Wornslick
is one Smokin' Farker
- Joined
- Sep 24, 2006
- Location
- Hannibal Missouri
Never tried it yet but I have seen a chili kit made by Stubbs in the local grocery store.
Never tried it yet but I have seen a chili kit made by Stubbs in the local grocery store.
I grew up with the understanding that Chili meant:
- Beef
- No Beans
- Cumin
- Chili Powder
- Garlic
- Onion
- Bell Pepper
- Tomatoes
- Salt
End of Story.
Being a native of San Antonio, chili has a rich and deep history in our city. The Chili Queens on the plazas served the spicy dish for close to a 100 years. It was a gathering point for the citizen to have a good meal and to socialize. Chili was a social event. Chili Con Carne is really just a spicy stew nothing more. Cooking flour dredged chunks of meat in fat add water and spices and it all comes together. top with a little fresh onion, cilantro, and maybe a few sprinkles of queso fresco and you have a rich flavorful meal that warms the soul. Serve with corn bread or warm home made corn tortillas.
Here is a traditional recipe from the ICS website. It is very similar to mine other than I will use or add a few different chilies etc. By the way grinding your own chilies makes a huge difference as compared to chili powders. I grind mine in a spice/coffee grinder. Meat I prefer to use is chuck roast cubed about 1/2" and pork shoulder cubed the same. I have used many different wild game as well. Venison, goose, dove, I have even eaten chili made with goat. All does very well. IMHO it is just not the same with ground meat. If you get a chance try this recipe. I think you will become a fan of traditional chili.
Chili has morphed to different things all over the country and some of it is very good, but when you taste the real stuff you realize its not chili.
Original San Antonio Chili
2 pounds beef shoulder, cut into ½-inch cubes
1 pound pork shoulder, cut into ½-inch cubes
¼ cup suet
¼ cup pork fat
3 medium-sized onions, chopped
6 garlic cloves, minced
1 quart water
4 ancho chiles
1 serrano chile
6 dried red chiles
1 tablespoon comino seeds, freshly ground
2 tablespoons Mexican oregano
Salt to taste
Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.
Never tried from real chiles....always used chili powder....is it worth the extra step?
Here is my base recipe (I vary from here by adding in veggies bout to go bad in fridge)
Saute an onion and several cloves garlic
Add 1lb ground and 1lb cubed meat to brown
Add 4-6tbs chili powder, bit of cayenne some salt and pepper
Add 28 oz crushed tomatoes (I like fire roasted)
Add 12 oz dark beer ( I like Guinness)
Add 3 cans of whatever variety beans (I almost always include kidney and black)
Cook down for 1-2 hours till at desired thickness (I go near two hours )
Usually I serve with fresh cut onion, jalapeño, grated cheese, and sour cream.
Never tried from real chiles....always used chili powder....is it worth the extra step?
Never tried from real chiles....always used chili powder....is it worth the extra step?