Chili Con Carne
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Martha Stewart Living, November 2005
- Yield Serves 8
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Ingredients
For the Chili
- 3 ancho chiles (dried poblano chiles)
- 1 to 3 tablespoons vegetable oil
- 4 ounces pork (such as shoulder or chops), finely chopped
- 2 pounds boneless chuck steak, cut into 1/2-inch cubes
- 1 large white onion, chopped (2 cups)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Coarse salt
- 28 ounces whole peeled tomatoes, briefly pulsed in a blender
- 2 cans or bottles of beer (12 ounces each)
- 1 tablespoon distilled white vinegar
For the Toppings
- 4 ripe Hass avocados, halved lengthwise, pitted, flesh scooped whole from skin, and coated with fresh lemon juice
- 1 bunch scallions, thinly sliced
- 1 bag (20 ounces) salted corn tortilla chips
- 5 ounces sharp orange cheddar cheese, grated
Directions
- Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to a plate. Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.
- Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute. Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.
- Return meat to pot. Add 2 teaspoons salt, the tomatoes, and beer. Bring to a boil; reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours. Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more. Discard bay leaf. Stir in vinegar. Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.
I've made this chili since I first saw it in 2005 in my Martha Stewart Living magazine. I love it!
This is awesome! I love it.
I make a BIG batch of chilli every couple of weeks (as a money saver as well as the fact that we love chilli). I have come up with some recipes for other dishes to make from the leftovers, check them out:
http://elin-journal.blogspot.com/2009/01/8-dishes-to-make-from-your-leftover.html
I WILL TRY IT WITH A RED WINE, AND CHICKEN IN PLACE OF PORK. AND A SERRANO CHILI FOT CUT THE HEAT.
This is a great recipe w/o beans and peppers! The chile puree adds some true flavor to this chili and can't be missed. Try to use chiles you like - if you take some that are not too hot, the chili dish will be spicy but not too hot! If you don't like that amount of beer in your chili, substitute some of the beer with a strong broth. Great dish!
Can you make this with out pork? i don't eat Pork. But other wise is sounds good. minus the Chile pepper. I don't like hot just flavor.
Can you make this with out pork? i don't eat Pork. But other wise is sounds good. minus the Chile pepper. I don't like hot just flavor.
Can you make this with out pork? i don't eat Pork. But other wise is sounds good. minus the Chile pepper. I don't like hot just flavor.
Simply delicious! I added a can of red beans to the recipe. It was a big hit with my family. Will make again!
Never heard of serving this way. Can't wait to try. I think this is a great way to satisfy everyone. From those who don't like beans that much to those who like it all!
Ancho chiles are milder than Serrano chiles.
JUST SAW 'BEER' IN THE RECIPE. UGH! I WILL DEFINATELY OMIT THAT. AS A KID, JUST THE SMELL OF A BEER CAP AND I WOULD GET SICK, TERRIBLY SICK.
instead of "Pork" I will try Turkey Sausage, maybe even the "hot Turkey Sausage"
and serrano chili as it is mild and more my type.