Chili con Carne
Growing up in New York, my version of chili con carne was obviously much different than the “authentic” versions from the southwest. For one, it was always on a hot dog with cheddar sprinkled on top, Sonic the Hedgehog style, and two; I always ate it mixed with beans. To be sure, some would say I am a heretic, specifically more than a few people in Texas. Still, in my defense, this dish wasn’t a regular meal in my household, and my heritage is Italian, so legumes just come with the stew or soup territory. As an adult, I did my research to uncover what is considered “real” red chili, and guess what was not on the menu? The poor man’s meat: BEANS. Nevertheless, I believe that as long as you are the one cooking the meal, you can add whatever ingredients you like to the dish, including beans! However, for this recipe, the legumes are on the side and it's all meat, spices, and aromatics, making a hearty and bold dish worth savoring.
The usual suspects
For my chili con carne, I forgo salt in favor of using thick-cut bacon. Typically, I add in three kinds of chili peppers— ancho, guajillo, and jalapeno, as well as an army of spices ranging from ground cumin and coriander to cinnamon and allspice. I also like to pour in a bit of tomato paste, beer, and Worcestershire sauce to add depth of flavor, which is why I use two different kinds of broth, too— chicken and beef, but mostly the former because I like the way it tastes better.
One important step to cooking my recipe is seasoning the onions while they are sauteeing so they can absorb the max amount of flavor from the spices. Another is toasting the dried peppers and lightly cooking them in beef stock revitalizing the peppers before soaking them in the remainder of the broth to make the chili paste. I also brown half the meat before tossing it into the crockpot because it adds texture and even more savory goodness to the dish.
After the onions turn translucent in the bacon fat, add in the spices
Mix well and cook for two more minutes
Sear half of the meat in the vegetable oil to give the chili a deeper flavor
Remove the seeds and stems and chop the peppers before you toast them. Do the same for the jalapeños and set them aside, chopped, because they’re going into the crockpot later
Toast the dried peppers for a few minutes and then add in a bit of broth, cooking until it is completely soaked up with the peppers. Set them aside to soak in more broth for about 20-30 minutes
Finally, blend the peppers and broth until they are a smooth paste
In my opinion, the best way to eat chili con carne is to eat it the next day after it has time to rest in the refrigerator. On day two, the meat has soaked up all the chili flavors and will tenderize because its proteins have broken down. Moreover, the flavor of the aromatics will distribute throughout the dish, thus making the chili taste more complex. The texture changes overnight as the liquid thickens, which I prefer, but the trade-off is that the overall dish’s flavors will mellow with each passing day. In particular, the spices will eventually lose their potency. When this happens, I add in hot sauce to revive the chili and lean on the fresh toppings like more peppers and lime juice. Still, overall, days two and three chili con carne is where it’s at.
Add all of your ingredients into the crockpot
Mix it around and there you have it! Time to set it and forget it
As far as side dishes go, my favorite chili accompaniment is cornbread because I love the combination of sweet and salty, but I also really enjoy this meal with tortilla chips, a baked potato, or rice. Beans are a given, as are fixings like cilantro, shredded cheddar, sour cream, fresh jalapenos, and raw onion to top the chili con carne. Additionally, coleslaw is a great side because it cuts through the savoriness and spiciness with a taste that is refreshing and zesty to cleanse the palette in between spoonfuls of this heavy meal.
Likewise, since chili con carne is full of big flavors, you need a wine that won’t get lost in the sauce. Try an Argentinian Malbec or something fruit forward to help with the heat, such as a Californian Zinfandel. I think a German Riesling would taste great too if it’s off-dry. Likewise, I think an ice-cold beer would work well, such as an IPA or a dark lager like Negra Modelo.
Excuse me while I eat chili for the next four days
Ingredients
4 pounds beef chuck roast, cut into 1-2 inch cubes
8oz of thick-cut bacon, chopped
2 cups of chicken broth (low sodium)
1/2 cup of beef broth (low sodium)
1/2 cup of beer or red wine
1/4 cup of tomato paste
3 tablespoons of masa harina
2 tablespoons of vegetable oil
2 tablespoons of Worcestershire sauce
1 tablespoon of brown sugar
1 tablespoon of cocoa powder
3 teaspoons of ground cumin
2 teaspoons of dried Mexican oregano
1 teaspoon of ground coriander
1/2 teaspoon of paprika
1/4 teaspoon of cayenne
1/4 teaspoon of allspice
1/8 teaspoon of cinnamon
1 large white onion, finely chopped
10 garlic cloves, 5 minced, and 5 whole
3-5 fresh green jalapeños, seeds removed and chopped
3-5 dried ancho peppers
3-5 dried guajillo peppers
2 bay leaves
Black pepper to season the meat
Chopped fresh cilantro and lime wedges for garnish
(optional) Diced avocado, diced raw onion, sour cream, kidney beans, and shredded cheddar for serving
(optional) Hot sauce
Cooking Instructions
In a pan, toast the dried peppers on medium-high heat for 2 minutes. Remove the seeds and stems before this step
On medium heat, add 1/2 cup of beef stock to the pot and sauté for around 4 minutes, stirring every 30 seconds or so
Put the dried peppers in 1/2 cup of chicken stock and let soak for 20-30 minutes
Heat the vegetable oil in a pot or pan. Season the meat with black pepper and set half aside. For 4 minutes, sear half of the meat and remove from heat
Add the dried peppers and chicken stock to a food processor and blend until smooth
Cook the bacon in a frying pan on medium-high heat until cooked but not crisp, about 5 minutes
Remove the bacon and set it aside. Pour out 2/3 the bacon fat and add the onion, cooking until translucent. Add the garlic towards the end and cook for around 2 minutes
Add all of the spices into the frying pan and mix well, cooking for around 2 minutes
Add the onions, chopped jalapeños, tomato and chili pastes, Worcestershire sauce, brown sugar, cocoa powder, beer, broth, and bay leaves into the crockpot, followed by the meat
Cook on low for 6-8 hours, covered, only opening the crockpot to quickly add in the masa harina and stir halfway through its cook time
Plate and serve with chopped cilantro and lime wedges. Add in the optional shredded cheddar cheese, diced avocado, a dollop of sour cream, and serve with a side of beans
