Chili con Carne by David & Anna Russell Read our Chili Secrets article for tips and tricks. Here’s our basic recipe from which many variations can take place: 2 - 3 lbs inside or outside round roast, cut into roughly 1-inch cubes, excess fat trimmed oil to sauté - we prefer grape seed oil but olive or canola also works about 1 onion, 1 jalapeño, several cloves garlic, all finely chopped; some folks like green bell pepper, too a cup or so of broth, beer, red wine or water, for deglazing 1 large can plum tomatoes 1 can tomato paste 1-2 cans black and/or red kidney beans, drained and rinsed well (Don’t mention the beans to any Texans!) splash of an acid like lemon juice, red wine vinegar, or balsamic vinegar seasonings: salt, pepper, chile powder (mild, medium, hot), a dried chipotle or chipotle powder, cumin, oregano secret ingredients: some folks like to add a pinch of unsweetened cocoa, ancho or habanero powder, cinnamon, nutmeg, coffee, Worcestershire sauce, mustard powder, or liquid smoke finishing: brown sugar (or other sweet like maple syrup or molasses), ketchup (or barbecue sauce) Heat a heavy bottom pot or cast-iron skillet over medium-high heat, adding a tablespoon or so of oil. Brown the meat in batches until browned and beginning to caramelize on all sides. Don’t overcrowd the pan or the juices will begin to accumulate and boil the meat. Transfer meat to a slow cooker. Reduce heat in the skillet to medium-low and soften the onion for a minute, adding a touch of oil if it’s sticking. Sprinkle a pinch of salt over onions to help pull out their juices. Add jalapeño, bell pepper if using, and garlic. Continue to sauté until veggies are softened and have absorbed all those beef juices. Splash in a little less than a cup of broth, beer, wine… whatever liquid is at hand, loosening up all the delicious brown bits with a spatula. Transfer to the crock pot. Add the can of tomatoes with their juice, breaking into chunks with your hands. Add tomato paste, canned beans, splash of acid. Season with a pinch of salt (don’t over salt early) and pepper, dash of oregano and chipotle powder or whole dried chipotle, generous amounts of chile powder and cumin. Omit the chipotle if you’re a wuss. We will think less of you but we’ll be polite anyway. You can now add some of those secret ingredients if you want to - whatever floats your boat. Resist the urge to add more liquid. The meat and veggies will give up an amazing amount. Cover and simmer for 5 to 8 hours. Towards the end, squish some of the cubed meat against the side of the pot with a wooden spoon to break up. Now is the time to adjust flavours which IS ALWAYS NEEDED. Typically we add more salt, pepper, chile powder, cumin, brown sugar, and ketchup until it’s right. It’s very important to have many cooks stand over the pot, taste-testing frequently, offering opinions and advice... some of which you might take. Serve chile with salsa in the bottom of the bowl if you like, shredded cheese and/or sour cream on top, and hot sauce for the adventurous or your unsuspecting, obnoxious brother-in-law. This is merely a launching pad. Make it your own family’s favorite! Tips & tricks for a great batch of chili: GREAT BOWLS OF CHILI.pdf PRINTABLE - CHILI CON CARNE.pdf BEST EVER CORNBREAD RETURN TO THE RECIPES

Chili Con Carne

Chili con Carne

by David & Anna Russell

Read our Chili Secrets article for tips and tricks.

Here’s our basic recipe from which many variations can take place:

•2 - 3 lbs inside or outside round roast, cut into roughly 1-inch cubes, excess fat trimmed
•oil to sauté - we prefer grape seed oil but olive or canola also works
•about 1 onion, 1 jalapeño, several cloves garlic, all finely chopped; some folks like green bell pepper, too
•a cup or so of broth, beer, red wine or water, for deglazing
•1 large can plum tomatoes
•1 can tomato paste
•1-2 cans black and/or red kidney beans, drained and rinsed well (Don’t mention the beans to any Texans!)
•splash of an acid like lemon juice, red wine vinegar, or balsamic vinegar
•seasonings: salt, pepper, chile powder (mild, medium, hot), a dried chipotle or chipotle powder, cumin, oregano
•secret ingredients: some folks like to add a pinch of unsweetened cocoa, ancho or habanero powder, cinnamon, nutmeg, coffee, Worcestershire sauce, mustard powder, or liquid smoke
•finishing: brown sugar (or other sweet like maple syrup or molasses), ketchup (or barbecue sauce)

Heat a heavy bottom pot or cast-iron skillet over medium-high heat, adding a tablespoon or so of oil. Brown the meat in batches until browned and beginning to caramelize on all sides. Don’t overcrowd the pan or the juices will begin to accumulate and boil the meat. Transfer meat to a slow cooker.

Reduce heat in the skillet to medium-low and soften the onion for a minute, adding a touch of oil if it’s sticking. Sprinkle a pinch of salt over onions to help pull out their juices. Add jalapeño, bell pepper if using, and garlic. Continue to sauté until veggies are softened and have absorbed all those beef juices. Splash in a little less than a cup of broth, beer, wine… whatever liquid is at hand, loosening up all the delicious brown bits with a spatula. Transfer to the crock pot.

Add the can of tomatoes with their juice, breaking into chunks with your hands. Add tomato paste, canned beans, splash of acid. Season with a pinch of salt (don’t over salt early) and pepper, dash of oregano and chipotle powder or whole dried chipotle, generous amounts of chile powder and cumin. Omit the chipotle if you’re a wuss. We will think less of you but we’ll be polite anyway. You can now add some of those secret ingredients if you want to - whatever floats your boat. Resist the urge to add more liquid. The meat and veggies will give up an amazing amount.

Cover and simmer for 5 to 8 hours.

Towards the end, squish some of the cubed meat against the side of the pot with a wooden spoon to break up. Now is the time to adjust flavours which IS ALWAYS NEEDED. Typically we add more salt, pepper, chile powder, cumin, brown sugar, and ketchup until it’s right. It’s very important to have many cooks stand over the pot, taste-testing frequently, offering opinions and advice... some of which you might take.

Serve chile with salsa in the bottom of the bowl if you like, shredded cheese and/or sour cream on top, and hot sauce for the adventurous or your unsuspecting, obnoxious brother-in-law.

This is merely a launching pad. Make it your own family’s favorite!

Tips & tricks for a great batch of chili: GREAT BOWLS OF CHILI.pdf

PRINTABLE - CHILI CON CARNE.pdf

BEST EVER CORNBREAD

RETURN TO THE RECIPES

Hot Sauce-of-the-Month Barbecue What’s Hot Food Trends What’s New What’s Happening What’s Cookin‘ What’s Smokin’ BBQ Blog

Hot & Spicy Gourmet Hot Haiku Hot Sauce Facebook Our Story Yelp Twitter Meet Your Makers YouTube Site Map Peppers Salsa Gift Baskets Recipes Say Cheese Photos Hot Customers Foodie Links Hours Directions Phone Email

Website created by Anna Russell.