Homemade Chili Recipes Perfect for a Cold day
Hello everyone so I thought I'd compile some of my favorite Chile con carne recipes Chile con carne translates to chili with meat or meat and chili there are so many ways to do this stewed meat in a chili sauce is so good it keeps you warm there's the red chili stew with beef that I like to make I also like to make um green chili stew with pork and potatoes then there's ground beef chili that a lot of you make with like a side of cornbread it depends where you live or where you're at it's all good it keeps you warm and it's perfect for the cold weather so here's a compilation of some of my favorite Chila con carne recipes okay so to start I'm going to work on my chili puree here I'm going to be using one pasia Chile one ancho Chile and five guajillo Chiles and I wanted to show you sometimes the waheels are labeled as chili cascabel so if you're having a hard time finding them look for cascabel Chiles at least at my grocery store it labels it that way okay so I'm going to remove the stem remove the seeds and give all of my dried Chiles a good rinse place it in a pot of water and I'm going to bring that up to a boil and once it starts boiling I will shut off the heat I'm going to cover it with the lid and let them steep for about 20 minutes or until pliable once they're pliable I'm going to add them to my blender cup along with one cup of low sodium beef broth you could use the soaking liquid but today it tasted bitter so I'm also going to be adding one teaspoon of dried Mexican oregano and I'm just going to puree well once it's pureed well you can set it aside or you can also run it through a fine wire mesh strainer but my Vitamix does a good job of pureeing so I'm going to leave as is I'm also going to be using four cups of beef broth two dried bay leaves five cloves of garlic that I chopped and minced half of a small onion that I diced I'm also going to use a teaspoon of cumin onion powder and garlic powder so here I have around two to two and a half pounds of beef chuck roast that I cut into bite-sized pieces I'm adding one teaspoon of salt a quarter teaspoon to a half teaspoon of black pepper and in a preheated pot with three tablespoons of oil I'm going to start Browning and cooking the meat and you want to make sure you're working with a high heat at this point I'm going to add my onion my garlic and give that a good mix and right now you might be tempted to just add the chili puree and just continue the process but I really want to get this browned and cooked so I'm going to take my time with the step I'm going to add my garlic powder onion powder and ground cumin and the dry seasonings and spices the ratios are up to you now you'll notice it's not really Browning it's kind of boiling because a lot of the natural juices sort of release from the meat so what I did is moved it to my larger burner and this is what's going to help evaporate and concentrate the natural juices and brown the meat so this is what you want to do before adding the chili puree and it's going to take time this took me about 15 minutes this is where I want to add my chili puree it's going to pick up a lot of that fond and create a lot of flavor for this I'm going to take my blender cup and I'm going to add three and a half to four cups of low sodium beef broth give it a swirl to pick up any residual chili puree left in the blender cup and add it to the pot in all for this entire recipe you will need four and a half to five cups of low sodium beef broth and if you don't have beef broth you could add water and add a tablespoon of beef bouillon powder I'm adding a pinch of salt I'm going to go ahead and drop in the two dried bay leaves give it a mix and I'm going to bring to a simmer a rapid simmer now I'm going to cover with a lid I'm going to offset it I'm going to lower the heat and I'm going to let this cook and simmer for about an hour and a half to an hour and 45 minutes or until your beef is tender I'm going to be serving this with some leftover charro beans that I had in my freezer I'm just reheating those I made a small pot of quick and easy Mexican style rice and my husband and son made flour tortillas sure they're misshapen but they're good so my meat should be done and as you can see it has reduced and thickened this is just it smells so good in my kitchen it's ready to serve [Music] to get started I will be using seven hatch green chilies these are mild when I went to the store they had bags of hot and they also had mild I decided to go with mild for those of you that can't get fresh hatch green chilies which is me most of the year it's only seasonal you can definitely opt to use a 12 ounce jar or canned flame roasted green chilies if you can find it that is another alternative when you're making this recipe and to control the heat of the stew I'm gonna add a jalapeno as well but if you like spicy go for the hot ones okay so here I am placing my hatch green chilies on an open flame and I'm just going to char the skin and after all the skin is charred I'm going to place it in a grocery bag and just let it sweat inside the bag you could also place them in a bowl and cover it with a lid and just let them set for 15 minutes so I am just going to do all seven chilies this way turning them and charring the skin by the way you could also put these in a broiler or you can just heat up a cast iron skillet or a command and Char them that way as well okay so all of my chilas are done and here they are I put them in a grocery bag and I'm just going to enclose them and let them set for like 15 minutes and then start peeling the skin foreign okay so I'm done with peeling all the skins off of the Chiles so now what I'm going to do is give them a rough chop and I'm also going to go on to other ingredients here I'm just going to roughly chop the jalapeno and again if you like a spicier green chili stew use the hot hatch green chilies and then maybe add some Serrano peppers for heat so I'm basically going to make a salsa now if you are doing more of an authentic New Mexico style green chili stew which is sort of what I'm going for you you probably just want to give all your ingredients a rough chop and stew it together not necessarily blend it and make a salsa out of it but I'm going to also add a half of a medium sized onion roughly chopped that's going into the blender with the green chilies I'm going to add the roughly chopped jalapeno again you want Spice go for serrano peppers I'm also going to be adding four cloves of fresh garlic minced next I'm going to be adding one teaspoon of Mexican oregano I'll also show you the brand that I use I know sometimes you guys ask the brands of ingredients I use that goes into the blender and I am using Adam's Mexican oregano again the brand sort of changes I like to buy what's on sale I'm also going to be adding a half cup of water just to get things moving along in the blender now I'm just going to cover it with a lid and blend all of the ingredients again I will mention that if you don't want to blend your ingredients you can Dice and chop all of your ingredients and stew it that way okay after blending all of those ingredients I ended up with around three cups of this green chili salsa I guess I could call it okay I'm also going to be using two and a half to three pounds of pork shoulder I've just cubed it all I will also be adding four cups of chicken broth I basically had four cups of hot water and per cup I added one teaspoon of powdered chicken bouillon base next I will be using four ounces of crushed tomato you could also use three to four Roma tomatoes and dice them again dysol ingredients in stew here I have two teaspoons of garlic powder two teaspoons of ground cumin and two teaspoons of onion powder 3 gold potatoes you could use russet or use what you have I had gold potatoes and these are medium sized potatoes I will be dicing them just like this these are a larger dice I kind of made them a bit chunky so now I'm going to start Browning all of my pork meat foreign and I have to mention I'm never short of company in the kitchen I always have a little one that likes to look on as I cook over there in the meantime I'm going to add my dry seasonings of garlic powder ground cumin and onion powder and just continuing to Brown the meat and stir everything together foreign I did forget to mention this but I will be adding salt and ground pepper to taste I do think it's flavored well with the chicken broth but towards the end if I find that it needs salt you you know you can add salt to taste now I am going to add my potatoes and I am going to continue sauteing and cooking everything together probably for another five to ten minutes foreign okay so now I'm adding the rest of my ingredients here I'm adding everything that was in the blender and to make sure I get all of that Hatch Green Chili goodness I'm going to add some chicken broth and swirl it around the blender to make sure it all comes out foreign okay so now that that's in the pot I'm just going to combine it well with the meat and potatoes and I do want to mention you'll notice that because I blended most of the ingredients it's going to come out with a thicker consistency to the body of the stew now if you are used to that delicious New Mexico authentic green chili stew where it has more of a brothier looser liquidy stew with chunks of meat and potato go for it it is delicious foreign the chicken broth and I again I'm going to combine everything well and at this point I am just going to wait for the stew to come up to a low medium simmer and then I'm going to cover it with a lid and cook it okay so now my stew is up to a rolling simmer I'm going to cover it with a lid lower the heat and cook for 45 minutes or until the potatoes and pork meat are soft and tender okay it has been cooking and stewing for has loaded to the surface and I'm just going to skim it out before serving but at this point my stew is done now to serve alongside the stew I made a batch of delicious homemade soft flour tortillas now I've redone my original video If you haven't seen that already and I'm going to put the link to the new video that sort of goes into depth detail of how I'm making my flour tortillas and try to answer some of the questions that some of you had in the original video maybe to help you guys out so I can't wait to taste this green chili stew and here I'm just testing the potato it cut in half so it's done I'm going to serve a delicious Bowl again alongside delicious homemade flour tortillas and have dinner ready today I'm going to be making an easy beef chili now you could make this without beans but today my family requested chili with beans in it so that's what I'm doing to start I'm going to preheat my pot here I'm using around a six quart pot for this I'm going to preheat it and add around three tablespoons of oil I'm using lean ground beef so that's why I'm using three tablespoons of oil but if you're using a higher fat ratio of beef then you might not need oil so here I have three pounds of lean ground beef and actually it's two pounds of ground beef and one pound of minced and chopped top sirloin steak that I had in my freezer that I'm using and I actually like to use stew meat sometimes to mix it in with my chili I like the texture of a soft tender chunk of meat with the ground beef but you know just use ground beef that works too so now I'm going to Brown and cook my ground beef I'm also going to add around a teaspoon and a half of salt and a half teaspoon of cracked black pepper things like salt and pepper seasonings and spices if you want more or if you want to use less it's definitely up to you and your by the way you could also use ground turkey meat with this I like to do that as well if I have ground turkey in the freezer okay so now that my ground beef is cooked I'm going to add four to five cloves of minced garlic and I'm also going to add a finely chopped onion this is a large onion I'm just going to combine this with the ground beef and continue cooking this for about five minutes I'm now going to add my dry seasonings and spices and like I mentioned before it's definitely up to you how much you want to use here I have six tablespoons of chili powder I'm going to give that a mix I'm also going to be adding three teaspoons of smoked paprika I'm going to add three teaspoons of granulated garlic powder I'm also going to be adding three teaspoons of ground cumin and I'm just going to combine and mix this well for another two to three minutes you may also want to watch for the heat on this you don't want to burn the dry seasonings and spices so adjust accordingly okay so after a couple of minutes now I'm going to add three tablespoons of tomato paste I'm going to work that into the ground beef mixture and I'm also going to cook this a little bit you may want to get it to crust on the bottom of the pan you just don't want to burn it so I'm going to do this for a couple of minutes okay so everything is cooked combined and seasoned well now I'm going to add seven cups of low sodium beef broth if you have your homemade beef stock or beef broth and it is seasoned well then you might want to scale back on the salt in this recipe but I'm using a store-bought low sodium beef front so I will be adding salt to taste later so I gave that a mix and now I'm going to add one chipotle pepper in Adobo sauce basically I've finely chopped a Chipotle pepper and I added two tablespoons of the Adobo sauce that came in the can and this is not going to make this super spicy but it does add great flavor so now everything is up to a simmer I'm going to cover it with a lid I'm going to lower the heat and let my chili simmer for one hour now you might get away with letting it simmer for about 30 minutes to 45 minutes but I really want it to get tender and cook through so after an hour I'm going to give it a stir and at this point I am going to add a cornstarch slurry now to thicken your chili there are several methods that I've used in the past you could do a roux with flour when you're Browning the ground beef you could also add maybe a quarter cup of maseka to thicken the chili but I'm going with a cornstarch slurry here I have four heaping tablespoons of cornstarch and I've added four tablespoons of cold water gave it a mix and right into my pot and as soon as you start stirring it it will start to thicken and it works just like that it's really easy to do but again use the method that you find most convenient in your kitchen so now I'm going to add two drained and rinsed cans of pinto beans you could use the beans of your choice I'm using two 15 ounce cans that I drained and rinsed I'm going to give that a mix and I'm just going to continue simmering this for about 15 to once your chili is done it is ready to serve you can serve this in a bowl with the condiments and toppings of your choice maybe with a side of sweet golden cornbread but today I'm going to make Frito pies and that's basically Fritos in a bowl with cheese chili poured on top with sour cream and it's super delicious but again it's definitely up to you how you want to eat your chili this recipe has tons of smoky flavor the beef is tender it's hearty and it's perfect for when the weather gets colder to warm you up so I hope you guys give this recipe a try I hope you like it