Chili Peppers and Pears

Savouring the Sweet Life

Chili Con Carne

by

Nothing is more satisfying than a big bowl of Chili Con Carne

…the perfect dish to celebrate the end of winter…

Chili Con Carne

….and Chili is one of those recipes that is so personal and unique to various regions of both North and South America … there does not seem to be a specific recipe – everyone has their own special interpretation of how it is done.

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Because of this, making Chili Con Carne is a wide open canvas …open to a wide array of ingredients and combinations. However, there are some basics:

  • Meat (that’s the con carne part): Ground or cubed meat chunks; it is typically beef, but pork or chicken can also be used.
  • Aromatics: Onions, celery, and garlic; Cumin, coriander, and paprika are typical spices to add.
  • Main Spice:   Pure Chile powder! Pure Chile powder is ground from a specific kind of chile (whereas chili powder is typically a blend of a number of spices). Different chile powders (Chipotle, Ancho, Pasilla, New Mexico, etc) have varying heat factors and degrees of smokiness. Powder made from the Ancho chile helps to create a very authentic Chili Con Carne.
  • Braising Liquid: Beer, broth, canned tomatoes
  • Beans: Home-cooked or canned – Kidney, Black, Pinto, Cannellini, Navy, Garbanzo; A combination of two or three kinds of beans makes chili more interesting; Adding some mashed or pureed beans helps to create more body in the chili if the texture is too thin.
  • Extra Vegetables: Corn, carrots, zucchini
  • Garnishes: a ‘finish’ of lime juice; chopped fresh cilantro; chopped green onions; chunks of avocado; sour cream; shredded cheddar, asiago, or smoked gouda cheese; crumbled queso fresco; chopped fresh tomatoes.
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This is our version…

 

Chili Con Carne

Prep Time: 30 minutes                        Cooking Time: 90 minutes
Number of Servings: 6-8

Ingredients:

Rub:
 1 tablespoon (15 mL) ancho or chipotle chile powder
2 teaspoons (10 mL) ground coriander
2 teaspoons (10 mL) ground cumin
1 teaspoon (5 mL) smoked paprika
2 teaspoons (10 mL) brown sugar
1 teaspoon (5 mL) freshly ground black pepper

900 g (2 lb) beef chuck or stew meat, cut into 1 inch cubes
Olive oil; a little salt

2 tablespoons (30 mL) olive oil

2 large onions, fine dice
2 stalks of celery, fine dice
2 cloves garlic, minced
2-3 jalapeno peppers, fine dice (optional)

1 can/bottle (350 mL) lager beer

1-2 cups (250-500 mL) beef broth
2 cans (796 mL/28 fl oz) diced tomatoes, undrained

1 teaspoon (5 mL) ancho or chipotle chile powder, or 1 tablespoon of canned chipotles in adobo sauce (or to taste)
2 teaspoons (10 mL) ground cumin
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) smoked paprika
1 teaspoon (5 mL) dried oregano

4-5 cups of cooked beans (home-cooked or canned) of black beans, kidney beans, navy beans, pinto beans, or a combination
2 cups (500 mL) cooked corn
Kosher or sea salt; freshly ground pepper
1/3 cup (85 mL) chopped fresh cilantro

Juice of 1 lime (about 2 tablespoons)

Garnishes: Shredded cheddar cheese; sour cream; chopped green onions; queso fresco; smoked gouda; asiago cheese; chopped tomatoes; diced avocado

Method:

  1. Coat beef with a little olive oil. Combine all rub ingredients and sprinkle on the beef cubes. Mix to ensure a consistent coating. Refrigerate for 4 – 8 hours.
  2. Heat a large Dutch oven or stew pot over medium heat. Lightly sprinkle beef cubes with a little salt; add olive oil to the pan. Sear beef (small amount at one time) – 3-4 minutes per side. Continue until all beef cubes are seared. Remove beef cubes from pan; set aside.
  3. Add chopped onion, celery, and jalapeno peppers to the hot oil and sauté until soft and fragrant – about 5 minutes. Add more oil if necessary.
  4. Add the beer to the vegetables to deglaze.
  5. Return the browned beef cubes back into the pot.
  6. Add the beef broth and diced tomatoes. Heat through.
  7. Add the chile powder, cumin, coriander, paprika, and oregano. Delay adding salt and pepper until after the mixture has cooked.
  8. Slow cook (on the stove top or in a 275 degree oven) for 1- 1 1/2 hours, or until the meat is tender. Refrigerate overnight.
  9. Before serving:Gently reheat chili and add your choice of beans and the corn. Now is the time to add some salt and pepper. Adjust the other seasonings for the amount of ‘heat’ desired.
  10. Stir in the chopped cilantro. Stir in the fresh lime juice.Serve in large bowls and garnish with your choice of cheese, some sour cream; and some chopped green onions.

 

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