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MARK’S CHILI CON CARNE

See Article: The Taste Of Texas

Ingredients

    One pound ground beef
    One tablespoon olive oil
    One tablespoon chile oil
    One large onion, chopped
    4 fresh hot peppers, finely chopped
    2 cloves of garlic, chopped
    One 15 oz can Hunts tomato sauce
    One tablespoon chili powder
    Half teaspoon cayenne powder
    A few dashes of hot pepper sauce
    One teaspoon cumin
    Half teaspoon achiote powder
    Half teaspoon coriander
    Half teaspoon of paprika
    Quarter teaspoon oregano
    Quarter teaspoon black pepper
    Half teaspoon salt
     

Directions

In a large pot, sauté the ground beef until browned and then remove with a slotted spoon. Drain the fat if you wish. Add the oils and then sauté the onion and peppers until soft.  Add the garlic and sauté one minute. Add all of the remaining ingredients and the meat.  Bring to a boil and simmer for one hour, stirring frequently. Add more salt if necessary.

This recipe will produce a notably hot chili.  But there are plenty of points where you can modify the heat level. You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil for the chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper. I wouldn’t forgo the chili powder though, since this is chili con carne after all.

By the way, there is a difference between chile (with an “e”) powder and chili (with an “i”) powder. Chile (with an “e”) powder is solely ground chile peppers. Chili (with an “i”) powder is a mixture of chile powder and other spices such as cumin, coriander, garlic, etc.  Chili powder can always be found in the spice section of any supermarket.

Achiote are the seeds of the annatto tree and the two names are often used interchangeably. Achiote can be found in the Goya section of your supermarket. Simply grind the seeds in a spice grinder.
 

 

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