A chance meeting on Route 66 in Albuquerque resulted in a trip to the Indianapolis 500 with Al Unser Sr., and his wife Susan in 2005. We felt like one of the family in their motorhome, and this family just happens to be the winningest family in Indy racing history.
This Sunday, when the race gets underway at the Indianapolis Motor Speedway, we will fire up a crock of Mom Unser’s Indy Chili in honor of our new friends, the same hearty fare Mom Unser served after every race.
Anyone who doubts that risk-taking and hard work can pay off in this land of opportunity need look no further than the Unsers. From the moment Louis and Marie Unser set foot on American soil, theirs is a pioneering adventure story wrought with challenges and adversity that strengthens their will to succeed.
The Unsers made their trek west to Colorado in the 1890s. In the shadow of the mountain that inspired America the Beautiful they raised three sons who shared their father’s fascination with flying machines and automobiles. While others dared to climb the nearby mountain, the Unser boys dreamed of driving to the top. The Unsers' garage became a training ground for a family of self-taught machinists, fabricators and automotive engineers who’ve been turning out champions for nearly a century.
To date, 12 Unsers have made their mark in the record book: 38 wins at the Pike’s Peak Hill Climb, arguably the most diffic
ult and dangerous race in the world; first to break the 200 mph barrier on a closed track; the only Indy Car Triple Crown sweep in history. But their greatest triumphs—and tragedies—would come in America’s heartland, at a place called Indianapolis. One Unser would die there; seven would race there—six in the Indianapolis 500. They would win the big race nine times.
This year, Al Unser, Jr. will race in the 500, and his son, “Just” Al III, will race at Indy in the Pro Series' Freedom 100.
As legions of flashy mega-stars rise and fall, the Unsers remain as humble and unassuming as the men and women at the local auto repair shop. They are people who not only dream big dreams, they pick up their tools and muster the grit to make those dreams come true. Like all American families, they continue to face their share of challenges. But let me tell you, they can make a mean bowl of chili!
Mom Unser’s Indy Chili
Ladies and gentlemen, start your engines! But before you do, make sure you have a crock of Mom Unser's Indy Chili simmering on the stove.
Ingredients: 1 pound lean pork (tenderloin or chops)
1 medium onion
1 clove fresh garlic
1 2-pound can diced tomatoes
3 cups fresh roasted, peeled & diced green chili*, medium to hot
1 shake oregano
Salt to taste
Preparation: Remove all fat from pork, and cube. Sauté pork, onion and garlic till cooked. Add tomatoes with juice to skillet. Add oregano, salt and green chili. Simmer approximately 35 minutes. Pinto beans may be added, if desired, or served as a side dish. Serve with warm tortillas.
* To roast fresh green chili – rinse chili and place on a hot barbecue rack. Turn chilies till skin is uniformly roasted. Place chilies in a bowl and cover with a damp dishcloth. (This allows the chilies to “sweat” and the skin to loosen from the meat of the chili). Wait 15 minutes then begin removing the skins and remove the stem along with the seed stem. Keep some seeds as they also add flavor. JUST A TIP – DO NOT RUB YOUR EYES WHILE HANDLING CHILI!!
Indy Firsts:
• On May 30, 1911 Ray Harroun, an engineer from Spartansburg, Pa., won the first Indy 500, driving a yellow Marmon Wasp with Firestone tires. His was the only one-man car in the race; all others had a mechanic along for the ride. Harroun’s average speed around the oval was 74.59 mph. Harroun later invented a carburetor that was a forerunner of modern fuel-injection systems. He also developed a kerosene-burning Maxwell racecar in 1914 that ran on tracks for nearly 15 years.
• For the first time in the history of the race, all cars competing in this year’s Indy 500 will run on renewable fuel—100% fuel-grade ethanol.
• 2007 marks the first year three women will be competing at once. The historic trio includes Danica Patrick, Sarah Fisher and rookie Milka Duno, a native of Venezuela and the first Hispanic female ever to race in the Indianapolis 500.
• Jim Nabors, most famous for his role as the TV character Gomer Pyle, will once again take the microphone to perform the race-day song “Back Home in Indiana.” Though he was born in Alabama, he has returned nearly every year since he was first asked to sing in 1972.
• Legendary driver A.J. Foyt, 72, will be a participant in his 50th straight Indy 500 when the race gets underway on Sunday. He drove in 35 consecutive Indy races from '58 to '92, and has been a car owner every year since. A.J. Foyt, the first to win at Indy four times, was later joined by Al Unser Sr. in the record books. And who will be piloting one of A.J.'s cars in his 50th anniversary at Indy? None other than Al Unser, Jr.
Learn more about America's first family of racing with a visit to the Unser Racing Museum, a wonderful exhibit hall filled with cars, photos and a treasure trove of racing memorabilia from five generations of Unsers in Albuquerque, New Mexico. 
Lisa Gensheimer, Travel Correspondent
The Culinary Tourist appears every other Thursday and by chance in Gather Essentials: Travel. A published author, Lisa has several new projects in the works, including a cultural cookbook and companion travel DVD. She and her husband Rich are working on Race through the Clouds, a documentary about the Unser racing legacy. Read more about the Gensheimers' work at www.MainStreetMedia.tv
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Comments: 41
Christine and Lisa, thanks for visiting.
Spartan, I think you could give Mom Unser a run for her money with some hot, spicy chili from Texas, though this family can definitely take the heat. I posted something about NAB here somewhere; I will have to go back and take a look and send you an email. We were wowed by the new HD cameras from Panasonic.
Audrey, definitely try this recipe, and roast the chilis yourself if you can!
I'm always a little confused though when I see green "chili" peppers as an ingredient. I have yet to see a pepper for sale labeled chlii pepper. We have Anaheims, Jalepenos, Habeneros, Scotch Bonnets, Cayennes etc. Is chili pepper a generic name or an actual variety, does anybody know?
For a mild, sweet flavor, I like Anaheims, which were actually cultivated first in New Mexico before moving to sunny California. If you prefer a little more heat, you can also use Jalapenos and Poblanos, but Poblanos have a thicker skin and definitely need to be roasted, charred, and peeled before chopping them for chili. The most popular green chile for cooking in New Mexico seems to be one called New Mexico No. 6-4, which are about 7 inches long and have medium heat.
Everyone feel free to join in if you have other suggestions.
You can make green chile year round using ground, dried green chile. It tastes just as good! Around New Mexico we spell it "chile" with an "e" at the end instead of an "i." If anyone wants to buy some ground dried green or red, let me know. The recipe you've posted would work well with red - either fresh roasted and diced, or a few tablespoons of the ground red powder. Literally every meal in NM is served with red and green. I had huevos rancheros this morning (gee I should do a story on this) with red AND green... Christmas!
For more about the people, places and red and green vegetables from New Mexico, see Birdie's story What is Richardson Country?
I adore Huevos Rancheros the best I ever had were in Mexico City in a tiny little restaurant down a side street. Now I'm having a craving Birdie! thanks, lol
The recipe sounds good, but the best news for me was:
• For the first time in the history of the race, all cars competing in this year's Indy 500 will run on renewable fuel—100% fuel-grade ethanol.!!!!
Hopefully we will all be able to use alternative or renewable fuels soon.....please God?
New Mexico green chilis are the best! Hard for me to get fresh in Tahoe, but back in Colorado, every summer the trucks would come into town. I would split a bushel chilis with a friend. The sellers would then roast them on the spot for you in big cylindrical cages that they cranked like a spit over the flames. Then they would empty the chilis into burlap bags and shake them, which removed most all the charred skins, and then plastic bag them for us to take home. I would portion them out into small bags and freeze for use during the winter. Of course there was always a big pot of green cooked up in celebration of the harvest.
I have a few tips for your readers:
- Before handling chilis or peppers, lightly coat your hands with cooking oil, rub it in like your would hand lotion. The oil creates a barrier between your skin and the stinging capsicum oils of the peppers. Some people wear rubber gloves, but I am tactile and prefer being able to feel the textures of my ingredients when cooking.
- If you can't get fresh green chilis - New Mexicos or Anaheims - look for canned Hatch's brand chilis. They're the best New Mexico chilis! They are in a large soup-can sized can and have been fire roasted. If the cans say capones the seeds have been removed.
- New Mexico (Anaheim) chilis add mostly flavour - wonderful flavour - but little heat. To turn up the HOT of your Chili Verdi, roast two - three good sized Jalapenos or add 2-3 TBS of diced canned Jalapenos. I also add cuminos, and about triple the garlic to my pot.
I was taught that CHILE with an 'e' was the actual fruit (pepper)
CHILI with an 'i' is the dish made with the peppers - whether bean chili or meat chili or a combination of both.
Yes, glad you caught that point. It IS wonderful that the famous Gasoline Alley at the Indy 500 will now be Ethanol Alley instead. The cleaner-burning fuel will not only help slow global warming, it will likely make the cars go even faster, making for an exciting race. Racing has also pioneered a number of automotive and safety improvements that eventually wind up in consumer vehicles, too, such as safety belts.
Thanks for the terrific recipe! :-D
You're absolutely right, Amy. I wasn't speaking literally.
You're welcome, Di. Let me know what you think after the race!
Sonya(S.V.), thanks for visiting.
open to new ideas. This one is a keeper.
As a side note, I've been on Route 66 in Albuquerque - what a neat place for a magical meeting.
Ryan--This season I took Bill's advice and added more garlic and a few good-size jalapenos to the pot for the raciest green chile I've ever tasted. Next time--and it won't be long--I'm going to try slow-cooking the pork shoulder as you suggested. Sounds wonderful!