Thursday, February 25, 2010
2 Recipe #75: Corey's Kick-Ass Chili Con Carne
Here's another original recipe for chili, created by yours truly. This recipe is a favorite in our household. Hope you like it too!
Corey's Kick-Ass Chili Con Carne
2 lbs. 93% fat-free ground beef (or whatever the highest percentage low-fat beef you can find!)
1 8 oz. can (plain/unflavored) tomato sauce
1 c. fresh tomatoes, diced (or, if you don't have fresh, use 1 8 oz. can of diced tomatoes)
2 c. water (use the above 8 oz. tomato sauce can & fill it twice)
1 c. yellow onion, diced (about 1/2 an onion)
2 garlic cloves, minced
1/2 c. mild Mexican chili powder, or to taste (use 1/4 c. for milder flavor)
4 tsp. ground cumin
1/2 Tbsp. dried oregano
2 tsp. paprika
1/2 tsp. salt, or to taste
1 tsp. ground cayenne pepper, or to taste (1/2 tsp. for milder flavor)
1/2 c. masa harina de maiz (corn flour)
6 oz. can tomato paste
1/2 c. red bell pepper, roughly chopped
8 oz. pre-cooked kidney beans (Can sizes only seem to come in 10.5, 15, & 16 oz.)
1/2 c. fresh cilantro, roughly chopped (for garnish)
1. Brown 2 lbs. ground beef. Drain fat. (Useful tip: Use a pan drainer to drain most of the liquid, & then drain remaining liquid with a heat-resistant turkey baster. It works like a charm!)
2. Return to heat. Add onions & cook until translucent. The add garlic & cook until softened. (Do not brown onions or garlic.)
3. Add tomato sauce, tomatoes, & 2 c. water, & stir.
4. Add all spices. (For hot chili, use 1 tsp. Cayenne pepper. For medium chili, use 1/2 tsp. For mild chili, omit altogether.)
5. Cover & simmer 30 minutes or until meat is tender, stirring occasionally.
6. Mix masa flour with 1 c. hot water. Add masa flour mixture, tomato paste, red bell pepper, & kidney beans, & stir into chili. Simmer 15-20 more minutes. Let cool.
7. Garnish with cilantro & serve.
Yield: Serves 4-6.
Optional Ingredients: Melted chocolate adds a nice touch: Melt a tiny bit of chocolate into the chili during the last 15 minutes of cooking. You don't want to add too much -- just a hint.
Chef's Notes: If you are serving less than the above yield, either cut the recipe accordingly, or freeze the leftovers; chili tastes really good after it's been frozen. :) Also, if you think you'll be making this recipe frequently, you can always make multiples of the spice mixture portions in advance (minus the fresh onions & garlic, of course), & store them (i.e., in Ziploc baggies) for future use.