Day 79 South Western (USA)

South Western food is often confused with Mexican food and to a large extent it has its similarities, however it does have an identity all it's own; a fusion of food cultures of the Native American, the cowboys, the Spanish settlers and the Mexican give it so much more diversity. I could not pass up the opportunity to cook up a pot of Chili Con Carne so that's my dish for today. A hot and spicy bean and meat stew/soup is the best description for this dish that has gained so much popularity that a Chili cook- offs are almost a national sport.

To start off, I browned diced onions, peppers and garlic and added in the ground chuck, kidney beans that were soaked overnight and cooked (you can use canned beans). Oregano, chili powder and ground cumin were sprinkled liberally over it . This was sauteed over low heat till the beef was no longer pink. Tomato paste, a dash of Tabasco and canned crushed tomatoes were added in at this point. The pot was simmered on low for about an hour, and beef broth added in as necessary along the way.

The Chili was served over rice and topped with a garnish of chopped cilantro, sour cream, chopped hot peppers, red onions small diced and grated cheddar. The entire contents of a pretty large pot were cleaned out....

Off to Texas next...