Our Mission

To live a self-sufficient and organic lifestyle for the next half century. With the Grace of God and the power of prayer, we will succeed. Nothing is impossible with His help. It wouldn't be us without laughter and joy at the Cockeyed Homestead.

Wednesday, January 16, 2019

Cooking with Chef Jo: Chili Con Carne

On the menu is Chili con Carne. Whether your chili has beans or not, the chili powder recipe I gave you last week will work for today's  recipe.  I thought I'd give you another use for it this week while it's at its ultimate freshness.

I was going through my store list program, Mel's Master List Food Inventory on sale now under the "For Sale" tab, on this rainy day, and found only five pints of chili left! Time to make some more to eat and put away for later. This recipe will make12 pint and half jars and dinner. Once again, I'll give you standard grocery store alternates too.

5 lbs of ground meat (I do half beef and half turkey)
3 large onions diced
1 qt salsa (your preference as to heat)
3 bell peppers, diced
2-6 jalapeno peppers, cored, seeded and minced
4 ribs celery diced
5 pints kidney beans or 5 cans 15.5 oz cans
4 pints tomato sauce or 2 jars 16 oz of spaghetti sauce of your choice
4 pints diced tomatoes or 4  15 oz cans of diced tomatoes
1/4 c corn flour, if you do not have corn flour take corn meal and grind it fine with a blender or mini chopper.
1 Tbs salt, or to taste*
2 tsp black pepper
12 cloves garlic, minced*
3-5 Tbs chili powder, depending on how hot you want it.
1 tsp oregano*
Water as needed

*I know there is oregano, garlic, and seasoning in spaghetti sauce. But trust me, you want more in this recipe.

  • Brown ground meat in a 16 qt stockpot. Season the meat with half the chili powder, half the salt and pepper. over medium heat and drain the fat after cooking.
  • Add onions, garlic, peppers, and celery. Cook until tender. 
  • Add remaining spices to the pot. Except the salt.
  • Stir well.
  • Add diced tomatoes, salsa and sauce. Juice and all.
  • Stir well.
  • Turn heat to low and continue simmering for two hour, stirring occasionally.
  • Taste it. Add salt if needed. Add water if needed.
  • Drained and rinsed the kidney beans. Add them into the pot and stir well.
  • Mix corn flour with 1/2 cup of water and stir well.
  • If you are canning a portion, now is the time to fill your jars. Pressure can pints for 65 minutes and quarts for 90 minutes.
  • Now bring your chili to a boil while stirring. If your chili is going to stick to the bottom of your pan, the addition of the beans and corn flour will do it. Cook until the chili con carne is the thickness you want.
Serving with a topping of chopped green onions, sour cream, and some sharp cheddar cheese.Oh my, Chef Jo now you're talking! Or, even over a bed of fluffy rice.  Or, make some corn tortillas. It's sure to be yummy in the tummy. Enjoy!

Y'all have a blessed day.
Jo

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