cookaz

Mexican recipes

Hot and spicy Chili con carne

No ratings yet 210 min Serves 8 Mexican
Here is another chili recipe that is hot and delicious. The ingredients used in this recipe may look a lot, but most of them are spices and herbs that are added together at the final stage of cooking. Unlike many other chili recipes, this one does not use red kidney or other type of beans. Instead, it uses a variety of fresh and powdered chili peppers, such as jalapeno, green chilies, cayenne etc. The resulting dish is quite hot, but equally tasty. Serve it with Mexican fried rice. sour cream and fresh chopped coriander for a complete meal.

Ingredients

  • 1/2 cup olive oil
  • 2 large onions, diced
  • 1 green bell pepper, diced
  • 1/2 cup green chilies
  • 2 small fresh jalapenos
  • 2 clove garlic (minced)
  • 1/2 cup olive oil
  • 3 lb ground beef (chuck, shoulder or similar)
  • 2 lb beef (again, use chuck or shoulder; cubed)
  • 3 cup water
  • 1 can tomato sauce
  • 1 can tomato paste
  • 2 tbsp chili powder
  • 2 bay leaves
  • 3 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp oregano
  • 1/4 tsp coriander
  • 1/2 tsp beaumonde spice
  • 1/2 tsp hot pepper sauce
  • 1 tsp cayenne or chili pepper
  • 1 tbsp honey
  • 1 tsp beef or chicken stock
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 cup water
  • 1 tbsp corn starch

Method

Heat 1/2 cup of olive oil a large pot. Add the onions, green bell pepper, green chilies, jalapenos and garlic and saute until soft.

Remove from the pot and set aside. Add another 1/2 cup of olive oil to the pot and heat well. Add the ground and cubed beef and brown, stirring offten and breaking up any lumps that may form.

Add the cooked onion mixture and stir well. Add 3 cups of  water, the tomato sauce and tomato paste and the chili powder. Stir well and bring to boil. Lower heat and simmer for 30 minutes.

Add the remaining ingredients (bay leaves, cumin, paprika, oregano, coriander, beaumonde spice, hot pepper sauce, cayenne pepper, honey, beef or chicken stock, black pepper and salt) except for corn starch. Mix the corn starch with 1 cup of water, bring chili to a boil and start adding it slowly, stirring well to avoid the creation of lumps.

Lower the heat, cover leaving a crack for the steam to escape and simmer slowly, over very low heat for at least 2 hours.

Taste and adjust with more salt and pepper, as needed. Let the chili cool down and refrigerate for several hours, or overnight if possible.

Cook's notes

Beaumonde spice is a mixture of spices. You can make your own by mixing together the following ingredients:
  • 1 tsp ground cinnamon
  • 1 Tbsp ground cloves
  • 1 Tbsp ground bay leaf
  • 1 Tbsp ground allspice
  • 2 Tbsp ground pepper
  • 1 Tbsp ground white pepper
  • 1 tsp ground nutmeg
  • 1 tsp celery seed
  • 1 tsp ground mace
  • 1 Tbsp salt
Once you make your beaumonde spice, put in an airtight container and store in a cool, dry, dark place.

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