An old American idiom states: “Don’t bring a knife to a gunfight.” For obvious reasons. Likewise, don’t bring soup to a chili cook-off. You just might get similar results.
Texas Chili recipes are almost legendary for their use of one or more secret ingredients to make a version special or “the best you ever tasted.” Bacon grease, beer, anchovy paste, dried powdered mushrooms, soy sauce, any number of spice mixtures, and even unsweetened cocoa powder are among the many secret additives I’ve seen tossed into the pot in an attempt at culinary alchemy. All with arguable results.
Texas Chili recipes are also famous for their spicy heat. Many aficianados believe the hotter the better, while others go in search of more subtle tastes. Sometimes listed as a number of “alarms,” such heat ratings are highly subjective, and while I like a spicy chili, I find that taste bud searing heat levels miss the point. Good chili is so much more than heat. It’s a balance, a savory beef dish incorporating a mix of herbs, spices, and various flavorful peppers generating a mix of rich flavors reflecting it’s history.
What makes this version Chili con Carne “Adjustable?” It’s the variable mix of chili peppers that give an adjustable level of heat and flavor. You use four peppers, either a count of four, or four types. If you want a spicier chili, use spicier peppers, or more of them. Depending on seasonal availability and market conditions, you decide which of the wide selection of fresh and dried peppers to add to your mix. From fresh mild Anaheim and Poblanos, to the spicier dried Chili Arbol and Chipotle, there is an array of possibilities. Some peppers are picked at various points of ripeness and color, some are sundried, and some are smoked. To add the ultimate in confusion, Chilis have differing names for fresh and dried versions. For example, a Jalapeno is the fresh version, but when dried and smoked it becomes the Chipotle. In Texas we tend to rely on Mexican chili naming conventions to keep track of the varieties and flavors. Why mess with perfection? Just try the Chili con Carne recipe below.
“Texas Adjustable Four Pepper Chili con Carne”
– This makes about eight 1 cup servings.
Ingredients:
4 Chili pepper pods, seeds removed
4 cups beef broth
1/4 cup butter
1 cup chopped yellow onions
2 tspns cumin (comino) seed
1/2 tspn ground oregano
1/4 cup chili powder
1-2 tspns black pepper (to taste)
2 large cloves garlic, minced
1-2 Tblspns salt (to taste)
2lbs lean ground beef (or pork, rabbit, or venison)
4 Tblspns flour (or 2 Tblspns Masa Harina – a form of corn flour, plus 2 Tblspns wheat flour)
If using fresh chili peppers, split them and remove the seeds. Dice them (about 1/4 inch pieces). If using dried chili peppers you’ll want them rehydrated and softened somewhat. Split them and remove the seeds. In a medium sauce pan cover the peppers with beef stock and simmer until they are soft. Dice them into about 1/4 inch pieces. Return them to the chili infused broth and reserve for later.
In large stock pot, or cast iron Dutch Oven, melt the butter over medium heat and add the chopped onions, garlic, spices, salt and pepper. Saute until the onions are translucent and soft.
Add the ground beef and cook until it is no longer pink. Sprinkle the flour over the top and stir in. Continue cooking, stirring occasionally, until the meat is completley brown.
Add the chili pods and beef broth, stir to mix and release any particles stuck to the pot. Cover and simmer on low for at least 45 minutes. This will thicken as it cooks. If you prefer a thicker chili make a slurry out of flour and water and stir in. let it simmer some more to thicken. If it is too thick, stir in some water.
Serve in bowls or cups with a sprinkle of shredded jack or sharp cheddar cheese, and a couple of slices or diced fresh Avocado.
This recipe doesn’t have any secret ingredients. Everything is listed right up front. Of course, if you want to toss in a few extras to make it yours, by all means go right ahead. I just don’t think you’ll really need it.
A final word about… BEANS: As a 5th generation (or more) Texan it GALLS me to have to even state this in any way, form, or fashion, but someone always asks, “What about beans?” I don’t care what your “old family recipe” or Great Grand Pappy said. Texas Chili con Carne does NOT have beans. If you say you need to use beans to “extend” the chili, then for heaven’s sake go out and shoot another possum, couple of rabbits, or a squirrel or three. Just don’t add beans. Beans are a side dish.
Any concoction similar to Chili con Carne that contains beans is Bean Soup, and you don’t want to bring that to the fight.
Now, let us not speak of such things again.