Texas. Pendery spices with a label bearing a picture of a Gentleman's Top Hat and imprinted with the date 1870 is still sold today.

Chili is a fun food. It is one of the few dishes you can serve at an event that is simple but festive, and hearty yet elegant. Sporting events in the fall are the perfect occasion for a big bowl of Chili. Nothing works better than a group of good friends sitting around the big screen and watching a football game, with a bowl of chili in one hand and a good glass of red wine or a dark beer in the other.

Tex-Mex is the origin of Chili, but it can be found on menus in every state in our country. It is believed that Mexican families in the San Antonio area began masking the taste of inferior meat with a tomato stew with peppers and heavy spices.

It's funny how this food once deemed "just pleasant," is now considered a trendy, rich modern day culinary tradition.

Every part of the nation has its own distinct way of making Chili. There are even many local, regional and national contests to determine who has the best. But one thing's for sure; no matter if served with or without meat or beans, whether you prefer mild or "on fire," Chili is the perfect food to bring good friends and family together.

Following are a few of our proven recipes we are sure you'll enjoy.

True Vegetarian Third Degree Burn Chili 2 oz. Olive Oil 1 cup Carrots (small dice) 1 cup Celery (small dice) 1 cup Onion (julienne cut) 2 tbsp. Garlic (smashed & minced) 1 cup each Red, Yellow, Orange and Green Peppers (julienne cut) 1 cup Zucchini (small dice) 1 cup Whole Kernel Corn 1 cup each Garbanzo, Pinto, Black, Kidney and Cranberry Beans (follow directions for soaking each bean). May substitute canned beans if desired. 1 cup Yukon Gold Potatoes (small dice) 2 oz. Chipotle Chilies 2 oz. Ancho Chili Peppers Dried (very fine dice, use gloves) 1 oz. Jalapeño Peppers (canned & diced) 1 oz. Green Chiles (canned & diced) 2 tbsp. Gebhardt Chili Powder 1/2 tsp. Cumin 28 oz. Tomato, Diced 28 oz. Tomato, Puree 1 tsp. Crushed Red Pepper Flakes Salt & Pepper (to taste) 3-4 drops Louisiana Habanero Hot Sauce Sauté ingredients in the olive oil in the following order; carrots, celery, onions, garlic, peppers, zucchini, corn, chiles and hot peppers. Allow all ingredients to mix and sauté together. Add all of your soaked or canned beans together with the vegetables to incorporate together. Add chili powder and cumin and mix. Add your tomato products and yukon gold potatoes; simmer all ingredients together for 45 minutes. Add crushed red pepper flakes and Louisiana habanero hot sauce. Taste for desired flavor, salt and pepper to taste. Let simmer for another 30 minutes or until desired consistency and taste is achieved.

Hog's Breath Chili 1 lb. Beef Tenderloin (can substitute top round or another prime beef) roasted and cut into 1/4" cubes 1 lb. Pork Tenderloin (roasted and cut into 1/4" cubes 4 tsp. Hog's Mouth Rub (from our Summer Issue - Designing Home Lifestyles) 1 Beer (any premium beer - we used Sam Adam's) 2 oz. Olive Oil 1/2 Large Onion (small dice) 2 tbsp. Garlic (smashed & minced) 1 lb. Black Beans (follow directions on bag for soaking) can substitute canned beans 1 oz. Green Chiles (canned & diced) 1/2 oz. Jalapeño Peppers (canned & diced) 1/2 oz. Chipotle Chilies (canned in sauce) 3 tbsp. Gebhardt Chili Powder| 1 tsp. Cumin 28 oz. Tomato, Diced 28 oz. Tomato, Puree Roast the beef and pork; allow to cool and cut into 1/4 cubes. Rub the cooked meat with Hog's Mouth Rub. Sauté the beef and pork in 1/2 of your olive oil and allow to lightly brown. Once the meat is brown, pour the beer into the pan and scrape the bottom of your pan with a wooden spoon to release the fond on the bottom of the pan. Let the beer reduce by 1/2. Pull from the heat and hold for later. Use the remainder of your olive oil to sauté onions, once translucent add garlic, green chiles, jalapeno peppers and chipotle chilies. Once ingredients are incorporated add black beans and meat from step one. Mix all ingredients on low heat. Mix in the Chili Powder and Cumin. Add tomato products; bring up to temperature, taste to ensure proper seasoning. Let simmer for 1 hour and taste once again. Let the chili reduce until desired consistency is achieved.