A View of the Valley

by Linda Schwanke When I was typing up the school menus last week, I saw that River Valley Schools food service director Jaime Hisel has included chili on the menu next Thursday at all four schools. Not having a clue why, I looked up Wisconsin Chili Lunch and learned that it’s National Chili Day on February 24. Celebrated the fourth Thursday of February, here in the Valley the meal will include cinnamon rolls. Both of which are unfamiliar to me so I did a little digging.  National Chili Day was founded by Rich Kelly of Hard Times Café in Arlington, Virginia, according to nationaldaycalendar.com What’s a little murkier is where chili came from and why one would serve it with cinnamon rolls. First though, Jaime shared the school’s very own chili con carne with beans recipe. It makes enough to feed 50 kids but I think it could easily be cut down for a family: 7 pounds ground beef 3 large onions, small dice 2 Tbsp granulated garlic 4 large bell peppers, small dice 2 tsp ground black pepper 3 Tbsp chili powder 1 Tbsp Paprika 1/4 cup ground cumin 40 oz canned diced tomatoes in juice (1 large and 1 small can) 2 qt water 26 oz tomato paste (you can skip the tomato paste and water and sub tomato sauce, 40 oz) 4 15 oz. cans dark red kidney beans Shredded cheddar Sour cream Brown ground beef, drain. Return meat to pot, add onion, bell peppers and spices to meat, cook for 5 minutes. Stir in tomatoes, water and tomato paste, mix well. Bring to boil, reduce heat and cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes. Stir in beans, cover and simmer again until chili reaches at least 165 degrees. Garnish with cheese and sour cream if desired. Serve with warm gooey cinnamon roll, enjoy! It sounds good and I like being reminded that our kids are getting good food to eat. According to nationalchiliday.com, Most historians agree that the earliest written description of chili came from J.C. Clopper, who lived near Houston. While his description never mentions the word chili this is what he wrote of his visit to San Antonio in 1828:  ‘When they [poor families of San Antonio] have to lay for their meat in the market, a very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat--this is all stewed together.”  It goes on to say, “U.S. President Lyndon B. Johnson was a big chili lover. His favorite recipe became known as Pedernales River chili after the location of his Texas ranch. Johnson preferred venison, which is leaner to beef, probably due to doctor’s orders about his bad heart. Lady Bird Johnson, the First lady, had the recipe printed on cards to be mailed out because of the many thousands of requests the White House received for it.” Pedernales River chili is the recipe I have used for chili for years and years and the one my family has always loved.  I reached out and asked for a recipe for White Chili, a newer and seems like healthier version of chili because its made with chicken instead of beef. Thanks to Vicki Hying for sharing it with us.  White Chicken Chili Ingredients: 1 small yellow onion, diced 1 tbsp olive oil 2 cloves garlic, finely minced 2 (14.5 oz) cans low-sodium chicken broth 1 (7 oz) can diced green chilies 1 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp dried oregano 1/2 tsp ground coriander 1/4 tsp cayenne pepper salt and freshly ground black pepper , to taste 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes  1 1/4 cup frozen or fresh corn 2 (15 oz) cans cannellini beans 2 1/2 cups shredded cooked rotisserie or left-over chicken* 1 Tbsp fresh lime juice 2 Tbsp chopped fresh cilantro, plus more for serving Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional) Instructions: Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired. Now the history of serving cinnamon rolls with chili… Apparently it’s a staple in Nebraska and even the chain restaurant Runza serves the two together. The last time we visited Nebraska, daughter Gwen insisted we go there. The food was good but I didn’t have the chili and cinnamon rolls. Which is beside the point but a fond memory of mine.  Anyway, from what I read, the combination is a Midwestern thing and contests to make the best are common. Being an almost life-long Midwesterner, this surprises me. But I think I’ll try it with a cut down version of the school’s chili recipe. Hot chili and sweet cinnamon rolls on a cold winter eve sounds really appealing.  Couple of other things I want to make note of, the first being Campus Notes. Colleges send me the lists of area students who have been named to Dean’s and Chancellor’s Lists and who have graduated from college. It takes a while for them to arrive (I still don’t have UW-Platteville’s lists) and then it takes a little time for me to have space to get them in. Sometimes, as happened last week, I run as many as I can but don’t have room for them all. I will publish every single name I receive in the Home News as soon as I am able.  Also, I apologize for the typo in this space, A View of the Valley, last week. The Sidney Poitier movie I wanted to list was To Sir, With Love and not, as printed, To Sire, With Love. I read that multiple times and didn’t see it. Despite our very best efforts, typos happen. Stay in touch. My phone number is (608) 574-3159 – call or text me anytime. You can also email me at homenewseditor@newspubinc.com or write to me at the Home News, P.O. Box 39, Spring Green WI 53588.  Visit our website at homenewsrv.com Get in touch with Gwen for sports or features at homenewssports@newspubinc.com. If you need a display ad, Dave Pronold can be reached at homenewssales@newspubinc.com or by calling him on his cell at 588-4777. Display ads, or ads that are in boxes, are due by 1 p.m. on Wednesdays for the Buyer’s Guide and Home News. The classified ad deadline is noon Thursdays the week prior to publication for both the Buyer’s Guide and Home News. Classified rates are $13 for the first 10 words, then 30¢ per word for each additional word. Call (608) 767-3655 or email classifieds@newspubinc.com  Legal notices are due by 2 p.m. on Fridays, email them to legals@newspubinc.com Call the NewsPub central office at (608) 767-3655 for subscriptions and all other information Monday through Wednesday from 8:30 a.m. to 4 p.m. and Thursday from 8:30 a.m. to 12 noon, although afternoon hours can vary. Closed Fridays.