Learn how to do anything: How to Make Chili

It seems as though every region of the United States has its own spin on how to make chili. As is evidenced by the popularity of chili cook-offs around the states, home cooks have strong feelings about what kind of chili is best. This article provides recipes for three popular types of chili: chili con carne, Texas chili, and chili con queso.

Ingredients

Chile Con Carne

6 ancho chilis

2 pounds beef chuck cut into 1/2" cubes

1 onion, chopped

2 cloves garlic, chopped

2 tablespoons lard or corn oil

1/2 teaspoon dried oregano, crumbled

Salt, freshly ground pepper

2 cups cooked red kidney beans

Texas chili

2-3 pounds round or sirloin steak, cut into 1/2" cubes

1 tablespoon vegetable oil

1 large onion, chopped

3 cloves garlic, chopped

1 teaspoon salt

2-3 fresh jalapenos, seeded and chopped

1/4 cup dark chili powder

2 teaspoons ground cumin

1 cup dark beer (use Texan beer if possible)

1/2 cup water

1/4 cup masa (or cornmeal)

Chili Con Queso

2 pounds ground beef

2 medium celery stalks, chopped

2 medium carrots, chopped

½ medium onion, diced

1 anaheim chili, diced

1 pasilla chili, diced

4 jalapeno chilies, diced

8 chili powder, toasted

4 cumin, toasted

3 garlic cloves, chopped

2 pounds peeled tomatoes

1 large ham hock, smoked

4 cups chicken stock

2 cups cannellini beans

2 cups kidney beans

1 cup black beans

1 cup Cheddar cheese, shredded

2 green onion, diced

2 cilantro (fresh coriander), chopped

Steps

Chile Con Carne

Prepare the ancho chilis. Toast the ancho chilis in a dry frying pan. Don't overdo this step, just a light toast is sufficient. When the chilis become fragrant, remove them from the pan. Wearing gloves, remove the stems, seeds, and tear the chilis into small pieces. Place them into a bowl and fill with hot water. Leave them to soak for 30 minutes.

Prepare the beef. Place the beef into a large casserole dish or a saucepan. Add enough water to cover. Place the lid over the pan and simmer over a low heat for 1 hour.
- If you'd prefer, you can sear the beef on both sides before cooking it. Heat a few teaspoons of oil in a large stockpot and brown the beef on both sides for three minutes, then cover with water and cook.
- Every now and then use a ladle to skim off any fat that rises to the top of the cooking pan.

Prepare the flavorings. Place the anchos, onion, and garlic into a food processor. Pulse them together until they are the consistency of a coarse paste. Then place the lard or oil into a frying pan and heat it over medium heat. Add the processed paste and cook, stirring constantly, for about 5 minutes. Add the oregano, cumin, salt and pepper to taste.

Pour the spice and chili-onion mixture in with the beef. Use a long spoon to stir the mixture well. Cook for another hour, covered, over a gentle simmer.

After the hour is up, add the cooked beans. Leave the chili to cook for another 15 minutes.

Serve the chili. Dish it into bowls and serve with chips, tortillas, or any side dishes you prefer.

Texas Chili

Prepare the meat. Cut the steak into cubes.^[1] Heat oil in a heavy skillet over medium heat. Place the cubes and chopped onion into the skillet. Cook until the beef is browned.

Season the chili. Drain off the excess fat. Add the chopped garlic and stir over medium heat for another minute, then pour the beef mixture from the skillet into the crockpot. Add the salt, pepper, chili powder, cumin, beer, and water.

Cook the chili. Place the lid on the crockpot. Cook the chili on low for 8–10 hours.

Create the masa or cornmeal paste. Place the masa or cornmeal in a bowl, and stir in enough water to turn it into a paste. Add the paste to the chili.

Finish cooking the chili. Put the lid on the crockpot and turn it to the highest setting. Let the chili cook for one more hour, to give it time to thicken and for the flavors to meld.

Serve the chili. This chili is delicious with corn or flour tortillas, a dollop of sour cream, and a green salad.

Chili Con Queso

Prepare the beef. In a large pot, cover the bottom with canola oil and add 2 pounds ground beef. Add salt and pepper to taste and sauté for 5 minutes, or until brown. The meat does not have to be cooked all the way through, as it will cook further when all ingredients are combined. Pour the browned beef into a bowl when it is finished.

Add the vegetables and chilis. In the same large pot, heat a little more canola oil. Add 2 chopped celery stalks, 2 chopped carrots, 1 diced Pasilla chili, 1 diced Anaheim chili and 4 diced Jalapeno chilis. Salt and pepper to taste and sauté until softened. Once soft, add 1/2 diced onion and 3 chopped garlic cloves. Continue to sauté all vegetables until soft.

Prepare the spices. In a separate, ungreased pan, combine 8 tablespoons of chili powder and 4 tablespoons of cumin. Toast over a medium heat for just 2-3 minutes, or until the spices begin to smoke. Stir the spices constantly to toast all the way through. Once toasted, add the spices to the pot of sautéed vegetables and incorporate.

Mix in the meat and tomatoes. Once the vegetables and toasted spices are mixed, add the browned beef back to the main pot and stir. Add 1 large can of peeled tomatoes to the pot and mix thoroughly. For added flavor, add 1 ham hock to the middle of the pot and cover with the ingredients. Finish by adding 4 cups chicken stock to cover the ingredients.

Cook the chili. Bring the contents up to a boil, then down to a simmer. Cover and simmer for 3 hours.

Add the beans. After 1 hour of simmering, add 2 cups cannellini beans, 2 cups kidney beans and 1 cup black beans. Stir the beans into the chili, cover, and continue to simmer for another 2 hours. Stir occasionally during the next 2 hours to keep the flavors and ingredients incorporated.

Serve the chili. Ladle the chili into a bowl and garnish with some shredded cheddar cheese, diced green onion, chopped cilantro and a squeeze of lemon (if desired). Allow the cheese to melt through, and serve hot. Enjoy!