Chili Con Carne come warm me up, plz and thank u!
Had a conversation with my Mom this week who mentioned she was helping my brother with a chili cook-off recipe but was still undecided on the recipe.
Hi, Mom, it’s me your daughter who has a FOOD BLOG and loves CHILI and has a ton of recipes on her site. Still unsure why my brother didn’t start by calling me, but he could still be miffed about the karaoke microphone we got my nephew for Christmas.
In short, I LOVE chili and this time of year, when it’s January and you’re all “yas, it’s time to set goals and crush resolutions” but then temps are frigid and snowdrifts are creeping into those short days, you need something to help you out of that potential season affective disorder avalanche.
CHILI CON CARNE is here to warm your soul and bridge that icy gap between winter blues and New Years resolutions!
This soup (stew?) is undeniably hearty with a unique spicy blend perfect for this time of year. Here you’ll get:
- ultra cozy
- uber hearty and filling
- the perfect amount of spice
- works if your goals include eating healthier
- full of rich complex flavor
I did some research here to come up with my own chili con carne recipe and took a large lead from the New York Times version while creating a paste of the spices initially. As with any chili recipe, there’s no right or wrong way to make it, although the Chili Association would likely disagree.
What is Chili Con Carne? Beans or No?
While I’m quite the chili connoisseur I’m not exactly familiar (outside of consuming it on occasion at restaurants) with the specific and delicious “chili con carne” and it’s Spanish undertones. The word “carne” is Spanish for meat and you may be surprised to find absolutely NO beans in this chili.
Yes, There’s actually a Chili Association out there (wonder if they’d let me join) and they say NO WAY on beans in chili. Personally, some of my favorite recipes include beans, which I guess renounces my vote for being in the association. Can’t we find a compromise?
There are no beans about this chili and with ingredients such as beef chuck, bacon, and ancho chilies they’re not even needed or dare I say missed. However, you decided to make your chili, make a decision to try this one out!
More Chili Plz…
- 3 tablespoons Chili Powder
- 3 tablespoons Cornmeal
- 1 tablespoon Ground Cumin
- 1 tablespoon Cocoa Powder
- 1 tablespoon Smoked Paprika
- 2 teaspoons Ground Coriander
- 2 teaspoons Oregano
- 6 strips Bacon
- 2 lbs Boneless Beef Chuck
- 2 medium White Onions chopped
- 3 Ancho Chilies
- 4 Garlic Cloves minced
- 28 ounces Canned Tomato Sauce
- 1¾ cup Beef Stock
- Whisk all the chili pastes spices together and slowly stir in 1/4 to 1/2 cup of water. You want the consistency to be like a paste, so you may not need much water. Set aside.
- Slice the bacon into small pieces and cook in a large Dutch Oven, tossing to cook evenly for about 4 minutes. Once crispy use a slotted spoon to remove the bacon and set it on a plate. Add the boneless beef chuck to the bacon drippings and brown on all sides, working in batches if necessary. Remove and set aside.
- Scrape the browned bits off the bottom of the pot and add the onions, ancho chilies, and minced garlic. Cook for 2 to 3 minutes, stirring occasionally. Add the crispy bacon and browned beef back to the pot and stir in with the onion mixture. Pour the pureed tomatoes, and chili paste, and 1 cup of the beef stock into the pot. Bring to a boil.
- Reduce heat to low, cover, and let simmer for 2 hours or until meat is tender and falling apart. Check the chili midway through cooking to determine if the consistency is too thick. If so add the remaining beef stock. Continue to check and add beef stock or water to achieve desired consistency