Post by Glen Carman aka Delmonico on Sept 5, 2017 5:25:47 GMT -6
Old Time Chili con Carne
(Chilies with Meat)
But simply Chili con Carne is a Tejas dish not Mexican, they don't claim it, they have their own version with green chili's and pork. What we know as chili started evolving in Tejas, before they changed the j to an x: This will about duplicate the Texas chili that was so popular with street vendors and hole in the wall chili joints, in the late 1880’s and beyond.
First there were no chili powders already made till the 1890's, I use my own mix and make large batches. I add the chilies later then I can control the heat to suit the crowd.
3 parts ground cumin
1 part oregano
1 part ground coriander
I make my chili in well seasoned cast iron; this will work for a 12 inch deep stove top kettle or a 12 inch deep dutch oven for outside.
I take a 5 pound chuck roast and cube it; deer or other game is fine or stew meat. I sear the meat with either a bit of the rendered fat from it or a bit of lard. When the meat is seared I add 2-3 chopped onions and several chopped garlic cloves. I simmer those till soft, but not browned and then simmer 1/4 to 1/2 cup of the spice mix and what dried crushed chili's I choose to add. I use a mix, remember small and thin tend to be hotter than fat ones. A mix gives it a blend of flavor. (I first wrote this up many years ago, today I use a thick pepper sauce I make at home and let brew in a crock for about 6 months, it also contains different chilies.)
When well simmered I add a #10 can of crushed tomatoes. (This is the really big can, about 6 pounds) I then let it simmer for several hours till the meat just starts to fall apart and a wooden spoon will stand up by itself in it. (Remember chili is a stew, not a soup.) Taste it from time to time and add more chili if needed and any salt desired. Use Kosher or other un-iodized salt when cooking with cast iron. Well seasoned cast iron will work fine despite what some will say about cooking tomato based dishes in one.
(Chilies with Meat)
But simply Chili con Carne is a Tejas dish not Mexican, they don't claim it, they have their own version with green chili's and pork. What we know as chili started evolving in Tejas, before they changed the j to an x: This will about duplicate the Texas chili that was so popular with street vendors and hole in the wall chili joints, in the late 1880’s and beyond.
First there were no chili powders already made till the 1890's, I use my own mix and make large batches. I add the chilies later then I can control the heat to suit the crowd.
3 parts ground cumin
1 part oregano
1 part ground coriander
I make my chili in well seasoned cast iron; this will work for a 12 inch deep stove top kettle or a 12 inch deep dutch oven for outside.
I take a 5 pound chuck roast and cube it; deer or other game is fine or stew meat. I sear the meat with either a bit of the rendered fat from it or a bit of lard. When the meat is seared I add 2-3 chopped onions and several chopped garlic cloves. I simmer those till soft, but not browned and then simmer 1/4 to 1/2 cup of the spice mix and what dried crushed chili's I choose to add. I use a mix, remember small and thin tend to be hotter than fat ones. A mix gives it a blend of flavor. (I first wrote this up many years ago, today I use a thick pepper sauce I make at home and let brew in a crock for about 6 months, it also contains different chilies.)
When well simmered I add a #10 can of crushed tomatoes. (This is the really big can, about 6 pounds) I then let it simmer for several hours till the meat just starts to fall apart and a wooden spoon will stand up by itself in it. (Remember chili is a stew, not a soup.) Taste it from time to time and add more chili if needed and any salt desired. Use Kosher or other un-iodized salt when cooking with cast iron. Well seasoned cast iron will work fine despite what some will say about cooking tomato based dishes in one.
