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Chili Con Carne Recipe

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This recipe for Chili Con Carne, by , is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Arnold
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T ancho chili powder, or 3 med. pods (about 1/2 oz.) toasted and ground;
3 T New Mexico chili powder, or 3 med. pods (about 3/4 oz.) toasted and ground;
2 T cumin seeds, toasted in a dry skillet over med heat until fragrant, about 4 min. and ground;
2 t dried oregano, preferably mexican;
1/2 c water;
1 beef chuck roast, 4 lbs. trimmed of excess fat and cut into 1 in. cubes;
2 t salt, pplus extra for seasoning;
7-8 slices bacon (about 8 oz.), cut inot 1/4 in. pieces;
1 med. onion, minced (about 1 c);
5 med. garlic cloves, minced;
4-5 small jalapeno chili peppers, cored, seeded and minced;
1 c canned crushed tomatoes or plain tomato sauce;
2 T juice from 1 med. lime;
5 T masa harina or 3 T cornstarch;
ground black pepper

Directions:
Directions:
To toast and grind chiles; Place dried chiles on baking sheet in 350 degree oven until fragrant and puffed, about 6 min. Cool, stem, and seed, tearing pods into pieces. Place pieces of the pods in spice grinder and process until powdery, 30 - 45 sec.

1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 c water to form thick paste; set aside. Toss beef cubes with salt; set aside.

2. Fry bacon in large, heavy soup kettle or Dutch oven over med-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 t fat from pot into small bowl; set aside. Increase heat to med-high heat; saute meat in four batches until well-browned on all sides, about 5 min per batch, adding additional 2 t bacon fat to pot as necessary. Reduce heat to medium; add 3 T bacon fat to now-empty pan. Add onion; saute until softened, 5-6 min . Add garlic and jalapeno; saute until fragrant, about 1 min. Add chili paste; saute until fragrant, 2-3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, liime juice, and 7 c water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

3. Mix masa harina with 2/3 c water (or cornstarch with 3 T water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 - 10 min. Adjust seasoning generously with salt and ground black pepper. Serve immediately or, for best flavor, cool slighly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving. Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
All day, basically!
Personal Notes:
Personal Notes:
This is an amazing chili, without beans. I tone down the spice just a bit for most kids. For hotter chili (yum) boost the heat with a dash of hot pepper sauce or crumbled pequin chilis near the end of cooking. IMPORTANT: Serve the chili with toppings in small bowls - warm pinto or kidney beans, corn bread or chips, fresh cilantro leaves, minced white onion, shredded cheddar or jack cheese, and/or sour cream.

 

 

 

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