A Cooking Fool

Red Chili / Chili con Carne

Posted By: The Fool
Date: Monday, November 30 2009, at 12:17 p.m.

In Response To: Mexcan Food (The Fool)

There are many recipes for Red Chili. There is Texas Red which is made without beans, in fact I think there is a law against putting beans in Texas Red but it's ok to serve beans on the side. Then there is Cincinnati Chili which is really different, there is 1 way, 2way, 3way and 4 way and it is served over spaghetti. I sometimes do serve Chili Mac which is Chili and cooked Macaroni. California is different from Colorado etc. I used to have a book of 100 chili recipes but I don't know where it is. I make several different types of Red but the spices are pretty much the same. Chile powder: avoid using the chili powder in the jar as it also has some unknown spices. I prefer to use my own spice blend plus who knows what kind of chili powder it contains. Use the stuff in the jar only if there is nothing else available. I use only New Mexico Chile Purido (pure chili powder). I now live on the east coast so I ordered chili powder online for a while then a new store opened in town and has pure New Mexico chili powder, whoo hoo, oh happy day! Sometimes I use ground beef, which MUST be Chuck, and I have the butcher make a chili grind for me which is a larger grind. Sometimes I use a combination of pork & beef. Other times I use cubed Chuck, which takes a bit longer to cook. Don't use stew meat that is already cubed in the store as that is usually round steak and has little flavor. Chuck is the best because it is fatty and fat is flavor..I sometimes use chorizo which is a sausage. There are basically 2 kinds of Chorizo, spanish and mexican. the spanish is a cured sausage with lots of paprika and the mexican is raw containing lots of garlic and spices, it needs to be cooked before eating, when used in chili of course it will be cooked. I prefer the mexican but being on the east coast it is impossible to find so I settle for the spanish variety. I always add one or more small cans of mild chopped green chiles and sometimes a can of minced jalapenos. I also use pickled jalapenos or fresh jalapenos. Using fresh allows you to control the heat. The heat is in the seeds and ribs so if you want a milder chili remove the seeds and ribs (the white stuff). I like it hot in fact some times I will even add a Habanero (scotch bonnet). The amount of Jalapenos you use depends on your personal sissy index. I once made Chili using bittersweet chocolate. I know Mexican chocolate is used in some Chili. This one turned out OK. But not a favorite. Now about the beans, I do put beans in my chili, usually a combination of pintos and black beans, be sure to drain and rinse them first as the juice is loaded with salt. I usually remove some of the chili before adding the beans so it can be used for chili burgers, chili dogs etc.. Some recipes call for beef broth but I add either a cup of red wine or a bottle of dark beer. It is best to use a heavy dutch oven, cast iron is perfect. Here is my recipe for Red Chili. Makes about 6 quarts Ingredients: 1 lb or so of meat (your choice) 1 or 2 links Chorizo sausage (optional) 1 large white onion diced 1 Bell pepper 2-3 cloves garlic minced 2 tbsp tomato paste 1 28oz can diced or crushed tomatoes with juice 1-2 small cans mild diced green chiles 2-3 diced fresh Jalapenos with or without seeds and ribs or 1 small can diced jalapenos or some diced up pickled jalapenos plus 1 to 1/2 Habanero (very optional) or any combination. I usually use the pickled ones later if it isn't hot enough. If you put in a Habanero it will be plenty hot enough. 1 cup red wine, the kind you drink while making the chili or 3/4 bottle dark beer. You need the rest to drink while cooking. 1 15 oz can pinto beans drained and rinsed 1 15 oz can black beans drained and rinsed Spices/herbs: 1 tsp cumin 1 tsp ground coriander 1 tbsp oregano (mexican if you can get it) 1 tbsp dried cilantro 2-3 bay leaves 2-3 heaping tbsb chile powder S&P I make chili often so I have a jar of pre-mixed spice/herb blend in the fridge. Except the chile powder and bay leaves. Directions: In a large skillet brown meat over medium high heat, drain fat and set aside In dutch oven saute onion, green pepper and chiles, canned and fresh, S&P over medium heat until onion is translucent, Add garlic and saute for 30 second or until aromatic. Add the meat and mix together. Add the spices/herbs and mix together. Stir in tomato paste and cook for 1-2 minutes. Add tomatoes Add beer or wine. Mix everything together and bring to a boil. Cover and turn heat down to low and simmer for 1 to 1 1/2 hours. If you are using cubed beef make sure meat is cooked til well done. Check for salt. Remove some Chili that you want without beans. Add beans and cook til beans are heated through. *Note: Chili is best served the next day but, when I spend the day smelling the wonderful aromas of the spices and herbs I gotta have a bowl. During the cooking process I sometimes go outside and take a short 2 minute walk and breathe in heavily to clear my lungs. When I enter the house the aroma is something to behold. I usually make more chili in the winter but when I do make it in the summer with the windows open I get a few visitors from the neighborhood.. Serve with some diced sweet onion, some cheese of your choice, I like the pre-shredded mexican mix. Warm flour tortillas and some cold beer or a glass of the wine you put in the chili. Chili is such a versatile food you can get creative and make something different each time. Experiment.. I hope you enjoy! The Fool

Messages In This Thread

Mexcan Food
The Fool -- Friday, November 13 2009, at 6:07 p.m.

Green Chili, The Secret Weapon
The Fool -- Friday, November 13 2009, at 6:35 p.m.

Breakfast Burritos
The Fool -- Friday, November 13 2009, at 6:45 p.m.

Chile Potato Burito
The Fool -- Saturday, November 14 2009, at 1:32 p.m.

Hot Sausage Tacos
The Fool -- Saturday, November 14 2009, at 2:06 p.m.

Guacamole
The Fool -- Saturday, February 6 2010, at 10:48 a.m.

Tacos
The Fool -- Sunday, November 15 2009, at 12:34 p.m.

Beef Tacos
The Fool -- Sunday, November 15 2009, at 12:47 p.m.

Chipotle Tamale Pie
The Fool -- Tuesday, December 7 2010, at 11:06 a.m.

Re: Breakfast Burritos
The Fool -- Tuesday, December 7 2010, at 10:58 a.m.

Rob's Green Chili
The Fool -- Saturday, November 14 2009, at 1:27 p.m.

Red Chili / Chili con Carne
The Fool -- Monday, November 30 2009, at 12:17 p.m.

Green Chile and Pork Stew.
The Fool -- Thursday, January 13 2011, at 3:03 p.m.

Skillet Beef Taco
The Fool -- Wednesday, March 2 2011, at 9:20 a.m.

Fiesta Beans
The Fool -- Thursday, March 17 2011, at 9:56 a.m.

Restaurant Style Mexican Rice
The Fool -- Saturday, April 2 2011, at 10:13 a.m.

 

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Message: > There are many recipes for Red Chili. There is Texas > Red which is made without beans, in fact I think there > is a law against putting beans in Texas Red but it's > ok to serve beans on the side. Then there is > Cincinnati Chili which is really different, there is 1 > way, 2way, 3way and 4 way and it is served over > spaghetti. I sometimes do serve Chili Mac which is > Chili and cooked Macaroni. California is different > from Colorado etc. I used to have a book of 100 chili > recipes but I don't know where it is. I make several > different types of Red but the spices are pretty much > the same. > Chile powder: avoid using the chili powder in the jar > as it also has some unknown spices. I prefer to use my > own spice blend plus who knows what kind of chili > powder it contains. Use the stuff in the jar only if > there is nothing else available. I use only New Mexico > Chile Purido (pure chili powder). I now live on the > east coast so I ordered chili powder online for a > while then a new store opened in town and has pure New > Mexico chili powder, whoo hoo, oh happy day! > Sometimes I use ground beef, which MUST be Chuck, and > I have the butcher make a chili grind for me which is > a larger grind. Sometimes I use a combination of pork > & beef. Other times I use cubed Chuck, which takes > a bit longer to cook. Don't use stew meat that is > already cubed in the store as that is usually round > steak and has little flavor. Chuck is the best because > it is fatty and fat is flavor..I sometimes use chorizo > which is a sausage. There are basically 2 kinds of > Chorizo, spanish and mexican. the spanish is a cured > sausage with lots of paprika and the mexican is raw > containing lots of garlic and spices, it needs to be > cooked before eating, when used in chili of course it > will be cooked. I prefer the mexican but being on the > east coast it is impossible to find so I settle for > the spanish variety. > I always add one or more small cans of mild chopped > green chiles and sometimes a can of minced jalapenos. > I also use pickled jalapenos or fresh jalapenos. Using > fresh allows you to control the heat. The heat is in > the seeds and ribs so if you want a milder chili > remove the seeds and ribs (the white stuff). I like it > hot in fact some times I will even add a Habanero > (scotch bonnet). > The amount of Jalapenos you use depends on your > personal sissy index. > I once made Chili using bittersweet chocolate. I know > Mexican chocolate is used in some Chili. This one > turned out OK. But not a favorite. > Now about the beans, I do put beans in my chili, > usually a combination of pintos and black beans, be > sure to drain and rinse them first as the juice is > loaded with salt. I usually remove some of the chili > before adding the beans so it can be used for chili > burgers, chili dogs etc.. Some recipes call for beef > broth but I add either a cup of red wine or a bottle > of dark beer. > It is best to use a heavy dutch oven, cast iron is > perfect. > Here is my recipe for Red Chili. > Makes about 6 quarts > Ingredients: > 1 lb or so of meat (your choice) > 1 or 2 links Chorizo sausage (optional) > 1 large white onion diced > 1 Bell pepper > 2-3 cloves garlic minced > 2 tbsp tomato paste > 1 28oz can diced or crushed tomatoes with juice > 1-2 small cans mild diced green chiles > 2-3 diced fresh Jalapenos with or without seeds and > ribs or 1 small can diced jalapenos or some diced up > pickled jalapenos plus 1 to 1/2 Habanero (very > optional) or any combination. I usually use the > pickled ones later if it isn't hot enough. If you put > in a Habanero it will be plenty hot enough. > 1 cup red wine, the kind you drink while making the > chili or 3/4 bottle dark beer. You need the rest to > drink while cooking. > 1 15 oz can pinto beans drained and rinsed > 1 15 oz can black beans drained and rinsed > Spices/herbs: > 1 tsp cumin > 1 tsp ground coriander > 1 tbsp oregano (mexican if you can get it) > 1 tbsp dried cilantro > 2-3 bay leaves > 2-3 heaping tbsb chile powder > S&P > I make chili often so I have a jar of pre-mixed > spice/herb blend in the fridge. Except the chile > powder and bay leaves. > Directions: > In a large skillet brown meat over medium high heat, > drain fat and set aside > In dutch oven saute onion, green pepper and chiles, > canned and fresh, S&P over medium heat until onion > is translucent, Add garlic and saute for 30 second or > until aromatic. > Add the meat and mix together. > Add the spices/herbs and mix together. Stir in tomato > paste and cook for 1-2 minutes. > Add tomatoes > Add beer or wine. > Mix everything together and bring to a boil. Cover and > turn heat down to low and simmer for 1 to 1 1/2 hours. > If you are using cubed beef make sure meat is cooked > til well done. Check for salt. > Remove some Chili that you want without beans. > Add beans and cook til beans are heated through. > *Note: Chili is best served the next day but, when I > spend the day smelling the wonderful aromas of the > spices and herbs I gotta have a bowl. During the > cooking process I sometimes go outside and take a > short 2 minute walk and breathe in heavily to clear my > lungs. When I enter the house the aroma is something > to behold. I usually make more chili in the winter but > when I do make it in the summer with the windows open > I get a few visitors from the neighborhood.. > Serve with some diced sweet onion, some cheese of your > choice, I like the pre-shredded mexican mix. > Warm flour tortillas and some cold beer or a glass of > the wine you put in the chili. > Chili is such a versatile food you can get creative > and make something different each time. Experiment.. > I hope you enjoy! > The Fool
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