What's the secret of the perfect chili con carne?

Answer 1

Chili con Carne
6-8 servings

1 tablespoon vegetable oil
1 1/2 lbs ground beef
2 cups chopped yellow onions
1 cup chopped green bell peppers
4 teaspoons minced garlic
2 tablespoons chili powder
1 tablespoon Essence of Emeril
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 (15 ounce) can whole canned tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water
1 cup shredded cheese, for topping
tortilla chips or crackers

Heat the oil in a large, heavy pot over medium-high heat.
Add the meat and stir to break up the pieces.
Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
Stir well and bring to a boil.
Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.

Answer 2

Brown minced beef 500g (no oil - use the meat's fat)

Add 2 chopped onions - cook but don't brown.

5 crushed garlic cloves, 1 chopped green pepper, 1tbsp cumin seeds, 3 chopped (birds eye) chilies - add to pan

Cook these on medium/high until mixture is just starting to stick.

Add tin of chopped tomatoes and lower heat to medium/low.

Add crushed sea salt, crushed black pepper, 2 tbsp oregano, 1 tbsp chili powder, dash of Worcestershire sauce, 1 tsp tomato puree, 1 tsp paprika, 1 tsp cayenne pepper, dash of tabasco (very hot).

Put a lid on and do not let the mixture stick.

After about 30minutes add a tin of kidney beans (drained) and then after 5 more minutes serve with plain boiled rice.

Yum - tastes much better the day after if you can wait that long.

Answer 3

My secret is to add 1/4 lb. of jalapenos for every pound of meat. Make them good and hot ones. I also strip the seeds and pith out of them first so I get a good pepper flavor.

I also find that its better to not drain any oil or fat from the chili.

And always serve with sour cream and fresh chopped jalapenos on top!

Answer 4

Here's a couple of suggestions:

pickled Serranos instead of Jalepeños

a teaspoon of cumin powder

a couple teaspoons of Mexican oregano

try some Mexican "Adobo" powder

Mix your ground beef with ground pork (3 to 1)

Start your cooking by frying 2-3 strips of good bacon (chopped)

Try leaving out the tomatoes altogether!

Answer 5

If you can get it, "mole" Mexican spice paste or powder.
Also add cocoa powder, mint and lemon juice. After making the chili, let it "ripen" in the refrigerator in a closed container for four or five (or more) days.

This assumes that the you already have the basic ingredients (beans, meat, tomato, chilies). :)