Chili con carne is usually associated with men, sports and beer. It’s considered quite the Neanderthal meal but I have taken my chili to the next level and have made it even manlier. I have replaced the ever so girly ground beef with chunky man beef and added even more smoky flavors with the introduction of bacon. It’s chili at the extreme! Feel free to adjust the heat levels to your taste by simply adding in another jalapeno, I usually try to keep my recipes quite mild but like in life, I believe the more the merrier.
1 can diced tomatoes
2 tbsp sliced jalapeno
4 smoked bacon rashes, chopped finely
1 kg boneless gravy beef cut into chunks
1 onion, chopped finely
1 tsp chili powder (add more if you want to spice it up)
1tbsp ground cumin
2 tbsp dried oregano
4 garlic cloves, chopped finely
1 tbsp BBQ sauce, preferably with a smoky taste
1 can kidney or pinto beans
4 cups water
1 tbsp brown sugar
2 tbsp yellow corn meal – Harina de Maiz
1- Process the tomatoes and jalapenos in the liquidizer until smooth.
2- Cook the bacon in a large flameproof casserole dish until crisp. Transfer the bacon to a paper towel.
3- Season the beef with salt and pepper to taste; saute beef, in batches, until brown. Put aside.
4- In the same pan with the bacon fat, fry the onion, until softened; stir in the chili powder, cumin, oregano, and garlic and cook until fragrant.
5- Add the water, tomato mixture, sugar, BBQ sauce, bacon, and browned beef. Reduce the heat to low and simmer, covered, for 1 hour or until the meat is tender.
6- Add the beans and cook for 10 minutes.
7- Ladle 1 cup of chili liquid into a bowl and stir in the yellow corn meal. Mix well.
8- Slowly whisk the mixture into the chili and simmer until the chili is slightly thickened.
– Eat at your own risk but in case of fire, cool things down with a cold Michelada !!!
– Michelada – Add a squeeze of lime and dash of salt to your beer. Do not forget to chill the beer mugs or glasses.