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Super Xtra Market in Asbury Park among 6 in N.J. that offer truly authentic Mexican produce and groceries
BY MARGARET MORGAN
NEWJERSEYNEWSROOM.COM
Did you know that last year chili was the number one recipe on Google's recipe search?
While there is an encyclopedic amount of chili recipes, the following recipe didn't come from any Google search. It is an award-winning recipe that is one of the truly original chili recipes from early frontier days.
The recipe was obtained from Jane Butel, cooking instructor, founder of Pecos Valley Spice Co. and author of numerous cookbooks on southwestern and Tex-Mex cuisine. The influence behind the recipe came from Jane's maternal grandfather who, when working with the Santa Fe Railroad, learned how to prepare it from the "cookies," the trail cooks.
What makes the anticipation of preparing this recipe really exciting was the discovery of a local market, Super Xtra Market, in Asbury Park that is the closest one can come to a Mexican mercado in the U.S. Most of its produce and grocery products come from Mexico, Jamaica and South Amercan countries.There are chilies of every imaginable variety and size, jalapeno peppers the size of kirby cucumbers, fresh aloe vera leaves, fresh laurel and Mexican pimienta, corn husks and chili pods, fresh fish, e.g. marlin from Ecuador and bacalao from Mexico. There are entire displays devoted to spices and herbs, and dried herbs for medicinal treatments from digestive problems to bronchitis and asthma.
The market on Memorial Drive in Asbury Park is the only one in the Shore region. There are five other Super Xtra markets in northern New Jersey and the headquarters is based out of Newark. Anyone wanting to make truly authentic chili, Mexican or Southwestern cuisine must visit this market. All the produce is labeled in Spanish, but the Store Manager, Miguel Angel Hernandez, is most helpful in translating for customers and in giving advice on how to cook unfamiliar products.
This chili recipe is the perfect meal to serve for the Super Bowl game, whether for family, an intimate gathering of friends or a large group of football fans.
JANE BUTEL'S BOWL O' RED
Ingredients:- 2 Tbsp. lard or shortening (preferably solid)
- 1 large onion coarsely chopped
- 3 lbs. beef chuck cut into 1/2 inch pieces
- 3 medium-size garlic cloves, finely chopped
- 1/4 cup ground hot chile* (or to taste)
- 1/4 cup ground mild red chile*
- 1 Tbsp. ground cumin
- 1 1/2 tsp. salt
- 1 Tbsp. paprika (optional)
- 3 cups water
Directions:
- Heat shortening in a large heavy pot over medium heat. Add onion and cook until softened. Remove from heat.
- Add meat, garlic, ground chiles, paprika and cumin to pot. Break up any lumps. Stir in water and salt.
- Bring to a boil, then reduce heat and simmer uncovered for 2 1/2 to 3 hours, stirring occasionally until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.
- Serve with "fixin's 'n mixins" of coarsely grated cheese, pickled jalapenos, chopped onion and sour cream with lime wedges garnished with a "ruffle" of red chile
12 Servings
* The chiles can be ordered from the Pecos Valley Spice Co
(Recipe printed with permission from Jane Butel)
For a perfect Super Bowl supper serve the chili with guacamole and chips and a crusty loaf of Italian bread.
Buen provecho!
Margaret Morgan is a freelance writer for design publications and is the Shore Region Food Examiner and many of her articles appear on Examiner.com. Visit her website at TastefulLiving.net or contact her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
