COLD WEATHER ESSENTIALS: CLASSIC CHILI CON CARNE

Cold Weather Essentials: Classic Chili Con Carne image

Chili con carne (chili with meat), is a staple in many areas of the country; especially Texas, where they take their chili very seriously. This recipe harks back to the days when chili was basically two things: chilies, and meat. And, not ground meat... big old chunks of meat. I did throw in some onions, and garlic, but NO...

Provided by Andy Anderson !

Categories Chili

Time 4h35m

Number Of Ingredients 14

Ingredients

PLAN/PURCHASE
4 c chicken stock, not broth
4 oz dried chilies, stemmed and seeded, more on this later
2 Tbsp grapeseed oil
2 lb chuck or charcoal steak, cut into thick slices
1 medium yellow onion, finely diced
2 clove garlic, minced
2 Tbsp apple-cider vinegar
2 tsp ground cumin
1 tsp dried oregano
1 - 2 pinch ground cinnamon
hot sauce, to taste, i prefer frank's
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. The dried chilies that you use for this dish will determine its heat and its flavor. I selected a combination of Ancho, Pasilla Negro, and New Mexico Mild Hatch chilies.
3. The two cuts of beef I like for this dish are charcoal, and chuck. Both have nice marbling, great flavor, and braise up nice and fork tender.
4. If you want to pull a bit more of an earthy flavor out of your dried chilies, place them on a cookie sheet, and put them in a 500f (260c), oven until they begin to brown, about 5 - 7 minutes.
5. If you are interested, this is what 4 ounces of stemmed, deseeded dry chilies look like.
6. Gather your Ingredients (mise en place).
7. Place a rack in the bottom position, and preheat the oven to 220f (105c).
8. Add the chicken stock, and dried chilies to a saucepan over medium heat.
9. Allow the saucepan to slowly simmer for 10 - 12 minutes.
10. Remove from heat, allow to slightly cool, and then use a blender to puree the sauce.
11. Add the grapeseed oil to a heavy-bottom pot, preferably a Dutch oven. Set the heat to medium high.
12. Sprinkle both sides of the beef slices with salt and pepper, and then brown on both sides in the hot oil, about 4 - 5 minutes per side.
13. Remove from the pot, allow to cool, and then cut into bite-size chunks.
14. Chef's Note: The beef will not be cooked in the center, and that is okay. The purpose of the searing was to develop a bit of flavor in the beef, and get some fonds on the bottom of the pot.
15. Reduce the heat of the pot to medium, add the onions, and cook until softened, about 4 - 5 minutes.
16. Chef's Note: You might need to add a bit more oil to the pot.
17. Chef's Note: When the onions begin to soften, and release their moisture, use a wooden spoon to scrape up all those yummy brown fonds that developed on the bottom of the pot, while you were searing the beef slices.
18. Add the garlic, and cook until fragrant, about 60 seconds.
19. Add the reserved chili/chicken stock, plus the vinegar, cumin, oregano, and cinnamon, and then stir to combine.
20. Chef's Note: Add a bit of hot sauce, to taste.
21. Add the beef chunks, and bring the pot up to a simmer.
22. Place the pot into the preheated oven, and bake until the beef is fork tender, about 2.5 to 3 hours.
23. Chef's Note: The cut of beef you choose will determine the amount of time it takes for the beef to become fork tender.
24. PLATE/PRESENT
25. I like to serve this rustic style, with bowls of cheese, sour cream, and chopped onion; plus some nice warm tortillas, a bottle of hot sauce, and lots of ice-cold beer. Enjoy.
26. Keep the faith, and keep cooking.