A highlight of my year is judging a neighborhood chili (and apple pie) contest over Veterans Day weekend. Each year the competition grows, and the chili just keeps getting better.
Some participants get creative with their garnishes—topping their chili with crème fraîche, yogurt, sour cream, or an assortment of snacks like Fritos, Bugles, and tortilla chips. I’m always impressed by the effort and flavor combinations that home cooks bring to the table.
It’s a pleasure to support our veterans and be part of a community that celebrates good food and camaraderie. I was so inspired this year that I decided to share one of my own chili recipes.
Chili con Carne
Few dishes capture the spirit of American cuisine like chili. It’s a recipe (or recipes) rooted in tradition and culinary evolution .
I remember researching chili con carne when preparing to teach American Regional kitchen at the CIA. It was interesting to learn how different recipes are in various regions of the Southwest.
Historically, chili con carne originated in the American Southwest, influenced by Mexican cooking traditions and the resourcefulness of frontier cooks. Early versions combined dried chilies, spices, and meat preserved with fat — a practical meal designed to nourish and sustain. I wonder if the meat used was beef or bison?
Over time, chili evolved into a regional specialty, from Texas-style with no beans to the tomato-rich variations of the Midwest and beyond.
From a Chef's perspective, chili is a remarkable example of balance and chemistry. The heat of capsaicin — the active compound in chili peppers — stimulates the palate and releases endorphins, I like to add chipotle to my chili for a little depth of flavor.
This recipe represents my version of chili: deeply flavored, balanced, and satisfying. Whether you’re serving it for friends, family, or a neighborhood cook-off, it’s a dish that celebrates both tradition and taste.
Prep Time: 30 min
Cooking Time: 90 min
Yield: 10 portions
Ingredients
3 Tbsp Olive Oil
2 Cups Onions, small dice
8 ea Garlic cloves, minced
1 Cup Red bell pepper, small dice
1/2 Cup Red jalapeno pepper, minced
1 Cup Tomato paste)
3 lbs Ground meat (beef, bison, or lamb) 80/20 mix
3 Cups Plum Tomatoes, small diced
1 Tbsp Oregano dried/ I prefer fresh oregano leaves
1/2 Cup Spanish Paprika
4 Tbsp. Chili Powder
2 Tbsp Cumin, ground
1 tsp Cayenne Pepper
1 qt Brown Veal Sauce (Espagnole Sauce)
2 Cups Pinto beans canned product (optional)
t.t. Salt & Pepper
How to prepare Chili con Carne
Step 1
Assemble the ingredients; place all of the spices into a small, teflon pan and toast at medium heat, stirring with a wooden spoon. This will improve the flavor greatly. (especially if some of the spices have been in the cupboard for a long while)
Step 2
Dice the onions, peppers and tomatoes; mince the garlic. Reserve.
Step 3
Heat a heavy sauce pot, add the olive oil; when the oil is hot add the onions, peppers and garlic; cook until translucent; it's fine if the vegetables begin to brown. Stir with a wooden spoon. (about five minutes)
Add the tomato paste to the onions and continue to brown for three minutes.
Step 4
Add the ground meat and mix into the tomato/ onion mixture with a wooden spoon. Cook for 10 minutes at low heat, stirring and breaking up the meat as it cooks/clumps into small 'meatball' shapes.
Step 5
Slowly add the veal sauce, diced tomatoes and toasted spices to the chili, stirring into a smooth, homogeneous mixture.
Put on low heat and cook for 30 minutes, stirring occasionally.
Be careful not to scorch.
Top with sour cream, shredded cheddar, diced tomatoes, avocado, tortilla chips etc...
One of the first thing students at the CIA learn to cook is vegetables. I suspect cabbages are not the most popular veggies in the United States but I'm certainly a fan! I actually prepared braised red cabbage with a poached, sliced stuffing roll and roasted goose on the 10th and final day of the CMC exam. The CMC proctor made me julienne the core of the cabbage... Chefs know all about adding vinegar to keep red cabbage from turning blue!
I would consider stuffing poached in a napkin as a roullade or torchon (like a foie gras torchon). It is a European technique where seasoned bread stuffing is formed into logs, wrapped tightly in a damp linen napkin or cheesecloth (or plastic wrap), and then gently poached to create moist, cohesive, flavorful stuffing 'log', perfect for slicing and serving with gravy. I like to slice and gently toast in butter to serve with pork or poultry. I learned to prepare stuffing, rolled in a cloth napkin and poached in chicken broth at the CIA. I actually prepared this and served this stuffing roll sliced with roasted goose and braised red cabbage on the 10th and final day of the CMC exam.
Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. This is a cookie my mother baked at Easter time. The lemon sugar crust is delicious... perfect with coffee or tea.
Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. Christmas cookies are more than nostalgic treats; they’re a celebration of childhood memories, and maybe cookies help to make us all a little more patient, thoughtful & friendly each holiday season. I remember driving with my father to the city each Christmas to pick up Aunt Flora. She would send us out with decorative plates of homemade, Italian Christmas cookies to deliver to the local relatives. It was always snowing-we would spend a few minutes visiting each family, have a few cookies and a glass of sweet wine or coffee. My mother and aunts began baking cookies the day after Thanksgiving. They filled the freezer with shoe boxes of cookies lined with wax paper for protection... frozen cookies are pretty delicious!
Years ago I traveled to Santa Fe and Alburque with my son Ciro. We enjoyed fantastic Southwest cuisine at local shops and cafes. A highlight was purchasing fresh pine nuts in the shell- a little challenging to get the nuts out of the shells but the flavor was fantastic.
I taught garde manger for years at the CIA... it was one of my favorite classes. I love caviar, foie gras, preparing hors d' oeuvres, decorative platters and especially forcemeats. And yes... I love making watermelon carvings too!
I was amazed to learn of a French Tomato sauce (Sauce Tomat) as a young, CIA students many years ago. It's very different than the Italian sauce my mother made each week for Sunday dinner. I enjoy purchasing cases of inexpensive, local tomatoes in late summer called 'seconds'. These tomatoes are generally ripe, bruised tomatoes which I wash, chop and freeze to invite a taste of summer in my kitchen during the cold, winter months.
Choosing Garlic: For the best flavor, select firm, heavy heads with tight skins. Hardneck garlic varieties (such as Music or German Red) offer more complexity and a cleaner heat than most supermarket softneck varieties. Preventing Bitterness: Garlic burns quickly. Add minced garlic to warm—not scorching—fat, and cook just until fragrant. Overcooking turns it harsh and metallic. Balancing Butter & Olive Oil: A blend of butter for richness and extra-virgin olive oil for aroma delivers a more nuanced flavor and prevents the butter from over-browning under the broiler. their color and freshness.
There is a large variety of Pears available to cook with. I remember peeling and poaching tiny, Seckel pears for garde manger presentations-challenging! Pears, like apples vary widely in texture, flavor, and culinary performance, making selection an important step in recipe development. Bartlett are juicy and great to eat ripe or for purees and sauces. Bosc are a little more dense and good for cooking. Red and green Anjou are more versatile and can be eaten fresh in salads as well as cooked in baked goods or savory dishes.
Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. Christmas cookies are more than nostalgic treats; they’re a celebration of childhood memories, and maybe cookies help to make us all a little more patient, thoughtful & friendly each holiday season. I remember driving with my father to the city each Christmas to pick up Aunt Flora. She would send us out with decorative plates of homemade, Italian Christmas cookies to deliver to the local relatives. It was always snowing-we would spend a few minutes visiting each family, have a few cookies and a glass of sweet wine or coffee. My mother and aunts began baking cookies the day after Thanksgiving. They filled the freezer with shoe boxes of cookies lined with wax paper for protection... frozen cookies are pretty delicious!