The chili con carne recipe is Spanish for “chili with meat”; any chili recipe containing meat and whatever other ingredients you may wish to use. Most of the time chili peppers are an important ingredient for this chili.
Although some of us wanted to attribute the chili recipes to the Spanish countries, none of them want to claim the fame according to the history of chili. It seems it belongs to the area of the United States close to the southern Texas border.
Chili began as a way to prepare a lot of food at a very cheap cost without the addition of meat or with very little. By adding beans it was very filling but very low in cost. Adding meat to make a chili con carne recipe was a luxury although today we still think of it as an economical dish to prepare. In the winter time, to me there is nothing better than a big pot of chili con carne recipe. The wonderful flavor of meat, onions, garlic, tomatoes, hot peppers and yes, even beans makes my mouth water. I know a lot of people don’t like the beans in their chili but I like it all ways.
Today we have many variations of chili and even the chili con carne recipe using many different ingredients. It can be make with ground beef, beef chunks, beef steak, ground chicken, chunks of chicken, sausage, other pork cuts and even venison. The other possible ingredients are just too numerous to mention. If you eat a chili con carne recipe made by many different people, there probably will not be two that taste the same.
Throughout the years, I have heard stories of venders, parlors or restaurants that solely run their businesses from the profits of making chili or a chili con carne recipe; that is how popular these recipes are. This is why the chili cook offs became so famous all over the country. The levels of spiciness can vary to all degrees; some of the most popular being very hot. The condiments with which this dish is served also varies immensely from cheese, sour cream, fresh onions and cooked rice. However it is served it is usually very flavorful and delicious. You can never go wrong by serving any of the chili recipes with a warm cornbread recipe.
BAKED CHILI CON CARNE RECIPE
Heat oil in a heavy large saucepan. Cook beef, onion and green pepper over medium heat until meat is done. Drain the kidney beans and corn and add to the meat mixture. Next add the tomato sauce, tomatoes, green chilies, chili powder, garlic powder, salt and pepper. Stir mixture to blend well. Bring to a boil; reduce heat to low and simmer while mixing cornbread.
Preheat oven to 400F degrees
Mix the milk, sour cream and egg together in a bowl. Combine the flour, cornmeal baking powder and salt together in a bowl. Stir the milk mixture into the dry ingredients and stir until well blended.
Dump the hot chili into a greased casserole baking dish. Spoon the cornbread mixture on top of the chili. Bake for about twenty minutes or until the cornbread is lightly brown.
PORK CHILI CON CARNE RECIPE
Heat oil in a heavy cooking pan. Cook pork until brown on all sides. Add the garlic, cumin and chili powder. Stir in the soup, beef broth, tomatoes and beans. Season with salt and pepper. Heat mixture to a boil, cover with a lid, reduce temperature to low and simmer for 35 minutes. Serve over the rice. Can garnish with sour cream and sliced green onions.
VENISON CHILI RECIPE
Brown venison and beef in a large pot over medium heat stirring constantly.
Add onion and garlic; continue stirring and cooking for 5 minutes.
Add remaining ingredients stirring after each addition.
Reduce heat to a simmer and cook slowly for 2 hours stirring occasionally.
NOTE: Watch that it doesn’t get too dry and stick.
These cornmeal waffles are great to serve with chili con carne; just place in a bowl and scoop the chili con carne on top. Oh so delicious!
Preheat waffle iron.
Combine corn mix, egg, milk and oil, beat until smooth.
Bake in waffle iron until golden brown; serve topped with any chili con carne recipe or plain chili.
PORK CHILI RECIPE
Sauté onion and garlic in butter until tender.
Add beef; cook and stir until beef is brown.
Add remaining ingredients and bring to a boil; reduce heat, cover and simmer for 30 to 40 minutes.