The weather is cold enough for a bowl of HOT Chili
Chili is the official state dish of Texas. Texans claim that chili originated in their state. Other rivalries between states involve recipes (of course), but even semantics - New Mexicans use "chili" to describe the plant, the pod, and various dishes made with chili peppers (see New Mexico State Vegetables - chili and frijole), while to Texans, the word "chili" is a very specific culinary dish. In 1977 Texas legislature proclaimed chili the official state dish of Texas "in recognition of the fact that the only real 'bowl of red' is that prepared by Texans."

Chili is of Tex-Mex origin (Tex-Mex food, originating in the American southwest, is a combination of American Indian and Spanish cuisines. Although some chili recipes are bean-less, most people consider them a main ingredient of chili. Two other foods that are key ingredients in chili are also official state symbols of Texas : onions and peppers.

Barry Goldwaters Chili recipe
1 pound coarsely ground beef

1 pound dried pinto beans

1 can (6oz) tomato paste

2 cups chopped onions

3 tablespoons hot unspiced chili powder

1 tablespoon ground cumin

salt

water

Soak beans in water, covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed.

Add tomato paste, onions and drained beans.

Mix chili powder, cumin and season to taste with salt. Stir into mixture.

Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.

Serves 6