Barb Wired
Slightly Sharp & Twisted
By Kactus Kate
Fork it over... Stir yourself up a big pot of yummy memories with a new fall food tradition. They say the first steps towards recovery, is to acknowledge and admit you have a problem. I suppose some may think my 333 cookbooks, 45-50 index cards with handwritten family recipes, a Rubbermaid box full of recipes torn out of magazines, and nearly 500 more saved to my computer indicates a problem—either I am a hoarder or I have a slight obsession with food. I can see how it may sound a little “excessive.” However, don’t think for a minute, that just because I acknowledge this… I am even remotely interested in pursuing “recovery.” I’m not. In fact, the only think I am interested in at the moment is a Neatdesk scanner. Now that would help me get all those recipes in the Rubbermaid box digitized, organized, and keyword searchable! Being a foodie does have its perks. When you send out invitations for little get-together and dinners—you never have to worry about noshows. Food is like a universal language. Everybody can relate to a delicious dish or meal. Foods, flavors, and smells trigger our emotions, bring people together, and create family traditions and memories that can last for generations. My favorite recipes and cookbooks show all the tell tale signs of lots of cooking; the print is beginning to fade in places, and there are splatters, spots, and smudges dried all over the pages. And each recipe marks a season and has a host of fond memories attached to it. Fall is one of my favorite times of the year. After cooking lighter meals during the hot summer months, thick hearty recipes for rich stews, fresh baked breads, and decadent desserts are a welcomed delight. It’s a tradition at my house to celebrate the arrival of the first cold snap of the season with a big pot of dad’s venison chili. It’s even better if the cold front arrives on a weekend, then you can put it on the stove and let it cook as you watch football or snuggle up in front of the fireplace with a good book. Just enjoy a cool weekend of “chilling with your chili.” So you see, my collection is not really excessive because for every season and reason, this foodie has just the right recipe for the occasion! 66
September 2013 Tex Appeal
Dad’s Championship Texas Chili Recipe INGREDIENTS 5 ½ cups canned tomatoes 1 lb. chopped green peppers 1 ½ tbs. salad oil 2 cloves crushed garlic ½ cup chopped parsley ½ cup butter 2 ½ lbs. lean beef or deer meat* 1 lb. lean pork* ½ cup chili powder 2 Tbs. salt 1 ½ tsp. salt 1 tsp. pepper 1 tsp. whole oregano 1 ½ lbs. chopped onions 1 ½ tsp. cumin seed *chili grind DIRECTIONS Sauté green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and parsley. Melt butter in large skillet and sauté meat for 15 minutes, add chili power and cook for 10 minutes. Add this to tomatoes and spices. Simmer covered for one hour, cook uncovered for 30 minutes. Optional: For added spice, throw in one fresh jalapeno (whole) and 1/2 cup of chopped cilantro. Serve topped with some chopped green onions, a sprinkle of grated cheddar cheese, and a dollop of sour cream.