Napa Goat Ranch Chili Con Carne Seasoning Mix Food

NAPA GOAT RANCH CHILI CON CARNE SEASONING MIX

Steps:

• Combine the ingredients together in a jar with a tight sealing lid. Use about 1/3 cup for recipes calling for a chili seasoning packet.

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

RANCH CHILI

Steps:

• Toss the pork cubes with salt and pepper; set aside.
• Fry bacon in a large, heavy soup kettle or Dutch oven over medium heat until fat renders and the bacon crisps, about 10 minutes.
• Remove the bacon with a slotted spoon to a plate lined with paper towels; pour all but 2 t of fat from the pot into a small bowl; set aside.
• Increase heat to med-high, add half of the meat to the now empty pot, and cook until well browned on all sides, about 5 minutes.
• Transfer the browned meat to a bowl.
• Brown the remaining meat, adding another 2 t bacon fat to the pot if necessary; transfer the second batch of meat to the bowl.
• Decrease heat to med-low and add 3 T bacon fat to the now empty pot.
• Add the onion, jalapeno, chili powder, cumin, and oregano; cook, stirring occasionally until the vegetables are beginning to brown, 4-5 minutes.
• Add the garlic and brown sugar; cook until just fragrant, about 15 seconds.
• Add the diced tomatoes and scrape the pot bottom to loosen any browned bits.
• Add the reserved bacon, browned pork, and water; bring to a simmer.
• Continue to cook, uncovered, at a slow simmer until the meat is tender and the juices are dark and starting to thicken, about 2 hours.
• Add the beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes.
• Adjust the seasoning with additional salt if necessary and serve with desired toppings-diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, shredded Monterey Jack cheese or cheddar.