Cold Weather Essentials Classic Chili Con Carne Food

CLASSIC CHILI CON CARNE

Steps:

• For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
• Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
• For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
• Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
• Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
• Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
• Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
• Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

CHILI CON CARNE

Steps:

• Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
• Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
• Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
• Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

COLD WEATHER ESSENTIALS: CLASSIC CHILI CON CARNE

Steps:

• 1. PREP/PREPARE
• 2. The dried chilies that you use for this dish will determine its heat and its flavor. I selected a combination of Ancho, Pasilla Negro, and New Mexico Mild Hatch chilies.
• 3. The two cuts of beef I like for this dish are charcoal, and chuck. Both have nice marbling, great flavor, and braise up nice and fork tender.
• 4. If you want to pull a bit more of an earthy flavor out of your dried chilies, place them on a cookie sheet, and put them in a 500f (260c), oven until they begin to brown, about 5 - 7 minutes.
• 5. If you are interested, this is what 4 ounces of stemmed, deseeded dry chilies look like.
• 6. Gather your Ingredients (mise en place).
• 7. Place a rack in the bottom position, and preheat the oven to 220f (105c).
• 8. Add the chicken stock, and dried chilies to a saucepan over medium heat.
• 9. Allow the saucepan to slowly simmer for 10 - 12 minutes.
• 10. Remove from heat, allow to slightly cool, and then use a blender to puree the sauce.
• 11. Add the grapeseed oil to a heavy-bottom pot, preferably a Dutch oven. Set the heat to medium high.
• 12. Sprinkle both sides of the beef slices with salt and pepper, and then brown on both sides in the hot oil, about 4 - 5 minutes per side.
• 13. Remove from the pot, allow to cool, and then cut into bite-size chunks.
• 14. Chef's Note: The beef will not be cooked in the center, and that is okay. The purpose of the searing was to develop a bit of flavor in the beef, and get some fonds on the bottom of the pot.
• 15. Reduce the heat of the pot to medium, add the onions, and cook until softened, about 4 - 5 minutes.
• 16. Chef's Note: You might need to add a bit more oil to the pot.
• 17. Chef's Note: When the onions begin to soften, and release their moisture, use a wooden spoon to scrape up all those yummy brown fonds that developed on the bottom of the pot, while you were searing the beef slices.
• 18. Add the garlic, and cook until fragrant, about 60 seconds.
• 19. Add the reserved chili/chicken stock, plus the vinegar, cumin, oregano, and cinnamon, and then stir to combine.
• 20. Chef's Note: Add a bit of hot sauce, to taste.
• 21. Add the beef chunks, and bring the pot up to a simmer.
• 22. Place the pot into the preheated oven, and bake until the beef is fork tender, about 2.5 to 3 hours.
• 23. Chef's Note: The cut of beef you choose will determine the amount of time it takes for the beef to become fork tender.
• 24. PLATE/PRESENT
• 25. I like to serve this rustic style, with bowls of cheese, sour cream, and chopped onion; plus some nice warm tortillas, a bottle of hot sauce, and lots of ice-cold beer. Enjoy.
• 26. Keep the faith, and keep cooking.

CHILI CON CARNE WITH BEANS

Steps:

• Saute meat, onions and garlic until done.
• Add remaining ingredients and simmer for 2 hours.
• The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

CLASSIC CHILLI CON CARNE

Steps:

• ADD OIL TO PAN, THEN ADD CHOPPED ONIONS ON MEDIUM HEAT WHEN STARTING TO COLOUR TURN DOWN HEAT THEN ADD MINCED BEEF AND SEASON WITH SALT AND PEPPER.
• ADD CHOPPED TOMATOES, PUREE, TOMATO SAUCE & REST OF INGREDENTS BIT BY BIT STIRING AS YOU GO TO BIND.
• BEFORE ADDING KIDNEY BEANS EMPTY INTO CULINDAR AND RISE WITH BOILED WATER, ADD MIXED PEPPERS AT THE SAME TIME.
• SERVE WITH BOILED RICE, ENJOY !!

CHILI CON CARNE

Steps:

• Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
• Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
• Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
• In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.