Recipe: Jessica's Chili Con Carne Loosely adapted from The Joy of Cooking, 1975 edition
I am quite aware my chili recipe would get me laughed out of Texas, the birthplace of chili con carne. Texas chili contains no beans, an ingredient that replaced or augmented meat as the chili recipes traveled north and east away from cattle country in the early part of the last century. Tomatoes, too, can get you kicked out of Texas chili contests. But here in Michigan, both are quite acceptable. I like my chili to be quite spicy, but it's easy enough to cool it down by using the lower end of the recommended chili powder and hot pepper sauce amounts, or by eliminating the jalapenos or replacing them with less potent peppers.
- 2-3 teaspoons bacon drippings or olive oil
- 1 large yellow onion, chopped
- 4 cloves of garlic, chopped
- 2 jalapeno peppers, diced
- 1 roasted poblano pepper, cut into ribbons
- 1 1/2 pounds ground beef
- 3/4 pound fresh andouille or chorizo sausage, with casings removed
- 1 28-oz can of diced tomatoes (or 6-7 fresh chopped plum tomatoes)
- 4 cans of beans, rinsed. I use black and pinto beans in equal amounts.
- 3/4 teaspoon or more salt
- 2-3 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons cocoa powder
- 2-3 tablespoons hot sauce. I use a combination of Franks, Clancy's Fancy and Cholula
1. Heat the drippings or olive oil in a large frying pan and saute the onion, garlic and jalapeno peppers before adding the ground beef and sausage. Break up the meat with a wooden spoon as it browns.
2. Turn the contents of the frying pan out into a slow cooker. Add the rest of the ingredients. Stir well. Cover and cook on low for three hours or longer. The longer it cooks, the thicker it becomes and the better it tastes.
3. Serve with cilantro, shredded queso fresco, avocado and sour cream. Or serve it Cincinnati-stye over cooked spaghetti garnished with chopped onions or shredded cheese.
Serves eight to 12.
This recipe was written by Jessica Webster and originally posted on AnnArbor.com on Oct. 13, 2010.