Chili a la Mirakolix
Chili (con carne) - What most of us would associate with the good ol‘ Mexican
kitchen and a sombrero hat, has its roots more north: United States.
Being the official state dish of Texas since 1977, it
is rather likely that the creator of “chili con carne” was wearing a cowboy
hat. The original recipe can be dated back to the late 19th century,
when it became a highly popular dish among workers and farmers for its cheap
and simple preparation and its nutritional values.
While the classic Texas version merely consists of
meat and chili, other recipes include tomatoes, beans and corn. As each traditional
dish, the chili was frequently adjusted and changed, which led to “extraordinary”
combinations with chocolate, cold coffee, wine, carrots, zucchini, honey, beer,
pumpkin, potatoes, red pepper or eggplants.
Until now, I had no clue about the background of
chili. Having always assumed the dish derives from South America, our team even
promoted the topic of our next “international cooking” as “Mexican” – sorry for
that…
To the disappointment of many, we decided to eliminate
some of the exotic ingredients (yes I know, who could say no to meat + coffee +
honey?).
Our version was simple. Vegan. And nothing but
delicioso!
Hungry? Try it: chili sin carne recipe
Ina
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