When I wanted to try and make chili con carne from scratch for the first time, the natural place to go for a reliable recipe was REMCooks.com. Richard’s recipe for what he calls Super Bowl Chili, Texas-Style has been the basis. According to Richard (and I consider him a reliable source), true Texas-style chili includes only meat, chile peppers, and spices. This means that the chile peppers used for it are very important, as they are the determining factor in how the chili will taste. This is why I made my own chile powder rather than using store-bought. By using different types of chiles you can achieve great depth of flavor.
The changes I made to Richard’s recipe are that I didn’t use the masa harina and the brick red mole, as that are ingredients I don’t have access to and can be omitted (the brick red mole substituted with a little brown sugar), again according to Richard. I opted to use venison in cubes rather than ground. Another change is that I only made 10% of his recipe, which would have served 24 😉 The smaller amount also simplified the recipe somewhat. Finally, I reduced the chili a bit more than Richard did. I’m not sure if that is authentic, but I prefer to have just a bit of sauce.
I really liked the result and will definitely make this again. There are a few things I will try differently next time. This time I made the chili without tomatoes, which are optional according to Richard. I think they may add some nice ‘fruitiness’ to the chili and I’d like to try out that theory. Other things I’d like to try are to use pork shoulder rather than pork loin as it is juicier and has more flavor, and to cook the chili sous-vide without adding water to see if this will keep the meat more juicy.
200 grams (.44 lb) venison, cubed
100 grams (.22 lb) pork loin or pork shoulder, cubed
100 grams (.22 lb) stewing beef such as chuck, cubed
4 Tbsp rendered beef fat (from cubed beef fat)
1 medium onion, chopped
1 clove garlic, minced
1/2 (or 1 small) pickled chipotle chile, minced
1 Tbsp chile powder (see below)
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp hot smoked paprika
1 tsp ground cumin
120 ml (1/2 cup) beef stock reduced by 50%
120 ml (1/2 cup) beer
pinch of brown sugar (or 1/4 tsp brick red mole)
1/4 tsp ground coriander
grated manchego (for garnish)
For the homemade chile powder (makes more than needed for the chili)
1 Ancho chile
4 Chipotle chiles
1 mild NM Sandia chile
1 hot NM Sandia chile
1 Guajillo chile
Feel free to select chiles of your choice, but I would definitely recommend to include chipotles for their smokiness.
Preparation of the Chile powder
Preparation of the Chili
This warm spicy dish with great depth of flavor requires a hell of a wine. And I found one: a 2007 Châteauneuf-du-Pape. Another spicy powerful red such as a shiraz should also do the trick.