I'm happy to be playing in the latest Marx Foods blogging/cooking contest!
A few weeks ago, I got my package of random items in the mail; coconut sugar, cannellini beans, black trumpet mushrooms, guajillo chilis, and chilis japones. To accept the challenge, you pick at least two of the ingredients, add your own, and create!
I decided to make chili, put put a different spin on it. I like my chili one way (with veggies), my son likes it his (with beans), and my daughter likes it hers (with hominy). So, my chili is merely chili con carne, or chili with meat. ...and each of us will do with it what we will.
The meat is simply braised - either in your slow cooker, a dutch oven, or heavy bottomed pot. It uses thinly sliced meat that shortens the cooking time and leaves it extra tender. It looks good arranged on the plate, too.
The sauce is a simple chili puree, it would normally be stirred into the chili, but drizzled on top, it looks great!
Slow braised chili con carne
Serves 6-8 people
Cannellini beans1 lb cannellini beans
1/2 tsp baking soda
1 tsp salt
2 pounds boneless cross rib roast
1/4 lb salt pork or bacon, chopped
1 tbsp bacon fat, olive oil, or coconut oil
1 large onion, chopped
6 cloves garlic, minced
water to cover meat
1 tbsp cumin, ground
2 tbsp paprika
Chili puree6-9 chili japones
2 chili guajillo
6 chili california
salt to taste
Soak the cannellini beans overnight in water and baking soda. Drain and rinse.
Put the beans in a covered pot and cover with water. Bring to a low simmer and stir in the salt. Simmer for 1-3 hours until just tender. Don't overcook, so check periodically and remove from heat when done.
Chili con carne
Slice the meat into two long pieces, then across into thin slices.
Brown the salt pork or bacon in a large skillet, dutch oven, or heavy bottomed pot. Remove to a bowl or your slow cooker.
In small batches, lightly brown the beef, removing the browned slices to the bowl or slow cooker.
Add the oil to the pan, then the onions, cooking until translucent and lightly browned. Stir in the garlic and cook until fragrant. If cooking in the pot or dutch oven, immediately add water so that the garlic doesn't burn, otherwise remove the onion mixture to the slow cooker. Pour in just enough water to cover the meat.
Sprinkle with cumin and paprika and lightly stir. Cover and simmer for 1-3 hours, until just tender.
Meanwhile, make the chili puree.
Tear or cut the woody stems from the chili and shake any loose seeds out. Place in a covered pot and cover with water. Bring to a boil and allow them to simmer for 20 minutes, then let them cool.
Blend the cooled chilis in a blender, and pour them into a strainer over a large bowl.
Using a spoon or spatula, stir and push the mash around until the puree is in the bowl and all you have is mash left in the strainer.
Salt the puree to taste.
Arrange slices of chili con carne down the center of a plate. Use a slotted spoon to add the beans alongside the meat. Serve with some simple sauteed or steamed vegetables, like the summer squash pictured at the top, or maybe some grilled pumpkin and chopped salad.
Drizzle the chili puree over the meat before serving.
I hope you enjoy my simple twist on chili con carne!