Grandma’s Chili con Carne
Alison’s Chili con Carne
3 lbs lean ground beef
3 lbs top sirloin (trimmed and cubed) or stew meat well trimmed
3-28 oz cans of tomatoes--at least 1 diced and two others of any combo of tomato sauce, puree or crushed :
1-28 oz can Tomato puree or sauce
1-28 oz can Crushed tomatoes
1-28 oz can Diced tomatoes
3-4 TB chili powder—brands vary as to spiciness—chipotle will be spicier. I use 3TB regular chili powder like Gebharts, or Grandma's (yes, that's actually the brand name-it's not MY grandma's), and then I add 1 TB of chipolte to up the hotness factor, but don't use chipolte if you don't like it too hot. If you like it really hot, also add 1/2 tsp of cayenne.
1 tsp roasted cumin (or regular if you don’t have roasted)
2 T garlic powder or 5 cloves fresh minced garlic
3-4 TB smoked paprika
½ brick Achiote Mayan spice—approx 2 oz-dissolve in small amount of hot water
2 small cans roasted green chilis
Salt to taste -1-2 TB
Brown the meat, and drain off the fat. My crockpot also has a setting to brown, and I usually brown the steak in the crockpot while I'm browning the ground beef on the stove, but you can brown both on the stove. Just make sure you drain the fat off before adding to the crockpot.
Add all the other ingredients together. Combine with the browned meat.
Simmer minimally for 4-5 hours on low on the stove, stirring regularly, or in a crockpot on high for 5-6 hours. You need to cook it long enough for the chunks of steak to be tender. After about 4 hours taste it, and adjust seasoning—adding salt or more chili powder if needed, if you want it smokier add more smoked paprika, if you really want it spicy, add cayenne in small increments—1/8 tsp at a time.
The Achiote is available at Mexican markets like Vallarte, it comes in a small box. If you can’t find it, leave it out and it’ll be ok.
During the last hour of cooking begin preparing the garnish (which is crucial to an excellent chili). Chop cilantro, jalapeño, onion, and make sure you have shredded cheese, sour cream and tortilla or fritos chips to serve with the chili.
Ingredients:
3 lbs lean ground beef
3 lbs top sirloin (trimmed and cubed) or stew meat well trimmed
3-28 oz cans of tomatoes–at least 1 diced and two others of any combo of tomato sauce, puree or crushed :
1-28 oz can Tomato puree or sauce
1-28 oz can Crushed tomatoes
1-28 oz can Diced tomatoes
3-4 TB chili powder—brands vary as to spiciness—chipotle will be spicier. I use 3TB regular chili powder like Gebharts, or Grandma’s (yes, that’s actually the brand name-it’s not MY grandma’s), and then I add 1 TB of chipolte to up the hotness factor, but don’t use chipolte if you don’t like it too hot. If you like it really hot, also add 1/2 tsp of cayenne.
1 tsp roasted cumin (or regular if you don’t have roasted)
2 TB garlic powder or 5 cloves fresh minced garlic
3-4 TB smoked paprika
½ brick Achiote Mayan spice—approx 2 oz-dissolved in small amount of hot water–
It’s available at Mexican markets like Vallarte. Try to find one without food coloring. If you can’t find it, leave it out and it’ll be ok. See my note below if you can’t find this, you can make it yourself, although I haven’t tried to yet–but I’ll post the ingredients below and you can let me know what you think.
2 small cans (4 oz) roasted green chilis or one large can (7 oz)
Salt to taste -1-2 TB
Brown the meat, and drain off the fat. My crockpot also has a setting to brown, and I usually brown the steak in the crockpot while I’m browning the ground beef on the stove, but you can brown both on the stove. Just make sure you drain the fat off before adding to the crockpot.
Add all the other ingredients together.
Combine with the browned meat.
Simmer minimally for 4-5 hours on low on the stove, stirring regularly, or in a crockpot on high for 5-6 hours. You need to cook it long enough for the chunks of steak to be tender. After about 4 hours taste it, and adjust seasoning—adding salt or more chili powder if needed, if you want it smokier add more smoked paprika, if you really want it spicy, add cayenne in small increments—1/8 tsp at a time. I don’t add beans, but if you like them, add a can or 2 of dark kidney beans (drained) during the last hour in the crockpot.
Note: See my note below if you’d like to make you’re own achiote.
During the last hour of cooking begin preparing the garnish (which is crucial to an excellent chili). Chop cilantro, jalapeño, onion, and make sure you have shredded cheese, sour cream and tortilla or fritos chips to serve with the chili.
Here’s what you’ll be serving:
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