cold weather essentials: classic chili con carne

How To Make cold weather essentials: classic chili con carne

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  PREP/PREPARE
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  The dried chilies that you use for this dish will determine its heat and its flavor. I selected a combination of Ancho, Pasilla Negro, and New Mexico Mild Hatch chilies.
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  The two cuts of beef I like for this dish are charcoal, and chuck. Both have nice marbling, great flavor, and braise up nice and fork tender.
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  If you want to pull a bit more of an earthy flavor out of your dried chilies, place them on a cookie sheet, and put them in a 500f (260c), oven until they begin to brown, about 5 – 7 minutes.
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  If you are interested, this is what 4 ounces of stemmed, deseeded dry chilies look like.
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  Gather your Ingredients (mise en place).
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  Place a rack in the bottom position, and preheat the oven to 220f (105c).
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  Add the chicken stock, and dried chilies to a saucepan over medium heat.
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  Allow the saucepan to slowly simmer for 10 - 12 minutes.
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  Remove from heat, allow to slightly cool, and then use a blender to puree the sauce.
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  Add the grapeseed oil to a heavy-bottom pot, preferably a Dutch oven. Set the heat to medium high.
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  Sprinkle both sides of the beef slices with salt and pepper, and then brown on both sides in the hot oil, about 4 – 5 minutes per side.
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  Remove from the pot, allow to cool, and then cut into bite-size chunks.
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  Chef’s Note: The beef will not be cooked in the center, and that is okay. The purpose of the searing was to develop a bit of flavor in the beef, and get some fonds on the bottom of the pot.
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  Reduce the heat of the pot to medium, add the onions, and cook until softened, about 4 – 5 minutes.
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  Chef’s Note: You might need to add a bit more oil to the pot.
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  Chef’s Note: When the onions begin to soften, and release their moisture, use a wooden spoon to scrape up all those yummy brown fonds that developed on the bottom of the pot, while you were searing the beef slices.
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  Add the garlic, and cook until fragrant, about 60 seconds.
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  Add the reserved chili/chicken stock, plus the vinegar, cumin, oregano, and cinnamon, and then stir to combine.
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  Chef’s Note: Add a bit of hot sauce, to taste.
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  Add the beef chunks, and bring the pot up to a simmer.
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  Place the pot into the preheated oven, and bake until the beef is fork tender, about 2.5 to 3 hours.
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  Chef's Note: The cut of beef you choose will determine the amount of time it takes for the beef to become fork tender.
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  PLATE/PRESENT
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  I like to serve this rustic style, with bowls of cheese, sour cream, and chopped onion; plus some nice warm tortillas, a bottle of hot sauce, and lots of ice-cold beer. Enjoy.
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  Keep the faith, and keep cooking.
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