Recipe by The Spice Guru
My recipe for a savory chili con carne can be made in lickety-split time, or slow-simmered.
- 1 large onion, chopped
- 1 green bell pepper, chopped (or 4 seeded large jalapenos)
- 4 peeled fresh garlic cloves, chopped
- 14.79 ml bacon fat or 14.79 ml olive oil
- 1 bay leaf (removed)
- 680.38 g lean ground beef (or 1 1/2 lbs ground turkey)
- 29.58 ml cornflour
- 59.16 ml chili powder
- 14.79 ml cocoa powder
- 14.79 ml dark brown sugar
- 7.39 ml ground cumin
- 4.92 ml kosher salt (or to taste)
- 3.69 ml ground coriander
- 2.46 ml black pepper
- 2.46 ml celery salt
- 2.46 ml dried oregano
- 1.23 ml ground sage
- 0.25 ml ground cinnamon
- 425.24 g can kidney beans
- 425.24 g can pinto beans
- 425.24 g can red beans or 425.24 g can black beans
- 425.24 g can crushed tomatoes
- 425.24 g can diced tomatoes (or Ro*Tel Chunky, Mild or Hot)
- 9.85 ml fresh squeezed lime juice
Directions See How It's Made
- NOTE: CORNFLOUR CAN BE MADE BY GRINDING CORNMEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER. IF YOU PREFER A SPICIER CHILI, ADD CAYENNE PEPPER TO TASTE. (STEP ONE): DIVIDE the onion and bell pepper into eight sections; REMOVE ribs and seeds from peppers; PLACE onion, pepper, and garlic in a food processor; PULSE vegetables until coarsely chopped.
- HEAT one tablespoon bacon fat or olive oil over medium-high heat in a Dutch oven and add the bay leaf, and chopped vegetables; SAUTE until just softened.
- ADD 1 1/2 lbs lean ground beef and cook, breaking coarsely with a spatula as it browns.
- SPRINKLE 2 tablespoons masa corn flour over saute mixture; COOK for 2 minutes, stirring.
- ADD the group TWO seasonings and stir (at this point you can transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting, then stirring in the remaining ingredients and cover, simmering for at least 4 hours); PROCEED to the following step for the stovetop method.
- STIR in the group THREE ingredients; BRING to a boil over medium-high heat, stirring constantly; REDUCE heat to a rapid simmer, stirring often until chili thickens to desired consistency (adding water if desired to thin consistency), about 30 minutes. (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed).
- REMOVE bay leaf.
- LADLE into serving bowls and garnish with desired toppings.
- SNAP your fingers and shout,"OLE!".