Chili Con Carne

It seems as if there as many ways to prepare chili as there are cooks who make chili. Ground beef versus chunks, pork versus beef, pinto versus kidney beans, beans versus no beans, red chili or green chili—the combinations, as the preferences for them, are endless. The Wikipedia has a great write-up on chili con carne if you are interested in exploring its origins and varieties.

A few notes on this recipe. We use chuck roast because it holds up the best to long stewing. The meat and onions are cooked in bacon fat which contributes to the flavor. We include kidney beans because we like kidney beans, but you can substitute other beans or leave them out entirely. A little sugar is used to balance out the acidity of the tomatoes and lime juice.

The “secret sauce” so to speak of this recipe is the addition of chipotle chile powder, made from smoke-dried jalapeño peppers. Chipotle adds a smokey dimension to the chili, enhancing all of the other flavors. If you can’t find chipotle powder, Tabasco makes a chipotle pepper sauce that can be used to add some smokey flavor to the stew.

Everyone has their favorite chili recipe. This one is mine, what’s yours?

Chili Con Carne Recipe

Ingredients

• 2 Tbsp red chili powder
• 1 teaspoon chipotle chile powder
• 1 Tbsp ground cumin
• 2 teaspoons ground oregano
• 1 teaspoon thyme
• 1/2 teaspoon ground coriander seeds
• 3-4 Tbsp water

• 4 strips bacon
• One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
• Salt
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced

• 1 14-oz can whole tomatoes
• 2 1/2 cups water
• 1 Tbsp freshly squeezed lime juice
• 1 teaspoon sugar

• 1 14-oz can red kidney beans, drained and rinsed
• 1 teaspoon cornstarch, dissolved in a couple tablespoons of water
• Salt

• Grated cheddar cheese and chopped red onion for garnish

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