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Chili Con Carne


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The cooler weather is coming and we all know what that means.

Braises.

As much as we LOVE the grill and have just about equal love for the smoker there is just something about the aroma of a braised dish that makes me swoon.

It means warm blankets and fuzzy socks and curling up around a roaring fire.

It means cold weather and rain storms and snow and maybe you are scrunching your nose at me thinking is she certifiable?

Well. Yes, yes I am but if I need to be crazy to enjoy a nice bowl of steaming chili while I cozy around a fire so be it.

This chili is worth showing my crazy.

Chili Con Carne

(serves a bunch, depending on your hunger level)

Chili Con Carne

 

  • 2-3 lbs of chuck roast cut into bite size pieces
  • 1 lb of ground pork
  • Couple slices of bacon cut into one inch pieces (if you lack bacon then use canola oil)
  • 6 tablespoons whole chili powder *
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1-2 teaspoons of cayenne (depending on your heat tolerance)
  • 1 bottle of your favorite beer
  • 1 onion finely diced
  • 4 cloves of garlic minced
  • 2 bay leaves
  • 1 28 ounce can of whole tomatoes
  • 2 cups of beef stock
  • all purpose flour
  • Kosher salt
In a dutch oven over medium-high heat add in the bacon and cook until crispy.  Remove the bacon and set aside.  If you lack bacon add in a good glug of canola oil.
Toss the chuck roast in flour so it is evenly coated.
Add only a handful of the chuck at a time so you brown the meat, not crowd and steam.
Remove the chuck when it is browned evenly on all sides. Repeat till all chuck is done.  If the pan starts to dry out add in a glug of canola oil.
Add in the ground pork and cook until browned.  Remove and set aside.
Add in the onion and cook for 5-10 minutes until softened. Then add the garlic and saute for another minute.
Add the chuck and pork back to the pot along with 4 tablespoons of the chili powder , oregano, thyme, bay, cayenne, beer, tomatoes, and stock.
Bring to a boil and then lower to a simmer.  Put the lid on but leave it slightly cracked.
After about an hour give it a taste to see if it needs more Chili powder, cayenne, or salt. This is normally this is where we add the remaining two tablespoons of chili powder.
Cover and let cook for an additional 1-2 hours. If the mixture starts to dry out add in some water or more stock.  The chili is done when the pieces are tender.
Serve with your choice of toppings.
* We make our own chili powder which is easy to do, and a ot of fun once you learn the chilies. Our recipe is as follows:
3 ancho peppers
3 guajillo peppers
2 New Mexico peppers
2 chipotle peppers
Grind them until they are powdered.
If you are using already ground peppers use:
2 tablespoons ground ancho peppers
2 tablespoons ground guajillo peppers
1 tablespoon ground new mexico peppers
1 tablespoon ground chipotle peppers

About

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by

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