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Friday, November 3, 2017

Chili con Carne

Chili con Carne is a delicious one pot meal that is extremely versatile.  You can eat it by itself with a flour tortilla, serve it over rice,  serve it over has browns topped with cheese,  make some tacos, serve it as a side with a nice Mexican meal.  It also goes great with scrambled eggs.

Chili con Carne is not difficult to make.   You basically cook all of the ingredients  for about 2 hours and then serve.  This dish smells wonderful as the meat is cooking in a rich red chili sauce.

I like making this dish ahead of time, the flavor gets better with time.  Chili con Carne is a dish I cook for our Christmas Eve Buffet.  Everyone enjoys it.

Chili con Carne
From Cook's Country Magazine

Ingredients:

1 (14.5-ounce) diced tomatoes
2 teaspoons minced canned chipotle chile in adobo sauce
4 slices bacon, chopped fine
1 (3.5 to 4 pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-inch cubes
Salt and pepper
1 onion chopped fine
1 jalapeno chile, stemmed, seeded, and chopped fine
3 tablespoons chili powder
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 cups water
1 tablespoon packed brown sugar
2 tablespoons yellow corn muffin mix

Directions:

1. Process tomatoes and their juice and chipotle  in food processor until smooth, about 30 seconds; set aside.  Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.  Transfer bacon to paper towel-lined plate, reserving 3 tablespoons fat.
2.  Pat beef dry with paper towels and season with salt and pepper.  Heat 1 tablespoon reserved bacon fat in now-empty pot over medium-high heat until just smoking.  Brown half of beef on all sides, about 8 minutes; transfer to bowl.  Repeat with 1 tablespoon bacon fat and remaining beef.
3. Add remaining 1 tablespoon bacon fat, onion, and jalapeño to now-empty pot and cook until softened, about 5 minutes.  Stir in chili powder, garlic, cumin, and oregano and cook until fragrant, about 30 seconds.  Add water, reserved tomato-chipotle mixture, bacon, browned beef, and sugar, and bring to a boil.  Reduce heat to low and simmer, covered, for 1 hour.  Skim fat and continue to simmer, uncovered until meat is tender, 30 to 45 minutes.
4.  Transfer 1 cup chili liquid to bowl and stir in muffin mix.  Microwave, covered, until mixture is thickened, about 1 minute.  Slowly whisk mixture into chili and simmer until slightly thickened, 5 to 10 minutes.  Season with salt and pepper to taste.  Serve.
Note:  Chili can be refrigerated for up to 3 days.

Serves 6 to 8



2 comments:

  1. This is my husband's top favourite winter dinner! So comforting and yummy!

    ReplyDelete
  2. Nothing beats chili this time of year and Cook's Country is good too, just renewed my subscription! Now to try the chili with scrambled eggs!

    ReplyDelete