Previous Story
Chili Con Carne
|
Posted on Nov 05 2005
There must be as many recipes for “chili” as there are cooks in Texas, New Mexico, Arizona, California, Cincinnati and even Saipan! Cooks seem to guard their recipes as if they were classified information. This recipe is a version of the classic San Antonio chili. Health-conscious cooks should prepare it the day before, chill it, and skim off any fat that rises.
Heat Scale: 5 out of 10
Serves: 6 to 8
6 dried Ancho chiles, stems and seeds removed
6 dried New Mexican chiles, stems & seeds removed
2 tsps ground Cayenne
2 lbs ground beef (chili or coarse grind, if available)
1 lb ground pork (chili or coarse grind, if available)
2 medium onions, chopped
1 tbsp garlic, chopped
3 tsps ground Cumin
3 tsps Oregano
1 tsp sugar
1 cup tomato sauce
3 cups beef broth
Cover the chiles with hot water and let them sit for 15 minutes to soften. In a blender, place the chiles and the water they were soaking in and puree until smooth.
Sauté the beef and pork until browned. Add the onions and garlic and continue to cook for 10 minutes. Stir in the cumin, oregano, sugar, tomato sauce, and the beef broth and simmer for an hour. Add the pureed chile paste and continue to simmer for 30 minutes. Add the ground Cayenne to increase the heat and additional water, if necessary.
Serve with homemade coleslaw and fresh corn bread.
