Chili con carne is an iconic dish of Tex-Mex cuisine, originating from the southwestern United States, particularly Texas. This stew combines meat, chilies, and spices, and its popularity has spread throughout the American continent. In Mexico and other Latin American countries, it is simply known as "chili" or "chili con carne," although in some regions it is also called "picadillo con chile" or "guiso de carne con chile." Its history dates back to the 19th century when cowboys and miners prepared hearty meals with local ingredients to endure long workdays. Over time, each region has added its own variations, adapting the dish to their tastes and available products.
Oakwood chili with carne food store
How to Prepare Oakwood Chile con Carne Food Store
To begin, fry the bacon in a heavy pot until it is crispy and the fat has melted.
Remove and set aside the bacon for later.
Pour most of the bacon fat into a heavy cast-iron skillet, leaving a small amount in the pot.
Sear the prepared meat and garlic in the oil in the skillet until well sealed.
Sauté the onions in the fat remaining in the pot until they are soft and translucent.
Add the seared meat, reserved bacon, canned chilies, fresh jalapeño peppers, dried Mexican chilies, and dried ancho chilies, along with Hungarian paprika, fresh cumin seed, fresh black pepper, monosodium glutamate, Tabasco sauce, Worcestershire sauce, beef broth, and canned tomato.
Simmer for two hours so all the flavors blend perfectly.
Let the chili rest in the refrigerator for 24 hours, allowing the spices to intensify their flavor and the dish to reach its optimal point.
To serve, garnish with chopped fresh jalapeños, chopped raw onions, shredded Monterey or sharp cheddar cheese, and accompany with saltine crackers.
This recipe generously serves 8 people and represents the champion chili of Joe & Shirley Stewart, a nod to Texan culinary tradition.
Ingredients (19)
- Bacon
- Lean beef chuck roast
- Regular ground beef
- Pork roast
- Prepared garlic in oil
- Onions
- Canned chilies
- Fresh jalapeño peppers
- Dried Mexican chilies
- Dried ancho chilies
- Chilies
- Hungarian paprika
- Fresh cumin seed
- Fresh black pepper
- Monosodium glutamate
- Tabasco sauce
- Worcestershire sauce
- Beef broth
- Canned tomato
Instructions (24 steps)
- 1 Fry the bacon in a heavy pot until it is crispy and the fat has melted
- 2 Remove and reserve the bacon
- 3 Pour most of the bacon fat into a heavy cast-iron skillet
- 4 leaving a small amount in the pot
- 5 Brown the meat and garlic in the skillet
- 6 Sauté the onions in the fat remaining in the pot until they are soft
- 7 Add the meat
- 8 bacon
- 9 ground chiles
- 10 dry spices
- 11 the sauces
- 12 green chiles
- 13 jalapeños
- 14 broth
- 15 and tomatoes
- 16 Simmer for two hours
- 17 Let the chili rest in the refrigerator for 24 hours to allow the spices to intensify their flavor
- 18 For the toppings
- 19 serve freshly chopped jalapeños
- 20 chopped raw onions
- 21 shredded Monterey Jack or sharp cheddar cheese
- 22 and saltine crackers
- 23 Yields 8 generous servings
- 24 Joe & Shirley Stewart\"s championship chili
Nutritional Information
Calories:
722 kcal
Protein:
0g
Carbohydrates:
69g
Fat:
63g
Azúcar:
0g
Sodio:
141mg