Ok, I looked this up, found it a wee bit interesting and wanted to share. What is the difference between chile and chili?
As per dictionary.com:
Chili and chile are both the pungent fruit of the capsicum, also called chile pepper or chili pepper. But chili is a shortening of chili con carne, a ground beef dish that incorporateschili powder or chili peppers and was first noted in 1857. And Chile, capitalized, is a country. We do not actually use the original English form, though, which was chilli or chilly(which are used in British English) – but now use the Spanish words. Chiles are reduced to powder to make cayenne pepper.
Today, as my volunteer time wound down, I perused the great halls (and snack bar) of the illustrious Airman and Family Readiness Center, in a search for a “RED CHILI” recipe ~ besides the many variations (bean v no-bean, pinto v kidney, not really a chili but a meat-monger extravaganza in a pot, dried ancho v tomato paste, tomato paste v crushed tomatoes), I walked away with a vague idea and a napkin to wipe the drool from ALL the tasty suggestions!
What I decided? A Val version, served in a garlic-y (garlicky?) cornmeal laced bread bowl! Toren has already sampled and given it a thumbs up ~ no matter that he is a permanent stage of thumbs-up-ness!
Thanks Tina, Sue, Steve, Gary and Travis ~ your ideas and inspiration did the trick!
Chili in Garlic Bread Bowls
Homemade Banana Pudding with Butter Cookies!
- 1 1/2 lb ground sirloin
- 2 c pinto beans (cooked from dry if you have the time)
- 4 c beef stock (I used some that was leftover from the roast last week ~ yea!)
- 1 onion, thinly sliced
- 8 cloves garlic, minced
- 1 ancho chile, toasted and blended
- 2 small russet potatoes, cubed
- 1 1/2 c tomatoes, crushed (I used some garlic, tomato and green chile that I processed a few months ago), or 1 can of Rotel
- 1/2 c beer (shhh, I used one of Tony’s Porters), optional
- 1 T dried cumin
- 1 tsp dried oregano
- 1 tsp chipotle or chili powder
- Rice, tortillas, lime, cole slaw, onion & cheese to serve
In a large stock pot, sauté onion and garlic in about 1/2 T oil; add ground beef, brown, stirring to break up any large pieces. When meat is cooked through, add beer and stir til absorbed; add remaining ingredients, turn heat to medium low. When beans are done (2 hours in the pressure cooker), add to chili mixture. Check the potatoes for doneness ~ adjust the seasonings. The only salt I used was while I cooked the beans ~ I didn’t have to add any additional to the chili.
Spoon into large bowls, top with your favorite toppings and eat away!
Garlic Bread Bowls
- 5 to 6 c flour
- 1 c corn meal
- 3 T sugar
- 1 1/2 T kosher salt
- 3 T shortening
- 2 Cloves garlic, minced
- 1/2 tsp crushed red pepper
- 3 1/2 tsp yeast
- 2 1/4 c warm water (110° to 120°F)
- 2 T butter, melted, if desired
In a large bowl, combine 2 cups flour, sugar, salt, garlic, pepper flakes, cornmeal and yeast; with your fingers, work in shortening until broken up into small pieces. Stir in warm water until combined; add flour 1 cup at a time until kneading consistency is reached. Turn out onto a lightly floured board, knead, adding more flour as needed (I realize that is a lot of neediness:)) When dough is no longer sticky, place in a lightly oiled bowl, cover with plastic wrap and allow to rise for 1-1/2 hours.
- Turn back out onto your lightly floured board, divide into 8-10 oz balls for bowls, or shape into loaves (this recipe will make 4 medium loaves), place on parchment covered baking sheet; cover and allow to rise until doubled in size. Brush with melted butter if desired.
- Bake at 425 for 18-20 minutes for bowls, 22-25 minutes for loaves ~ if making bowls, cut away about a 3 inch circle in the top; with fingers, gently remove some of the inner yumminess to allow for your chili, being careful not to get too close to the edge. Place bread bowl in ceramic bowl, fill, top and enjoy! v