Oscar for best food? Chili

My favorite television spectacle of the year arrives just a week from Sunday. Overlong, filled with maudlin acceptance speeches, bad jokes (think Whoopi Goldberg), and inexplicable winners and losers, I still eat up the Oscars. Speaking of which, as a reminder that we’re all far removed from such affairs, I’m thinking a big pot of chili is right for the occasion – good grub that’ll never think of putting on a tux.

The Midwestern chili that I grew up with always had kidney beans, hamburger, and tomatoes or tomato sauce. These days I make a variety of styles, but still prefer one with some connection to that version of old, albeit dressed up a bit.

However, as chef and cookbook author Chris Schlesinger says, “It’s fairly common knowledge today that ‘real’ chili has no tomatoes and that if you served a chili with beans, those whose culture first produced the dish wouldn’t even recognize it.” When I’m in the mood for an authentic chili Schlesinger’s Real Chili with Lots of Beer (recipe follows) is quite good. My Oscar Chili recipe is a tasty version for those who like beans and tomatoes. Like Schlesinger, I like to serve it with cornbread on the side.

Now, my Oscar picks: After much reflection, I’ve narrowed my list of Best Picture candidates to three – an epic, a buddy flick, and a rags to riches story. I’m speaking of “The Aviator,” “Sideways,” and “Million Dollar Baby.” With apologies to Mr. Scorsese, this looks like Clint’s year to me, with the best film of his career. Lack of expertise has never kept me from venturing an opinion, so look for “Million Dollar Baby” to sweep all the top awards, including Best Actor for Dirty Harry himself. He certainly made my day.

Real Chili with Lots of Beer

From “The Thrill of the Grill,” by Chris Schlesinger and John Willoughby

4 tablespoons peanut oil

2 pounds pork butt, cut into 1/4 -inch cubes

5 large yellow onions, diced small

2 tablespoons minced garlic

6 bottles beer

4 tablespoons chili powder

4 tablespoons ground cumin

2 tablespoons dried oregano

1 teaspoon cinnamon

1/2 cup red wine

1/4 cup white vinegar

2 to 4 tablespoons fresh green or red jalapeno chili peppers

For the garnishes:

1 cup sour cream

1/2 cup chopped cilantro

1/2 pound Jack cheese, shredded

1/2 onion, diced small

6 lime halves

In a large pot, heat the oil until very hot and brown the pork very well over high heat in two or three batches.

Turn the heat down to medium, add the onions, and cook until clear, 5 to 7 minutes. Add the garlic and cook and stir for 1 minute.

Add the beer and the next 7 ingredients and bring to a slow simmer. Simmer, uncovered, until the pork is tender, about 2 1/2 to 3 hours. The chili should have the texture of a thickish stew.

Serve each bowl garnished with a dollop of sour cream, a sprinkling of cilantro, Jack cheese, diced onion and a lime half.

Yield: 6 servings

Approximate nutrition per serving: 554 calories, 23 grams fat (6 grams saturated, 37 percent fat calories), 33 grams protein, 28 grams carbohydrate, 102 milligrams cholesterol, 5 grams dietary fiber, 186 milligrams sodium.

Oscar Chili

From Donald Clegg

Extra virgin olive oil

Kosher salt and fresh ground pepper, to taste

1 pound lean ground beef

1 1/2 pounds sirloin or round steak, cut into bite-sized pieces

1 large yellow onion, chopped

2 Anaheim peppers, chopped fine

1 1/2 pounds plum tomatoes

2 bottles beer

2 cans low-sodium kidney beans

1 (6-ounce) can no-salt-added tomato paste

Water

1 bunch cilantro, lower stems discarded, chopped, 1/2 cup reserved

1/2 cup roasted red bell pepper

3 tablespoons balsamic vinegar

3 tablespoons oregano

3 tablespoons chili powder

1 tablespoon cumin

For garnish:

1 medium sweet onion, chopped fine

1/2 cup chopped cilantro

1/2 pound grated cheddar cheese

Add 2 to 3 tablespoons olive oil, plus a generous pinch of salt and fresh-ground pepper to a large saucepot. Heat on medium high, dump in the beef and cook until just browned. Add the onion and cook for a few minutes until soft.

Add the peppers, tomatoes, beer, beans, tomato sauce and water, if you need more liquid to cover. Add remainder of ingredients and simmer, covered, an hour or so. Adjust seasonings and let simmer another hour, or until beef is tender. Serve with garnishes on the side and extra bottles of hot sauce.

Yield: 8 servings

Approximate nutrition per serving: 435 calories, 14.7 grams fat (5.9 grams saturated, 30 percent fat calories), 39 grams protein, 32 grams carbohydrate, 72 milligrams cholesterol, 8.5 grams dietary fiber, 440 milligrams sodium.