It seems like every region in the United States has its own way of cooking chilies. As the popularity of chili cuisine throughout the city attests, home cooking has a strong sense of what kind of chili is best. This article provides recipes for three popular chili dishes: chili con carne, Texas chili, and chili con queso.
Ingredients
Chile Con Carne
- 6 chili anchos
- 2 pounds beef cut into 1/2" squares
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons lard or corn oil
- 1/2 teaspoon dried oregano, crushed
- Salt, ground pepper
- 2 cups cooked red beans
Texas chile
- 2-3 pounds ham steak or sirloin, cut into 1/2" squares
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 1 teaspoon salt
- 2-3 fresh jalapenos, seeded and chopped
- 1/4 cup black chili powder
- 2 teaspoons ground cumin
- 1 cup dark beer (use Texan beer if possible)
- 1/2 cup water
- 1/4 cup masa (or cornstarch)
Chili Con Queso
- 2 pounds of ground beef
- 2 medium celery stalks, chopped
- 2 medium carrots, chopped
- medium onion, diced
- 1 anaheim chili, diced
- 1 pasilla chili, diced
- 4 jalapeno peppers, diced
- 8 chili powder, roasted
- 4 cumin, toasted
- 3 cloves of garlic, chopped
- 2 pounds peeled tomatoes
- 1 large ham leg bone, smoked
- 4 cups chicken stock
- 2 cups cannellini beans
- 2 cups red beans
- 1 cup black beans
- 1 cup Cheddar cheese, grated
- 2 green onions, diced
- 2 fresh coriander, chopped
Step
Method 1 of 3: Chile Con Carne
Step 1. Prepare the ancho chili
Roast ancho chilies in a dry skillet. Don't overcook this step, a light roast will suffice. When the chili becomes fragrant, remove the chili from the pan. Using gloves, remove the stems, seeds, and shredded chilies into small pieces. Place the chili in a bowl and fill it with hot water. Let the chilies soak for 30 minutes.
Step 2. Prepare the meat
Place the meat in a large skillet or saucepan. Add enough water to soak it. Place the lid on a saucepan and simmer over low heat for 1 hour.
- If you prefer, you can sear the meat on both sides before cooking. Heat a few teaspoons of oil in a large saucepan and cook the meat until it is brown on both sides for three minutes, then soak in water and cook.
- From now onwards use a ladle to remove any fat that has risen to the top of the cooking pot.
Step 3. Prepare the seasoning
Place the ancho chilies, onions, and garlic in a blender. Mash the spices together until it has the consistency of a coarse dough. Then put the pork or olive oil in a frying pan and heat it over medium heat. Add the prepared dough and cook, stirring constantly, for about 5 minutes. Add oregano, cumin, salt and pepper for taste.
Step 4. Pour in the spices and chili-onion mixture with the meat
Use a long spoon and stir the mixture evenly. Cook for another hour, covered, until almost boiling.
Step 5. After an hour, add the cooked beans
Let the chilies cook for another 15 minutes.
Step 6. Serve the chilies
Place them in a bowl and serve with chips, tortillas, or whatever side dish you prefer.
Method 2 of 3: Texas Chile
Step 1. Prepare the meat
Cut the steak into -inch (1.3 cm) dice. Heat the oil in a large skillet over medium heat. Add the minced meat and onion to the pan. Cook until the meat turns brown.
Step 2. Season the chilies
Remove all excess fat. Add the minced garlic and stir over medium heat for another minute, then pour the meat mixture from the skillet into the skillet. Add salt, pepper, chili powder, cumin, beer and water.
Step 3. Cook the chilies
Place the lid on the skillet. Cook the chilies over low heat for 8-10 hours.
Step 4. Make the masa or corn flour dough
Place the masa or cornstarch in a bowl, and mix with enough water to make a dough. Add the batter to the chilies.
Step 5. Finish cooking the chilies
Place the lid on the skillet and set it to the highest setting. Leave the chili for another hour, giving it time to thicken and for the flavors to blend.
Step 6. Serve the chilies
This chili dish is delicious with corn or flour tortillas, a dollop of sour cream, and a green salad.
Method 3 of 3: Chili Con Queso
Step 1. Prepare the meat
In a large saucepan, coat bottom with canola oil and add 2 pounds of ground beef. Add salt and pepper for taste and sauté for 5 minutes, until brown. The meat doesn't have to be fully cooked, as it will cook again when all the ingredients are combined. Pour the brown meat into the bowl when it's done.
Step 2. Add vegetables and chilies
In the same large saucepan, heat a little more canola oil. Add 2 chopped celery stalks, 2 chopped carrots, 1 diced Pasilla chili, 1 diced Anaheim chili and 4 diced Jalapeno chilies. Salt and pepper to taste and saute until soft. When it's soft, add of the diced onion and 3 cloves of diced garlic. Continue to sauté all the vegetables until they are soft.
Step 3. Prepare the seasoning
In a separate, non-greasy skillet, combine 8 tablespoons chili powder and 4 tablespoons cumin. Bake on medium heat for only 2-3 minutes, or while the spices start to smoke. Stir the spices constantly so that they are fully roasted. When it's done baking, add the spices to the pot of stir-fry vegetables and so on.
Step 4. Mix the meat and tomatoes
When the vegetables and roasted spices are combined, add the browned meat to the main saucepan and stir. Add 1 large can of peeled tomatoes to the pot and mix well. For added flavor, add 1 ham leg bone to the center of the pan and cover with the ingredients. Finish by adding 4 cups of chicken stock to cover the ingredients.
Step 5. Cook the chilies
Bring the contents to a boil, then lower to almost boiling. Cover and boil for 3 hours.
Step 6. Add nuts
After 1 hour of boiling, add 2 cups of cannellini beans, 2 cups of kidney beans and 1 cup of black beans. Stir the beans into the chilies, and continue boiling for another 2 hours. Stir occasionally for the next 2 hours to keep the flavors and spices together.
Step 7. Serve the chilies
Dip the chilies into a bowl and garnish with the grated cheddar cheese, diced green onions, chopped cilantro and lemon (if desired). Allow the cheese to melt, and serve while warm. Enjoy!
Tips
- For a milder chili, season your own bowl with cayenne pepper in place of the other chilies.
- Be sure to let the chilies cool completely before placing them in the refrigerator.
Warning
-
Check the spiciness scale on the Naga Jolokia/Habanero pepper pack, don't try to be bold and add more than you think you can handle – this spicy!
