Apr 21, 2010

Chili con carne

I have an issue with chili. I don't mind the stuff, but I tend to get aggressive and insist that "real" chili is green. And has hominy. And is actually called pozole.

But that doesn't stop me from occasionally doing a true con carne. Because, really, it can be good.

In a dutch oven, brown 1.5 pounds of ground beef with generous amounts of cumin, oregano, and sage. Remove the beef, retaining the fat.

In the fat, sweat 2.5 medium onions -- chopped to half inch or so bits
-- and 8 serrano peppers all chopped up, seeds and all. Browning the onions a bit isn't a bad thing either.

Add the meat back in along with:

* 1 can tomato sauce
* 1 can tomato paste
* 1 quart beef broth
* 3 generous spoonfuls pace picante
* 3 cans small red beans
* a bunch of salt

Simmer for about 45 minutes. 1.5 hours wouldn't hurt.

Ten minutes prior to serving, add two hunked up bell peppers if desired.

Serve with shredded cheddar cheese.

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