Chili con carne
Recipe:
Ingredients
This varies each time we make it; here's how it worked tonight:
- 2 dried New Mexico Chile pods
- 2 dried Pasilla Negro Chile pods
- 5 chipotles (smoked jalapenos)
1 dried habanero
- 1 pound ground meat (turkey, tonight); can be small cubes of meat, too.
- 1/2 chopped onion
- 4 cloves garlic, chopped
- 1 Tb cumin
- 1 tsp oregano
- 1 tsp paprika
- 1/4 cup burgundy
- 2 cups water
- 2 Tb corn flour (ground corn, not corn starch)
Preparation:
Break up the dried chiles into a bowl (be extremely careful
with the habanero, if you use one). Cover with hot water, allow it to soak
for half an hour or so. Place in a blender and turn into a smooth sauce;
add water if necessary (should pour easily).
Cooking Procedures:
Brown the meat in a large saucepan. Add the onion and garlic, cook until
onion starts to turn clear. Pour in chile sauce, a cup of water, and then
the cumin, oregano, paprika, and burgundy. Stir well, add sufficient water
to cover everything, then turn heat to low and simmer 1/2 hour, adding water
and stirring as needed to prevent burning.
Once it is thoroughly cooked, make a thin paste of the corn flour and some
water. Add this to the chile, stirring to mix well. Simmer (while stirring
constantly) until the mixture thickens.
Tips:
If you don't use a habanero, you may want to add some ground red pepper
(cayenne). Or you may not want to. Wimp.
Gratuitous link
The
Chile-Heads home page.
jfw@funhouse.com