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Jan. 2009 - In this Issue: |
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Chili Alarm |
 Passions run high when it comes to chili! Does "real chili" have beans, or no beans? Tomatoes or no tomatoes? These topics in the chili world are no mere differences of opinion; words like "sacrilege" and "heresy" quickly get thrown into the argument! There's good reason to be passionate about chili! It's nutritious, budget-friendly, incredibly satisfying, and frequently a matter of personal and regional pride. The depths of winter that we're celebrating(?) right now beg for something warm and filling - chili's your answer! We'll explore some of the passions and folklore surrounding chili, set you up with some basics for making your own signature version, and finally, offer three different chili recipes that vary widely in character and geographical origin. Fire up the stove and get ready for some heat! | |
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Store Information |
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Espresso Repair |
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• Available for any occasion
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Seeking Secret Shoppers |
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 Our secret shoppers provide valuable input on everything from customer service to product selection and more.
If you’re interested in becoming a Kitchen Window Secret Shopper, contact Melissa via email for more information.
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus, and instructors. There are, literally, dozens of choices to choose from. Our classes make a great outing with friends, visiting relatives and a wonderful date night.
Meet the Chef: Tejas - #2702 – Monday, February 2 - 6:00 p.m.
Quick Desserts - #2703 – Tuesday, February 3 - 6:00 p.m.
Classic American Breakfast - #2704 – Saturday, February 7 - 10:00 a.m.
Celebrated Chefs: AT Sauced - #2705 – Saturday, February 7th - 10:00 a.m.
Sweet Tooth Tour - #2709 – Saturday, February 14 - 9:00 a.m.
View All Cooking Classes You may register for any of our classes any time of day!
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 Food & Wine Experience
Minneapolis Convention Center
Saturday, February 28 -- 10 a.m. - 6 p.m.
Sunday, March 1 -- 10 a.m. - 5 p.m.
Join Kitchen Window at the 15th Annual Minnesota Monthly Food & Wine Experience! This delectable weekend is filled with the best in fine wines, specialty beers and gourmet cuisine.
More Info
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Chili time starts in the fall and continues for the next six months in our neighborhood! Make chili a classic in your kitchen and at your table. You'll find it versatile for everyday eating and casual entertaining alike.
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EXCLUSIVE COUPON
Put some spice into your next pot of award winning chili!
Buy Two Bottles of Wayzata Bay Spices
and Get a Third Bottle Free
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
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Limit one coupon redeemable per customer number. Free item will be the lowest priced bottle. Offer expires February 13, 2009. |
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You Thought You Knew Chili . . . |
If all you know about chili is what your mother made, or perhaps what you get from a can, you're ready to be educated. If you are a chili elitist and have definitive opinions, well, we're here to urge you to keep an open mind and further expand your horizons.
 Regional Flair - Versions of chili vary greatly from region to region of the country. The origins of chili as a "poor man's stew" explain a lot about the root of so many variations. People used what was at hand to build their pot of warmth. If you had ready access to meat, that became the focus of your chili. If tomatoes were handy, they took a predominant role. In this historical tradition of improvisation, each chili recipe is valid as long as it has chiles aplenty!
"A Bowl of Red" from Texas - Texans spar with every other region for "chili rights." They lay claim to the dish even designating it as the official state dish. Texas-style chili puts meat at the center of its recipe with onions and chiles sharing the stage. Other ingredients, such as cilantro, salt, or stock might be added, but certainly no tomatoes, and no beans! As the saying goes in Texas, "If you know beans about chili, you know there's no beans."
5-Ways from Cincinnati - The other, competing epicenter for chili rights belongs in Southern Ohio. Cincinnati's version of chili is said to have evolved from a dish concocted by local Greek immigrants and contains a few more inventive spices, (including allspice, cloves, cinnamon, and cocoa), and sports less heat than a Texas chili. But it's not just the chili recipe that distinguishes Cincinnati chili, it's how it's ordered and served - 5-ways and notably on top. More on that below.
Louisville Style - This style of chili lies somewhere between Texas and Cincinnati on the heat scale and includes spaghetti pasta as an essential ingredient. The fare is hearty and thick, though remains only an aspiring wannabe in the national chili contest.
Vegetarian and Other Variations - Though a vegetarian chili may be considered an oxymoron by some, the spices and flavorings of traditional chili pair so well with beans that a vegetarian version is a natural. Some excellent vegetarian chilis utilize lentils as the primary ingredient making it healthy and relatively quick to make. Experimentation and improvisation have yielded newer classics in the chili genre; White Chili and Green Chili, (Chili Verde), are both worthy competitors for taste and satisfaction to the traditional Reds.
Chili Societies - If you're serious about chili, you may choose to declare yourself an official "chilihead" and join one of two official chili societies that promote chili while raising charitable contributions for various causes: (1) Chili Appreciation Society International, Inc., and (2) The International Chili Society. Both organizations combine chili with some serious fun and worthy charities.
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Rustling Up Your Own Chili |
In the improvisational spirit of chili, your own chili is waiting to happen. If your chili life is in a rut, break out with some different variations.
 The Chiles - In a review of many cookbooks and many recipes for chili, the only thing we found in common in each version was the bountiful presence of chile peppers in some form. After that, the ingredients range far and wide: meat, no meat, beans, no beans, tomatoes, no tomatoes.
Chiles give chili the spice and heat we've come to love. The heat sensation from peppers comes from the chemical capsaicin which is present in different quantities in each type of pepper. Capsaicin triggers a "pain" message to your brain and releases a pain-killing endorphin response. No wonder chili tastes and feels so good!
The peppers, sweet to hot, will dictate your chili's character, flavor, and flame quality. Common peppers found in chili recipes and easily available year-round include: Bell, Poblano, Pasilla, Jalapeño, Cayenne, Serrano, Habanero, and Scotch Bonnets. Both fresh and powdered versions of pepper find a home in chili pots.
The Onion - The second most common ingredient found in chili recipes is diced onion. Onion adds its unique flavor to the chili's richness and provides a distinct aromatherapy for the kitchen's cook. Achieving a quick dice of onion requires a sharp knife. In fact, the curved surfaces and the slippery layers of an onion are a good test of a new knife.
The Meat - True to the origins of chili, it's the perfect application for less expensive cuts of meat whether beef, pork, venison, turkey or chicken. Ground or in a small dice, the meat cooks quickly and is subsequently stewed to tenderness.
The Beans - For those whose chili does have beans, just about any bean will work well in chili. Kidney beans are perhaps the most familiar to chili, but pinto beans, black beans, cannellini beans, Great Northern bean, garbanzo beans . . . they'll all produce a perfect result.
The Garlic - Garlic is always in order for a good chili. Peel the garlic in a tubular garlic peeler and mince it finely in a garlic press or mincer.
The Chili Pot - The key elements of a good chili pot are (1) a large size, (2) a heavy bottom, and (3) thick-walled sides that efficiently transfer heat.
A "Dutch oven" is a traditional pot for chili-making. A Dutch oven is a large pot (5-7 quarts) with curved sides, a domed lid and is suitable for the stovetop, oven, or even an open grill. Dutch ovens were originally part of the German immigrant kitchens of Pennsylvania. The term "Dutch" may have nothing to do with the
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Netherlands, but rather developed from an American pronunciation of "Deutsch," the German word for German. Today, Dutch ovens are available in traditional cast iron, colorful enameled cast iron, and stainless steel variations. A heavy-bottomed Dutch oven handles the high heat required in the browning stage, then downshifts easily to the magical simmering stage.
The Browning Stage - Each chili recipe begins with the browning of meat and the sautéing of onions prior to adding other ingredients. Chili aficionados recommend adding the powdered spices to the browned meat and allowing the spices to bloom prior to adding any liquids.
The Art of Simmering - Chili demands time for the flavors to develop. Once the ingredients are assembled, a low simmer for an hour or more is necessary for the spices to re-hydrate, and for the flavors to become infused throughout the other ingredients. A chili pot with a heavy bottom and efficient heat transfer will facilitate a good simmer while reducing the chances of scorching or burning. |
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A hearty chili is a meal in itself! Serve it up hot in bowls that have some thickness and ability to retain heat during the meal. Chili bowls or French Onion soup bowls are the perfect vessel for insulating the red stew; a soup plate, or a "flat" bowl shape will cool the chili too quickly.
Ladle it Up! - Ladle your chili directly from the stove pot to the bowls. We prefer working with both a small ladle and a large ladle in our kitchen. The small ladle finesses filling smaller cups or bowls with less mess, and doubles perfectly when adding liquid to a pot as with risotto. A larger ladle makes quick work of dishing up the chili with one or two scoops filling larger bowls.
Garnishing the Chili - Add some toppings to the chili or offer on the side:
- Cheese - Grated cheese melts heavenly on top of a steaming bowl of chili. Cheddar cheese is a standard pairing with chili, but Monterey Jack, Colby, or a smoky Provolone would serve equally as well. Grate your cheese choice in a coarse grate with a flat grater, box grater, or a Microplane.
- Sour cream - Chile pepper heat is quelled only by dairy foods. The capsaicin of the chiles repels water making it useless in dispelling any excess heat. The casein protein in dairy foods acts to detach capsaicin molecules from taste buds.
- Scallions - Equally appealing in color and taste, fresh scallion slices sprinkled on top of a bowl of chili is also a perfect garnish.
- Saltines - Some chili diners insist that the only way to enjoy chili is with a crowd of broken up saltine crackers. Indulge the traditionalists and have some handy.
Chili as the Garnish - Use chili as a hefty topping for other foods:
- Pasta - Cincinnati-style chili is traditionally served over spaghetti. Foreigners to Cincinnati may assume some connection to an Italian Bolognese dish, but it is a dish to its own. When in Cincinnati order your chili 2-way for chili and spaghetti, add cheese and it's a
 3-way, add beans or onions and it's a 4-way, and all five ingredients and you have 5-way Cincinnati chili.
- Hot dogs - A hot dog in a bun and smothered in chili is a classic at stadiums and events. Top with a healthy dose of diced, fresh onions and a cold, cold beer in the other hand and you're ready to go.
- Steak fries - Thick oven-fries accept a good chili topping with ease. Add cheese and you have chili cheese fries.
- Rice - Serve chili over rice and call it Chili, New Orleans style!
- Tortilla Chips - Create a variation of a nacho plate with a chili topping.
- Baked Potato - Split a large baked potato, top with chili, add cheese and onions for a full and filling meal.
- Cornbread - Corn is a natural nutritional complement to beans. Hot, steaming cornbread is a classic Tex-Mex match for a good chili.
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 Q: What is chili powder?
A: Chili powder is a generic term for a mix of spices of which the primary ingredient is some type of powdered chile. Ancho chiles, (dried Poblano peppers), are a common choice for chili powders. Ancho chiles have a mild flavor and light heat. Hot chili powder most likely includes a healthy dose of cayenne, a hotter chile. Roughly, about one-half teaspoon of chili powder is equivalent to one chili pod. Chili powder may contain garlic powder, salt, and other spices. Experiment with different brands of chili powders and different heat levels.
Q: What should I do if my chili is too thin? Or to thick?
A: Chili, like any good improvisational dish, may turn out differently each time you make it. If your chili is too thin, try thickening it with rice, barley, bread crumbs, or a roux of flour and butter. If the chili is too thick, thin with stock and adjust seasonings.
Q: What are "chipotles in adobo sauce"?
A: Chipotles in adobo sauce are another common chili ingredient. Chipotles are smoked jalapeño peppers and adobo sauce is a combination of onions, tomatoes, garlic, vinegar, salt and other spices. Adobo means "sauce,"  or "marinade" in Spanish.
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Small cans of chipotles in adobo sauce are easily found in the ethnic food sections of supermarkets. Leftover portions of chipotles in adobo sauce may be stored in the refrigerator. The use of chipotles in adobo sauce imparts a distinctive smoky heat to chili.
Q: What is cumin, another common spice in many chilis?
A: Ground cumin is the powdered seed of the Cuminum cyminum plant, a member of the parsley family. With its unique flavor, cumin imparts a strong warmth to chili and to dishes of many cuisines.
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Killer Chili, Savory Recipes from North America's Favorite Restaurants by Stephanie Anderson. Published by Chronicle Books, San Francisco, CA. Copyright 2007.
Faithful to the regional nature of chili, Stephanie Anderson tracks the tradition through five regions of North America: Northeastern, Midwestern, Southern, Western, and Canada. Within each region, diners and restaurants that are famous for their chili are featured. Fifty eating establishments are highlighted and their own distinctive chili recipe revealed and recreated for the home cook. The variations of chili are broad ranging and fascinating reading. We enjoyed the virtual culinary trip around the continent and have several recipes marked for trying in addition to the three recipes below. This book has everything you need to become a well-rounded chilihead! |
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Excerpted from Killer Chili, Savory Recipes from North America's Favorite Restaurants by Stephanie Anderson. Reprinted with permission of the publisher: Chronicle Books, San Francisco, CA. Copyright 2007. All rights reserved. |
Beef Chili with Chipotles & Cilantro
from Clark's Outpost Barbecue Restaurant
We start with a pure version of chili - according to Texas' standards. This chili calls for ground beef, onions and spices. No tomatoes, no beans. The taste was divine and perfectly accented with the smoky, piquant taste of chipotles in adobo sauce and a generous helping of cilantro. Steeping the chili allowed the flavors and spices to meld nicely. We found it at its best the day after.
View recipe
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White Turkey Chili
from Via Cucina
One of the newer chilis on the block, this White Turkey Chili offers the benefit of a lean, low-fat meat. While there are no tomatoes in this chili, there are two types of beans, cannellini beans and chickpeas. We found the taste outstanding and every bit as satisfying as any red chili. The heat in this dish came from Tabasco sauce and was easily customizable for different palates.
View recipe
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Wild Billy Chili
from Wild Bill's Saloon
We sometimes think of chili as "cowboy cuisine." This very Western version of chili has beef, tomatoes, beans, and . . . a lot of heat! We confess that we used only 2 tablespoons of crushed red pepper flakes instead of the full 1/4 cup called for in the recipe. There are a few other sources of heat in this recipe that make it a powerful stew. Counterpoint the heat by keeping a few cold beers handy!
View recipe
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Share this email with a friend or invite someone to join you for a cooking class.
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Beat the chilly air with some chili heat! Stay warm and well!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 / 888-824-4417
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Tip #4: Develop your own secret ingredient for a signature-style chili. We've heard of some interesting secret and not-so-secret ingredients including pineapple juice, chorizo sausage, vinegar, cocoa powder, beer, bacon, Worcestershire sauce, and garam masala. Fling open the cupboard doors and experiment!
