Content

• Ingredients
• Chile Con Carne
• Texas chili
• Chili Con Queso
• To step
• Method 1 of 3: Chile Con Carne
• Method 2 of 3: Texas Chili
• Method 3 of 3: Chili Con Queso
• Tips
• Warnings
• Necessities

It seems like every region in the US has its own way of making chili. As evidenced by the popularity of chili variants across the country, every household has pretty solid ideas about what is best for chili. This article covers 3 popular chili recipes: chili con carne (chili with meat), Texas chili, and chili con queso (chili with cheese).

Ingredients

Chile Con Carne

• 6 ancho chillies
• 900 grams of beef in 1.5 cm cubes
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tablespoons of lard or vegetable oil
• 1/2 teaspoon dried oregano, crumbled
• Salt, freshly ground pepper
• 2 cups of cooked red kidney beans

Texas chili

• 900 - 1350 grams sirloin steak, cut into 1.5 cm cubes
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves of garlic, finely chopped
• 1 teaspoon of salt
• 2-3 fresh jalapeños, deseeded and finely chopped
• 1/4 cup dark chili powder
• 2 teaspoons of ground cumin
• 1 cup dark beer (use Texas beer if possible)
• 1/2 cup of water
• 1/4 cup masa (or cornmeal)

Chili Con Queso

• 900 grams of minced meat
• 2 medium celery stalks, finely chopped
• 2 medium carrots, finely chopped
• ½ medium onion, chopped
• 1 anaheim chili, chopped
• 1 pasilla chili, chopped
• 4 jalapeño chillies, chopped
• 8 chili powder, toasted
• 4 cumin, toasted
• 3 garlic cloves, finely chopped
• 900 grams of peeled tomatoes
• 1 large pork knuckle, smoked
• 4 cups of chicken stock
• 2 cups of cannellini beans
• 2 cups of kidney beans
• 1 cup of black beans
• 1 cup Cheddar cheese, grated
• 2 spring onions, chopped
• 2 cilantro (fresh coriander), finely chopped

To step

Method 1 of 3: Chile Con Carne

1. Prepare the ancho chillies. Roast the ancho chillies in a dry frying pan. Not too long, just lightly fry. As soon as the chillies start to smell, remove them from the pan. If necessary, put on gloves to remove the stem and seeds and tear the chillies into small pieces. Put them in a bowl and fill it with hot water. Leave them in the water for about 30 minutes.
2. Preparing the meat. Place the meat in a large casserole or skillet. Add enough water to cover the meat. Put the lid on the pan and let it simmer for 1 hour, over a low heat.
   • If you prefer, you can brown the meat on both sides before adding water. Add a few tablespoons of olive oil to the pan and brown the meat for 3 minutes. Then pour water over it and let it simmer for an hour.
   • Every so often, remove the fat that floats to the top with a soup ladle.
3. The seasonings. Place the ancho chillies, onions and garlic in a food processor. Puree these until they form a paste. Then put lard or oil in a frying pan under medium heat. Add the pureed mixture and cook, stirring constantly, for 5 minutes. Add oregano, cumin, salt and pepper to taste.
4. Add the mixture to the meat. Use a stirring spoon to stir the mixture well. Let this simmer for another hour, the lid on the pan and over a low heat.
5. Add the boiled beans after an hour. Let the chili cook for another 15 minutes.
6. Serve the chili. Put it in bowls and serve with chips, tortillas or any other side dish of your preference.

Method 2 of 3: Texas Chili

1. Prepare the meat. Cut the steak into 1 1/2 cm cubes. Heat the oil in a heavy frying pan over medium heat. Add the cubes and the finely chopped onion to the pan. Let this fry until the meat is browned.
2. Season the chili. Remove the excess fat. Add the finely chopped garlic and stir it over medium heat for another minute. Then put the meat mixture in a stew. Add salt, pepper, chili powder, cumin, beer and water.
3. Cooking the chili. Cover the stew and let the chili rest on a low heat for 8–10 hours.
4. Preparing the masa or cornmeal paste. Place the masa or cornmeal in a bowl and add enough water while stirring to make a paste. Add this to the chili.
5. Putting the finishing touches on the chili. Put the lid back on the stew and turn the heat to high. Leave the chili on the stove for another hour so that it has time to thicken and allow the different flavors to blend together.
6. Serve the chili. This chili is delicious with corn or flour tortillas, a splash of sour cream and a green salad.

Method 3 of 3: Chili Con Queso

1. Prepare the beef. Cover the bottom of a large pan with olive oil and add 900 grams of ground beef. Add salt and pepper to taste and sauté for 5 minutes, or until brown. The meat does not need to be fully cooked as it will continue to cook while all ingredients are combined. Place the roast in a bowl as soon as it is ready.
2. Add the vegetables and the chillies. In the same pan, put some olive oil again and add 2 finely chopped celery stalks, 2 finely chopped carrots, 1 shredded Pasilla chili, 1 shredded Anaheim chili and 4 shredded Jalapeno chilis. Then add salt and pepper to taste and let it sauté until it has softened. Then add 1/2 chopped onion and 3 finely chopped garlic cloves. Let this continue to sauté until all vegetables have softened.
3. Add herbs and spices. In another ungreased pan, mix 8 tablespoons chili powder and 4 tablespoons cumin. Let this roast on a medium heat, or until the herbs start to smoke. Keep stirring to make sure the herbs don't burn. When roasted, add the herbs to the vegetables and stir it through.
4. Add the meat and tomatoes. Now add the meat again and stir everything together. Add 1 large tin of tomatoes and stir well. For more flavor, add 1 pork knuckle and place it in the center of the pan and cover it with all the ingredients. Top it off with 4 cups of chicken stock, which you pour over it.
5. Boil the chili. Bring everything to a boil and let it simmer on a low heat. Put the lid on the pan and let it rest on low heat for 3 hours.
6. Add the beans. After 1 hour of simmering, add 2 cups of cannellini beans, 2 cups of kidney beans, and 1 cup of black beans. Stir the beans into the chili, put the lid on the pan and let it simmer for another 2 hours. Stir occasionally to allow the flavor and ingredients to soak up.
7. Serve the chili. Spoon the chili into a bowl and garnish with some cheddar cheese, shredded spring onions, chopped cilantro and a little lemon (if desired). Let the cheese melt well and serve it hot. Enjoy it!

Tips

• For a slightly milder chili, let each of you decide how much extra cayenne to add.
• Let the chili cool well before putting it in the fridge.

Warnings

• Be careful with certain types of pepper (Naga Jolokia / Habanero), and don't try to be brave and take more than you can handle - it's hot!

Necessities

• Frying pan / Casserole or frying pan
• Stirrer (wood is best)
• Timer to keep an eye on the cooking time
• Can opener for canned beans, tomatoes, etc.
• Serving dishes