Book of Days Tales

This is an easy date and anniversary for me to remember because it was my late wife’s birthday.  She was born in 1955 on the same day that Disneyland in Anaheim opened its doors for the first time.  Charles Doolin and his Frito Company were early investors in Disneyland, and opened Casa de Fritos restaurant in Frontierland in Disneyland in 1955. “Frito Chili Pie” appeared on the first menu, and is still available on their secret menu if you know what to ask for (HINT: Fire-fly pie).  Frito pie is a well-loved classic throughout the southwest into the west coast. Take a bag of Fritos, tear it open, ladle in some chili (no beans), top with shredded cheese and chopped onions.  You can get creative with sour cream, jalapeños, and whatnot, but Fritos, chili, cheese, and onions is the old classic.  Here’s a chili recipe to help you along. You can use a commercial chili powder or make your own.  To make your own put the listed ingredients in a jar and shake. 

Ingredients

Chili

1 tablespoon olive oil

2 pounds lean ground beef

1 white onion, peeled and diced

1 green pepper, diced

1 jalapeño, diced (or more for added heat)

4 cloves garlic, peeled and minced

2 teaspoons cumin

1 teaspoon paprika

2 tablespoon chili powder (below)

salt and pepper

6 ounces tomato paste

2 tablespoons cornmeal (optional)

1 (28-ounce) can diced tomatoes

2 cups beef stock (plus extra)

Chili powder

2 tablespoons paprika

2 teaspoons oregano

1 ½ teaspoons cumin

1 ½ teaspoons garlic powder

¾ teaspoon onion powder

½ teaspoon cayenne pepper, or to taste

Instructions

Use a heavy bottomed pot or Dutch oven.  Heat the pot over high heat.  Add the olive oil and then the meat and brown it well.  Typically, it sheds some water which has to be fried off quickly, then push the meat around regularly with a spatula or wooden spoon.  Be sure that the pieces are well colored. Turn down the heat to medium. 

Add the onions, green peppers, jalapeño, and garlic to the chili and stir. Let the vegetables cook for a few minutes until they soften, . Add the cumin, paprika, chili powder, salt and pepper, and stir together, then add the tomato paste and cornmeal (if used) and stir into the mixture. Finally, add the tomatoes and beef stock and stir, making sure there are no solid bits sticking to the pan.

Bring the mixture to a slow simmer, cover and simmer for at least one hour, preferably longer.  Check constantly and add more stock if the chili starts to dry out. Also taste from time to time and adjust seasonings as needed.  Refrigerate overnight to develop flavors.