I’m not sure if I’m supposed to put a trigger warning here for Hillary…
The weather, as Betty C has mentioned, dipped a bit here in Central Florida. So I made a big batch of chile con carne with red beans. Above you can see a bowl of chili con carne with red beans garnished with queso fresco crumbles and guacamole (not Boris Karloff’s recipe).
Ingredients:
2 lbs ground beef*
1 lbs stew meat* cut into 1/4 inch pieces/cubes
1 jalapeno diced fine with the pith and seeds removed
1 Anaheim pepper (Hatch chile) diced fine with the pith and seeds removed
1 large onion diced
8 oz of salsa verde medium heat
5 16 oz cans of red beans
2 28 oz cans of crushed tomatoes
1 28 ounce cans of tomato puree
Chile powder to taste
Chipotle powder to taste
Cumin to taste
2 tablespoons of dark cocoa powder
Salt to taste
* I only use grass fed, hormone and anti-biotic free beef. Feel free to use whatever you prefer. If you prefer turkey or pork or no meat at all, adjust however you like.
Directions:
Place the ground beef in an oven safe dish, salt it to taste, and cook it off in a 350 degree oven. When its done, remove from oven and drain the drippings/juices from the beef and set the cooked ground beef aside. Cover the bottom of a heated stock pot with extra virgin olive oil**. Once the oil is hot add the stew meat and begin to brown. When the stew meat reaches the medium rare to medium stage add the diced onions and chiles as well as the salsa verde. Salt to taste. Sweat the onions and chiles with the stew meat until the onions become soft and translucent. Add the ground beef. Add chile powder, chipotle powder, and cumin to taste*** – mix well and cook for a few minutes so the spices begin to release their flavor. Add the beans, crushed tomatoes, tomato puree, and cocoa powder. Mix well. Taste to determine if you need to adjust the seasoning. Turn the heat down to a low simmer. Simmer the chili for at least four hours stirring regularly to make sure nothing sticks to the bottom. Garnish with queso fresco and gaucamole or with salsa fresca and sour cream or with nothing at all and serve.
** I know you’re not supposed to saute with extra virgin olive oil. I also know that doing so adds a lovely flavor to what you’re cooking. Feel free to substitute whatever type of oil you prefer.
*** I was always taught that the amount of cumin and chili powder had to be equal and that’s what I do.
Late Night Snack: Chili Con Carne With Red BeansPost + Comments (72)