chili con carne serves 6 to 8
3 pounds top round, cut into ½ -inch cubes
6 tablespoons vegetable oil
2 cups coarsely chopped onion
2 tablespoons finely chopped garlic
4 tablespoons chili powder
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon red-pepper flakes
1 six-ounce can tomato paste
4 cups beef stock, fresh or canned
1 teaspoon salt, freshly ground black pepper
1½ cups freshly cooked red kidney beans or drained canned kidney beans (optional)
1.
Pat the meat dry with paper towels. Then, in a 12-inch heavy skillet, heat 4 tablespoons of the
oil until a light haze forms above it. Add the meat and cook over high heat for 2 to 3 minutes,
stirring, until the meat is lightly browned. With a slotted spoon transfer it to a 4-quart heavy
flameproof casserole.
2.
Add the remaining 2 tablespoons of oil to the skillet and in it cook the onion and garlic for 4 to 5
minutes, stirring frequently. Remove the skillet from the heat, add the 4 tablespoons chili
powder, or to taste, oregano, cumin and pepper flakes, and stir until the onions are well coated
with the mixture. Then add the tomato paste. pour in the beef stock and with a large spoon mix
the ingredients together thoroughly before adding them to the meat in the casserole. Add the
salt and a few grindings of black pepper.
3.
Bring to a boil stirring once or twice, then half cover the pot, turn the heat to low and simmer
for 1 to 1½ hours, or until the meat is tender. If you plan to use the beans, add them to the
casserole 15 minutes or so before the meat is done.
NOTE : Chile con carne is often made with coarsely ground chuck in place of the cubed round steak.
Follow the above recipe, but be sure to break up the ground chuck with a fork as you brown it.
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