Cold Weather Essentials Classic Chili Con Carne Recipes

COLD WEATHER ESSENTIALS: CLASSIC CHILI CON CARNE

Steps:

• 1. PREP/PREPARE
• 2. The dried chilies that you use for this dish will determine its heat and its flavor. I selected a combination of Ancho, Pasilla Negro, and New Mexico Mild Hatch chilies.
• 3. The two cuts of beef I like for this dish are charcoal, and chuck. Both have nice marbling, great flavor, and braise up nice and fork tender.
• 4. If you want to pull a bit more of an earthy flavor out of your dried chilies, place them on a cookie sheet, and put them in a 500f (260c), oven until they begin to brown, about 5 - 7 minutes.
• 5. If you are interested, this is what 4 ounces of stemmed, deseeded dry chilies look like.
• 6. Gather your Ingredients (mise en place).
• 7. Place a rack in the bottom position, and preheat the oven to 220f (105c).
• 8. Add the chicken stock, and dried chilies to a saucepan over medium heat.
• 9. Allow the saucepan to slowly simmer for 10 - 12 minutes.
• 10. Remove from heat, allow to slightly cool, and then use a blender to puree the sauce.
• 11. Add the grapeseed oil to a heavy-bottom pot, preferably a Dutch oven. Set the heat to medium high.
• 12. Sprinkle both sides of the beef slices with salt and pepper, and then brown on both sides in the hot oil, about 4 - 5 minutes per side.
• 13. Remove from the pot, allow to cool, and then cut into bite-size chunks.
• 14. Chef's Note: The beef will not be cooked in the center, and that is okay. The purpose of the searing was to develop a bit of flavor in the beef, and get some fonds on the bottom of the pot.
• 15. Reduce the heat of the pot to medium, add the onions, and cook until softened, about 4 - 5 minutes.
• 16. Chef's Note: You might need to add a bit more oil to the pot.
• 17. Chef's Note: When the onions begin to soften, and release their moisture, use a wooden spoon to scrape up all those yummy brown fonds that developed on the bottom of the pot, while you were searing the beef slices.
• 18. Add the garlic, and cook until fragrant, about 60 seconds.
• 19. Add the reserved chili/chicken stock, plus the vinegar, cumin, oregano, and cinnamon, and then stir to combine.
• 20. Chef's Note: Add a bit of hot sauce, to taste.
• 21. Add the beef chunks, and bring the pot up to a simmer.
• 22. Place the pot into the preheated oven, and bake until the beef is fork tender, about 2.5 to 3 hours.
• 23. Chef's Note: The cut of beef you choose will determine the amount of time it takes for the beef to become fork tender.
• 24. PLATE/PRESENT
• 25. I like to serve this rustic style, with bowls of cheese, sour cream, and chopped onion; plus some nice warm tortillas, a bottle of hot sauce, and lots of ice-cold beer. Enjoy.
• 26. Keep the faith, and keep cooking.

CLASSIC CHILLI CON CARNE

Steps:

• ADD OIL TO PAN, THEN ADD CHOPPED ONIONS ON MEDIUM HEAT WHEN STARTING TO COLOUR TURN DOWN HEAT THEN ADD MINCED BEEF AND SEASON WITH SALT AND PEPPER.
• ADD CHOPPED TOMATOES, PUREE, TOMATO SAUCE & REST OF INGREDENTS BIT BY BIT STIRING AS YOU GO TO BIND.
• BEFORE ADDING KIDNEY BEANS EMPTY INTO CULINDAR AND RISE WITH BOILED WATER, ADD MIXED PEPPERS AT THE SAME TIME.
• SERVE WITH BOILED RICE, ENJOY !!