Basic Chili con Carne
500 g ground beef (chili grind)
2 onions chopped
1 green bell pepper chopped
2 cloves garlic minced fine (optional)
1 El Worcestershire sauce
75 ml beef fond or broth
400 g diced tomato (canned or tetra)
400 g tomato sauce (canned or tetra)
400 g kidney beans, or black beans (canned) washed and drained
2-3 El Cockeyed Clyde's chili season (mild, hot, or Xtreme)
1 El Brown or white sugar
½ tl black pepper
Salt to taste
Season meat with salt and pepper. In large pot brown meat, add onions, garlic, and bell pepper. Sauté until onions are soft and clear, about 5 minutes. Add half measure of Cockeyed Clyde's chili season to mixture, stir to blend well. Add Worcestershire and beef fond, allow to cook 2-3 minutes stirring occasionally.
Add tomato and tomato sauce, bring to boil. Cover, reduce heat to low, allow to lightly simmer 1 ½ hours stirring occasionally.
Taste for salt; add remaining half of Cockeyed Clyde's chili season and sugar. Uncovered, lightly simmer 1 ½ hours stirring occasionally.
At this point you may fold in the beans, cook an additional ½ hour and serve. Or cover and refrigerate overnight, adding beans while reheating.
Note; whenever your Chili con Carne seems a little thin, and you wish to thicken it up a little, mix a little Masa flour and cold water, pour into hot mixture and stir.
Masa flour adds another level of taste, and a light sweetness.
(1 El = 1 Tablespoon or about 8 g)
Clyde‘s famous Chili con Carne
Step 1
750 g Sirloin or Roast beef cut into 2 - 2 1/2cm cubes
250 g ground beef (chili grind)
2 large onions chopped
2 garlic cloves chopped (optional)
2 Tl salt
1 Tl pepper blk.
1 ½ El lard or olive oil
2-3 El Cockeyed Clyde’s Chili season
150 ml dark lager beer
150 ml beef fond or beef broth
500 g tomato sauce
800 g whole canned tomato crushed
Step 2
1 ½ El Brown sugar
1 El cocoa powder unsweetened
1/8 Tl cinnamon (pinch,optional)
2-3 El Cockeyed Clyde’s Chili season
Salt and pepper to taste
800 g Kidney beans, or black beans drained and washed
Step 1
Season meat with salt and pepper. In a large pot, brown meat in lard or olive oil. Add onion and garlic; continue cooking stirring regularly until onions are tender. Add Chili season, mix well. Next, add beer and beef fond cook 2-3 minutes stirring regularly. Add tomato sauce and crushed tomatoes, bring to boil, reduce heat, cover and simmer over very low heat 2 hours. Stirring occasionally.
Step 2
Other than beans, add all remaining ingredients, salt and pepper to taste, stir well. Continue to simmer over very low heat for 1 ½ hours UNCOVERED.
At this point you may do one of two things; you may add the beans and continue to cook an additional 30 minutes, or my recommendation; refrigerate overnight, add beans while reheating.
El = Tablespoon (standard measure) or about 8 g.
Tl = Teaspoon (standard measure)