A6 • HERMISTONHERALD.COM
SATURDAY, JANUARY 17, 2015
FOOD FEATURE
DIVA-STYLE CHILI
CHILI
BOWL
KTICHEN DIVA PHOTO
Chili, and its history, is complex. The recipe is simply a stew of water, chili peppers, herbs and, most often, meat, with origins
dating back hundreds of years. In modern times, the debate has centered on whether chili is Mexican or American.
BY ANGELA SHELF
MEDEARIS AND GINA
HARLOW
THE KITCHEN DIVA
I
t’s cold outside, which
means it’s the perfect
time for chili. You would
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someone who doesn’t love
a hot, steaming bowl of
chili, especially this time
of year. But the fellowship
ends when it comes to the
details.
Many people pride
themselves on their chili
recipes. Their special
mixture of spices, meat
and/or beans (we’ll get to
that!) is proprietary. There
are strong preferences,
allegiances that rival those
of collegiate and pro sports
teams, and depending
on where you live, even
national heritage. It’s not
simply geography that
dictates what kind of chili
we prefer, sometimes whole
households are divided over
the issue. How we like our
chili — hot or mild, red
meat or white, beans or no
beans — is personal.
Even more debatable
than our preferences is
what exactly is chili, and
where did it come from.
Chili, and its history, is
complex. The recipe is
simply a stew of water, chili
peppers, herbs and, most
often, meat, with origins
dating back hundreds of
“The difference today between
chili con carne and its Mexican
sister is that we, being
Americans, have spun our chili in
countless directions.”
years. In modern times,
the debate has centered on
whether chili is Mexican or
American.
Rick Bayless, a chef
who is an expert in
Mexican cuisine and who
has traveled extensively
throughout Mexico, says
it’s simply a matter of
reversing the name. In
Mexico, they make a stew
of chilies and meat. They
refer to it as carne con chili,
either chili Colorado or
chili verde. They also have
a dish called carne guisada,
which has many of the same
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carne. In Mexico, it’s carne
con chili, and in America,
its chili con carne, or just
chili. Both preparations
are closely related, but the
chili con carne that most of
us have come to love, and
for which there are many
recipes, seems to date back
to hungry Texas cowboys
inventing a trail-hearty
stew of dried beef and chili
peppers.
The difference today
Church
Directory
between chili con carne and
its Mexican sister is that
we, being Americans, have
spun our chili in countless
directions. A big moment
in chili history came when
beans and tomatoes were
added. Since then, the
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With or without? What will
it be?
The answer is obvious.
With the idea of culinary
liberty for all, we should
be accepting of those who
want to put beans, tomatoes,
seitan, tofu or a long list of
other continually evolving
ingredients in their chili.
In the interest of culinary
harmony, my recipe for
Slow Cooker Diva-Style
Chili can be customized
to suit your tastes. Hot or
mild, red, green or white,
the wonderful thing about
chilies is that, as they say,
it’s all good!
— Angela Shelf Med-
earis is an award-winning
children’s author, culinary
historian and author of
seven cookbooks. Her new
cookbook is “The Kitchen
Diva’s Diabetic Cook-
book.” Her website is www.
divapro.com. To see how-to
videos, recipes and much,
much more, Like Angela
Shelf Medearis, The Kitch-
en Diva! on Facebook.
Read Gina Harlow’s blog
about food and gardening
at www.peachesandpro-
sciutto.com. Recipes may
not be reprinted without
permission from Angela
Shelf Medearis
His Way of
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For Info call (541) 567-9000
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191 E. Gladys Ave.
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(541) 567-3002
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DAILY MASS: Monday-Friday
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . English 7:00 am
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For more information call
567-8441
555 SW 11th, Hermiston
567-9497
Nursery provided for all services
Sunday School - 9:30 AM
Worship - 10:45 AM
6:00 pm
Wed Prayer & Worship - 7:00 PM
“Proclaiming God’s word,
growing in God’s grace”
First Christian
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"Proclaiming the Message of
Hope, Living the Gospel of Love"
SUNDAY WORSHIP 10:45 AM
SUNDAY SCHOOL 9:30 AM
CHILDREN'S CHURCH 11:00 AM
Nursery Provided
Allan Payne, Pastor
567-8241
855 W. Highland • Hermiston
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Exploring Boardman,
Hermiston, Pendleton
& Beyond!
Supporting local businesses, will
also support members of your own
community that pay taxes, serve
on committees, teach our children,
and serve our needs.
The Bistro at Bellingers
1823 S Hwy 395 - Hermiston, OR 97838
#541-289-2355
www.bellingerfarms.com/
thebistroatbellingers
Mon - Sat 8am - 5pm
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101 Olson Rd. - Boardman, OR
541-481-7243
www.visitsage.com/home
Interactive Visitor Center
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and Reason
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Gladys Ave & 7th Hermiston
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Kids 4 yrs to 5th grade . . . . . . . . . . . . . . 7:00 pm
Tuesday, Wednesday and Thursday
Small Groups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7:00 pm
125 E. Beech Ave. • 567-3232
Pastor David Dever
Sun. Bible Classes . . . . . . . . . . . . . . . 10:00am
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Located at: 1520 Orchard Ave.
For More Information Call: 567-3677
www.hermistonlmbc.com
567-3013
1. In a large skillet, heat oil over medium heat. Brown
the beef stew meat in the oil in batches, being careful not
to overcrowd the pan, so that the meat will brown instead
of steaming. (If you’re using ground meat, add it to the
oil and break it apart using a spoon or potato masher).
2. Add onion, garlic, cumin, chili powder, salt, pepper,
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cooking.
3. Place 1 can’s worth of rinsed and drained beans in a
medium bowl. Mash them with a spoon or potato masher.
(The mashed beans will thicken the chili.) If you aren’t
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chips.
4. Stir in mashed and whole beans or crushed chips,
tomato sauce, tomatoes, water, tomato paste, salsa and
brown sugar. Cover and cook on low for 6 to 8 hours or
until the stew meat is tender. Garnish each serving with
cheese, cilantro and a tablespoon of sour cream, if desired.
Makes 12 (1-1/3 cup) servings.
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Pastor Bill Griggs
Children's Church
& Nursery Available
3 pounds beef stew meat, cut into cubes, or 1-1/2
pounds ground beef
1 tablespoon canola or vegetable oil
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
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1/2 to 1 teaspoon cayenne pepper
3 cans (16-ounces each) kidney or pinto beans, rinsed
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3 cans (15-ounces each) tomato sauce
1 can (14-1/2-ounces) diced tomatoes, undrained
1 cup water
1 can (6-ounces) tomato paste
3/4 cup chunky salsa: hot, medium or mild
1 1/2 tablespoons brown sugar
Shredded Cheddar cheese, minced fresh cilantro, and
sour cream, optional
The Bistro at Bellinger’s
To share your worship
times call Amanda Jacobs
541-278-2683
Sage Center