Ah, the winter winds, blow cold come February in MN but, here is something that is just what the body and soul calls for.
Let me share with you a basic recipe for Chile con Carne, as I know it.
As always, with any recipe, feel free to adjust things to your taste. I have taken care to measure the ingredients for this recipe and it was mildly spicy, as presented.
Just a note, I used Mexican oregano, because it is more suited to Mexican dishes than regular oregano and adds a great flavor.
Ingredients:1- lb. lean ground beef
3- slices bacon (fried and crumbled)
1- onion med. (diced)
1- green pepper (chopped)
1- celery rib ( split and diced)
2- cloves garlic (finely minced)
1- tsp. salt
1- tsp. black pepper
2- tsp. chile powder
1- Tbsp. ground cumin ( more or less to taste)
1/2- tsp. Hungarian half sharp paprika
2- tsp. Mexican oregano
2- Tbsp. white sugar
1/4- tsp. celery seed
1- bay leaf
2- Tbsp. ketchup (or your favorite BBQ sauce)
2- 14 oz. cans whole tomatoes (or one 28 oz. can)
1- 10 oz. can Rotel diced tomatoes w/chiles
1- 6 oz. can tomato paste
1- can kidney beans
1- can Pinto beans (or other beans)
1- 12 oz. amber beer (can use water or broth)
1- tsp. Cholula (or hot sauce of your choice)
Extras for serving: shredded cheddar, sour cream, chopped chives, chopped, fresh cilantro.
Directions: Season beef with salt and pepper, fry until no longer pink.
Drain excess fat from beef. Add onion, celery, green pepper and garlic. Cook on low heat and stir to lightly sweat the onion and cook the peppers.
Meanwhile in a 4 qt. stockpot, add tomato paste, canned tomatoes and stir. (break up whole tomatoes) Drain beans and add to tomato mixture with beer or broth. Remove meat mixture from heat and stir into stockpot with tomatoes and beans. Add all remaining seasonings, stir and bring to a low boil, then turn it down and let simmer, stirring occasionally. Taste and adjust seasonings. Serve with crackers, sour cream, cilantro, shredded cheese or extra hot sauce.....
Enjoy !
