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Chili: Pinto Bean Chili Con Carne




Source of Recipe


Manfred Krug


List of Ingredients




4 Tbsp. Peanut, corn or safflower oil
4 Large onions, chopped
4 Tbsp. Garlic, chopped
5 Lbs. coarse, ground, lean, bottom round beef
1/2 C. Masa harina * or all purpose flour
2 cans (35 oz. each) Italian plum tomatoes, chopped, juice reserved
8 C. Beef or chicken stock
1/4 C. Chili powder
2 Tbsp. Ground cumin or more to taste
2 Tsp. Oregano
2 Tsp. Cinnamon
1 Tbsp. Freshly ground black pepper
2 Tbsp. Salt or more to taste
4 Tbsp. Cider vinegar
4 Fresh jalapeno peppers, seeded, deveined & chopped, or 2 canned chilpotle chilies (wear gloves to protect your skin)
8 C. Cooked pinto beans or 2 Cans (16 oz. each), drained and rinsed


Recipe



In a large saute pan or Dutch oven over moderate heat, heat the oil until rippling. Add the onions and saute, stirring frequently, until golden brown, about 10 minutes. Add the garlic and continue sauteeing for 2 minutes more. Add the ground beef and cood, stirring until meat loses its red color. Sprinkle the mixture withthe masa harina and contineu stirring until it is cooked through, about 2 minutes. Stir in all remaining ingredients (including reserved tomato juice) except the pinto beans, turn the heat to high and bring to a simmer. Immediately turn heat to moderate and simmer gently, covered, for 1 1/2 hours, stirring occasionally to keep it from sticking. Add a little hot water if the mixture seems too thick. At the end of cooking time, spoon off excess fat on the surface of the chili, if necessary. Add the beans, stir through and continue to cook for 5 - 10 minutes more. It may be served at this point or held, after cooling to room temperature, in the refrigerator for several days. Bring back to room temperature and reheat over moderately low heat. (Remove any orange-colored fat that may have congealed on the surface.) Serve with corn tortillas, sourdough bread, biscuits, corn bread or saltines.

Garnishes:

Spoon on chopped onions, grated parmesan, shredded lettuce, and sour cream or creme fraiche or vary with chopped, fresh cilantro, chopped scallions, chopped cucumber, rings of pickled jalapeno, and or chopped sweet peppers.

*Masa Harina

[ MAH-sah ah-REE-nah ] The Spanish word for "dough," masa is the traditional dough used to make corn TORTILLAS. It's made with sun- or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.