B's Hypertext Cookbook

Chili con Carne

Description

Chile con carne is a delicious and spicy Tex-Mex stew containing chili peppers and meat. Chili con carne is a common dish used in cook-offs, and can also be used as a side, garnish, or ingredient in other dishes.

Chili Powder Ingredients

• 3 medium dried ancho chiles with the stems and seeds removed
• 1/2 tsp. cumin seeds
• 1/2 tsp. dried Mexican oregano
• 1/4 tsp. garlic powder

Chili Ingredients

• 1 1/2 kg of beef blade steak, buffalo, or venison, cut into small cubes
• 250g of bacon
• 2 white onions, chopped
• 2 tsp. cumin seeds
• 2 tsp. paprika
• 1 tsp. dried Mexican oregano
• 1 tsp. ground black pepper
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. salt
• 4 large garlic cloves, minced
• 1 3/4 cups of beef stock
• 800g of pureed tomatoes
• 2 ancho chiles, seeds and stems removed

Chili Powder Steps

1. Cook the chiles in a cast-iron skillet or frypan over medium heat, turning as needed, until they are lightly toasted. Place in a bowl to cool.
2. Put the cumin seeds in the hot pan and stir them until they are fragrant (about 1 minute). Place in a bowl to cool.
3. Use scissors to cut the chiles into small strips, then use a spice grinder or coffee grinder to powder them. Pour them into another bowl.
4. Grind the cumin seeds into a powder and them to the chile bowl.
5. Add the oregano and garlic powder to the mix. If it is still coarse, grind it repeatedly until it is fine.
6. Save 3 1/2 Tbsp. for the chili dish, and store the rest in a jar for later use.

Chili Steps

1. Stir the cumin seeds in a pot over medium heat until they are fragrant (about 1 minute).
2. Put the cooked cumin seeds on a board and crush them coarsely. Set them aside for later.
3. Turn the pot to medium-high heat and fry the bacon until it is crisp (5 to 8 minutes). Transfer it to a paper towel to drain.
4. Increase the heat to high and cook the beef cubes in small batches in the bacon fat, stirring until they are well browned on all sides. Use a slotted spoon to transfer the beef to bowl.
5. Reduce the heat to medium and sauté the onions in the bacon fat until they are light browned (about 8 minutes).
6. Add the crushed cumin, chili powder, paprika, Mexican oregano, black pepper, thyme, salt and garlic. Stir for one minute.
7. Crumble the bacon into the mixutre, and add the beef stock, tomatoes, a cup of water, the ancho chiles, and the browned beef.
8. Increase the heat to high and bring the mixture to a boil, then decrease the heat to low. Partly cover the pot and simmer for 2 hours, until the meat is tender, adding water as needed to get a good consistency.
9. Remove the ancho chiles and purée them in a food processor and blender before returning the purée to the pot.
10. Stir will and simmer for a few minutes to combine the flavours.
11. Serve.