Grape Gourmet – Cucina Dello Zio

Cibo, vino e liquori di cucina in tutto il mondo.

Chili Con Carne

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#Angus #beef #SuperBowl #ChiliConCarne garnished w/ Jalepeno, lime zest & cilantro
Chili Con Carne (Texan-style Hybrid)
El Chili Con Carne Hago
(híbrido de estilo tejano)
by James Belardo

Texas-Style’ Chili Con Carne is traditionally a spicy stew-type dish made with predominately beef and chili peppers. Beans and tomatoes were added to the recipe in later years but the ‘Texas-Style’ is still considered the Texan official state food. Variations can  include vegetarian, chicken  or even turkey  chili. Chili Verde is a classic green version that’s made with chicken, tomatillos and roasted green chilies. You can also make a white chili using white beans, white onions, white pepper, green chilies (poblano) and chicken or turkey.

The Grape Gourmet’s Chili Con Carne recipe is a blend of the traditional Texas-Style Chili (stew-beef) and a bean Chili. Using chunks of beef as a nod to Texas-style Chili is a nice touch. The Cilantro, cinnamon and lime juice also contribute greatly.

La Cucina Dello Zio presents LIVE Play-by-play cooking action! This week: #Angus #beef #SuperBowl #ChiliConCarne Let's begin!

2 lb. Flank, stew beef or steakettes cut into small cubes or strips (use ground beef if you like)
3-4 cloves Garlic, crushed and minced
1 large onion, chopped
1 Poblano chili peppers, chopped
1 green pepper, chopped
1 red pepper, chopped
1 or 2 Jalapeño peppers, chopped
1 Chipotle pepper (stewed) with some adobo sauce (chopped)
1 (19 oz) can Black Beans
1 (19 oz) can Pinto or Romano Beans
4 strips of bacon (or 2 thick strips pork belly) cut into thin strips
1 can (28 oz) Plum Tomatoes, crushed (preferably by hand)
1 can (small) Tomato Paste
1 cup celery, chopped
1 cup chopped fresh Cremini Mushrooms (optional)
1/2 cup corn niblets
Tabasco Sauce (to taste)
Freshly squeezed Lime juice
Olive oil
2 cups beef stock
1 beer or 3/4 cup red wine
2 – 4 tbls oregano (loose)
1 cup fresh cilantro
bay leaves
1 tbsp sugar
Chili powder (lots)
salt and pepper (to taste)
Flour, for dredging 

*for an additional zing try adding a spicy Chorizo saugsage (Spanish preferred, but Portuguese works well).


Stage 1
Texas-Style Chili

Carne (you can cook separately from the Chili)
1. Marinate beef in red wine, balsamic vinegar, Worcestershire, olive oil and chili powder. (optional)

2. Remove meat from marinating liquid (set aside), let drain then dredge the chunks in a mixture of flour, salt, pepper and chili powder.
Dredging the marinated  #Angus #beef on multi-grain flour for the #SuperBowl #ChiliConCarne
3. Heat 2-4 tbsp of olive oil on medium heat in a large pot or dutch oven.  Fry the pork belly (and/or Chorizo sausages) until well done,  remove and set aside.
For flavor we be Crispin' the #PorkBelly slivers for the #Angus #beef #SuperBowl #ChiliConCarne

5. Fry 1/2 the onions and 1/2 the garlic and any dried pepper flakes.
Before browning #Angus #beef for the #SuperBowl #ChiliConCarne cook 1/2 of #onions & #garlic

6. When the onions begin to turn translucent and the garlic begins to brown add the beef.
Browning the meat for the #Angus #beef #SuperBowl #ChiliConCarne

7. When the beef browns add the fresh Poblamo and Jalapeño peppers. Cook until peppers begin to soften, then add the stewed Chipotle pepper (diced w/a bit of the adobo sauce). Cook for an additional 5-10 min.
Then add the #Jalepeno & #Poblamo peppers to the #Angus #beef #SuperBowl #ChiliConCarne #Chipotle #Jalepeno w/ #Adobo :-) for the #Angus #beef #SuperBowl #ChiliConCarne

8. Add some more chili powder, mix well and let simmer for 10-20 minutes.If making Texas-Style Chili then finish with these steps,

9. Add 1/2 – 1 cup beef stock and let come to a boil.

10. Lower heat to minimum and add sugar, oregano, salt, pepper, cinnamon and more chili Powder and Tabasco sauce (if       you dare for more heat).

11. Finally add the chopped cilantro and lime juice.Stage 2

Chili Con Carne
1. Add the remaining onions and garlic and cook until the onions show signs of translucency.
Add the remaining #onions & #garlic to the #Angus #beef #SuperBowl #ChiliConCarne

2. Add the diced celery and cook for 5-10 minutes stirring occasionally.
Then #Celery (yes celery) to the #Angus #beef #SuperBowl #ChiliConCarne

3. Add the chopped red and green peppers, let cook (stirring occasionally) until the peppers begin to break down (5-10 minutes or so)
Some sweet red & green #peppers too! #Angus #beef #SuperBowl #ChiliConCarne

5. Add 1 cup of beef broth and let come to a boil, then add the saved marinade.
Adding 1c of #BeefStock to the #Angus #beef #SuperBowl #ChiliConCarne

4. Mix in Mushrooms and cook until mushrooms just turn tender.
W/the #Chili bubbles, add the #Cremini #Mushrooms to the #Angus #beef #SuperBowl #ChiliConCarne

9. Add beer (or wine) and let come to boil.
Then add a bottle of @BrooklynBrewery #Lager to the #Angus #beef #SuperBowl #ChiliConCarne

10. Add the beans and bay leaves
Can't forget the #PintoBeans or #BlackBeans for the #Angus #beef #SuperBowl #ChiliConCarne

7. Add the crushed Plum Tomatoes and Tomato Paste (with 2 bay leaves) and let come to a boil.
#SanMarzano #Tomatoes of course... #Angus #beef #SuperBowl #ChiliConCarne (always add more chili powder)

8. Add another cup of beef broth if you like (always add 1 cup at a time, allowing the chili to boil, then adding second cup if need be).

9. Add the corn.
Nearing the homestretch with some #Corn for the #Angus #beef #SuperBowl #ChiliConCarne

10. Add sugar, oregano, salt, pepper, cinnamon and more chili Powder and Tabasco sauce (if you dare for more heat).
#Oregano Salt & Pepper, cinnamon (yup) and a bit of sugar to the #Angus #beef #SuperBowl #ChiliConCarne

11. Finally add the chopped cilantro and lime juice.
Finally lots of #Cilantro to the #Angus #beef #SuperBowl #ChiliConCarne Fresh #Lime juice into the #Angus #beef #SuperBowl #ChiliConCarne

Stage 3
1. While Chili is simmering throw in the fried pork bellies that were previously set aside. Mix all and let simmer, stirring occasionally.
Don't forget to add the crispy #PorkBelly into the #Angus #beef #SuperBowl #ChiliConCarne

2. When Chili boils and starts to bubble, reduce the heat and let simmer until the desired consistency is reached.

3. It’s ‘best’ to make this a day or two before serving as the flavors will gel.
Now... Comes #Patience let it simmer... #Angus #beef #SuperBowl #ChiliConCarne

Serve garnished with A dollop of sour cream with lime zest, thinly-sliced Poblamo peppers and cilantro on top.


The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

September 2, 2014 at 6:32 PM

One Response

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  1. […] Fall is just around the corner, a what better way to prepare for the cool months ahead is some of Grape Gourmet’s Chili Con Carne? It’s a blend of the traditional Texas-Style Chili (stew-beef) and a bean Chili. Check it out! […]

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