Take Away the Autumn Chill with Chili

Arizona chili was influenced by Mexican, Native American, and cowboy culinary traditions. The chili is a combination of beef or pork, and regional chilies like Anaheim or poblano peppers. The meat is simmered with tomatoes and spices such as cumin, oregano, and guajillo chili powder. The meat is slow-cooked for a thick consistency and full flavor.

California chili includes California chili powder with dried Anaheim pepper which has a mild, slightly sweet flavor. Ground beef or turkey is simmered with beans, diced tomatoes, and spices such as cumin, oregano, and garlic powder.

Cincinnati chili is the most unique since it originated in the 1920s from Greek immigrants. The chili is an inspiration of the Greek sauce saltsa kima and it’s served over spaghetti. This chili gets its distinctive flavor from Middle Eastern and Greek spices such as cinnamon, allspice, cloves, nutmeg, and some unsweetened chocolate or cocoa powder. The beef is boiled not browned so it can absorb all the spices. Once the chili tops the spaghetti shredded cheddar cheese is sprinkled on.

Detroit Coney Chili is more of a seasoned meat sauce than chili. The sauce is prepared with ground beef and onions, and spiced with chili powder, cumin, and at times a dash of allspice or cinnamon. It is served atop grilled hot dogs and topped with yellow mustard and diced onions.

Illinois Red/Springfield Chili originated in Springfield, Illinois, and is known for its rich red color that comes from chili powder and cayenne pepper. Ground beef is combined with onions, canned tomato sauce, and kidney beans.

Hoosier chili comes from Indiana and consists of ground beef, onions, and kidney beans. It is spiced with chili powder, cumin, and paprika. Other cooks use additional ingredients such as green bell peppers, canned vegetable juice, and cooked elbow macaroni. This chili is served with shredded cheese, diced onions, and sour cream.

Even though Kansas City Missouri is known for its barbeque it also serves up great chili. Kansas City chili consists of ground chuck but can also be made with smoked pork shoulder. The beef is cooked slowly and simmered with onions, garlic, and spices like cumin and chili powder. Also included in the chili are fire-roasted tomatoes, smoked paprika, and a bit of barbeque sauce. For added sweetness, there are recipes that use brown sugar and molasses. It is served with cornbread or over rice.

The state of New Mexico offers chili verde prepared with the region’s prized green Hatch chilies. These chilies are grown around Hatch, New Mexico. The chili is prepared with chunks of pork shoulder slow-cooked until tender and simmered with roasted green chilies, onions, garlic, and cumin.

Oklahoma chili is a combination of sweetness with smoky spices and some add Worcestershire sauce or smoked paprika. The chili is prepared with beef chuck ground or cubed and beans. The beef is browned with onions, garlic, and spices such as chili powder, cumin, and paprika. The chili is thickened with tomatoes and includes kidney beans.

Texas-style chili originated in San Antonio in the mid-1800s. To prepare the chili a chuck roast or brisket is cut into chunks or coarsely ground and simmered until tender with a blend of dried chilies, usually ancho, pasilla, and cascabel. Added spices include cumin and garlic. The chili is served by itself or with cornbread.

Wisconsin bratwurst chili replaces ground beef with sliced bratwurst that is cooked in beer. It is a combination of mixed beans like pinto, cannellini, or black beans, diced tomatoes, onions, garlic, and chili powder. Corn can also be included. Some cooks give it a unique twist by using sauerkraut.