If you are a chilihead, you know about the International Chili Society, which sanctions and holds USA-wide chili cook-offs all year long, and once a year, the best of the best get together in Myrtle Beach at the end of September to compete for the chili world championship.
Have you noticed that the first word in the title of this dish is ‘Chili’ not Carne – should tell you something. Yep, there is nothing tame about these Chilis. The best cooks grind their own spices on the spot to get the very best flavors, use the hot(test) chili peppers, and, of course, it is strictly, but, strictly forbidden, to use any kind of starch – no beans, no rice, no thickeners, nada. Any meat is allowed, but really shredded beef, pulled beef, diced chuck or ground are all in the game. This chili below is packed full of Tex-Mex flavor. So without further palaver:
Ingredients
2 Tbsp bacon fat (or olive oil, if you must)
2 medium yellow onions, chopped
2 medium jalapenos, de-veined, de-seeded, chopped
4 large garlic cloves, crushed
1 tsp sea salt
2 lbs x-lean ground beef or finely chopped chuck
1 Tbsp cumin powder
1 Tbsp ground oregano
2 tsp smoked paprika
½ tsp chili powder
½ tsp cayenne pepper
2 Tbsp tomato paste
1 (28 oz) can diced tomatoes, with juices
½ cup beef stock (more or less)
Ground black pepper
1 can of red kidney beans, drained & rinsed (if you must)
Toppings: shredded cheddar, shredded cilantro, sour cream, tortilla chips.
Method
Heat the bacon fat in a large skillet or pot on medium heat, add the onions and jalapenos, and sauté for about 4 minutes.
Add the garlic and salt, sauté for 30 seconds
Add the beef and brown it until there is no visible pink
Add the spices and combine with the meat, cook for a few minites
Add the tomato paste, can of tomatoes, beef stock and kidney beans (if you must).
Stir to combine, bring to a boil, reduce to simmer.
Simmer for 90 minutes, stirring frequently.
Enjoy – even better the next day.
Serve with a fresh French baguette.
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