CHILI CON CARNE

CHILI CON CARNE

1 lb ground or cubed beef or venison (yes, you can use more)

1 can each black, dark kidney (the unsweetened kind) and pinto beans, drained and rinsed. (You can cook dried versions of each but it adds significant time
to your recipe and most people can’t tell the difference. Or won’t care.)

1 bottle of dark beer (the darker the better. I use a german dunkel or Negra Modelo. Just don’t use a stout because it makes the chili bitter)

2 C. of tomato sauce (reduce to 1 C if you prefer a less tomato-y flavor) (canned or homemade, your choice)

1 C. chili paste (recipe follows) (Adjust the measurement to your particular taste. I like it hot, but not throat burning)

2 C. beef stock or broth (Canned is fine, just use a reduced sodium variety)

2-3 T masa harina (Can use all-purpose flour if necessary or skip it if you don’t mind a thinner chili)

1 1/2 t. dried oregano

1/3 C. fresh cilantro, chopped

2 t. Sriracha chili sauce (Yes, you can substitute other hot sauces…)

3/4 t. cumin seed, crushed

CHILI PASTE (This is the most labor intensive part. But, it can be made months in advance. Just keep it tightly sealed in the fridge.The recipe changes
according to which chilies I actually have on hand. The ingredient list is not hard and fast.So, this time, this is what I used…)

PART 1: Dried Chilies

3 chili de arbol
2 chili pulla
2 chili guajillo
2 chili chipotle morita
1 chili ancho
2 chili habanero

Combine the chilies in a bowl and cover with boiling water. Let cool. Remove the chilies and retain the water if making the chili the same day. Remove the stems from the ends of the chilis.

Part 2: Roasted fresh chilies.

1 large or 2 medium habaneros
1 red jalapeno
2 green jalapeno
1 pasilla
1 serrano

I roast these over the open flame of my gas stove. Just hold the chilies (Use tongs!) over the burner. You can do this on a grill or lay them out on a
flat pan under the oven broiler. You want the skin evenly blackened. Place the peppers on a sheet of foil, seal the edges and let them steam until cool
enough to handle easily. Holding each chili under cool running water, rub off the skin. Remove the stems and if you want the seeds. Since the heat is in
the membranes this will not significantly reduce the “Taste heat” and is just another messy step. At this point wash your hands with soap and warm water,
scrubbing under the nails, really, really well. You will have chili oil on your skin and at some point you will (trust me on this) accidentally touch your
eyes. Burns!

Part 3: Dried Tomatoes. (Do this part while you wait for the roasted chilies to cool. Or, way in advance and freeze till you need them.)

1/2 lb cherry tomatoes (about 12-14 large ones)

Heat oven to 425f. Place tomatoes on a flat pan in a single layer and oven roast for 20 minutes, flatten them out with the back of a wooden spoon or spatula (whatever works) then slow roast at 300f
for another 45 minutes. (if you don’t want to take the time to make your own dried tomatoes, buy them and rehydrate them in boiling water. Most people won’t notice the difference. If you do it this way,
remove the tomatoes from the cooled water. Retain the water if making the chili on the same day)

Part 4: Sofrito

1 C diced sweet onion
1 C diced yellow onion
3 large cloves of garlic, chopped
1 cup of diced red bell pepper
1 each fresh habanero, green jalapeno, red jalapeno chilies, chopped
2 fresh serrano chilies, chopped
1 tablespoon of canola oil

Over low heat, combine all and “sweat” in a heavy bottomed pan with a lid on low heat for about 30 minutes. Do not brown the veggies. You simply want them to release their liquid.

Part 5: Making the paste

1 can of Chipotle in Adobo
Parts 1-4

In a Cuisineart or other food processor, Combine the chipotle with adobo (yes, all of it), with all of parts 1-4. Process until smooth. You should end up with around 2 1/2 to 3 cups of paste.
This can be refrigerated, tightly covered (Lay a piece of saran wrap directly on all exposed surfaces and then place the lid on. Or, you can pour canola oil on top the keep out oxygen and pour it
off to use the paste. This will give you a lovely tasting oil, too. So, a two-fer. Or you, can measure it out in whichever proportions you want and freeze it. In the fridge it will be good for
up to 6 months if carefully sealed; up to a year in the freezer (also tightly sealed)

THE CHILI!

1.  In a large heavy-bottomed pan, heat 1-2 T canola oil (olive oil will flavor your chili-it will be very wrong)—if you preserved you paste with the oil method, use the poured off oil for this).

2.  Toss the meat of your choice with the masa harina and brown it. (Do this in several batches that leave some space between the pieces. If you don’t, you will end up with a gray, gluey mess)

3.  Add the beans, the beer, the stock, the chili paste, the tomato sauce, the oregano, the cilantro, the hot sauce and the cumin.(If you reserved the water from the dried chilies and the
tomatoes, add this, too). Cook on medium low (small, occasional bubbles) until you are ready to serve. Salt to taste about an hour before serving. (Don’t salt too much in advance; cooking intensifies
the flavor as the liquids reduce and it might end up being too salty.) Or, you can cook this for about an hour and then cool and put into the fridge until the next day. Serving it the same day means that there  will be some separation in the flavors. It will be really good, but might be too harsh for some. The overnight option allows the flavors to meld and smooth out some. Again your choice. If you cook it in the morning, you can let it “rest” until evening. It will do pretty much the same thing. Play with it. Find out for yourself which way works best for you.