Thread: Chile con Carne con Frijoles?

In article <[email protected]>,
"Mr. Joseph Littleshoes Esq." <[email protected]> wrote:

> Hello Folks:
>
> Its about 1 PM here in California, and i just put the red beans on to
> cook for chili con carne con frijoles.
>
> If anybody has any suggestions?
>
> Here's the basic recipe I am using.
>
> Cook i large minced onion in 3 tbs. of cooking oil or other fat over a
> low flame, till just beginning to brown, stirring constantly; stir in 2
> pounds (for 2 pounds of beans) freshly cut up, largish dice, of lean
> beef steak (not ground beef) and continue cooking till meat is well
> browned, stirring and shaking pan almost constantly to prevent scorching.
>
> Stir in 1 quart of canned tomatoes, i large green pepper, minced, 1
> small can or red peppers, drained and chopped. [note: i will also toss
> in a half dozen peeled and roughly chopped fresh tomatoes.]
>
> Add the above to the cooked red beans, then add 2 - 3 tbs. of real chili
> powder (according to taste) and season with 1/2 tsp. of powdered thyme,
> 1 tsp. of dry mustard, 1 tsp. (generous) of celery seeds, ground cumin
> to taste, salt to taste.
>
> Cover and cook 30 minutes or until mixture is thickened to a mushy
> consistency, stirring occasionally.
>
> Serve with a topping of grated sharp cheddar & dice of raw green onions
> and a side of plain boiled rice.
>
> I will also be serving heated corn tortillas with the chili.
>
> As i mentioned above, i will start cooking the seasonings in about an
> hour from now when the beans are done so if any one has any suggestions
> --
>
> Mr. Joseph Paul Littleshoes Esq.

Consider adding a level tablespoon of unsweetened cocoa powder. It
enhances the chili. A good garnish for that would be a light sprinkling
of fresh cilantro leaves, if you like them.

A small amount of mexican oregano would also not be out of place...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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On Mon, 08 Mar 2010 13:15:37 -0800, "Mr. Joseph Littleshoes Esq."
<[email protected]> wrote:

> then add 2 - 3 tbs. of real chili
> powder (according to taste) and season with 1/2 tsp. of powdered thyme,
> 1 tsp. of dry mustard, 1 tsp. (generous) of celery seeds, ground cumin
> to taste, salt to taste.
>
> Cover and cook 30 minutes or until mixture is thickened to a mushy
> consistency, stirring occasionally.
>
> Serve with a topping of grated sharp cheddar & dice of raw green onions
> and a side of plain boiled rice.

Chili is wonderful served *on* rice, but I usually do it that way when
it's "leftovers".
>
> I will also be serving heated corn tortillas with the chili.
>
> As i mentioned above, i will start cooking the seasonings in about an
> hour from now when the beans are done so if any one has any suggestions

Instead of thyme, use oregano and add some garlic. I don't use
mustard or celery seed, so I can't comment - not sure how they would
work in chili. I chop up a regular onion to cook along with the meat
and garnish with green onion at the end if I'm feeling fancy. I also
add a good hand full of chopped fresh cilantro just before serving and
garnish with a bit more.

I like Om's suggestion of adding some chocolate, but I've never tried
it that way before. Must try it sometime!

PS: Don't over cook your chili, JL! You're not making soup. You want
your meat and beans to retain their shape,

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 08 Mar 2010 13:15:37 -0800, "Mr. Joseph Littleshoes Esq."
> <[email protected]> wrote:
>
>
>>then add 2 - 3 tbs. of real chili
>>powder (according to taste) and season with 1/2 tsp. of powdered thyme,
>>1 tsp. of dry mustard, 1 tsp. (generous) of celery seeds, ground cumin
>>to taste, salt to taste.
>>
>>Cover and cook 30 minutes or until mixture is thickened to a mushy
>>consistency, stirring occasionally.
>>
>>Serve with a topping of grated sharp cheddar & dice of raw green onions
>>and a side of plain boiled rice.
>
>
> Chili is wonderful served *on* rice, but I usually do it that way when
> it's "leftovers".

That's what i meant, a thick chili served over rice.

>
>>I will also be serving heated corn tortillas with the chili.
>>
>>As i mentioned above, i will start cooking the seasonings in about an
>>hour from now when the beans are done so if any one has any suggestions
>
>
> Instead of thyme, use oregano

I like to use a 'menudo" spice mix i get, its mostly oregano though but
goes very good with the red "kidney" beans.

> and add some garlic.

That goes so much without saying i didn't

> I don't use
> mustard or celery seed, so I can't comment - not sure how they would
> work in chili.

Its pretty standard for me.

> I chop up a regular onion to cook along with the meat
> and garnish with green onion at the end if I'm feeling fancy. I also
> add a good hand full of chopped fresh cilantro just before serving and
> garnish with a bit more.

I have never developed a taste for cilantro.

>
> I like Om's suggestion of adding some chocolate, but I've never tried
> it that way before. Must try it sometime!

I have heard of it, but i am unwilling to even experiment, im making up
a big batch of chili to be frozen in small portions so the ER can pop
them in the microwave.

But one of these days im going to experiment with chocolate and beef.

>
> PS: Don't over cook your chili, JL! You're not making soup. You want
> your meat and beans to retain their shape,

Yep, i like a nice thick chili, with firm, not mushy beans, and
definitely not a watery, soupy chili.

Im blanching the tomatoes as i write this

I like to get some nice big chunks of tomato in there.

I almost purchased some whole, fresh chilies, tiny red ones, but i am
just not knowledgeable enough in their use to use them with any confidence.

If you like whole chilies when you get over this way China town has lots
and lots, both fresh and dried, quite inexpensive they are too.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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Owner|Moderator
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Mr. Joseph Littleshoes Esq. wrote:
> Hello Folks:
>
> Its about 1 PM here in California, and i just put the red beans on to
> cook for chili con carne con frijoles.
>
> If anybody has any suggestions?
>
> Here's the basic recipe I am using.
>
> Cook i large minced onion in 3 tbs. of cooking oil or other fat over a
> low flame, till just beginning to brown, stirring constantly; stir in
> 2 pounds (for 2 pounds of beans) freshly cut up, largish dice, of lean
> beef steak (not ground beef) and continue cooking till meat is well
> browned, stirring and shaking pan almost constantly to prevent
> scorching.
> Stir in 1 quart of canned tomatoes, i large green pepper, minced, 1
> small can or red peppers, drained and chopped. [note: i will also toss
> in a half dozen peeled and roughly chopped fresh tomatoes.]
>
> Add the above to the cooked red beans, then add 2 - 3 tbs. of real
> chili powder (according to taste) and season with 1/2 tsp. of
> powdered thyme, 1 tsp. of dry mustard, 1 tsp. (generous) of celery
> seeds, ground cumin to taste, salt to taste.
>
> Cover and cook 30 minutes or until mixture is thickened to a mushy
> consistency, stirring occasionally.
>
> Serve with a topping of grated sharp cheddar & dice of raw green
> onions and a side of plain boiled rice.
>
> I will also be serving heated corn tortillas with the chili.
>
> As i mentioned above, i will start cooking the seasonings in about an
> hour from now when the beans are done so if any one has any
> suggestions

This is about the way I make chili, and since you're doing a fairly short
cook I'd add another onion and another pepper (maybe a red bell for color).
I love to short-cook chili because the flavors stay reasonably separate and
literally come alive in your mouth. I suppose if you freeze it right away
it will be nearly as good when you reheat, but it's never so good if you
refrigerate overnight and reheat the next day. By then it's become one
flavor - a nice flavor to be sure, but it loses that sparkle of
freshly-made.



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K wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>>Hello Folks:
>>
>>As i mentioned above, i will start cooking the seasonings in about an
>>hour from now when the beans are done so if any one has any
>>suggestions
>
>
> This is about the way I make chili, and since you're doing a fairly short
> cook I'd add another onion and another pepper (maybe a red bell for color).
> I love to short-cook chili because the flavors stay reasonably separate and
> literally come alive in your mouth. I suppose if you freeze it right away
> it will be nearly as good when you reheat, but it's never so good if you
> refrigerate overnight and reheat the next day. By then it's become one
> flavor - a nice flavor to be sure, but it loses that sparkle of
> freshly-made.

I hadn't thought of that, but the ER is not a gourmet, im sure the
frozen will be fine for her. But you are right about the fresh, the
spices and seasonings are very perky and distinct right now, but i
expect they will marry into a more moderate, uniform, though still
pleasing whole.

The chili came out quite nicely, i just took it off the low simmer, so
the steak chunks simmered very gently for about 4 hours and are fork
tender, just the way the ER likes them.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot
Joe's XXX Blog http://joe93418.blogspot.com/

Consider using half chicken stock and half water for your liquid. Consider cutting out the tomatoes completely. Use cubed chuck roast for your meat. I'm from Texas, so there is no way I would put beans in my chili, but I understand that some people prefer it that way. If you want a little tomato flavor, use a tablespoon of prepared Heinz chile sauce. Apply a liberal dose of ground cumin. And if you use the cubed chuck, it should cook for a minimum of 4 hours in a dutch oven.

On Mon, 08 Mar 2010 13:15:37 -0800, Mr. Joseph Littleshoes Esq. wrote:

> Hello Folks:
>
> Its about 1 PM here in California, and i just put the red beans on to
> cook for chili con carne con frijoles.
>
> If anybody has any suggestions?
>
> Here's the basic recipe I am using.
>
> Cook i large minced onion in 3 tbs. of cooking oil or other fat over a
> low flame, till just beginning to brown, stirring constantly; stir in 2
> pounds (for 2 pounds of beans) freshly cut up, largish dice, of lean
> beef steak (not ground beef) and continue cooking till meat is well
> browned, stirring and shaking pan almost constantly to prevent scorching.

i usually brown the beef chunks in a frying pan first, adding the chili
powder and cumin, etc. when they are about half done. this kinda coats the
meat with spice. when browned, they go into a stewpot with the tomato,
etc.

then the shopped onion and garlic are cooked until only beginning to brown
in the meat juices and chili powder residue, then into stewpot. then the
beef and onion is simmered a right long while before beans are added.

(i usually put a bay leaf and one tbls cider vinegar and one tbls brown
sugar with the tomato, along with any reconstituted dried chiles i might be
using.)

your pal,
blake

On Tue, 9 Mar 2010 11:21:12 -0500, blake murphy
<[email protected]> wrote:

> (i usually put a bay leaf and one tbls cider vinegar and one tbls brown
> sugar with the tomato, along with any reconstituted dried chiles i might be
> using.)

I tried that vinegar thing the last time I made chili and frankly
didn't think it was a good/necessary addition. I might have liked it
better if my tomatoes were too sweet - which happens on occasion.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Tue, 9 Mar 2010 11:21:12 -0500, blake murphy
> <[email protected]> wrote:
>
>> (i usually put a bay leaf and one tbls cider vinegar and one tbls brown
>> sugar with the tomato, along with any reconstituted dried chiles i might be
>> using.)
>
> I tried that vinegar thing the last time I made chili and frankly
> didn't think it was a good/necessary addition. I might have liked it
> better if my tomatoes were too sweet - which happens on occasion.
>
Having done this a few times now, the first time it was the best.
That is when I had just a tad of normal red wine vinegar in the
house and I probably used 2/3s cabernet vinegar.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

On Tue, 09 Mar 2010 08:54:45 -0800, sf wrote:

> On Tue, 9 Mar 2010 11:21:12 -0500, blake murphy
> <[email protected]> wrote:
>
>> (i usually put a bay leaf and one tbls cider vinegar and one tbls brown
>> sugar with the tomato, along with any reconstituted dried chiles i might be
>> using.)
>
> I tried that vinegar thing the last time I made chili and frankly
> didn't think it was a good/necessary addition. I might have liked it
> better if my tomatoes were too sweet - which happens on occasion.

i can't say that i taste it *per se*, but i don't like to leave it out.
i'm still fooling around with my recipe, though.

your pal,
blake