4 • October 2015 • UPBEAT TIMES, INC. Eat Well & Prosper!


Cloverdale, CA. ~ Was a 17th century Spanish nun responsible for the creation of chili? Accord- ing to a southwestern American Indian legend “the Lady in Blue” came down to them, teaching them about the church while serv- ing them a mean chili. Back in Spain, the beautiful Sister Mary would go into lifeless


trances, for days. When awake, she recounted preaching to sav- ages, in far away places. Spanish missionaries and their


King, Philip V, were believers in this “blue nun’s” story.


Philip


was later responsible for Span- ish families emigrating from the West Indies, into the Texas area to offset the French presence in the east. There, near present day San Antonio, the women began making a spicy “stew” that is


similar to our chili. A century later Texan cowboys concocted a precursor to chili mix as a stable, to be used during hard times. Chuck wagon cooks pounded beef, fat, salt, pep- per and dried chil- ies


together into


portable rectangu- lar stacks. These “chili bricks” or “brick chili” could be boiled in pots anywhere along the trail.


By the 1860’s, in- mates at the Texas prison are taking credit for creating chili. The kitchen crew hacked tough beef into fi ne pieces and added chiles and spices to the daily gruel. Freed residents wrote back to the prison, requesting the recipe for the dish! Jesse James refused to rob a bank in a small Texan town, because his favorite chili parlor was there. In 1881, Texan William Tobin, negotiated a deal with the Unit-


FOOD & BEVERAGE by Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636


ed States government to supply canned chili to the army and navy. Texas chili went national at the 1893 Columbian Exposition in Chicago, with its San Antonio


of the “chili queens” spots. Some thirty-seven years later


they were put out of business due to newly adapted sanitary standards. A few of the home made chili vendors were able to open indoor cafés. Now San Antonio hosts an annual “Return of the Chili Queens Festival” during its Memorial Day cel- ebration. Chili lovers are passionate. The Chile Apprecia- tion Society Inter- national oversees


Chili Stand selling out daily. Around the turn of the cen-


tury, women nicknamed “chili queens” sold stew they called “chili” from open-air stalls at the San Antonio plaza Mercado. Made with beef and dried chil- ies, the stew was accompanied by tamales, tortilla and enchila- das. A night on the town was not complete without a visit to one


over 400 sanctioned cook offs in the United States and Cana- da. Competition rules include: all chili must be cooked “from scratch”; beans, rice, macaroni and hominy are not allowed; cooks must prepare in a sanitary manner; no sugar should be used and cumin should be used with care.


Now, chili’s become the ac-


“CHILI QUEENS” JOKES & Humor # 2


“What’s this little pocket thing here on the side for?”


“Oh, that’s to carry spare change so you can call your wife to come pick you up when you’ve jogged too far.”


cepted word for a stew, not just prepared with the original ingre- dients, but including tomatoes, beans, and unusual spices. Veg- etarian versions rely on meaty mushrooms, sweet sun-dried tomatoes and black beans. I am including a turkey chili recipe which is full of tasty stuff those Texans wouldn’t approve of.


October’s EWP Recipe! Ingredients:


TURKEY AND BLACK BEAN CHILI


½ cup extra-virgin olive oil 1 yellow onion diced 1 red bell pepper diced 2 garlic gloves, minced 2 lbs. ground turkey 3 tablespoons pure ancho chili powder


1½ tablespoons cumin 1-15 oz. can diced tomatoes 1-15 oz. can tomato sauce 1½ cups water


5 thyme sprigs and 2 bay leaves


2 canned chipotle chiles in adobo, stemmed and minced Two 15 oz. cans black beans, drained


Shredded cheddar cheese and sour cream, for serving


Directions:


Heat 1/3 the olive oil in cast iron skillet. Add onion, bell pepper and garlic stirring until softened, about 5 minutes. Reserve. Add remain- ing olive oil and sauté turkey, stir- ring to break up meat until nearly cooked. Add the chili powder and cumin and cook 5 minutes. Add the diced tomato, tomato sauce, water, thyme, chipotles, bay leave and vegetables, bring to a boil. Cook over moderately low heat, until sauce is reduced, about 30 minutes. Add the beans, season with salt and pepper and simmer 10 minutes lon- ger. Garnish with sour cream and cheese, 6-8 servings.


Seasoned Counsel-Healing, Self-Hypnosis, Bodywork Request a complimentary consult, today.


Marcia Singer LOVE ARTS FOUNDATION


(818) 331-3153 • www.lovearts.info/about/testimonials/ MSW, CHt 4 • October 2015 • UPBEAT TIMES, INC.


30 years Healing Hearts thru Intuitive & Expressive Healing Arts Say “YES !” to Your Essential Self


Seek freedom and become captive of your desires. Seek discipline and fi nd your liberty. ~Frank Herbert


Deciding to take up jogging, the middle-aged man was astounded by the wide selection of jogging shoes available at the local sports shoe store. While trying on a basic pair of jogging shoe, he noticed a minor feature and asked the clerk about it.


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