Chilli con carne
Replies: 36 - Last Post: Apr 27, 2012 11:26 AM Last Post By: Anonimo
Apr 24, 2012 6:02 AM
15My "depth" ingredients for my "hamburger soup" are worcestershire sauce and a little Liquid Smoke. And, having read this thread, I'll probably throw in some corn...
http://en.wikipedia.org/wiki/Liquid_smoke Mmm! Carcinogens!
Apr 24, 2012 6:12 AM
Apr 24, 2012 6:56 AM
Apr 24, 2012 7:13 AM
Apr 24, 2012 7:46 AM
19My chili is the "hamburger soup" variety, and is always served with cornbread. The key to proper flavor for my chili is the long (3-hour) cooking time. I'll look for the cornbread thread from a few years ago and post a link if it's still around.
1 ½ lb. ground beef
1 1/2 medium onions, chopped
¼ of a large ( 4- 5 slices) green pepper chopped
1 15 oz. can kidney beans, with liquid
3 16 oz cans tomatoes, with liquid (I use the pre-diced tomatoes)
2 –3 teaspoons chili powder
1 tsp. salt
Brown beef, drain. Chop onions and peppers. (I sometimes add these to the beef for last part of browning). Put browned beef, onions & peppers in large kettle. If using whole canned tomatoes, add liquid from tomatoes to kettle, then dice/chop tomatoes inside their cans. Add all other ingredients.
Cover and bring to boil over medium heat, stir then turn heat to lowest setting. Simmer covered for 3 hours, stirring every 15 minutes.
Serve with cornbread.
Apr 24, 2012 2:00 PM
20"There used to be a Tex-Mex purist on here who would insist that what we are all talking about is 'hamburger soup' and a real chilli con carne is quite dry, made with cubes of beef and has the beans served on the side."
UNCLE JACK'S ORIGINAL SAN ANTONIO CHILE
(used with permission)
Chiles are an integral part of the cuisine of Mexico and most of the southern United States. Chiles of all kinds; large, small, red, green or yellow are tasty, nutritious, healthful and often very exciting. The Mexicans were eating chiles centuries before Columbus ever even thought of sailing to India.
CHILI is something else. CHILI is a Texas invention. Best research indicates that CHILI first came on the scene in San Antonio around the 1840s. CHILI contains meat, (usually beef) red chiles, onions, garlic, oregano, cumin??, salt, pepper, and sometimes epazote for the more enlightened. These are the ingredients that were available in and around San Antonio at that time. Remember, most Anglos/Europeans, other than the Italians, still considered tomatoes to be poison in the 1800s.
Real Texas CHILI does not contain: tomatoes, bell peppers, celery, parsley, Worcestershire sauce, A-1, beer, Jack Daniels, rattlesnake meat, Tequila, or any of the other crap commonly found in cutsie-poo recipes out of Sunset or Gourmet magazines.
Now, some of you may like tomatoes and bell peppers and rattlesnake meat, and that’s just fine. Your Mamas may have been feeding you some concoctions made with hamburger, tomato sauce, and canned kidney beans since you were a kid and I’m sure that it is tasty; but it ain’t CHILI
Beans, usually pinto beans, are almost always served with CHILI, but as a side dish, not in the CHILI. When you add beans or any of the other ingredients mentioned above, you no longer have CHILI; you are cooking vegetable/beef stew. Do yourself a big favor. Don’t ever tell a real Texan that you put tomatoes in the CHILI
Original San Antonio Style Texas Chili
3 lbs beef, cut into 1 ” cubes
2 lbs beef, cut into 1 " cubes
1-lb pork cut into 1 " cubes
(Traditionally tougher and cheaper cuts of meat are used. I like beef brisket and/or pork shoulder. It‘s quite common to use deer meat also.)
4 Tbls flour for dredging meat
3 Tbls oil or lard
2 or 3 medium onions, chopped
6 cloves garlic, minced
1 qt. stock (I prefer chicken stock, but that’s a personal choice)
2 ancho chiles, washed, stems and seeds removed
4 dried red New Mexican chiles, washed, stems and seeds removed
1 serrano chile, stem and seeds removed, chopped fine (optional)
1 Tbls cumin seeds, freshly ground
2 Tbls Mexican oregano
1 tea epazote (if available and entirely optional)
salt & pepper
Lightly flour the beef and pork cubes. Brown the meat in the oil over medium heat, stirring often. Add the onions and garlic and sauté until translucent but not brown. Add stock and simmer covered for 1 hour.
Soak the dried chiles in hot water for 30 minutes. Purée them in a blender with a little of the soaking water and then strain to remove skins and any remaining seeds. Add this sauce to the meat along with the remaining spices and simmer for 2 hours or more until tender.
Serve with cooked beans on the side and corn bread or fresh tortillas.
Garnish with chopped tomatoes, chopped onions, and cilantro
Edited by: Anonimo
Apr 24, 2012 2:23 PM
Apr 24, 2012 2:48 PM
Apr 24, 2012 4:06 PM
Apr 24, 2012 4:21 PM
24Mine is kind of a throw together thing.
I chop a large onion, several cloves of garlic and throw in a pot with some olive oil or regular oil if you prefer. I don't use a high heat, just want to soften the onion and not brown the garlic.
Add ground beef, or ground wild meat or ground turkey, whatever you prefer and saute until browned and cooked.
I then add a generous handful of yellow sugar and a like amount of vinegar, along with chili powder, cumin. some red pepper flakes, all to taste.
Let this cook for a bit.
Add a chopped up red or green pepper. I use green, a couple of cans of red kidney beans, a couple of cans of stewed tomatoes or if you have them, your own home grown, I use my own.
You can add other things, like mushrooms (I do but I do that when browning at the beginning), celery.
You need S & P to taste.
I find the seasonings just depend on the day, your own tastes so I just throw in what I like.
I let this simmer for several hours so the flavours can meld.
I really think there is something I am forgetting here, must be old age or fatigue due to the end of tax season.
Edited by: auntie_social
Edited by: auntie_social
Apr 24, 2012 4:51 PM
Apr 24, 2012 6:09 PM
There's some flexibility allowed within the framework. For example, I would increase the amount of dried chiles. I don't put chopped tomatoes on top of mine, but sour cream (don't tell!) or shredded Cheddar cheese may find its way there. But not always.
In reality, I only make this recipe infrequently. Usually, my chili is the ground beef plus beans and tomatoes sort. But the last batch I made, I put too much tomato in and that overwhelmed the whole.
Apr 25, 2012 8:16 AM
Apr 25, 2012 11:50 PM
28For my chilli I buy good quality Australian beef (the only decent beef I can get here) and cut it into 1cm chunks, I find that minced beef here is too fatty - even the lean stuff - and makes me feel sick. I slice a yellow onion and dice half a red pepper into tiny pieces and crush 3 cloves of garlic. I also deseed and finely chop 8 mouseshit chillis (we like our chilli hot!).
Saute the onions, red pepper and garlic in the pan and when the onions are starting to go translucent add the beef to the pan to brown it. I then add a tin of tomatoes, 200ml of passata type sauce, a dessertspoon of tomato puree, a cube of beef stock, a splurge (every technical I know!) of tomato ketchup and a dessertspoon of sugar (to take the acidity of the tomatoes down a little). A splash of water too to get the sauce to the right consistency.
I use mixed dried herbs (just a tiny bit), a teaspoon of cumin powder, salt and pepper. I leave to simmer for an hour or so and then adjust the seasoning. I use tinned red kidney beans and sometimes add a square of dark chocolate.
I have been told that jalapeno peppers add a certain something, so I am starting to look for these - not an easy task! For those in the know, what flavour does the jalapeno add? I would think a certain smokiness?
I always serve the chilli with white rice and Dorito smokey BBQ flavour nachos.
Apr 26, 2012 2:50 AM
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