I resigned myself and began to research chili making. I watched competitions, cook-offs, read hundreds of recipes (this is not an exaggeration), all in search of a better pot. I am still learning but I have picked up a few things over the years:
- Chili refers to a spicy meat and bean stew. Chile is a fruit of a pepper plant, normally referring to those containing moderate - high levels of capsaicin (the chemical compound responsible for that fiery mouth burn)
- Different chiles lend different depths of flavor, some sharp and biting, others more round and earthy.
- Different chile peppers issue different degrees of mouth burn and they affect different parts of your tongue. For example, jalapenos affect the sides and back of your tongue, whereas cayennes affect the tip.
- Dried spices lend more consistency from pot to pot.
- The same spice will taste differently depending on time exposure to heat (cooking time).
Some of you may be overwhelmed by the amount of spices used in this recipe. The cost of spices can be very daunting to many cooks and for good reason. The chosen flavors, however, are very versatile. The following spices can be used for many recipes, combining them in subtly different ways to yield completely different ethic dishes. I've found that most of them have become staples in my pantry and once you make the initial investment you won't be sorry.
Just a few quick tips to mention. Chili con Carne is a product of Ziegler Meats. It is a square block of spices and ground beef, similar to a paste-based chili starter. Normally, you can find it in the refrigerated section of the grocery store near the ground beef. If you are unable to track it down just double the amount of ground beef in the recipe. The longer chipotle cooks, the spicier the chili will be as more of the capsaicin is released. For a milder chili, add the chipotle only during Phase 3, reduce the amount, or leave it out all together. If you're looking for a 3-Alarm Chili, add cayenne pepper in Phase 3, ¼ tsp at a time, until you reach your desired flame. This should give you a zippy bite. I feel that the cinnamon adds a nice, round flavor to the dish. Some people like it, others don't. If the cinnamon doesn't suit you, then simply omit it. If you accidentally make the chili too spicy, try adding granulated sugar, starting with 1 tbsp. This will help neutralize some of the excess capsaicin floating around.
My family likes to serve this chili in big bowls topped with sour cream and shredded sharp cheddar cheese. For a different taste, try it with some chopped cilantro or onion on top. Oyster crackers and hot cornbread are never lurking very far away either.
Serves 4 - 6
Phase 1Phase 1
1 block Chili con Carne
1 lb ground beef
1 tsp onion powder
1 tbsp hot mexican chile powder
1 tsp ancho chile powder
½ tsp garlic salt OR ½ tsp garlic powder + ½ tsp salt
¼ tsp pepper
¼ tsp cumin
1/8 tsp cinnamon
½ tsp salt
½ tsp oregano
Phase 2
2 cans (15 oz) kidney beans, undrained
2 cans (15 oz) chili beans, undrained
2 tbsp tomato paste (3 oz)
29 oz tomato puree
3 tbsp hot mexican chile powder
1 tsp ancho chile powder
1 tsp chipotle chile powder
1 tsp cumin
1 jalapeno, slitted and floated
3 tsp mexican picante
1 ½ c. water, as needed
Phase 3
1 tbsp hot mexican chile powder
½ tsp cumin
¼ tsp cinnamon
½ tsp chipotle chile powder
water, as needed
- Brown beef and all of Phase 1 spices.
- Add Chili con Carne and heat thoroughly.
- Drain excess grease.
- Add all Phase 2 ingredients.
- Bring to a boil.
- Cover, reduce heat until you reach a very slow simmer. Simmer 30 minutes, stirring occasionally.
- Add all Phase 3 ingredients.
- Continue simmering 15 - 20 minutes covered.
- Remove jalapeno before serving.
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