Chili con Carne

 

I can’t think of any dish more satisfying than a steaming bowl of earthy chili when winter’s grip bears down in earnest. Not that that happens here in Thailand, but vivid memories of winter’s bite are forever embedded in my psyche none the less. Chili’s colorful cultural past adds an almost palatable celebratory air that makes it an ideal choice for those informal holidays meals that lie ahead. Chili does freeze beautifully so why not get a head start and have chili essentially ready on demand.

Whenever I sit down to write about chiles there is that lingering conundrum about spelling and usage of the words that always comes to mind. When to use Chile and when to use Chili? Having lived among both Spanish and Mexican communities in the American Southwest and in Los Angeles for some time I have have sorted out the usage, but there are still ongoing heated debates about the correct spelling, definition, and usage of the words chile and chili.

In short chile is the Spanish word for all varieties of peppers (capsicums) that they discovered when they arrived in the new world. In Mexico however the word chili stems from the Nahuatl/ Aztec language dating back to at least the 7th century which describes the plants that produce all varieties chilis (capsicums).

Of course today both words have garnered various meanings not only for the peppers themselves but also for dishes that are made with them.

For example, in the North American southwest the word chile is used to describe varieties of capsicums associated with various levels of scoville heat as well as dishes made with the them. In the rest of North America the word chili (chili con carne) describes the popular spicy Tex Mex stew like dish that contains ground meat in a chile and tomato based sauce that often includes beans. South of the border chili con Carne is a chunky meat stew in a spicy chili based sauce without the addition of beans.

Confused? Just to make the differentiation even a little more complicated the Nahuatl language is still widely used in rural central Mexico as is the word chili. So in Mexican communities living on both sides of the border use both words interchangeably.

Generally speaking, it is safe to say that chile is the appropriate word to reference all varieties of capsicums with heat. Chili is reserved for describing the popular dish chili con carne as well as the seasoning mixture of ground dried chile powder mixed with other seasoning spices. Pure ground chiles without other seasonings would be called chile powder.

For more tasty information on this spicy subject (click here) for Chili (Basics).

The recipe that follows more closely follows a Mexican chili con carne that includes dried chiles to deeply flavor the sauce. However I have used ground beef instead of chunks of beef, and included beans in the chili which are served separately in Mexico. For me, including the beans in the chili makes a more complex and richly flavorsome Mexican meal in a single bowl. But maybe I’m just biased having grown up eating Tex Mex chile.

 

Chili con Carne    serves 6

  • 12 dried guajillo chiles, split lengthwise, seeds removed
  • 1 or 2 dried chipotle chiles (or canned chipotles in adobo)
  • 6 garlic cloves, skin on
  • 3 tablespoons lard or cold pressed peanut oil
  • 2 onions, peeled and finely chopped
  • 2 teaspoons toasted cumin seeds, ground
  • 2 teaspoons dried oregano (Mexican if available) 
  • 4 vine ripe tomatoes (or canned Italian plum tomatoes)
  • 2 pounds ground beef
  • ¼ teaspoon ground clove
  • 2 bay leaves
  • 2 tablespoons cocoa powder
  • 1 tablespoon pure ground red chile powder
  • 1 ½ teaspoons salt + more to taste
  • 1 quart beef or chicken stock + more as needed, preheated
  • 2 cups cooked beans (pinto, kidney, or black)
  • salsa fresca
  • crema or sour cream 
  • warm corn and flour tortillas

Warm a heavy bottom skillet over medium heat. Place the guahillo chiles in the skillet. Using a spatula press the chiles against the bottom of he pan. Let them toast for a minute or so and then flip them over, again pressing them against the bottom of the skillet and toasting another minute. Remove them and set them aside to cool briefly. Then remove the stems, tear the chiles into pieces, and place them in a sauce pan. Add the whole dried chipotle chiles and add just enough water to cover all the chiles and place the pan over low heat. Bring to a low simmer and cook until the chiles are soft and pliable, about 15 minutes. Remove the pan from the heat and set aside to cool. Remove the stems from the chipotle chiles and transfer all the chiles to a blender jar and add enough cooking liquid to cover. Reserve the remaining cooking liquid to use later as needed,

Using the same skillet toast the unpeeled garlic cloves until they are lightly colored on all sides. Remove them and set them aside to cool. Then peel off the skin, mince the garlic, and set aside.

Add 1  tablespoons lard or oil to the skillet. When the oil is hot add the onions and saute until they are soft and translucent, about 8 minutes. Add the chopped garlic, ground cumin, and oregano and saute another couple of minute. Then transfer the contents of the pan to the blender jar.

Add 1  tablespoons of the lard or oil to the same skillet set over medium heat. When hot add the tomatoes (fresh or canned) and fry them until they are soft and lightly caramelized. Break them up and continue to cook until very soft. Then transfer them to the blender jar including the juices.

Add enough reserved chile liquid to to fill the blender jar to about half full. Begin pulsing until the ingredients are broken down and then increase the speed to high until the mixture is very smooth. If it is very thick thin with the remaining reserved chile liquid or stock.

Heat the remaining tablespoon of lard or oil in a soup or stock pot set over medium heat. When hot add the ground beef and cook until the meat is evenly browned, stirring from time to time. Add the clove, bay leaves, cocoa powder, red chile powder, and salt. Stir until well combined. Then pour in the hot stock and stir. When the contents reach a boil, lower the heat to a simmer and cook for 30 minutes.
Add the beans and continue to cook another 30 minutes. The consistency of the chili should be very thick, but add a little stock to thin it out a bit if needed. Taste and add additional salt to taste. Skim off excess fat floating on the surface of the chili and discard.

At this point the chili is ready to serve. Otherwise transfer the chili to containers and cool to room temperature before covering and refrigerating or freezing.

Serving:

This chili is so rich and flavorsome it needs very little embellishment other than a dollop of sala fresca and a swirl of sour cream or crema with each serving. Be sure to have a basket full of warm corn and flour tortillas and a bowl of salasa fresca placed on the table.

Crema is a Mexican sour cream that you can make by simply stirring a small amount of whole milk into a bowl of sour cream. 

Buen provecho!

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