The one and only time I judged a chili cook-off in Texas I thought I would have to report to the emergency room at the local hospital. I opted instead to return to my motel room where I collapsed on my bed and prayed that the thunderous roll in my tummy would subside. I lay there quietly, armed with a large bottle of the pink stuff within reach. It took three days for my body to return to normal. It seemed that most---not all---Texans like their chili HOT, made so by the addition of several kinds of chile peppers.

Needless to say I couldn't look at a bowl of chili or even give it much thought for quite a while. But when I did, I recalled the chili that was my Aunt Anna Lou's pride and joy, and which she often prepared during the cold winter months. Hers did have a little peppery jolt but didn't knock you down and out. She served the chili with crackers, or sometimes cornbread, and hers contained beans that seemed to mellow out the dish.

Alas, I don't have her recipe, but I've been poring through food magazines and cookbooks, looking for something similar. From what I can determine, chili is like gumbo---almost anything goes. Most Texas-style chilies don't contain beans, but rather the beans (pinto or red) are served on the side, possibly a contribution from the Mexican cooks on the cattle drives long ago. But there is some claim that beans were added as a filler because they were cheap. And with that said, chili as we know it is really chili con carne, which is the Spanish term for “chili with meat” which is made with diced or ground beef and chile peppers or chili powder, or both. In some parts of the country, where chili contains beans, it called chili con carne with beans. Got that?

And there is also some discussion about REAL Texas chili, which doesn't have any tomatoes, but rather dried ancho chilies, cubed beef, cumin, bay leaves, oregano, paprika, sugar, and garlic, all simmered long and slow, then thickened by the addition of yellow cornmeal.

The second most popular chili is what is known as Cincinnati chili. This dish has a tomato and ground beef base, and seasoned with cloves, cinnamon, cardamon, and yes, chocolate in some cases. It's traditionally served on a bed of spaghetti and served with lots of shredded cheddar cheese. This is known as three-way chili. To make it a four-way or five-way, the chili can be topped with kidney beans and/or chopped onions.

Despite being a great year-round meal, chili is still a favorite cold weather meal. (Some people in Louisiana would argue that gumbo is the go-to dish when the weather outside is frightful.) Just imagine sitting by the fire with a piping hot bowl, watching the snow fall. It’s comfort food at its best. Seventy percent of chili eaters associate the winter season with chili and 13 percent mention fall.

With that said, I am now ready to share with you a recipe I found to be pretty close to Aunt Anna Lou's. It's not so hot it will numb you taste buds, but it suits me just fine. And don't forget, chili is like gumbo. You can add or change the recipe according to YOUR taste. Although crackers can be served along with it, I opt for a good cornbread.


Chili, my way

Makes 10 to 12 servings

1/2 pound bacon, coarsely chopped
1 1/2 pounds round steak, cut into small cubes or coarsely ground
½ cup chili powder
1 teaspoon salt (more or less to taste)
2 cups chopped yellow onions
2 cans (16 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) pinto beans, undrained
3 whole large dried red chili peppers (optional)
3 garlic cloves, peeled
1 ¼ tablespoons cumin
1 tablespoon Worcestershire sauce
Hot sauce to taste
1/4 cup all-purpose flour dissolved in 1 cup water
Chopped onions and grated cheddar cheese, for garnish (optional)

Fry the bacon in a large, heavy pot or Dutch oven until just crisp. Remove the bacon and drain on paper towels. In the same pot, brown the beef with the chili powder and salt over medium-high heat. Add the onions and cook, stirring, until they are very soft, about eight minutes. Add the tomatoes and the beans, and bring the mixture to a boil. Stir in the red chilies (if using), the garlic, cumin, Worcestershire, and hot sauce to taste. Reduce the heat to medium-low and cook, covered, stirring occasionally, at least two hours, but as long as three.

Add the flour-water mixture and stir to blend. Cook, stirring, for about one minute. Taste and adjust seasonings. Return the bacon to the pot and cook for five minutes. Serve hot and pass the garnishes.

Too busy to cook? Try Carroll Shelby's Texas Chili


Skillet corn bread

Makes 6 to 8 servings

2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
3/4 teaspoons salt
1 teaspoon sugar
1 large egg, beaten
1 1/2 cups milk
2 to 3 tablespoons bacon grease or shortening

Preheat the oven to 425 degrees.

Combine the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.

Heat the bacon grease or shortening in a 9-inch skillet, preferably cast-iron or other ovenproof skillet, over medium-high heat until it’s almost smoking. Pour in the batter and cook for two to three minutes, or until the edges begin to turn golden.

Place the skillet in the oven and bake for 30 minutes, or until golden brown.

Let cool for a few minutes before slicing to serve.


A LITTLE LAGNIAPPE

SUGGESTIONS FOR HOLIDAY GIFTS FROM YOUR KITCHEN

My great aunt Belle taught me how to make goodies from your kitchen for gift-giving during the holidays. I firmly believe that homemade candy is an ideal gift for just about anyone on your list. Like Tante Belle, I began gathering my ingredients right after Thanksgiving. I keep a stash of ingredients and when the weather is accommodating, out they come and in a short time I too have a few tins filled with pralines and fudge to have for drop-in guests and of course, for gift giving.

Believe me homemade food gifts are always welcome and really aren't that difficult to make. Gather your ingredients, arm yourself with a candy thermometer and a couple of good pots and you're on your way. Candy tins are available just about everywhere. Rather than waxed paper, you can always nestle your candy in tissue paper. See, it's really very simple.

Another great aunt, Cina, gave me her recipe years ago and it has never failed me.


Cina's pralines

Makes about 2 dozen

1 pound light brown sugar (about 3 cups)
Pinch salt
3/4 cup evaporated milk
1 tablespoon butter
2 cups pecan halves

Mix the sugar, salt, milk and butter in a large, heavy pot over low heat, stirring constantly, until the sugar dissolves. Add the pecans and raise the heat to medium. Stirring often, cook to the soft ball stage. Remove from the heat and cool for several minutes. Stir rapidly until the mixture begins to thicken and coats the pecans. Drop by teaspoons onto parchment or waxed paper. When the candy has cooled, gently lift them from the paper and store in an airtight container.

This Russian taffy was Mama's favorite. I have no idea why it's called that, but I still have Mama's handwritten recipe and that's the name of it.


Russian taffy

Makes about 2 dozen

3 cups sugar
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 1/2 cups chopped pecans
4 tablespoons butter
1 tablespoon pure vanilla extract

Combine the sugar, milk, and condensed milk in a large, heavy pot over medium heat. Cook, stirring, to the soft-ball stage. Remove from the heat, then add the pecans, butter, and vanilla. Beat until the mixture becomes thick. Pour into a buttered 9-x12-inch pan. Cool, then cut into 1-inch squares. * If you want to make chocolate fudge, use this same recipe, but add 1/2 cup cocoa powder when mixing the sugar, milk, and condensed milk.

These rum balls are not candy, but a friend of mine expects them every year and I don't ever disappoint him.


Rum or brandy balls

Makes about 3 dozen

1 (10 to 12 ounce) box vanilla wafers, crushed
2 tablespoons cocoa powder
1 cup confectioners’ sugar
1 cup very finely chopped walnuts or pecans
2 tablespoons light corn syrup
1/2 cup rum or brandy
Extra confectioners' sugar for rolling

Combine all of the ingredients in a large mixing bowl and mix well. Form into one-inch balls and roll in the confectioner’s sugar. Store in an airtight container in the refrigerator for up to two weeks.